These Healthy Pumpkin Oatmeal Cookies are soft, chewy, and packed with fall flavors! Made with real pumpkin and oats, they’re a cozy treat perfect for any time of day.
When I bake these, the house smells amazing, and I can’t resist sneaking one (or two) right out of the oven. They’re great with a warm cup of tea!
Key Ingredients & Substitutions
Pumpkin Puree: Always go for canned pumpkin puree, not the sweetened pie filling. You can also roast and mash fresh pumpkin if you prefer, but it may take more time.
Sweetener: I like using pure maple syrup for a rich flavor, but honey works great too. If you need it vegan, stick to maple syrup.
Coconut Oil: This adds healthy fats and helps keep the cookies moist! Unsweetened applesauce is a great oil-free substitute for a lighter option.
Rolled Oats: Old-fashioned oats give the best texture. If you need gluten-free cookies, make sure your oats are labeled as gluten-free.
Flour Choices: Whole wheat flour is my go-to for added nutrients. Oat flour is a lovely gluten-free option. You can grind oats if you have them on hand!
Chocolate Chips: I prefer dark chocolate chips for a richer taste. You can swap them for nuts, dried fruits, or even leave them out entirely for a more wholesome cookie.
How Can You Ensure Your Cookies Are the Perfect Texture?
The secret to great cookie texture lies in mixing the ingredients just right! Avoid over-mixing the batter to keep the cookies soft and chewy.
- Mix wet and dry ingredients until just combined; it’s okay if there are a few lumps.
- Scoop the dough by heaping tablespoons, giving them space on the baking sheet as they will spread a bit.
- Flatten the dough lightly; this helps them bake evenly.
Let them cool slightly on the baking sheet so they can set before transferring to a wire rack. Enjoy your warm cookies!
Healthy Pumpkin Oatmeal Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/3 cup pure maple syrup or honey
- 1/4 cup coconut oil, melted (or unsweetened applesauce for oil-free)
- 1 teaspoon vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 3/4 cup whole wheat flour or oat flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips or dairy-free chips
- Optional: 1/4 cup raisins or chopped nuts for add-ins
How Much Time Will You Need?
This delightful recipe takes about 10 minutes to prepare and another 12-15 minutes to bake. In total, you can have these scrumptious cookies ready to enjoy in under 30 minutes!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheet:
Start by preheating your oven to 350°F (175°C). While it heats up, lay down parchment paper or a silicone mat on a baking sheet to prevent the cookies from sticking.
2. Mixing the Wet Ingredients:
In a large bowl, add the pumpkin puree, maple syrup (or honey), melted coconut oil, and vanilla extract. Whisk everything together until smooth and well combined. You want a nice, creamy mixture that brings in all the flavors of fall!
3. Combining the Dry Ingredients:
In another bowl, mix together the rolled oats, flour, baking powder, cinnamon, nutmeg, ginger, and salt. Stir these dry ingredients until they’re evenly distributed. This will ensure that your cookies rise perfectly and taste delicious!
4. Bringing It All Together:
Now, gradually add the dry mixture into the wet mixture. Stir gently until everything is just combined. Don’t worry if there are a few lumps—overmixing can make the cookies tough!
5. Adding Chocolate Chips and Mix-Ins:
Fold in the chocolate chips and any optional add-ins like raisins or nuts. You’ll love the extra texture and flavor these bring to your cookies!
6. Forming the Cookies:
Using heaping tablespoons of dough, scoop them onto the prepared baking sheet. Leave about 2 inches of space between each cookie. Gently flatten them a little with the back of a spoon.
7. Baking the Cookies:
Pop the baking sheet in the oven and bake for 12-15 minutes. They’re ready when the edges are set and look slightly golden. Keep an eye on them towards the end to avoid overbaking!
8. Cooling Down:
After baking, let the cookies cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This helps them firm up perfectly!
9. Storage:
Store your cookies in an airtight container at room temperature for up to 5 days. If you want to save some for later, you can freeze them for even longer storage.
Enjoy these wholesome, chewy pumpkin oatmeal cookies packed with cozy autumn flavors and a hint of chocolate sweetness!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree if you prefer. Just roast and mash the pumpkin until smooth, but ensure you drain any excess moisture to avoid a watery cookie dough.
What Can I Substitute for Coconut Oil?
If you need an oil-free option, unsweetened applesauce works great! If you’re okay with fats, melted butter or a neutral oil like canola or avocado oil can also be used instead of coconut oil.
Can I Make These Cookies Vegan?
Yes! To make these cookies vegan, simply use pure maple syrup instead of honey and ensure your chocolate chips are dairy-free. You can also substitute the coconut oil with applesauce for oil-free cookies.
How Should I Store Leftover Cookies?
Keep any leftover cookies in an airtight container at room temperature for up to 5 days. They also freeze well! Just place them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature when you’re ready to enjoy them again!