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These healthy pumpkin cookies are soft, chewy, and need just 3 ingredients! No flour needed, they are wholesome and made in one bowl!
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!
With less than two minutes hands-on time, this recipe is very simple and the oven takes care of all the hard work.
Step 1- Make the cookie dough
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.
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.
- Oatmeal Chocolate Chip Cookies
- Monster Cookies
- Oatmeal Raisin Cookies
- Peanut Butter Oatmeal Cookies
- No Flour Cookies
Healthy Pumpkin Cookies With 3 Ingredients | Bakes In 10 Minutes
Ingredients
- 2 1/2 cups rolled oats gluten free, if needed
- 1 cup pumpkin puree not pumpkin pie filling
- 3 tablespoon maple syrup can use agave nectar
- 1 cup chocolate chips optional
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.
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!