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.
These are very tasty and would be great for breakfast. I added 1/2 a mashed banana and 1 tsp as another person suggested and that added a lot of flavor. I used 3 Tbsp of maple syrup. They are perfect and not too sweet!
So glad you enjoyed them, Sarah! Love those additions. Thanks for the review!
LOVE. LOVE! These!!!! So simple! Chewy! Just the right amount of sweetness!
I wanted something for post-run and for my kids as a healthy snack. These are fabulous and kid approved!
I used coconut sugar, DF chocolate chips and added 1T chia seeds and 1t of vanilla extract ( just because I add those to mostly everything I bake).
Thank you! I’ll be making in batches!
Could these be made with mashed sweet potato? I have those on hand.
Should be fine, yes. Haven’t tried it though!
I added chocolate chips and pumpkin seeds.. had to remember to make the cookies actual size since they don’t get bigger.
Good would be an understatement for these cookies. They are splendid! Perfect dessert after dinner or just even a snack to pop into your mouth throughout the day. Just remember to make a lot because if you don’t then your parents will eat all of them before you can even try them! Thanks for this recipe. Will make again 😉
Made these yesterday. They are healthy tasting, BUT did not go over with the grandkids ! Next time I will add more spice I think.
Did you add chocolate chips? Those are key to make them tasty for kiddos!
So yummy! I doubled the recipe to use more pumpkin, and I added half a banana, a tablespoon of butter and a little bit of salt. Made them a little more moist/sweet/flavorful!
Sounds great! Glad you enjoyed them, Anya!
Added a little salt and brown sugar and ate right out of the oven! Delish!
Perfect! So glad you enjoyed them, Marie! Thanks for adding your feedback.
Yummy! I will definitely make these again. I added a dash of cloves.
Delicious!!!
These are goooood. Very comforting, not too sweet. I used 2 cups of oats and a little over a cup of pumpkin, and a ginormous shake of pumpkin pie seasoning, along with maple syrup and dark chocolate. Next time, I will add some salt. I’m looking forward to eating these with coffee in the mornings, and throwing one at my kid as she heads out the door to school.
So glad you enjoyed them, Amber! Thanks for adding your feedback.