Healthy pumpkin oatmeal cookies are soft and chewy cookies made with pumpkin and oats, and ready in 10 minutes! No flour, no cake mix, and no dairy needed, they are a delicious cookie made in one bowl!
As someone who eats dessert every night, I try to balance it with a healthy dessert every now and then. These healthy pumpkin cookies are one of my go-to recipes, especially whenever I have some canned pumpkin leftover. These cookies are thick and soft and full of good for you ingredients. They are packed with protein and fiber and are completely refined sugar free.
Now, if you are looking for a delicious decadent tasting cookie, you’d be better off making pumpkin spice chocolate chip cookies. However, if you’d like a pumpkin cookie that you can enjoy anytime, that also happens to be vegan and gluten free, these are yours in just 10 minutes!
How do you make pumpkin oatmeal cookies
- 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 monk fruit maple syrup.
- Chocolate Chips– Optional, but highly recommended!
Start by mixing together your oats, pumpkin, and maple syrup, until combined. If using chocolate chips, fold them through at the end. 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.
Tips to make the best pumpkin oatmeal cookies
- Do not overbake 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.
- Feel free to 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.
Storing and Freezing Pumpkin Cookies
- 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.
More healthy cookie recipes
- Oatmeal Chocolate Chip Cookies
- Monster Cookies
- Oatmeal Raisin Cookies
- Peanut Butter Oatmeal Cookies
- No Flour Cookies
Pumpkin Oatmeal Cookies
- 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.