Name: Healthy Pumpkin Oat Cookies
Prep time: 10 min
Cook time: PT-490382H1M12S
Total time: PT-490382H1M12S
Cuisine: American
Ingredients: ¾ cup pumpkin puree (not pumpkin pie filling); 1½ cups rolled oats; ½ cup oat flour or whole wheat flour; ⅓ cup maple syrup or honey; 2 tbsp coconut oil or olive oil; 1 egg or 1 flax egg (for vegan option); 1 tsp vanilla extract; 1 tsp cinnamon; ¼ tsp nutmeg; ½ tsp baking soda; ¼ tsp salt; Optional: ½ cup dark chocolate chips, chopped nuts, or dried cranberries

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Healthy Pumpkin Oat Cookies are soft, chewy, and filled with warm autumn spices and the natural sweetness of pumpkin. These cookies make a wholesome snack or breakfast treat that feels indulgent but is actually packed with good-for-you ingredients. They’re easy to whip up and perfect for anyone who wants a healthier take on traditional cookies.

Why You’ll Love This Recipe

I love how these cookies give me all the cozy fall flavors without the heaviness of typical desserts. The oats add fiber and texture, the pumpkin brings moisture and nutrients, and the warm spices make every bite comforting. I can enjoy them with coffee in the morning, as a mid-day snack, or even pack them in lunchboxes. They’re naturally sweetened and easy to make in one bowl, which means less mess and more flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pumpkin puree (not pumpkin pie filling)
Rolled oats
Oat flour or whole wheat flour
Maple syrup or honey
Coconut oil or olive oil
Egg or flax egg (for vegan option)
Vanilla extract
Cinnamon
Nutmeg
Baking soda
Salt
Optional: dark chocolate chips, chopped nuts, or dried cranberries

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, I combine the pumpkin puree, maple syrup, egg, coconut oil, and vanilla extract until smooth.
I stir in the oats, oat flour, baking soda, cinnamon, nutmeg, and salt until everything is well combined.
If I’m adding chocolate chips or nuts, I fold them in last.
I scoop the dough onto the prepared baking sheet using a spoon or cookie scoop, flattening them slightly with the back of the spoon.
I bake for 10–12 minutes, or until the edges are set and the cookies are lightly golden.
After baking, I let them cool on the baking sheet for 5 minutes before moving them to a wire rack.

Servings and timing

This recipe yields about 16–18 cookies, depending on size. The prep time is around 10 minutes, and baking takes 10–12 minutes. Altogether, I can have a fresh batch of cookies ready in about 25 minutes.

Variations

I sometimes make these vegan by using a flax egg and dairy-free chocolate chips. For extra protein, I’ve added a scoop of protein powder or nut butter to the batter. I also love mixing in raisins or chopped pecans for a more festive flavor. If I want a softer texture, I reduce the oats slightly or add a little applesauce.

storage/reheating

I keep these cookies in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week. They also freeze well—I lay them flat in a freezer bag and thaw them at room temperature or warm them in the microwave for 10–15 seconds.

FAQs

Are these cookies really healthy?

Yes, I make them with whole food ingredients, no refined sugar, and healthy fats. They’re great for a clean snack or light breakfast.

Can I use canned pumpkin pie filling?

No, I always use pure pumpkin puree. Pumpkin pie filling contains added sugar and spices, which can make the cookies too sweet and overpowering.

What can I use instead of oat flour?

I often use whole wheat flour or even almond flour, though the texture may vary slightly. Blending oats into a fine flour also works well.

Can I make these gluten-free?

Yes, I make sure to use certified gluten-free oats and oat flour. It’s an easy swap and keeps the texture just right.

How do I keep the cookies from being too soft?

If I want firmer cookies, I add a bit more oat flour or bake them for an extra minute or two. Letting them cool completely also helps them firm up.

Conclusion

Healthy Pumpkin Oat Cookies are a cozy, nourishing treat that I enjoy all year round, especially in the fall. They’re easy to make, full of flavor, and endlessly customizable. Whether I want a quick snack, a light dessert, or something sweet that won’t weigh me down, these cookies always do the trick.