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.
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.
- Pumpkin Puree
- Maple Syrup
- Nut Butter
- Pumpkin Pie Spice
- Rolled Oats
- Chocolate Chips (optional)
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 can be substituted with other syrups. The amount you add may need to be adjusted if you are using a different syrup.
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.
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.
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.
- 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.
More Healthy Oatmeal Cookie Recipes
- Apple Pie Oatmeal Cookies
- Healthy Oatmeal Raisin Cookies
- 2 Ingredient Banana Oatmeal Cookies
- Flourless Applesauce Oatmeal Cookies
Pumpkin Oatmeal Cookies
- 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
- 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.
- 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.
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.