I made Healthy Pumpkin Oatmeal Cookies with three ingredients in 15 minutes and I’m honestly stunned they’re low-fat, low-calorie, vegan, gluten-free and can even be sugar-free.

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I’m obsessed with these Healthy Pumpkin Oat Muffins vibe but in cookie form. I love the way pumpkin puree makes them soft and earthy, and the rolled oats give that chewy, real texture that feels like food, not one of those fake Oat Cookies.

And they’re honest, no fluff, simple ingredients that taste like something. I crave that squishy center, the gentle sweetness, the way they sit right between breakfast and dessert.

Messy hands encouraged. Not trying to impress anyone, just want another one.

These are my go-to when I want a snack that actually satisfies every single time daily.

Ingredients

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Pumpkin puree: creamy moisture and cozy flavor, plus it keeps cookies soft and tender.
Rolled oats: hearty chew, some protein and fiber, basically makes them feel wholesome.
Pure maple syrup or mashed banana: natural sweetness, less processed; it’s what binds gently.

Ingredient Quantities

1 cup pumpkin puree (not pumpkin pie filling, just pureed pumpkin)

2 cups rolled oats (use gluten free oats if needed)

1/4 to 1/3 cup pure maple syrup, or 1 medium very ripe mashed banana for a sugar free option

How to Make this

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1. Preheat oven to 350 F (175 C) and line a baking sheet with parchment paper or lightly grease it, because these stick if you don’t.

2. In a large bowl combine 1 cup pumpkin puree and 1/4 to 1/3 cup pure maple syrup, or use one very ripe mashed banana instead if you want sugar free; mix until fairly smooth.

3. Add 2 cups rolled oats to the pumpkin mixture and stir until everything is evenly combined and the oats are coated; the batter will be thick but sticky.

4. Let the mixture sit for 5 minutes so the oats soften a bit; this helps the cookies hold together better when baking.

5. Scoop roughly 2 tablespoon portions onto the prepared sheet, spacing them about 1 inch apart; wet your hands or use a slightly damp spoon to prevent sticking.

6. Flatten each scoop gently with the back of a spoon or your fingers to form cookie shapes about 1/2 inch thick, they won’t spread much in the oven.

7. Bake for 12 to 15 minutes until edges look set and tops are slightly darker; ovens vary so start checking at 12 minutes to avoid over-baking.

8. Remove from oven and let cookies cool on the sheet for 5 to 10 minutes so they firm up, then transfer to a wire rack to cool completely; if you rush they’ll crumble.

9. Store cooled cookies in an airtight container in the fridge up to 5 days or freeze for longer storage; they actually taste better after a day as flavors meld.

10. Tips: add a pinch of salt or cinnamon if you have it, for depth of flavor; for chewier cookies press them a bit thinner before baking, for cake-like keep them thicker.

Equipment Needed

1. Oven (set to 350 F / 175 C)
2. Baking sheet (rimmed)
3. Parchment paper or nonstick spray
4. Large mixing bowl
5. Measuring cups and spoons
6. Wooden spoon or silicone spatula
7. Tablespoon or cookie scoop
8. Wire cooling rack and a small bowl of water for dampening hands or spoon

FAQ

Can I use pumpkin pie filling instead of pumpkin puree?

No, dont use pumpkin pie filling. It has added sugar and spices. Use plain pumpkin puree only for the right texture and flavor.

Do I need to add any flour or eggs?

Nope, you dont need them. The oats and pumpkin bind together fine. If you want firmer cookies add a tablespoon or two of almond flour or a small egg, but its optional.

How sweet will these be and can I skip the maple syrup?

Theyre mildly sweet. You can swap the maple syrup for one medium very ripe mashed banana for a sugar free option. Bananas change the taste and make cookies a bit softer.

How long do I bake them and at what temp?

Bake at 350°F (175°C) for about 12 to 18 minutes depending on size. They set more as they cool so dont overbake, pull them when edges are firm and centers still slightly soft.

