Healthy Pumpkin Oat Cookies
on Apr 15, 2020, Updated Jul 24, 2024
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These healthy pumpkin oat cookies are more of a nutritious snack than a decadent cookie but they’re still delicious and satisfying. You’ll need less than 20 minutes and just 3 ingredients to make them.
Why Make this Recipe
- low-calorie – without the extras, these cookies are less than 80 calories each
- 3-ingredient – the most basic version of this recipe calls for just 3 simple ingredients
- dietary restriction and allergy-friendly – this recipe is vegan, gluten-free, oil-free and can be sugar-free
What You’ll Need
- Oats. Rolled oats, old-fashioned oats, and quick oats are all suitable.
- Pumpkin. Use plain pumpkin puree, not pumpkin pie filling. I suggest canned pumpkin but homemade also works.
- Sweetener. The cookies can be sweetened with coconut sugar, maple syrup or agave. For a sugar-free cookie, use liquid or powder stevia or monk fruit sweetener.
Quick Note: Optional but recommended ingredients include cinnamon or pumpkin pie spice and chocolate chips.
Step by Step Instructions
Step 1. Mix all of the ingredients together to form a thick dough. There’s no need to worry about over-mixing, just keep working it together until you have a uniform dough.
Step 2. Form the batter into 12 cookie shapes using your hands and place them on a baking sheet.
Quick Note: These cookies will not spread or change shape during baking so be sure to create the shape you want before baking.
Step 3. Bake the cookies!
They need just 10 minutes at 350 degrees F. Let them cool on the pan for a few minutes then enjoy warm or let cool before storing.
Tips and FAQs
- Pumpkin. Good quality pumpkin puree will make a big difference in these cookies. I recommend Farmer’s Market Organic Pumpkin and if you can’t find that, E.D. Smith will do the trick.
- Add-ins. These cookies are easily customizable with your favorite add-ins. Mix and match up to 3/4 cup of chopped walnuts or pecans, pumpkin seeds, coconut, chocolate chips and raisins.
- Spices. If you don’t have pumpkin pie spice, use 1 tsp of cinnamon plus a pinch of ground ginger and nutmeg if you have them. If not, just cinnamon is good too!
What do they taste like?
These taste more like a health food cookie than a dessert but they’re still hearty, yummy and satisfying. The texture is soft and somewhat like baked oatmeal or a hearty muffin.
If you’re looking for a super sweet, decadent dessert, this isn’t it but these are great for a pre or post-workout snack or healthier option to satisfy a craving. I recommend adding the chocolate chips to make these more of a treat!
How should I store them?
Let the cookies cool after baking then store at room temperature for up to 3 days, in the fridge for up to 6 days or freeze for up to 3 months.
Related Recipes
Healthy Pumpkin Oat Cookies
Ingredients
- 2.5 cups 250 g rolled oats or quick oats
- 1 cup 240 g pure pumpkin puree
- 3 tbsp maple syrup, agave syrup or coconut sugar
- 2 tsp pumpkin pie spice or cinnamon, optional but recommended
- 1/2 cup dairy-free chocolate chips, optional but recommended
- pinch of salt, optional but recommended
Instructions
- Pre-heat oven to 350 degrees.
- Mix all ingredients, including the optional ingredients if using, in a bowl to form a thick dough. If your’e adding any additional ingredients like nuts, seeds or coconut, add those as well. Start with 3 tbsp of sweetener and adjust sweetness as desired. The cookies are not very sweet with 3 tbsp and this can be increased if desired.
- Use your hands to create 12 cookie shapes. The cookies will not spread or change shape during baking so be sure to create the shape you want before baking.
- Prepare a baking pan with parchment paper or place cookies directly on the pan. Bake for 10 minutes.
- Remove from oven and enjoy warm after a few minutes. Let cool completely before storing. Store at in a sealed container at room temperature for 3 days, in the fridge for up to 1 week or freeze up to 3 months.
Notes
Nutrition
UPDATE NOTE: This recipe was originally published on October 16, 2015. It was updated in April 2020 with new photos and text.
Simply amazing. This is by far the best vegan website I have found. I love every recipe I have tried! Thanks!
Aw, thank you so much Bethany! I’m so happy you’re liking everything.
I love baked oatmeal, so this is a perfect version of that! I used chopped walnuts, as I am (GASP) not a fan of chocolate chip cookies! They made the apartment smell so nice too. It might still be 80 degrees but I am all for pumpkin pumpkin pumpkin!!!
WOW… I just made them and they are absolutely fabulous. I did add a little Chia seed to mine. Thank you so much for the recipe..
I just made this and it’s sooooo good!!! My two teenage boys and I ate it all. I will definitely make a double recipe next time. This was amazing The kids LOVED it
I enjoy them!!!!
I haven’t tried these yet, but when I do, I am going to make them with oats and sweet potatoes, since sweet potatoes are sweet I am not going to add any extra sweetener, I am still going to add the cinnamon, cloves or I might just add pumpkin pie spices
Hi Deryn~
Thank you for your perfect plant-based cookie recipe. Made as directed, it is a reliable, satisfying recipe that I recommend to anyone reviewing this who appreciates tasty, healthy cookies that take little time (or mess) to make. I made a variation today simply out of curiosity and to use ingredients I had on hand. I do think your recipe is perfect–I especially love the simplicity of it; I’m only sharing this because I did it and it also worked:
2 cups instead of 2.5 cups of oats
3 tablespoons maple syrup
1 cup of pumpkin
1/2 cup unsweetened applesauce
ground cinnamon (3/4 tsp), ground ginger (1/2 tsp), ground nutmeg and clove (1/4 tsp. each)
1/2 cup unsweetened shredded coconut
1/2 cup ground raw pumpkin seeds
1/2 cup chopped dates
Prep and cook as directed.
Thanks Maria! Love those additions, they sound delicious!
These are a great healthy snack. I’ve made them 3 or 4 times now. I like to add walnuts, raisins, coconut and ground flax for some protein. I use 2 tablespoons of maple syrup for my sweeter.
Deryn, I JUST made these oatmeal cookies…adding some dried cranberries and a smidge more Maple syrup only because someone said they were not sweet enough! WELL, THEY TURNED OUT FANTASTIC! Thank you for such a great simple recipe and for the other helpful hints!
I love the chewy and filling texture! Following this recipe to a T, I got 18 cookies. I am not one to ever say this, because always cut down sugar in bqking, but they really needed more sweetness. Next time I will double the maple syrup to 6 tablespoons and see how that works out.