These healthy pumpkin oatmeal cookies are super easy to make, taste fantastic and only require 4 ingredients!
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If you ever wake up wanting cookies for breakfast, let me introduce you to the miracle that is these pumpkin oatmeal cookies.
These cookies are soft, gooey and hearty. They are very similar to baked oatmeal, only individually portioned and shaped like a cookie. In my opinion these cookies are perfect as a healthy snack or breakfast, rather than a cookie you would serve as dessert.
I like to pack a few pumpkin oatmeal cookies for an easy breakfast on the go, or as a midday snack to replace my typical granola bar.
This recipe also happens to be vegan, dairy free, nut free, refined sugar free, and can also easily be made gluten free by using gluten free oats. In other words, it should be suitable for most dietary requirements!
Ingredients
To make these simple cookies you will need rolled oats, pumpkin puree, maple syrup, pumpkin spice, salt and optionally any add-ins that you like.
I have made these cookies with added raisins, dried cranberries, chopped walnuts and chocolate chips. The chocolate version is my favorite, but the others are excellent options too. You can also use any other nuts or dried fruit that you like, or a combination of the suggestions above.
💡 TIP! Don't have pumpkin spice? Gingerbread spice or cinnamon will also work well.
Instructions
Preheat your oven to 350 °F / 180 °C, and prepare the ingredients.
Combine the ingredients in a bowl until you have a very thick cookie dough. I like to use a wooden spoon or spatula.
Form into cookie shapes on a baking pan. The cookies will not change their shape as they bake, so shape them exactly how you want them.
Bake the cookies for about 10-12 minutes, or until they are slightly golden on the edges. The cookie should hold together, but still be soft and flexible.
Allow the pumpkin oatmeal cookies to rest for some minutes on a cooling rack, then serve.
Top tips
Here's my best advice to succeed with this recipe:
- I like to cool the cookies down on a cooling rack. This both cools them down faster, and slightly dries out the cookies, which gives them a great texture.
- You don't have to mix the cookie dough too much. Just gently combine the ingredients with a spoon or spatula.
- You can add any flavor essences or spices you like to change the taste of the cookies.
Variations
You can make the cookies plain, but they are so much better with add-ins! Here are some of my favorite add-ins for these healthy pumpkin spice cookies:
- Dried fruit like raisins, cranberries, or apricots
- Chocolate chips
- Chopped nuts, such as walnuts, almonds or pecans
- Crushed pretzels
- Orange zest
Leftovers
Store leftover pumpkin oatmeal cookies in a sealed container in a refrigerator for up to 4 days. I like to reheat them in a microwave and serve them slightly warm, but you can also enjoy them chilled if you prefer.
The cookies are also suitable for freezing, which makes them a great way to use up a surplus of pumpkin puree, or to make a big batch of breakfast cookies as meal prep for future breakfasts.
Frequently asked questions
Absolutely. You can make pumpkin oatmeal cookies with homemade or store bought pumpkin puree.
I prefer to use rolled oats, or jump oats, when I make cookies. These bake well, and have a great texture.
You might also like these recipes
- Healthy lemon blueberry muffins
- Peanut butter oatmeal cookies
- Healthy banana bread with blueberries
- Healthy lemon poppy seed muffins
Recipe
Pumpkin Oatmeal Cookies
Ingredients
- 2 cups rolled oats (180 g)
- 14 oz pumpkin puree (400 g, 1 regular can)
- 3 tablespoon maple syrup
- 1 ½ teaspoon pumpkin spice (gingerbread spice or cinnamon can also be used)
- ½ teaspoon salt
- ½ cup chocolate chips (or other add-ins)
Instructions
- Preheat your oven to 350 °F / 180 °C, and prepare the ingredients.
- Combine the ingredients in a bowl until you have a very thick cookie dough. I like to use a wooden spoon or spatula.
- Form into cookie shapes on a baking pan. The cookies will not change their shape as they bake, so shape them exactly how you want them.
- Bake the cookies for about 10-12 minutes, or until they are slightly golden on the edges. The cookie should hold together, but still be soft and flexible
- Allow the pumpkin oatmeal cookies to rest for some minutes on a cooling rack, then serve.
Video
Notes
- I like to cool the cookies down on a cooling rack. This both cools them down faster, and slightly dries out the cookies, which gives them a great texture.
- You don’t have to mix the cookie dough too much. Just gently combine the ingredients with a spoon or spatula.
- You can add any flavor essences or spices you like to change the taste of the cookies.
- Store leftover pumpkin oatmeal cookies in a sealed container in a refrigerator for up to 4 days.
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