Can I add mix ins like chocolate chips or nuts?

Yes go for it. Stir in a quarter to half cup of dark chocolate chips, chopped nuts, or raisins. Keep total add-ins light so the cookies hold together.

How should I store them and how long will they last?

Store cooled cookies in an airtight container in the fridge for up to 5 days, or freeze for 2 to 3 months. Thaw at room temp or warm briefly in the oven.

Healthy Pumpkin Oat Cookies Recipe Substitutions and Variations

For the pumpkin puree: swap in canned sweet potato or mashed butternut squash. They give the same texture and warm flavor, just maybe a tad sweeter.
For the rolled oats: use quick oats (they’ll make a softer cookie) or pulse them into oat flour if you want a denser, chewier bite.
For the maple syrup or banana sweetener: honey, agave, or a date paste work fine. If you use honey, reduce other liquids just a touch since it’s wetter.
If you need a gluten free or nut-free tweak: use certified gluten free oats or replace some oats with ground flax or sunflower seed meal to keep structure without nuts.

Pro Tips

1. Add a pinch of salt and a little cinnamon if you have it, it really wakes up the pumpkin and stops the cookies tasting flat.
2. If your mix seems too wet, let it sit a bit longer so the oats absorb more moisture; if too dry add a teaspoon or two of milk or water, until it clumps when you press it.
3. Use a cookie scoop or wet your hands before shaping so the mixture won’t stick to you, and press them a bit thinner for chewier cookies, or leave them thicker for cake-like ones.
4. Let the cookies cool fully on the tray for at least 5 to 10 minutes before moving them, they firm up a lot as they cool and will crumble if you rush.

Healthy Pumpkin Oat Cookies Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I made Healthy Pumpkin Oatmeal Cookies with three ingredients in 15 minutes and I'm honestly stunned they're low-fat, low-calorie, vegan, gluten-free and can even be sugar-free.

Servings

servings

Calories

161

kcal

Equipment: 1. Oven (set to 350 F / 175 C)
2. Baking sheet (rimmed)
3. Parchment paper or nonstick spray
4. Large mixing bowl
5. Measuring cups and spoons
6. Wooden spoon or silicone spatula
7. Tablespoon or cookie scoop
8. Wire cooling rack and a small bowl of water for dampening hands or spoon

Ingredients

1 cup pumpkin puree (not pumpkin pie filling, just pureed pumpkin)
2 cups rolled oats (use gluten free oats if needed)
1/4 to 1/3 cup pure maple syrup, or 1 medium very ripe mashed banana for a sugar free option

Directions

Preheat oven to 350 F (175 C) and line a baking sheet with parchment paper or lightly grease it, because these stick if you don't.
In a large bowl combine 1 cup pumpkin puree and 1/4 to 1/3 cup pure maple syrup, or use one very ripe mashed banana instead if you want sugar free; mix until fairly smooth.
Add 2 cups rolled oats to the pumpkin mixture and stir until everything is evenly combined and the oats are coated; the batter will be thick but sticky.
Let the mixture sit for 5 minutes so the oats soften a bit; this helps the cookies hold together better when baking.
Scoop roughly 2 tablespoon portions onto the prepared sheet, spacing them about 1 inch apart; wet your hands or use a slightly damp spoon to prevent sticking.
Flatten each scoop gently with the back of a spoon or your fingers to form cookie shapes about 1/2 inch thick, they won't spread much in the oven.
Bake for 12 to 15 minutes until edges look set and tops are slightly darker; ovens vary so start checking at 12 minutes to avoid over-baking.
Remove from oven and let cookies cool on the sheet for 5 to 10 minutes so they firm up, then transfer to a wire rack to cool completely; if you rush they'll crumble.
Store cooled cookies in an airtight container in the fridge up to 5 days or freeze for longer storage; they actually taste better after a day as flavors meld.
Tips: add a pinch of salt or cinnamon if you have it, for depth of flavor; for chewier cookies press them a bit thinner before baking, for cake-like keep them thicker.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.