Healthy Pumpkin Cookies are soft on the inside, crunchy on the outside and come together in one bowl without a mixer. These cookies are seriously easy, delicious and a favorite for kids!
Healthy Pumpkin Cookies
Healthy pumpkin cookies are a perfect way to kick off the fall baking season. These cookies combine the goodness of a classic oatmeal cookie with flavorful pumpkin and seasonal spices. My kids’ faces light up at the sight of pumpkin oatmeal cookies.
There is no denial I love baking with almond flour. Skillet cookie, chocolate chip cookies or snickerdoodles – any recipe tastes as good as a classic. I am not following any diet but I love the taste, lightness and extra nutrition of almond flour for sure.
And then I like to make “regular” desserts with whole wheat or spelt flour and oats. In combination with pumpkin puree, goods like pumpkin muffins, pumpkin bread and pumpkin bars come out super fluffy and moist.
These pumpkin cookies are so good, soft and chewy, I would definitely recommend doubling the recipe! Also love any cookies? You have to try these sugar free oatmeal cookies and oatmeal cranberry cookies next!
Ingredients for Healthy Pumpkin Cookies
- Pumpkin puree: Do not mistake puree for pumpkin pie filling. Pumpkin puree is just pureed cooked pumpkin. Pumpkin pie filling is puree mixed with seasonings and sugar. It will throw off the batter consistency and cookies’ taste. Both are sold in cans, so be sure to read the label.
- Oats: Use quick or old fashioned (rolled) oats; you choose.
- Liquids & Spices: Pumpkin pie spice (of course), baking soda, & salt. These cookies are sweetened with maple syrup or honey and vanilla extract.
- Coconut oil: You can use any oil, but in my opinion mild tasting oils like avocado oil are the best substitutions.
- Flour: Please only use whole wheat or spelt flour. Baking is a science. Whole grain flour does not act like white flour or coconut flour or even almond flour. They all need different amounts of liquid, rising agents and fats.
- Pumpkin seeds and eggs
How to Make Healthy Pumpkin Cookies
There is a full recipe card below.
Healthy pumpkin oatmeal cookies come together in one bowl with a whisk and a spatula. No mixer required!
- Whisk the egg.
- Add liquids and spices: Combine coconut oil, maple syrup, pumpkin puree, vanilla, pumpkin pie spice, baking soda and salt. Make sure coconut oil is room temperature when added.
- Add dry ingredients: Mix in oats, followed by flour and stir until a thick dough forms. Then add pumpkin seeds.
- Drop spoonfuls of batter onto prepared cookie sheets: Use a small cookie scoop and flatten each cookie with your hands or the back of the scoop.
- Bake for 15 minutes: Remove from the oven, let cookies cool for a minute, then transfer onto a cooling rack.
How to Store and Freeze
Store: Keep cookies covered loosely on the counter for a few days. Do not put them in an airtight container because they will really soften.
Freeze: These pumpkin oatmeal cookies freeze really well. Place cookies in an airtight container and freeze for up to 3 months. Thaw on a counter.
More Favorite Recipes
- Protein cookies
- Pumpkin brownies
- Chocolate chip cookies
- Chocolate protein cookies
- No bake protein cookies
Healthy Pumpkin Cookies
- 1 egg large
- 1/2 cup coconut oil measured after melting
- 1/2 cup maple syrup or honey
- 1/2 cup pumpkin puree not pie filling
- 1 tsp pure vanilla extract
- 2 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups quick or old fashioned oats
- 1 cup whole wheat or spelt flour
- 1/2 cup pumpkin seeds
- Cooking spray I use Misto
- Preheat oven to 350 degrees F, line large baking sheet with unbleached parchment paper and spray with cooking spray.
- In a large mixing bowl, whisk the egg. Add coconut oil, maple syrup, pumpkin puree, vanilla, pumpkin pie spice, baking soda and salt; whisk until well combined.
- Add oats and stir to mix. Add flour and mix well until thick dough forms. Add pumpkin seeds and give a few stirs.
- Using small cookie scoop, place batter on previously prepared sheet and flatten with the back of a scoop or hands. Cookies do not spread, I had 9 cookies per sheet.
- Bake in batches for 15 minutes.
- Remove from the oven and let cookies cool for a minute, then transfer onto a cooling rack to cool off a bit more.
Store: Store in a cool dry place open. Do not wrap or place cookies in a jar. The more air, the better.
- You can use virtually any oil. Mild tasting oil like avocado oil is the best. Not that coconut oil is mild tasting. Olive oil will work too it's just its taste will be more prominent in the pumpkin cookies. As coconut oil is solid, once cookies cool off their texture will be more crunchy on the outside. Just a tad.
- You have to use only whole wheat or spelt (sprouted) flour.
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