These healthy pumpkin cookies are soft and chewy, and they need only three ingredients! They’re low in sugar and free of flour, eggs, and oil!

Fall season means cookie season in my house. Don’t get me wrong- I’ve got nothing against my healthy pumpkin pie, but when I want those flavors without the big production, I make my 3-ingredient pumpkin cookies.

I was inspired to make these after several readers asked for a pumpkin version of my oatmeal breakfast cookies– and because my partner was getting sick of bananas. I swapped those out for unsweetened pumpkin puree, and adjusted the ratios to yield soft, chewy, and wholesome pumpkin cookies. We now make these at least once a week when pumpkin is in season. My partner loves them for breakfast with a smear of peanut butter on top, and I personally love adding a handful of chocolate chips to the dough. 

I’ll be honest, though- these aren’t your traditional butter-and-sugar-laden cookies. They aren’t overly sweet, and they don’t have the rich, mouth-feel that only butter can provide. But- if you want to enjoy all the festive flavors without a sugar crash or calorie-dense treat, these cookies are for you.

Table of Contents

1. Why I love this recipe
2. Key Ingredients
3. How to make healthy pumpkin cookies
4. Arman’s recipe tips 
5. Storage instructions
6. Healthy Pumpkin Cookies (3 Ingredients) (Recipe Card)
7. More healthy pumpkin recipes

Why I love this recipe

• 3 Ingredients. All you need are oats, pumpkin puree, and maple syrup!
• Diet-friendly. Unlike traditional cookies, these cookies are naturally vegan and gluten-free. 
• Fast. They’re made in one bowl with no chill time required. Really, the oven does most of the heavy lifting. 

Key Ingredients

Here’s what you’ll need to make healthy pumpkin cookies, along with notes from my kitchen. The measurements are in the recipe card below.

• Oats. You can use either rolled oats or quick oats for this recipe. I used half-and-half, so they have a chewy yet soft texture. I’ve made these gluten-free using certified gluten-free rolled oats (love Bob’s Red Mill), and they tasted the same.
• Pumpkin puree. For pumpkin flavor, moisture, and to bind the ingredients. I chose to make my own, but you can buy a can of pumpkin puree if you prefer. Avoid pumpkin pie filling, which is loaded with sugar and spices. 
• Maple syrup. For sweetness. I also tested honey, and the flavor was good, but since honey is more viscous, you’ll want to add a splash of almond milk.
• Optional mix-ins. Pumpkin pie spice, chocolate chips, and vanilla extract are all great additions. 

How to make healthy pumpkin cookies

Arman’s recipe tips 

• Shape the cookies however you want. Since there is no flour or baking soda, these cookies won’t spread naturally. How they look pre-baked is how they’ll look when they’re out of the oven. 
• Don’t overbake the cookies. They won’t get golden brown on top, so trust the process and remove them after 10 minutes to prevent overcooking. 
• Make sweeter cookies. Swap out half of the pumpkin for mashed bananas for an extra dose of natural sweetness. 
• Don’t have pumpkin pie spice? Make your own by combining cinnamon, nutmeg, ground cloves, ginger powder, and allspice. 
• Add MORE mix-ins. The ones I listed above are just suggestions, but you can add walnuts, pecans, pumpkin seeds, you name it!

Storage instructions

To store: Store leftover cookies in an airtight container in the refrigerator for up to one week.

To freeze: Place leftover cookies in a ziplock bag and store in the freezer for up to six months.

Freezing unbaked cookie dough: Scoop the dough onto a baking sheet lined with parchment paper. Freeze the dough balls until firm, then store them in a freezer bag for up to six months. Bake straight from frozen, adding an extra 3-5 minutes to the baking time.

More healthy pumpkin recipes

• Healthy pumpkin muffins
• Healthy pumpkin bread
• Pumpkin protein balls
• Healthy pumpkin pancakes

Originally updated August 2022