Healthy Pumpkin Cookies

5 from 568 votes

These healthy pumpkin cookies are soft, chewy, and need just 3 ingredients! No flour needed, they are wholesome and made in one bowl! 

healthy pumpkin cookies

When pumpkin season rolls around, we are all about the healthier treats.

Fall is infamous for rich and hearty desserts but actually, some of our favorites are actually healthy! These include pumpkin bread, pumpkin muffins, and, of course, pumpkin cookies. 

Why you’ll love this recipe

  • 3 Ingredients. Just oats, pumpkin puree and maple syrup is needed.
  • No eggs, no butter, no milk. Unlike traditional cookies, these have none of the usual suspects! 
  • Naturally vegan. As there is no dairy or eggs in this, those who follow a vegan diet can enjoy them. 
  • Fast. From prep the plate, these cookies take less than 10 minutes to bake. 

What I love about this cookie recipe is just how perfect they are for an all-around and versatile cookie. You can enjoy them for breakfast or for a healthy snack between meals! 

Ingredients needed

You will love the simple ingredient list to make this recipe. If you don’t already have everything in your pantry, then surely your local grocery store will. Here is what you’ll need: 

  • Rolled Oats. I prefer rolled oats, as they give the cookies a chewy and sturdy texture. If you prefer softer cookies, use quick cooking oats. To keep these cookies gluten free, be sure whichever you use is certified gluten free. 
  • Pumpkin Puree. Unsweetened pumpkin puree, NOT pumpkin pie filling. I used canned pumpkin, but feel free to make your own if you’d like! 
  • Maple Syrup. Gives the cookies some natural sweetness, without being overpowering. You can also use agave nectar, or keep these cookies sugar free, and use sugar free syrup.
  • Chocolate Chips. Optional, but highly recommended! 

How to make healthy pumpkin cookies

With less than two minutes hands-on time, this recipe is very simple and the oven takes care of all the hard work.

Start by mixing your oats, pumpkin, and maple syrup, until combined. If using chocolate chips, fold them through at the end.

Step 2- Bake the cookies

Scoop out balls of cookie dough and place on a lined tray or baking sheet. Press each ball into a cookie shape and bake for 10-12 minutes. Remove from the oven and let cool on the sheet. 

3 ingredient pumpkin cookies

Tips to make the best recipe

  • Do not over-bake the cookies. They will not spread and will not typically brown on top. Remove them around the 10 minute mark, but no longer than 12 minutes. 
  • Add extra spices and mix-ins into the dough. Pumpkin pie spice and cinnamon are great, as are raisins, nuts, and seeds. 
  • To make pumpkin protein cookies, add 1-2 scoops of protein powder into the dough. 
  • If you prefer super sweet cookies, swap out half the pumpkin with mashed banana. You will get the extra dose of natural sweetness. 

Storage instructions

  • To store: Cookies are best stored in the refrigerator, as they are quite soft and won’t keep well at room temperature. They will keep well refrigerated for up 1 week.
  • To freeze: Place leftover cookies in a ziplock bag and store in the freezer for up to 6 months. 
pumpkin oatmeal cookies
pumpkin oat cookies

Healthy Pumpkin Cookies With 3 Ingredients | Bakes In 10 Minutes

These healthy pumpkin cookies are soft, chewy, and need just 3 ingredients! No flour needed, they are wholesome and made in one bowl! 
5 from 568 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
Servings: 12 Cookies
Calories: 84kcal
Author: Arman

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

TO STORE: Cookies are best stored in the refrigerator, as they are quite soft and won’t keep well at room temperature. They will keep well refrigerated for up 1 week.
TO FREEZE: Place leftover cookies in a ziplock bag and store in the freezer for up to 6 months. 

Nutrition

Serving: 1Cookie | Calories: 84kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Sodium: 2mg | Potassium: 114mg | Fiber: 2g | Vitamin A: 3177IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg | NET CARBS: 14g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Comments

123 thoughts on “Healthy Pumpkin Cookies

  1. Away in Chicago, making these when up I get back on Wednesday. They are a perfect seasonal treat. Also I have used plantains blended as the base for cookies with pumpkin and they taste awesome.

  2. Thick and chewy are definitely my cookie preferences, but I don’t discriminate. 🙂 I bought somee pumpkin so I could make your pumpkin fudge and then I saw these! It’s going to be a pumpkin fiesta in my kitchen this week! <3

  3. Homemade bottled water? OMG Yum. What’s in it? Is it gluten-free? Will it help me lose 3 pounds? 😉
    Jokes aside, these cookies do look awesome. I’ve done the whole pumpkin/boxed cake mix deal, but these are obviously a lot healthier.

  4. Okay LOVE these simple treats! Except how do you stop from eating the WHOLE batch!?!? Glad to see you posting on fitfluential, I’ll be able to follow more of your posts now which have been leaving a serious gap in my blog world for the last couple months! #bloggerproblems

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