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.
Hello:
I have made these cookies five times now and absolutely love them. I used cinnamon chips and raisins. This morning, I made the recipe and doubled it. I used cinnamon chips, walnuts, and some Cran raisins, and did not make them into cookies, but made granola instead. Absolutely scrumptious. Thank you so very much for sharing.
So glad you enjoy them! Thanks for letting me know!
These are my husband’s favourite snacks, can’t make them often enough. I usually add some finely chopped walnuts and sultanas instead of the chocolate chips. Thank you for sharing this easy, quick and healthy recipe.
I love that we do not have to add any oil. It’s very delicious and fill me up. Thank you for the recipe
Added chocolate chips, cranberries and walnuts – so good!! Thank you!
Very tasty and so easy. Definitely not a traditional cookie, so don’t expect that…but great to have on hand for a treat. Kids loved them too!
My dough didn’t stick together very well. Next time I’ll try maple syrup
What did you use? It should stick together easily either way. Hope you still enjoyed them!
These are a fantastic healthy cookie! I love them for breakfast ,pre or post workout, or simply when I am craving something sweet! I added 1/4 cup almond butter into the mix! Delicious!
So glad you enjoyed them, Becky! I agree, great for before and after workouts!
Can I substitute pumpkin with sweet potato?
Yep. Enjoy.
I always read your email, top to bottom. Love your recipes. These cookies are no exception! Delish!
I love your simple few ingredients recipes the best! I prefer unsweetened treats so I used just 1 tablespoon of maple syrup and added a handful of raw pumpkin & sunflower seeds on top for some crunch. They are quick and delicious. I may add a thin layer of cashew butter to the top for a snack after my walk/run tonight.
Awesome! Sounds great with the added seeds…and I love them topped with nut butter too. Such a nice, yummy, healthy little snack! Thanks for the review!