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
First, why did you make me google the conversion for calories?
I added 1 tbsp of chia seeds. I eat a large amount of pumpkin, savory and sweet, so I could not wait for the cookies to cool to eat one.
Cookies are chewy, but not enough sweet. I don’t like sugary really sweet anything, but the maple syrup wasn’t enough, so yes, the chocolate chips are a must.
Instead of chocolate chips, I added 2 tbsp of plant based erythritol (I know it is only made from plants, but others might think it isn’t a natural sweetener).
Now they have that sweet fix that is needed when you want a treat. Even without the chia seeds they are packed full of fiber, but since I’m taking weight loss medication that causes constipation, I need tons of fiber. These cookies with the chia seeds are the perfect yummy that I need. Also, just 2 or 3s mall cookies while drinking any liquid makes me feel extra full.
Armen, I had my doubts about these holding together and being an actual cookie because of the ingredients, but I have no more doubts. Thank you for sharing.
Simple and healthy. Will make again.
Such an easy and healthy cookie. Definitely add the chocolate chips.
How much pumpkin pie spice should I add? I’ve made several other of your oats-based cookies & they have been delicious! Disappear like crazy : >
Thank you!
Hi!! 1/2 teaspoon is plenty!
My Son is a crab fisherman, he takes about 6 dozen with him and they work great at keeping him well fed as a quick pop in your mouth and keep going meal. So thank you for helping him keep healthy.
Such a fun and healthy cookie. If you want sweeter cookies though, you need to add something like syrup or choc chips.
This is the best healthy pumpkin cookie recipe I’ve ever made and i’ve made tons of them.
THESE ARE SO GOOD. So easy. I added cinnamon and used almond flour, literally such a good snack and definitely satisfies the craving. Chewy; like a just out of the oven cookie. Perfect texture and flavourful. So so good. Low in cals & sugar but high in fibre and protein – A DREAM. Love love love.
These were excellent!! Added chia seeds and warm spices. Thank you for such a killer recipe! <3
Made this last night and it was great with a few changes. I only used 1 tbsp maple syrup and added raisins, pecans and pumpkin spice/cinnamon. Great healthy bedtime snack.
Made these last night! It was so simple, chewy and delicious! Thank you for this recipe!
Just tried these since we had some leftover pumpkin. I didn’t have quite 1 cup, so I added in a 1/2 cup of applesauce. We added in pumpkin pie spice and cinnamon. Also, dark chocolate chips, pecans (because, why not?), and golden raisins. These turned out great! So easy and quick. Thank you!
So great to hear that 🙂
Delicious and simple cookies. Every week I make your keto peanut butter cookies and add protein powder as an after workout snack. I decided to make a different cookie this week (I’m not tired of the other ones but my daughter asked for something different…) and I found these to be very good. Not sweet but flavorful. I give it 5 stars, she gave it 4; she prefers very sweet so I will just eat them myself! Very nutritious. Thank you again.
For people asking if you can use regular instead of quick oats — you can make quick oats by just blitzing regular oats in the food processor. just FYI. 🙂
Thanks for the fantastic hack 🙂 Love that idea!
Could you replace the sugar with maple syrup or honey?