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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.
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
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!
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.
Step 1- Mix the cookie dough. Combine all ingredients (including mix-ins) and stir until a thick cookie dough forms.
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.
More healthy cookies to try
- Healthy oatmeal chocolate chip cookies
- Healthy oatmeal raisin cookies
- Healthy chocolate chip cookies
- Healthy peanut butter cookies
Healthy Pumpkin Cookies (3 Ingredients)
Video
Ingredients
- 2 1/2 cups rolled oats
- 2 cups pumpkin puree not pumpkin pie filling
- 1/4 cup maple syrup can use agave nectar
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
Nutrition
Originally updated August 2022, updated and republished August 2024
love these healthy cookies
I also use semolina in preparing cookies. Sou think that is ok?
Thank you for such a simple yet delicious and healthy recipe. It turned out lovely! Do you know how long these should last and if they can be refrigerated?
Around 5 days.
Yum! I was skeptical when I was mixing them up, but wow! Delicious!!
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!
Very nice dessert. I like pumpkin very much.
Its so good that the season of pumpkins started. I will make many of your recipes using pumpkin. Including this.
In your video it says 1 cup pumpkin puree, in your written recipe, it says 2 cups pumpkin puree. Which is correct? Thanks!
As written 🙂
I really like them, but next time, I might add some spice (pumkin pie spice) 😊
Wait these cookies have only these 3 ingredients? I cannot believe. I make them tomorrow!
I love how easy your recipes are. I can even bake without ruining them and they are yummy
I tried both sweeteners-agave syrup and also maple syrup. I think maple syrup goes better in here!
Yesterday made this! It turned soo tasty!
I really like pumpkin so much. I realized the favourite type of them is Hokkaido for me. Can it be any pumpkin type?
Easy and tasty. Perfect for my T2DB spouse.