These Healthy Pumpkin Oatmeal Cookies are soft, chewy, and full of fall flavors. With pumpkin puree and oats, they’re easy to make and a perfect snack!
I love how simple it is to whip these up. Plus, you can feel good eating them—they’re like little bites of autumn goodness! Enjoy them with a warm cup of tea!
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use canned pumpkin puree, as pumpkin pie filling contains added sugars and spices. If you want a homemade option, you can roast a sugar pumpkin and puree it, but canned is quicker and convenient!
Natural Sweetener: Maple syrup is my go-to for its rich flavor, but honey works beautifully too. If you’re looking for a sugar-free option, you might try using mashed bananas or unsweetened applesauce to keep that sweetness without adding sugars.
Coconut Oil: I prefer coconut oil for its subtle sweetness, but you can substitute it with any light-flavored oil like canola or vegetable oil if you want a neutral flavor. Just make sure it’s melted for easy mixing!
Flour: Whole wheat flour gives a nice nutty taste, but feel free to use oat flour for a gluten-free option. Almond flour is another great choice if you want a different texture and flavor.
Oats: Old-fashioned rolled oats offer the best texture. Quick oats can work, but might make the cookies less chewy. You could also replace some oats with ground flaxseed for added nutrition.
How Can I Get My Cookies to Bake Evenly?
Ensuring your cookies bake evenly means following a few simple guidelines. Start by preheating your oven so it’s at the right temperature when you begin baking. Using parchment paper or a silicone mat on the baking sheet will help prevent sticking and allow for even cooking.
- Drop dough in even heaping tablespoons, spaced apart to allow for spreading.
- Flattening each cookie slightly helps them cook through evenly.
- Keep an eye on the time; ovens can vary, so checking around 12 minutes is a good idea.
Always let the cookies cool on the baking sheet before transferring them to a rack—this helps them set up nicely!
How to Make Healthy Pumpkin Oatmeal Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup natural sweetener (such as maple syrup or honey)
- 1/4 cup coconut oil, melted (or any mild-flavored oil)
- 1 teaspoon vanilla extract
- 1 1/2 cups rolled oats (old-fashioned oats)
- 1 cup whole wheat flour or oat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips or raisins (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and about 15 minutes to bake. You will spend a little time mixing your ingredients and then let your oven do the work. The total time is around 25-30 minutes, making this a quick and delightful treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s heating, line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, natural sweetener, melted coconut oil, and vanilla extract. Mix everything together until it’s nice and smooth. This will be the creamy base of your cookies!
3. Whisk the Dry Ingredients:
In another bowl, whisk together the rolled oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Make sure these ingredients are well combined to ensure even flavor in your cookies.
4. Combine Wet and Dry Mixtures:
Gradually mix the dry ingredients into the wet pumpkin mixture. Stir gently until just combined—be careful not to overmix! We want to keep the cookies soft and chewy.
5. Add Optional Ingredients:
If you’re using chocolate chips or raisins, fold them in gently to distribute them evenly throughout the dough.
6. Scoop the Cookies:
Using a cookie scoop or a spoon, drop heaping tablespoons of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. You can flatten them slightly with the back of the spoon for a more even bake.
7. Bake the Cookies:
Place the baking sheet in the preheated oven and bake for 12-15 minutes. You’ll know they’re ready when the cookies are set and the edges start to turn a light golden color. Keep an eye on them!
8. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely. Now, enjoy your delicious, healthy pumpkin oatmeal cookies!
These cookies are not only tasty but also packed with wholesome ingredients. Enjoy them as a snack or dessert any time of the day!
Can I Use Fresh Pumpkin Instead of Canned?
Yes! You can use fresh pumpkin; just make sure to cook it until tender and puree it until smooth. Roasting a sugar pumpkin is a great option!
How Can I Make These Cookies Vegan?
To make these cookies vegan, simply substitute honey with maple syrup or agave nectar, and ensure the chocolate chips you use are dairy-free. Coconut oil is already plant-based!
How to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. For longer storage, you can freeze them for up to 3 months!
Can I Add Other Mix-ins?
Absolutely! Feel free to customize by adding nuts, seeds, or dried fruits. Just keep proportions in mind to maintain the cookie’s texture and balance.
