Healthy Pumpkin Cookies
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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!
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.
I was inspired to make these after several readers asked for a pumpkin version of my oatmeal breakfast cookies– and because my partner was getting sick of bananas. I swapped those out for unsweetened pumpkin puree, and adjusted the ratios to yield soft, chewy, and wholesome pumpkin cookies. We now make these at least once a week when pumpkin is in season. My partner loves them for breakfast with a smear of peanut butter on top, and I personally love adding a handful of chocolate chips to the dough.
I’ll be honest, though- these aren’t your traditional butter-and-sugar-laden cookies. They aren’t overly sweet, and they don’t have the rich, mouth-feel that only butter can provide. But- if you want to enjoy all the festive flavors without a sugar crash or calorie-dense treat, these cookies are for you.
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 with no chill time required. Really, the oven does most of the heavy lifting.
Key Ingredients
Here’s what you’ll need to make healthy pumpkin cookies, along with notes from my kitchen. The measurements are in the recipe card below.
- 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. I’ve made these gluten-free using certified gluten-free rolled oats (love Bob’s Red Mill), and they tasted the same.
- 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
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 350°F.
Arman’s recipe tips
- Shape the cookies however you want. 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 10 minutes to prevent overcooking.
- 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 the dough onto 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, adding an extra 3-5 minutes to the baking time.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
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
- Mix-in ideas: I typically use chocolate chips or a chopped-up chocolate bar.
- Leftovers: Keep in the fridge for up to one week or in the freezer for up to 6 months.
Nutrition
More healthy pumpkin recipes
Originally updated August 2022
how many do these make???
I made 8 large cookies 🙂
Was just wondering if you could supplement the 1/4 cup of sugar or sweetener with unsweetened apple sauce? Or would it make it too runny? I already made this recipe with just regular sweetner, and they turned out just great, but I was just asking for the next time I make them which will be soon I’m sure. They were a big hit with my husband and my son as well as my self! Great Job! I love fast and easy recipes that aren’t a lot of ingredients and are good for you too! I’ve tried your recipe for energy bites too! They were awesome as well. Your definitely my go-to page for everything quick and yummy!
Hi Sara! I think it would be far too runny! You could try replacing the sugar with another granulated sweetener of choice! Thanks so much for your kind words- I hope you and your family continue to enjoy them 🙂
These little guys are in the oven now!!! My hubby requested pumpkin cookies apparently someone brought some to a work function. So off I go to make these and make them healthy!! I substituted PB2 for the nut butter, I used honey instead of sugar and I added some slivered almonds. Can’t wait for the finished product!
Ahh that sounds delicious, Candace- Hope you all enjoy! 🙂
Hi! Do you think these would work with gluten free *not* quick oats (old fashioned kind that take like 20 minutes to make oatmeal)?
Hi Kay! Absolutely! As long as they aren’t the steel cut oats, they’ll be fine! 🙂
Hello! I love this recipe so much! I am curious about how the dough will last it if I make it the night before, place in the fridge overnight, and make them the next morning. Will the dough get super mushy?
Thank you so much!
Hi Olivia! I wouldn’t recommend making it the night before- It will become a little too thick (The oats will continue soaking up the pumpkin).
Hi CAN you add blueberries instead of nuts and chocolate? I am dairy, gluten and nut free.
Hi Tabitha! Absolutely! 🙂 You may need to add a little more oats to combat the moisture.
What is nut butter you use with this recipe?
Hi Carol! I’ve tried it with both almond butter and peanut butter 🙂 The peanut butter is very evident.
3 Ingredient Pumpkin Cookies, with addition of 1/4 c. almond butter were great! Did an addition of raisins to basic batter, then topped with sugar free choc. chips, some dried cranberries, and a piece of walnut. Very moist! Love that it’s packed with nutrients!
Donna! Those additions sound wonderful! I love how it is a PIECE of walnut 😉
Have a great day! 🙂
Hi,
I’m really looking forward To trying this recipe but i don’t catch a point: how can i mix raw pumpkin with the other ingrs? Shall i boil or grate it before? Many thnx, greetings from Ibiza 🙂
Hi there! Oh I’m so sorry- I assumed most people had cooked pumpkin on hand! I recommend you boil it until it is very moist and use it from there 🙂
My cookies came out too doughy after baking them for 15 minutes. The only thing I did different was I used regular oats vs quick oats. Any suggestions as to why?
Hi Leah! they should be soft and chewy- A little doughy but still perfectly edible- Using different oats shouldn’t have an issue- Was your pumpkin from a can or homemade?
Hello Arman. I’ve stumbled onto your blog via another one that mentioned this recipe (and said it was good!). I have a (maybe) stupid question. Which size can of pumpkin are you referring to? The 15oz or the 29oz can? I stocked up on the larger cans when they were on sale last month but before I begin making these it would be nice to know if I need to double the other ingredients! I probably would be able to figure it out by the consistency but it would help to know before starting. Did I miss it somewhere? Thanks for what seems like a simple but delicious recipe.
Hi Carol! That’s not stupid at all! It’s my own fault for not being for accurate- It’s 15 oz so I’ll make a note of it 🙂
Enjoy!