Healthy Pumpkin Cookies

5 from 22 votes

Healthy Pumpkin Cookies are soft and chewy with crisp exterior! Wholesome ingredients, naturally sweetened, and packed with fall flavor.

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: North American

Diet: Low Fat

Servings: cookies

Calories: 87kcal

Preheat oven to 350 degrees F, line large baking sheet with unbleached parchment paper and spray with cooking spray. Set aside.
In a large mixing bowl, whisk the egg. Add maple syrup, pumpkin puree, vanilla, pumpkin pie spice, baking soda and salt; whisk until well combined. Then add coconut oil and whisk well. This will help to avoid warm oil to solidify and cook the egg.
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.
Freeze: Freeze cookies on a baking tray (with spaces between) until frozen solid. Transfer to a Ziplock bag and store for up to two months. To enjoy a cookie, remove from the freezer and allow to thaw for several minutes at room temperature.
You can use virtually any oil: Mild tasting avocado oil is best. Coconut oil is also mild tasting. As coconut oil is solid, once cookies cool off their texture will be more crunchy on the outside.
No flour substitutes. You have to use only whole wheat flour or spelt flour. I also think whole wheat pastry flour or white whole wheat flour will work.