Healthy Pumpkin Oatmeal Cookies

Category: Desserts & Baking

Delicious homemade healthy pumpkin oatmeal cookies on a white plate, featuring oats, pumpkin puree, and cinnamon, perfect for a nutritious snack or breakfast treat.

These healthy pumpkin oatmeal cookies are soft, chewy, and packed with good stuff! Made with pumpkin puree and oats, they are a perfect treat for fall or any time you crave something tasty.

What I love most is how easy they are to whip up! Just mix the ingredients, scoop, and bake. Plus, they smell amazing while baking—like a cozy autumn day! 🍂

Key Ingredients & Substitutions

Canned Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling. If you’re in a pinch, homemade puree works too! Just cook and blend pumpkin until smooth.

Old-Fashioned Rolled Oats: These oats give the cookies a nice chewy texture. If you have quick oats, they can be used as a substitute, but the cookies will be less chewy.

Whole Wheat Flour: Whole wheat flour adds fiber and nutrients. If you’re gluten-free, try almond flour or a gluten-free blend. The cookies may be denser, so adjust baking time as needed.

Coconut Sugar/Brown Sugar: Coconut sugar can be swapped for brown sugar or even maple syrup. If using syrup, reduce other wet ingredients slightly, as it will change dough consistency.

Chocolate Chips / Raisins: Feel free to mix it up! I love adding nuts or dried cranberries for a twist. You could also leave them out for a less sweet cookie.

How Do I Mix & Bake the Perfect Dough?

The mixing method is important for getting the right texture in your cookies. Combine wet and dry ingredients gently to avoid over-mixing, which can lead to tough cookies.

  • Mix the pumpkin, applesauce, and vanilla until smooth.
  • In a separate bowl, whisk dry ingredients well; this is key for even flavor and texture.
  • Gently fold the dry into the wet ingredients until just combined. The dough should be thick and sticky but still hold together.

When scooping the dough, I recommend using a cookie scoop or spoon to ensure uniformity. Flatten them slightly before baking for even cooking. Keep an eye on them in the oven; baking times can vary!

How to Make Healthy Pumpkin Oatmeal Cookies

Ingredients You’ll Need:

  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 2 cups old-fashioned rolled oats
  • 1/2 cup whole wheat flour (or all-purpose flour)
  • 1/4 cup coconut sugar or brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves (optional)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup unsweetened applesauce (for added moisture)
  • 1 teaspoon vanilla extract
  • 1/3 cup dark chocolate chips or raisins (optional)

How Much Time Will You Need?

This recipe takes about 10 minutes to prepare and another 12-15 minutes to bake. With a total time of around 30 minutes, you’ll have warm, delicious cookies ready in no time!

Step-by-Step Instructions:

1. Preheat and Prepare:

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper so the cookies don’t stick. This step makes cleanup easier too!

2. Mix Wet Ingredients:

In a large mixing bowl, combine the pumpkin puree, applesauce, and vanilla extract. Stir everything together until it’s nice and smooth. This creates a flavorful base for your cookies!

3. Whisk Dry Ingredients:

In a separate bowl, whisk together the oats, flour, coconut sugar, spices (cinnamon, nutmeg, ginger, cloves), baking soda, and salt. Make sure it’s all evenly mixed so each cookie has the same yummy flavor.

4. Combine Wet and Dry:

Now, gradually add the dry mixture to the wet ingredients. Stir gently until just combined. The dough will be thick and slightly sticky, which is perfect!

5. Add Optional Ingredients:

If you’d like to add some dark chocolate chips or raisins, fold them into the dough now. These are optional but add a delicious touch!

6. Scoop and Flatten:

Using a spoon or cookie scoop, drop about 1.5 tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon so they spread while baking.

7. Bake:

Place your cookies in the preheated oven and bake for 12-15 minutes, or until the edges are set and lightly golden. Keep an eye on them near the end, as oven times can vary!

8. Cool:

After baking, let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps them firm up nicely!

9. Store:

Once cooled, store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for longer storage—just make sure they’re in a sealed container!

Now, enjoy your delightful, healthy pumpkin oatmeal cookies! They make a perfect snack or dessert any time of year!

Healthy Pumpkin Oatmeal Cookies

Can I Use Fresh Pumpkin Instead of Canned?

Yes, you can! If using fresh pumpkin, make sure to cook and puree it until smooth. You’ll need about 1 cup of cooked pumpkin to replace the canned version.

Can I Make These Cookies Gluten-Free?

Absolutely! Substitute the whole wheat flour with a gluten-free flour blend. Just check that it includes a binding agent like xanthan gum to help the cookies hold together.

How Should I Store Leftover Cookies?

Store any leftovers in an airtight container at room temperature for up to 5 days. If you want them to last longer, freeze the cookies in a single layer, then transfer to a freezer bag for up to 3 months.

What Can I Substitute for Coconut Sugar?

You can substitute coconut sugar with brown sugar or even maple syrup. If using syrup, just reduce the other wet ingredients slightly to maintain the right dough consistency.

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