Kirbie's Cravings

Pumpkin Oatmeal Cookies (No Flour, Eggs, or Butter)

These healthy pumpkin oatmeal cookies are easy to make. They are soft and chewy and taste like pumpkin pie oatmeal in cookie form. They are also flourless, eggless and butterless, making them great for breakfast or a snack.
a stack of pumpkin cookies.

Now that it is officially pumpkin season, I had to create a pumpkin version of my healthy oatmeal cookies. I love how the pumpkin puree give these cookies an autumn orange hue.

Ingredients

  • Pumpkin Puree
  • Maple Syrup
  • Nut Butter
  • Pumpkin Pie Spice
  • Rolled Oats
  • Chocolate Chips (optional)

Pumpkin Puree

I used canned pumpkin puree but you can also use homemade. If you are using homemade, make sure it’s not too watery.

Maple Syrup

Maple syrup can be substituted with other syrups. The amount you add may need to be adjusted if you are using a different syrup.

Nut Butter

Make sure to use a natural nut butter (the kind you need to stir and is not processed with oils), otherwise your dough will be too dry and it will be difficult to mix. I prefer using almond butter because the flavor of almond butter is very light and I wanted the pumpkin flavor to be the star. However, the recipe will work with other nut butters like peanut butter or cashew butter. The nut butter acts as a binder for these cookies. If you are looking for a nut-free alternative, you can try tahini or sunflower butter but I have not tested either one.

Pumpkin Pie Spice

Pumpkin pie spice adds flavor to these cookies and makes them taste like pumpkin pie. If you don’t have pumpkin pie spice, you can mix together cinnamon, nutmeg, ground cloves and ground ginger to make your own pumpkin pie spice.

Rolled Oats

This recipe works best with rolled oats. You can make it with quick oats but the cookies don’t hold together as well and you may need to adjust the amount of oats you add.

Chocolate Chips

The chocolate chips are optional. I like adding them because I love chocolate chips in my cookies. But they taste great without them and are healthier without them too. You can also add dried fruit instead of chocolate chips. If you don’t add any mix-ins, you may want to add 1-2 more tbsp of oats so that your cookie dough is not too wet and loose.
cookies lined up on paper.

Baking Tips

  • The nice thing about this cookie recipe is that you can adjust as needed. If you prefer more sweetness, you can mix in more syrup before baking. If your mixture seems too dry, you can add a little more pumpkin. If it’s too wet, you can add more oats.
  • These cookies will not spread during cooking so make sure to shape them the way you want them to turn out before baking.
  • You can adjust the size and thickness of these cookies. Your baking time will vary though if you make them bigger or thicker.

close-up shot of a stack of cookies

More Healthy Oatmeal Cookie Recipes

Pumpkin Oatmeal Cookies

Servings: 12 cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Course: Breakfast, Snack
Cuisine: American
These healthy pumpkin oatmeal cookies taste like pumpkin pie flavored oatmeal in cookie form.
4.67 from 3 votes

Ingredients

  • 1/2 cup pumpkin puree
  • 3-4 tbsp maple syrup
  • 3 tbsp natural creamy almond butter unsweetened
  • 1/2 tsp pumpkin pie spice
  • 1 cup rolled oats
  • 1/2 cup semisweet chocolate chips optional

Instructions

  • Preheat oven to 350°F. Line a large baking sheet with silicone baking mat or parchment paper.
  • In a large bowl, add pumpkin, syrup, almond butter and pumpkin pie spice. Stir until everything is completely mixed and uniform.
  • Stir in oats until all oats are evenly coated. Stir in half of the chocolate chips.
  • Use a 1.5 tbsp cookie scoop to scoop cookie dough. Release scoop onto prepared baking sheet, spacing cookies 2 inches apart.
  • Using the palm of your hand, press down on cookie balls so that they become thick disks. The cookies will not spread when baking so you want to shape the dough to be what you want the final outcome of the cookies to look like.
  • Press a few chocolate chips on the surface of each cookie.
  • Bake cookies for about 11-14 minutes or until oats are cooked and the cookies no longer look wet. Remove cookies from oven and let them set and cool completely before removing them from the cookie sheet.

Notes

  • I discuss each ingredient and potential substitutions in the post above in the section entitled "Ingredients"
  • I recommend starting with 3 tbsp syrup and after you've finished mixing the dough, taste and add another tbsp if needed. I didn't want to make the cookies too sweet so that they are suitable for breakfast.

Nutrition

Serving: 1cookie, Calories: 110kcal, Carbohydrates: 14g, Protein: 2g, Fat: 5g, Saturated Fat: 2g, Sodium: 2mg, Potassium: 128mg, Fiber: 2g, Sugar: 6g, NET CARBS: 12g

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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11 comments on “Pumpkin Oatmeal Cookies (No Flour, Eggs, or Butter)”

  1. Perfect. Can these cookies be frozen?

  2. These were delicious!!! I didn’t have much maple syrup so I used vanilla premium syrup along with the maple syrup. Also used regular crunchy peanut butter. Didn’t have any chocolate chips either. These were light and soft and chewy. I will definitely be making them again. I’m glad I doubled the batch!!

  3. This is Carmen again from the last comment… I also meant to add that I added a 1/4 tsp. of salt to the batter to give the sweetness some pop. If you could add that to my review, I’d be most grateful. Thanks!

  4. I’m not a baker but lately I’ve been craving all things pumpkin, and this recipe looked easy enough to try! I did make a few changes, tho: I doubled the recipe and used 1/4 cup organic honey instead of maple syrup (just not much of a ms fan), and replaced half the chocolate chips with chopped pecans (I also used mini choc chips). The family liked them okay although they did say they were more like soft granola bars than cookies, and one of my daughters swore she could taste raisins in them – even tho there weren’t any raisins! (But I have to admit, they did register as sort of raisin-y.) My husband called them “fiber pucks” and added some old cream cheese frosting from the back of the fridge, which hit a hidden flavor note in the cookies. I whipped up some homemade cream cheese frosting, and with that the cookies reminded us of those Little Debbie spiced oatmeal cookies (but without all the chemicals and guilt). Overall, a surprisingly tasty and healthy treat!

  5. I doubled the recipe, only exception was I substituted the maple syrup with 4 tbsp organic honey and 2 ml of thc syrup. No chocolate chips. These are awesome and I made 44 cookies using a 1/2 tbsp scoop. Just a tad Lathan a 50 cent piece. I used my power xl air fryer to boot!

  6. These are absolutely delicious!!! The texture makes them amazing. I made eight large cookies, so that I could use one as breakfast with my coffee. WOW!!!! ????

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