I just made ridiculously good Healthy Pumpkin Oatmeal Cookies in 15 minutes with three ingredients, low-cal, vegan and gluten-free, so keep scrolling because these are the healthy cookies that actually hit.
I can’t stop making these Healthy Pumpkin Oatmeal Cookies because they taste like autumn in the best way without being sweet sludge. I love that a little pumpkin puree and old fashioned rolled oats turn into chewy, slightly spiced rounds that actually satisfy hunger.
I adore the texture, dense but tender, with edges that crisp when you want contrast. Oat Cookies that don’t feel like dessert impostors.
But mostly I’m obsessed because they’re simple, real, and never leave me hungry an hour later. I eat them straight from the tray, mug of something unnecessary in hand.
I have no regrets.
Ingredients
- Basically creamy moisture and pumpkin flavor, adds vitamins and keeps cookies soft.
- Plus hearty chew, fiber and protein that actually fills you up.
- Maple gives sweetness and sticky chew; banana makes it sugar free and moist.
Ingredient Quantities
- 1 cup pumpkin puree (plain canned or homemade, not pumpkin pie filling)
- 1 1/4 cups old fashioned rolled oats (use gluten free oats if needed)
- 1/4 cup maple syrup OR 1 medium ripe banana, mashed (use the banana to make it sugar free)
How to Make this
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it, you’ll thank me later when nothing sticks.
2. Put 1 cup pumpkin puree in a medium bowl.
3. Add 1 1/4 cups old fashioned rolled oats (use gluten free oats if needed).
4. Add 1/4 cup maple syrup OR 1 medium ripe banana, mashed — if you want sugar free use the banana.
5. Stir everything together until combined; if you want smoother cookies pulse the oats a few times in a food processor before mixing, but totally optional.
6. Let the mixture sit for 2 to 3 minutes so the oats soak up the pumpkin, it helps them hold together better.
7. Drop heaping tablespoons of dough onto the prepared sheet, flatten slightly with the back of the spoon because these wont spread much while baking.
8. Bake for 12 to 15 minutes, until edges are set and tops look a little drier, not wet.
9. Cool on the pan for 5 minutes then transfer to a wire rack to finish cooling, they firm up as they cool so be patient.
10. Store in an airtight container in the fridge for up to 5 days or freeze for longer.
Equipment Needed
1. Oven
2. Baking sheet (lined with parchment paper or lightly greased)
3. Medium mixing bowl
4. Measuring cups and spoons
5. Spoon or rubber spatula for stirring
6. Fork or small potato masher (for mashing the banana, if using)
7. Food processor or blender (optional, to pulse oats for smoother cookies)
8. Wire cooling rack
FAQ
Healthy Pumpkin Oat Cookies Recipe Substitutions and Variations
- Pumpkin puree: swap with canned sweet potato or mashed butternut squash, same amount, might be a bit sweeter so taste as you go.
- Rolled oats: use quick oats for a softer, chewier cookie or pulse old fashioned oats in a blender for a finer texture; for gluten free, be sure the oats are certified gluten free.
- Maple syrup: sub honey or brown rice syrup at equal amounts, or use 2 tablespoons of date syrup for richer flavor.
- Ripe banana (sugar free option): replace with 1/4 cup unsweetened applesauce or 2 tablespoons almond or peanut butter for extra protein and a denser cookie.
Pro Tips
1. Pulse the oats a few quick times in a food processor if you dont like gritty bits. It makes the texture smoother and helps them stick together more, but dont overdo it or they turn into flour.
2. Let the scoops sit on the tray for a couple minutes before moving them, they firm up as they cool and are way easier to transfer without falling apart. Patience pays off.
3. If you swap banana for syrup, use a very ripe banana or the cookies can taste a little bland. Also mash it really well, clumps will make weird moist spots.
4. Add a pinch of salt and a little cinnamon or vanilla to take the flavor from okay to actually good. Even a tiny splash of oil or a tablespoon of nut butter will make them less dry if you want a chewier bite.
Healthy Pumpkin Oat Cookies Recipe
I just made ridiculously good Healthy Pumpkin Oatmeal Cookies in 15 minutes with three ingredients, low-cal, vegan and gluten-free, so keep scrolling because these are the healthy cookies that actually hit.
6
servings
122
kcal
Equipment: 1. Oven
2. Baking sheet (lined with parchment paper or lightly greased)
3. Medium mixing bowl
4. Measuring cups and spoons
5. Spoon or rubber spatula for stirring
6. Fork or small potato masher (for mashing the banana, if using)
7. Food processor or blender (optional, to pulse oats for smoother cookies)
8. Wire cooling rack
Ingredients
1 cup pumpkin puree (plain canned or homemade, not pumpkin pie filling)
1 1/4 cups old fashioned rolled oats (use gluten free oats if needed)
1/4 cup maple syrup OR 1 medium ripe banana, mashed (use the banana to make it sugar free)
Directions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it, you'll thank me later when nothing sticks.
- Put 1 cup pumpkin puree in a medium bowl.
- Add 1 1/4 cups old fashioned rolled oats (use gluten free oats if needed).
- Add 1/4 cup maple syrup OR 1 medium ripe banana, mashed — if you want sugar free use the banana.
- Stir everything together until combined; if you want smoother cookies pulse the oats a few times in a food processor before mixing, but totally optional.
- Let the mixture sit for 2 to 3 minutes so the oats soak up the pumpkin, it helps them hold together better.
- Drop heaping tablespoons of dough onto the prepared sheet, flatten slightly with the back of the spoon because these wont spread much while baking.
- Bake for 12 to 15 minutes, until edges are set and tops look a little drier, not wet.
- Cool on the pan for 5 minutes then transfer to a wire rack to finish cooling, they firm up as they cool so be patient.
- Store in an airtight container in the fridge for up to 5 days or freeze for longer.
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.
Nutrition Facts
- Serving Size: 70g
- Total number of serves: 6
- Calories: 122kcal
- Fat: 1.38g
- Saturated Fat: 0.24g
- Trans Fat: 0g
- Polyunsaturated: 0.48g
- Monounsaturated: 0.43g
- Cholesterol: 0mg
- Sodium: 2mg
- Potassium: 181mg
- Carbohydrates: 26.54g
- Fiber: 3.15g
- Sugar: 12.67g
- Protein: 3.77g
- Vitamin A: 2667IU
- Vitamin C: 0.6mg
- Calcium: 20mg
- Iron: 1.31mg
