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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.
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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.
I have a can of pumpkin just waiting to meet oats and raw sugar. Seriously, lately I’ve been on the hunt in the last few days for low sugar cookies and I love pumpkin.
Yay! That’s awesome, Lauren! 🙂
I tried this pumpkin cookie recipe out tonight. I try to avoid granulated sugar so I subbed in some of my local honey. These cookies were way to dry and chewy for me. I don’t know what I could do different to make them a little more moist? Maybe add some milk to the batter? Tasty, but way way too dry 🙁 loved the pumpkin flavor!
Hi Jess! You’d need to add more pumpkin to add moisture and remove from from the oven when still semi moist- They firm up once cooled 🙂
Hi there! I live in VT and wondered if you could somehow sub maple syrup for the sugar?
Hi Gail! I don’t see why not- You’ll just need to perhaps add more oats and pumpkin to balance out the wet ingredients! 🙂
These were delicious and even my picky 3 year old loved them. Thank you for the great quick and easy recipe.
Oh yay! Thanks so much Crystal! I am your 3 year old’s biggest fan now 🙂
Can I used regular quick cooking oats? I don’t know where to find gluten free oats. Can I also use brown sugar if so do I need to decrease the amount?
Hi Shell! You sure can- Definitely keep the brown sugar the same measurement too!
How much cinnamon do you put in? I was thinking of adding some nutmeg too.
Hi Sarah! I did around a teaspoon but go for adding nutmeg- That sounds so delicious! 🙂
Hi! I’m just trying to figure out the nutrition facts before I make these. How many cookies does this recipe make? Thanks!
Hey Mary! It really depends on what size you make them 🙂 The easiest way is to bake a batch then calculate it after 🙂
Love your recipe. This is a great on the go healthy breakfast. Although, I believe they need to be kept in the fridge, because of the moisture in them. I made them on Sunday and when I went to take the last one four days later it was fuzzy.
Thanks so much for letting me know, Richelle! I think the inner cookie monster in me ate them all up before any fuzz appeared!
Do you think you could use the same amount of mashed or pureed sweet potato? I love sweet potato, and it’s easier to make that fresh that it is to do fresh pumpkin, plus it’s usually a little sweeter naturally.
Hey Kim! Pureed sweet potato would be the perfect substitute 🙂 It really is so much sweeter too 🙂
Hi! is there a reason you list pumpkin and then say not pumpkin pie filling? What’s the difference?
Thanks!
Hi Franchesca! Pumpkin pie filling is pre-sweetened and I include some granulated sweetener in the recipe. You’re more than welcome to use it but then just cut back on the added sugar! 🙂
ohh! ok Thanks!
Anxiously awaiting the homemade bottled water recipe. In the meantime, all these pumpkin recipes will just have to tide me over 😉
Oh it’s a winner. Goodbye Evian!
Pfffft. Since when are cinnamon and chocolate chips optional? Since never. Stop talking crazy, and keep on with the quick and easy recipes — you know I’m lazy.
Way more to come! 😀
You’re like a magician with your 3 ingredient recipes! These look amazing and I’m excited to see what else you’ve got coming!
Thanks Sarah! As long as it’s Harry Potter, then i’m game! 😀
You had me at pumpkin. I’m a huge fan of simple recipes so I can’t wait to try these out. It’s also a great way to get kids to eat veggies 😉 I’m sure my toddler will approve!!!
YES! thanks so much, Kelly! 🙂