Healthy Pumpkin Cookies

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5 from 1181 votes
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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!

Need more healthy pumpkin recipes? Try my healthy pumpkin muffins, healthy pumpkin bread, and pumpkin protein balls next.

healthy pumpkin cookies with chocolate chips.

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. 

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

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, and no chill time is required. Really, the oven does most of the heavy lifting. 
  • Healthy enough for breakfast. My sweet tooth doesn’t discriminate. If I can have cookies for breakfast, you better believe I’m gonna!
healthy pumpkin cookies.

Ingredients needed

  • 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. 
  • 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

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

oats, pumpkin puree, and maple syrup in a mixing bowl.

Step 1- Mix the cookie dough. Combine all ingredients (including mix-ins) and stir until a thick cookie dough forms. 

un-baked pumpkin cookies on a baking sheet.

Step 2- Shape and bake. Use a cookie scoop to roll out 12 cookie dough balls. Press them into a cookie shape and place them on the baking sheet. Bake for 10 minutes at 180C/350F.

Arman’s recipe tips 

  • Shape the cookies how you want them. 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 the 10-minute mark so they don’t overcook. 
  • 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 out cookie dough and place it on 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 and add an extra 3-5 minutes of baking time.

3 ingredient pumpkin cookies.

More healthy cookies to try

healthy pumpkin cookies recipe.

Healthy Pumpkin Cookies (3 Ingredients)

5 from 1181 votes
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! Watch the video below to see how I make it in my kitchen!
Servings: 12 servings
Prep: 2 minutes
Cook: 10 minutes
Total: 12 minutes

Video

Ingredients  

Instructions 

  • Preheat the oven to 180C/350F and line a large baking sheet with parchment paper.
  • In a large mixing bowl, combine the oats, pumpkin, and syrup, and mix well. If adding chocolate chips, fold them through.
  • Using your hands, form into small balls and place on the baking tray and press each ball into a cookie shape. Bake for 10 minutes.
  • Remove and allow to cool on the sheet.

Notes

Mix-in ideas: I typically use chocolate chips or a chopped up chocolate bar.
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 out cookie dough and place it on 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 and add an extra 3-5 minutes of baking time.

Nutrition

Serving: 1servingCalories: 84kcalCarbohydrates: 16gProtein: 2gFat: 1gSodium: 2mgPotassium: 114mgFiber: 2gSugar: 4gVitamin A: 3177IUVitamin C: 1mgCalcium: 20mgIron: 1mgNET CARBS: 14g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally updated August 2022, updated and republished August 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    Delicious! I cut the pumpkin down to 1 cup and added a very ripe banana, 1 tsp of vanilla extract, 1 tsp of pumpkin pie spice, chopped toasted pecans, and several chopped fresh dates. Cooked as directed and they were the perfectly sweet and chewy. Great fall treat!

  2. 5 stars
    In your video it says 1 cup pumpkin puree, in your written recipe, it says 2 cups pumpkin puree. Which is correct? Thanks!

  3. 5 stars
    I really like pumpkin so much. I realized the favourite type of them is Hokkaido for me. Can it be any pumpkin type?

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