These Healthy Pumpkin Oatmeal Cookies are soft, chewy, and filled with warm autumn flavors. Made with oats, pumpkin puree, and spices, they are a tasty treat you’ll love!
They’re perfect for a quick snack or dessert that won’t make you feel guilty! I like to enjoy them with a cup of tea—what’s better than cookies and cozy afternoons?
Key Ingredients & Substitutions
Rolled Oats: Using rolled oats gives these cookies the perfect chewy texture. If you don’t have rolled oats, quick oats will work, but they may alter the texture slightly.
Whole Wheat Flour: I love whole wheat flour for added fiber and nutrition. If you prefer, you can swap it for all-purpose flour or even gluten-free flour blends to suit your dietary needs.
Pumpkin Puree: Pumpkin puree adds moisture and flavor. You can substitute it with unsweetened applesauce if you want a different taste, but keep in mind it won’t have the same pumpkin spice flavor.
Maple Syrup or Honey: These natural sweeteners are perfect for a healthier option. If you’re looking for a sugar-free alternative, you can try stevia or monk fruit sweetener, but adjust the amount according to the sweetness of those substitutes.
Coconut Oil: It gives the cookies a lovely richness. If you want to use a different fat, melted butter or vegetable oil are great alternatives!
How Do I Get the Perfect Cookie Texture?
Making sure your cookies are soft and chewy is all about the mixing and baking time. Here are some tips to get it right:
- Don’t overmix the dough! Stir until just combined; this keeps your cookies tender.
- Don’t skip flattening the dough slightly on the baking sheet. It helps them spread evenly while baking.
- Keep an eye on the baking time. Ovens can vary, so check for doneness at 12 minutes. They should be golden and slightly soft; they will firm up as they cool.
Healthy Pumpkin Oatmeal Cookies
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup rolled oats
- 3/4 cup whole wheat flour (or all-purpose flour)
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup pumpkin puree (canned or fresh)
- 1/3 cup maple syrup or honey
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil, melted (or vegetable oil)
Add-Ins:
- 1/2 cup dried cranberries or raisins
- 1/3 cup dark chocolate chips (optional for extra sweetness)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, and the cookies bake in 12-15 minutes. You’ll spend a little time mixing ingredients and shaping the cookies, making it a quick and easy treat any time you want!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the rolled oats, whole wheat flour, baking soda, cinnamon, nutmeg, and salt. This helps blend all the dry ingredients well so they mix evenly into the dough.
3. Combine the Wet Ingredients:
In another bowl, combine the pumpkin puree, maple syrup (or honey), egg, vanilla extract, and melted coconut oil. Mix them until smooth—this is where the flavors come together!
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl of dry ingredients and stir gently until just combined. Be careful not to overmix; it’s okay if a few lumps remain.
5. Add Dried Fruits and Chocolate:
Fold in the dried cranberries (or raisins) and dark chocolate chips, if you’re using them. This adds sweetness and texture to your cookies!
6. Shape the Cookies:
Scoop out spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each scoop slightly with the back of the spoon to help them spread while baking.
7. Bake the Cookies:
Place the baking sheet in the oven and let the cookies bake for 12-15 minutes. They should be golden at the edges and slightly soft in the middle. They will firm up as they cool.
8. Cool and Enjoy:
Once they’re done, take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your healthy pumpkin oatmeal cookies with a lovely cup of tea or coffee!
This recipe yields about 12-14 cookies, depending on the size you make them. Happy baking!
Can I Use Canned Pumpkin Instead of Fresh?
Absolutely! Canned pumpkin puree is a great time-saver and works perfectly in this recipe. Just make sure it’s 100% pumpkin and not pumpkin pie filling, which has added sugars and spices.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week or freeze them for up to 3 months!
Can I Substitute Other Sweeteners for Maple Syrup or Honey?
Yes, you can use agave syrup, brown sugar, or coconut sugar as alternatives. If you use granulated sugar, consider adjusting the liquid in the recipe slightly to compensate for the dryness.
What Can I Use Instead of Eggs for a Vegan Option?
You can replace the egg with a flax egg! To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for about 5 minutes until it becomes gel-like before adding it to your mixture.
