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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
All cookies. All pumpkin. All the time. I love to always have hot coffee or tea with my cookies, so with that in mind, I do love something with some crunch so I can play the dunk game. But if there’s chocolate, then nothing else really matters. PS – i’m finally saying hi after following your adventures for so long. Can I just say thank you for making “baking” in the summer a complete breeze and being a constant saviour to my “I need something fast and easy and delicious NOW” cravings?
Hello there and welcome 🙂 You are so welcome and thanks for chiming in 🙂
Thick and chewy cookies for the win!! Seriously, Arman, you are king of creating awesome recipes with like 2-4 ingredients. At this rate you could move back to NYC because you just dont need much kitchen space at all. Like a drawer for ingredients and maybe a spoon. We both know you don’t really need that oven. 🙂 These cookies look awesome!
This comment actually made me spit water on my screen. I could live with the troll in Central park.
I can’t wait to see your recipe/tutorial for bottled water 😉 .
I’m all about soft and chewy cookies. It’s a pity Germany still hasn’t jumped on the pumpkin wagoon [read: canned pumpkin isn’t available].
It wasn’t in Australia either, but that is where homemade is great 🙂
Arman, I love these cookies!!! and I’m all about texture when it comes to cookies so thanks for the tip! hooray for pumpkin!
Thanks so much! 😀 I am a texture fiend too and can’t play favorites so keep half a batch in it slightly longer!
It’s funny, I feel like I can’t get into pumpkin until the temperature drops below 80…. but then again I kinda want to run out and buy 10 cans of pumpkin puree right now! I love using oats as a flour base and do so all the time.
YES!!! Such a good, doughy base!
Ohhhh these look so good! I love easy recipes – so thank you 🙂
My fav cookie recipe lately is banana, oats, pb + optional chocolate chips. With only three ingredients though – this is even better. Can’t wait to try them!
YES! I love making cookies out of those 3 too which inspired these- Enjoy! 🙂
My ideal cookie is really crispy on the outside and then soft and chewy in the inside. I’m a sucker for a good crust! Also choc chips make everything amazing!
Oh yes! that sounds absolutely delicious!!!!
Are these single serving. How many calories if I substitute broccoli stems for chocolate chips. Thanks Amen.
Hi Amen. One Alexis sized cucumber pack.
I despise Paula Deene. She gives butter a bad name.
Also I totally did an anti-pumpkin post today. Ha! I still adore you though.
You, my friend, are the king of simple, easy, quick, and delicious cookies. And this one has pumpkin in it…I mean, hello????
Thanks so much, mate!
I think I lean more towards thick and chewy, but really…cookies in general make me happy.
YES. Except protein cookies made of protein powder and water.
Thick and chewy for sure! Keep the pumpkin love coming!
YES! 🙂 thanks so much, Heather! More to come!
These will be perfect for my fall dinner party in October! So easy and they sound delicious!
Thanks so much, Becki!