I saved all of the plain milk chocolate bars in my son’s Halloween candy bucket to make these Pumpkin Oatmeal Candy Bar Cookies!
These cookies are a softer, pumpkin-flavored sort of oatmeal cookie, topped with a chocolate bar while still warm to melt and act as immediate frosting. It’s a great combination. And this is a good way to use up leftover Halloween candy!
As soon as these pumpkin oatmeal candy bar cookies come out of the oven, they are topped with with a chocolate bar. You can use milk chocolate or dark chocolate- whatever you prefer. And if you have regular-sized chocolate bars, use those instead. It’s easy to break them apart and just use smaller pieces of chocolate bar to place on top of the cookies.
Those chocolate bars will immediately take on the heat of the cookies and begin to melt into wonderful chocolate puddles.
Slide the cookies onto a cooling rack to cool completely. Can I call them healthy since I incorporated some whole wheat flour into the recipe? I think so. For the record, it’s perfectly okay to use all regular all purpose flour instead of the combo of the two flours.
The chocolate forms a frosting-like layer on top of the cookie, especially while they’re warm. Picture yourself eating a warm cookie with a melted mass of chocolate on top. That’s a very pretty picture, isn’t it? Once cooled, you’ve got a built-in chocolate bar on top of your cookie, creating the advantage of eating a cookie and a chocolate bar all in one dessert. It’s time to try baking these pumpkin oatmeal candy bar cookies, don’t you think? Enjoy!
Here are a few more pumpkin dessert recipes you might like to try:
- Pumpkin White Chocolate Cookies
- Chocolate Chip Pumpkin Spice Bars
- Pumpkin Snickerdoodles
- Classic Pumpkin Roll
- Pumpkin Raisin Bars
Pumpkin Oatmeal Candy Bar Cookies
- ¾ cup all purpose flour
- ¾ cup whole wheat flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon kosher salt
- ½ teaspoon baking powder
- ¾ cup (1½ sticks) unsalted butter, at room temperature
- ½ cup granulated white sugar
- ½ cup packed dark brown sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- ½ cup unsweetened pumpkin puree
- 1 cup old fashioned rolled oats
- ¾ cup miniature chocolate chips
- 30 small chocolate bars (or larger bars, cut into pieces)
- Preheat the oven to 375 degrees F. Line baking sheets with parchment paper or silpat mats.
- In a medium bowl, whisk together the flours, spice, salt and baking soda.
- In a large bowl, use an electric mixer to combine the butter and sugar. Mix on medium speed until light and fluffy. Reduce the speed to low and add the egg and vanilla. Mix in the pumpkin puree. Add the flour mixture and mix until it is incorporated. Set aside the mixer and stir in the oats and chocolate chips.
- Use a cookie scoop (or drop by heaping tablespoonfuls) to scoop onto the prepared baking sheets. Space the cookies about 2 inches apart (12 on a sheet should work perfectly). Bake 9 to 11 minutes, or until the cookies are set and golden brown. Remove the baking sheets from the oven and immediately place a candy bar on top of each cookie. Let them cool for about 10 minutes on the baking sheets, then remove them to a wire rack to cool completely. The cookies are especially good warm... with all of that melted chocolate swimming around on top, but if you need to store them, let the chocolate set on the cookies before storing in a covered container.
- *Fun twist: Make them Pumpkin- Oatmeal S'Mores Cookies by adding a few marshmallows after the chocolate has had a chance to melt (or a sprinkle of some of those super miniature marshmallows that they sell these days).