This Pumpkin Oatmeal Cookie Recipe is a quick and easy treat that’s great for when you’re in the mood for something sweet and wholesome. It is one of those flourless cookie recipes you can feel good giving the kids.
Whether you’re new to baking or looking for a healthy snack, this recipe is for you. You’ll love how easily these come together - just mix, shape, and bake! In under 15 minutes, you can have some good-for-you pumpkin cookies.
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Since these cookies are flourless and gluten-free, they are great for those with food sensitivities. Craving another healthy snack? Give this Oven Roasted Chickpeas Recipe a try. It’s simple, delicious, and definitely worth making!
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Pumpkin Recipe Ideas
Pumpkin is one of the most versatile ingredients to have in your pantry for both sweet and savory dishes. Canned pumpkin puree makes these recipes easy and able to be enjoyed year-round so that you can have the comforting flavors of pumpkin anytime!
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Pumpkin Oatmeal Cookies
These cookies are naturally sweetened with maple syrup and full of fiber from the oats and pumpkin puree. This makes them a healthier alternative for snacks or desserts. These cookies are gluten-free as long as you use gluten-free oats.
The addition of chocolate chips makes this cookie recipe one that kids will enjoy. They work great for school lunches, road trips, or an after-dinner treat. Since they’re egg-free and dairy-free, these cookies are also a great option for people with dietary restrictions.
Ingredients For Pumpkin Oatmeal Cookie Recipe
- Rolled oats: The base of these cookies adds fiber and a chewy texture. Rolled oats and old-fashioned oats are the same. Do not use steel-cut oats.
- Cinnamon: Brings warmth and complements the pumpkin flavor.
- Vanilla: Adds a subtle depth of flavor.
- Chocolate chips: Add sweetness and richness.
- Pumpkin puree: Makes the cookies moist and adds natural sweetness. Do not use pumpkin pie filling.
- Maple syrup: Acts as a sweetener and gives the cookies a slight caramel-like flavor.
- Salt: To enhance the flavors.
Cookie Baking Essentials
If you're making cookies, you’ll need a large mixing bowl, a spatula, a baking sheet, and parchment paper. I also find having a cookie scoop for making uniform cookies handy. If you don't have any of these at home, you can find affordable options on Amazon.
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How to Make Healthy Pumpkin Cookies
Preheat your oven and prepare a baking sheet with parchment paper. Mix the oats, pumpkin puree, cinnamon, vanilla, salt and maple syrup in a bowl. Fold in chocolate chips. Shape the dough into small balls and flatten them into cookies. Bake, cool and enjoy!
Tips for Making Flourless Pumpkin Oat Cookies
Tip 1: For a firmer texture, chill the dough in the refrigerator for 15–20 minutes before shaping.
Tip 2: For extra flavor, toast the oats in a dry skillet over medium heat for a few minutes before mixing them into the dough.
Tip 3:These cookies freeze well, so make a double batch and save some for later!
FAQS For Pumpkin Oatmeal Cookie Recipe
Store these cookies in an airtight container at room temperature for up to three days. If you want to store them for longer, you can refrigerate them for up to a week or freeze them for up to two months.
If you’re not a fan of chocolate or want to keep things more healthy, you can use raisins, chopped nuts, or dried cranberries instead of the chocolate chips.
Recipes to Make With Oatmeal
I love oatmeal because it can be used in so many ways besides a breakfast bowl. It can add texture to baked goods and can even be blended into smoothies for added fiber. Oats can be used in sweet or savory recipes, so you'll want to always have some in your pantry.
- Old-Fashioned Oatmeal Cream Pie Cookie Bars
- Oatmeal Cake with Coconut Pecan Frosting
- Orange Cranberry Oatmeal Recipe
- Baked Oatmeal with Blueberries
Cookie Recipes
📖 Recipe
Pumpkin Oatmeal Cookie Recipe
Video
Ingredients
- 2 ½ cups rolled oats
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon vanilla
- 2 cups pumpkin puree
- ¼ cup maple syrup
- ½ cup chocolate chips
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Combine the oats, cinnamon, salt, vanilla, pumpkin puree, and maple syrup in a large bowl until well mixed. Gently fold in the chocolate chips.
- Scoop out small portions of dough, roll them into balls, and place them on the prepared baking sheet. Flatten each ball into a cookie shape using the bottom of a glass or cup.
- Bake for about 12 minutes until firmed up.
- Let the cookies cool on the baking sheet for a few minutes and then transfer them to a cooling rack.
Notes
- Chill the dough in the fridge for 15–20 minutes if you want a firmer texture.
- Toast the oats in a dry skillet for a few minutes to bring out a nutty, richer flavor.
- These cookies freeze like a dream - make a double batch and save some for later!
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