Healthy 3 Ingredient Pumpkin Cookies

5 from 137 votes

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!

When Fall is right around the corner, I love making healthy pumpkin treats, like pumpkin blondies, pumpkin breakfast cookies, and flourless pumpkin cookies

healthy pumpkin cookies

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

The Ingredients

  • 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! 

The Instructions

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. 

3 ingredient pumpkin cookies

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. 

pumpkin oatmeal cookies

More healthy cookie recipes

pumpkin oat cookies

Pumpkin Oatmeal Cookies

Healthy pumpkin oatmeal cookies are an easy 3 ingredient cookie recipe made with no flour or refined sugar! Thick and soft pumpkin cookies that take 10 minutes to make!
5 from 137 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



  • 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.


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. 


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!


123 thoughts on “Healthy 3 Ingredient 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

Leave a Reply

Your email address will not be published.

Recipe Rating

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.