These healthy pumpkin spice oatmeal cookies are crispy and crunchy. They need just 4 ingredients and don’t contain any flour, eggs, refined sugar, dairy or butter. They are a great snack or dessert.
These pumpkin spice oatmeal cookies are a great way to enjoy cozy Fall spiced desserts this time of year but without all the guilt. They can be enjoyed for breakfast, snack or dessert.
Ingredients
- Quick Oats
- Coconut Oil
- Maple Syrup
- Pumpkin Pie Spice
Quick Oats: These cookies work best with quick oats. Quick oats are rolled oats that are smaller and thinner pieces. You do want to use quick oats for this recipe because they will crisp up better. If you only have rolled oats you can run them through a food processor until they become the size of quick oats.
Coconut oil: The quick oats are coated in coconut oil to help them crisp up.
Maple syrup: These cookies are lightly sweetened with pure maple syrup. Maple syrup pairs really well with pumpkin pie spice. In addition, maple syrup is a very thin syrup so it allows the oats to crisp up. We don’t like using honey or other thicker syrups because the cookies don’t crisp up quite as well.
Pumpkin pie spice: The cookies are flavored with pumpkin pie spice, which is a blend of spices that usually includes cinnamon, nutmeg, allspice, star anise, ginger and cloves. The cookies do not contain any actual pumpkin because I wanted to make a very crispy and crunchy cookie.
How to Make Crispy Pumpkin Spice Oatmeal Cookies
- The quick oats are first mixed with the pumpkin pie spice. They are then coated in coconut oil and maple syrup.
- The cookies are then packed into a 1 tablespoon cookie scoop and released onto your prepared baking sheet.
- Use a large spoon to flatten and shape the cookies into thin round disks.
- Bake the cookies until they are lightly brown on the surface and darker brown around the edges.
Cookie Texture and Sweetness
These cookies are like large granola clusters but in cookie form. They are thin, delicate, crunchy and crispy all the way through. The cookies are lightly sweet.
More Crispy Oatmeal Cookies
- 4 Ingredient Crispy Coconut Oatmeal Cookies
- 4 Ingredient Crispy Chocolate Oatmeal Cookies
- 4 Ingredient Crispy Banana Oatmeal Cookies
4 Ingredient Crispy Pumpkin Spice Oatmeal Cookies
Ingredients
- 1 cup (88 g) quick oats
- 1 tsp (2 g) pumpkin pie spice
- 2 tbsp (1 fl oz/30 ml) melted coconut oil
- 4 tbsp (2 fl oz/59 ml) maple syrup
Instructions
- Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper or a silicone baking mat.
- Add oats and pumpkin pie spice to a large mixing bowl. Mix and stir with a spatula for about 15 seconds or until the pumpkin pie spice is evenly mixed in with the oats.
- Drizzle melted coconut oil evenly across. Mix with a spatula for about 20-30 seconds, stopping a few times to scrape the sides of your bowl, until all of the oats are moistened with coconut oil.
- Drizzle the maple syrup across. Mix with your spatula until the oats are evenly coated in syrup and start to clump together slightly.
- Using a 1 tbsp cookie scoop, pack 1 tbsp of oat mixture into your cookie scoop. Do your best to pack the mixture into the scoop to help the oat mixture hold its form. Release onto your prepared baking sheet. The mixture will be a little loose and not fully hold together. Use the back of a metal spoon to press and shape the mixture until it becomes a thin round disk (between 3/16 and 1/4 inch thick). Repeat with remaining mixture, spacing each about 1 inch apart. If your mixture is too sticky or you are having difficulty shaping, you can lightly wet the back of the spoon with water before using it to press the oat mixture.
- Bake the cookies for about 12-15 minutes or until the surface is lightly browned. The longer you bake, the crispier the cookies will be but you do want to make sure the edges don't get too dark.
- Remove cookies from oven but don't attempt to move them from the baking sheet until they are fully cooled and set. They will not yet be crispy when they first come out of the oven. Once they are cooled, the cookies will be fully set and crispy. The best way to remove them is to peel them off the parchment paper or silicone mat instead of using a spatula. Once cookies are ready, enjoy right away or store them in an airtight container. Do not leave them out in the open too long because they will absorb moisture from the air which will make the cookies soften and turn sticky.
Notes
- If your cookies do turn soft, you can crisp them back up by placing them in the oven for a few minutes.
- The longer you bake the cookies, the crispier they will be. So if you want a very crispy crunchy cookie then I recommend you bake the cookies until they are lightly browned all across the surface and the edges are a darker brown.
- This recipe works best with quick oats. Regular rolled oats will take longer to cook and need more oil and maple syrup. You can also run rolled oats in a food processor until they become the size of quick oats.
- I don't recommend using honey as a substitute for maple syrup as the cookies don't crisp up as much when using honey. Many sugar-free maple flavored syrup substitutes will also work as a substitute for pure maple syrup as long as they have a thin consistency like maple syrup.
- I used unrefined coconut oil but it should also work with refined coconut oil.
- If you want to reduce sugar further, you can reduce the amount of syrup in these cookies to 3 tbsp. The cookies will still bind together with 3 tbsp syrup but some people may find the cookies are not sweet enough.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
