These pumpkin oatmeal cookies are soft, moist and chewy. The cookies need just 4 ingredients and don’t require any flour, eggs, refined sugar, dairy, butter or oil. The cookies can be made ahead of time and are easy to customize.

These pumpkin oatmeal cookies are great for a snack or dessert. They store well and you can customize them to suit your personal preferences.

Ingredients

  • Pumpkin
  • Quick oats
  • Maple syrup
  • Dark chocolate chips or other mix-in of your choice

Pumpkin: The cookies are made with canned pumpkin puree.

Quick oats: Quick oats are rolled oats that have been cut into smaller and thinner pieces. This recipe works better with quick oats because they bind better and cook and soften faster. If you only have rolled oats on hand, you can pulse them in the food processor until they become the consistency of quick oats.

Maple syrup: Maple syrup is used to sweeten the cookies and help bind the cookie dough. You can use another liquid sweetener. I like using maple syrup because it pairs well with the pumpkin flavor.

Dark chocolate chips: You can add whatever mix-in you prefer. I do recommend adding a mix-in to give the cookies more flavor and texture. You can add chopped nuts for added healthy fat or dark chocolate chips for added sweetness and richness. If you want the cookies to be refined sugar free and dairy-free, make sure to use dark chocolate chips without dairy and sweetened without refined sugar.

If you want these cookies to have more Fall flavor, you can also add a little cinnamon to the cookie dough.

How to Make Pumpkin Oatmeal Cookies

  • The pumpkin and maple syrup are mixed together. The oats are then mixed in until the mixture becomes thick. Stir in the chocolate chips or whatever mix-ins you are using until evenly combined.
  • Use a 1.5 tablespoon cookie scoop to scoop the dough. Release it onto your prepared baking pan. Use the palm of your hand or the back of a metal spoon to flatten each cookie into a round disk, about 1/4 to 1/2 inch thick.
  • Bake the cookies for about 20 minutes or until the cookies are set. Allow the cookies to cool fully on the baking sheet. Once cooled, the cookies are ready to eat.

Expert Tips

  • The cookies are a little plain without any mix-ins, so I do recommend adding a mix-in. I like adding dark chocolate chips but if you want something healthier, you can also do finely chopped nuts or dried fruit.
  • The cookies do not have any spices. If you like cozy Fall spice flavor in your cookies, you can add 1 teaspoon of cinnamon to the cookie dough.

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4 Ingredient Pumpkin Oatmeal Cookies

These pumpkin oatmeal cookies are soft, moist and chewy. They only need 4 ingredients and don't require any flour, eggs, refined sugar, dairy, butter or oil.
Servings: 11 cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
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Ingredients

  • 1/2 cup (123g) canned pumpkin puree
  • 3 tbsp (45ml) maple syrup
  • 1 cup minus 1 tbsp (80g) quick oats
  • 1/4 cup (43g) dark chocolate chips or other mix-in, see note before starting

Instructions
 

  • Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper.
  • Add pumpkin and syrup to a large mixing bowl. Mix until the ingredients are fully combined. Add in oats and stir until they are fully incorporated. Add chocolate chips (or other mix-in) and stir until evenly combined. Taste and adjust sweetness if needed.
  • Use a 1.5 tbsp cookie scoop to scoop cookie dough and release onto prepared baking sheet, spacing cookies 1.5 inches apart.
  • Use the back of a metal spoon or the palm of your hand to flatten dough until they are thick round disks, about 1/4-1/2 inch thick. Smooth and round the edges of the disks as needed. The cookies will not spread much during baking, so shape the cookies how you want the final outcome to be.
  • Bake cookies for about 15-20 minutes or until the cookies look set. Let cookies fully cool before removing and eating. Store cookies in an airtight container in the fridge or freezer.

Notes

  • I do recommend adding a mix-in so the cookies aren't too plain. If you don't want to add sugar/sweetness, you can add chopped nuts to add some healthy fat to the cookies.
  • Dark chocolate chips note:  You can use dark chocolate chips or other types of chocolate chips like semisweet. If you need the cookies to be dairy-free, make sure to use dairy-free chocolate chips. If you need the bark to be refined sugar-free, make sure to use chocolate chips sweetened with unrefined sugars such as coconut or date sugar. The cookies in the photos use Enjoy Life chocolate morsels (dairy-free but not refined sugar free). I have also made them with Hu dark chocolate chips,* which are dairy-free and refined sugar-free.
  • I used Libby's pumpkin* and Amazon Grocery Quick Oats.*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Estimated nutrition assumes 1/4 cup chocolate chips.
Serving: 1cookie, Calories: 68kcal, Carbohydrates: 12g, Protein: 0.4g, Fat: 2g, Saturated Fat: 1g, Sodium: 0.5mg, Fiber: 2g, Sugar: 5g, NET CARBS: 10
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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