Pumpkin Oatmeal Cookies

These healthy Pumpkin Oatmeal Cookies pack all the Fall flavors into a soft and chewy bite. Made with plenty of whole grain oats and no four, these oat cookies are great for grab-and-go snacks, desserts and breakfasts.

Reasons to love this recipe

• Healthy and flourless: Oil-free, dairy-free and gluten-free, these pumpkin oat cookies are rich in dietary fibers, nutrients and vitamins. 
• Quick and simple: This recipe comes together in a bowl in just five minutes. You will love how easy it is.
• Chewy and delicious: Each cookie bite is an explosion of taste and texture. Soft and chewy, with plenty of Fall flavors.
• Practical and versatile: These flourless pumpkin cookies are the perfect grab-and-go snack to pack for school, work or when you’re out.

Ingredients and substitutes

Pumpkin cookies with NO flour. Can you believe it? For this recipe you’ll only need rolled oats, pumpkin puree and a couple of ingredients more. Read further for the complete list with extra tips and substitutes.

• Rolled oats: For the best taste and texture I recommend rolled oats (also known as “old-fashioned” oats). Do not replace with quick oats or steel-cut oats; they are not the best option for baking cookies. In the event of allergies or intolerances, chose certified gluten-free oats.
• Pumpkin purée: Choose 100% pumpkin purée without additional sugars or spices; do not confuse with pumpkin pie filling. For convenience I like using canned pumpkin purée, but you can easily make your own. Bake or boil the pumpkin and blend until creamy.
• Almond butter: The almond butter give these oatmeal cookies a delicious flavor and soft texture without the need for oil or butter. You can replace with any nut butter you like, such as creamy peanut butter, cashew butter or sunflower seed butter (for nut allergies).
• Maple syrup: Maple syrup sweetens the cookies while providing additional health benefits. You can replace with a liquid sweetener of your choice, such as honey, agave syrup, date syrup or coconut syrup.
• Egg: The egg helps bind the dough and enhances the taste of flourless pumpkin oatmeal cookies. Replace with one flaxseed egg or chia egg if you follow a vegan diet.
• Fall spices and flavors: The combination of cinnamon, vanilla extract and a pinch of salt enhances all pumpkin flavors and makes your Fall cookies irresistibly delicious.

Optional mix-ins

The base recipe is very simple, which means that you can easily customize it to your likings. For the best pumpkin oat cookies, mix in the dough some extras and you’ll be amazed at the result. Here are my favorite mix-ins, in case you need ideas:

• Chocolate chips
• Pumpkin seeds
• Walnuts or pecans
• Sliced almonds
• Raisins and pumpkin seeds
• Walnuts and chocolate chips

How to make pumpkin oatmeal cookies

1. Mix wet ingredients. In a large mixing bowl, beat the egg together with pumpkin puree, maple syrup, almond butter, ground cinnamon, vanilla extract and a pinch of salt. Whisk until all ingredients are combined.
2. Add dry ingredients. Add rolled oats and chocolate chips to the pumpkin mixture, then give it a good mix until it all comes to form a cookie dough.
3. Make pumpkin cookies. Scoop about 1/4 cup of dough out and shape 9 cookies. Transfer the pumpkin oatmeal cookies to a parchment paper covered baking sheet, spacing them apart.
4. Bake. After shaping the cookies, bake in hot oven for 8 to 12 minutes and let cool over a baking rack before serving.

Storage instructions

After baking, place your flourless pumpkin cookies over a baking rack (or let in the tray) and allow to cool completely at room temperature. Once they have cooled, transfer to an airtight food container, making sure it is sealed with lid so that humidity doesn’t get in.

• At room temperature, they will last for up to 3 days.
• In the fridge, they will stay fresh for about 5 days.
• In the freezer, they will keep for 3 months. For the best storage, make sure you seal leftovers in zipping bags or in a freezer safe container. Before serving, reheat for a couple of minutes in the oven until warm and chewy again.

How can I make pumpkin puree at home?

Making homemade pumpkin puree is quick and easy, but it requires some preparation time. First of all, preheat the oven to 190°C (375°F). In the meantime, wash and dry the pumpkin; then cut into halves and line over a parchment paper covered baking sheet. Once the oven is hot, bake for about 45 to 60 minutes or until the pumpkin is tender. Let cool, then transfer to a blender and process until smooth. As an alternative to baking, you can also boil or steam the pumpkin, but it won’t taste the same.

Vegan pumpkin cookies with oats

This flourless pumpkin cookie recipe can easily be adapted to match your needs and preferences. If you follow a vegan diet, all you should do is replacing the egg with a plant based alternatives. My recommendations are flaxseed egg and chia egg, they are an all-natural solution to eggless baking.

When can I eat pumpkin cookies?

• Breakfast. Pair pumpkin oat cookies with a bowl of Greek yogurt and fresh fruit for a nourishing breakfast that gives you energy for the day.
• Grab-and-go snack. Pack some cookies and take them with you whenever you are outside. They are a great healthy snack for work, school and trips.
• Post workout snack. Enjoy alongside your favorite fruit and a protein shake to fuel your body after exercising.
• Dessert. On their own, with a glass of milk or with extra almond butter on top, these healthy cookies will satisfy your sweet tooth without guilt.

Recipe tips

• Use a good pumpkin puree. My first tip is to use a pumpkin purée that is smooth and creamy but still slightly thick; it will give the cookies a soft and chewy texture. Do not use “liquid” pumpkin mashes or pumpkin pie fillings.
• Add additional mix-ins. Take flourless oat cookies to the next level by adding to the dough some extra ingredients, such as chocolate chips, pumpkin seeds or pecan. I love chocolate chip pumpkin oatmeal cookies!
• Do not overmix dough. The more you mix, the harder your cookies will be. Give it a stir just until all ingredients are combined.
• Do not overbake. After 8 to 10 minutes in the oven, homemade pumpkin oat cookies should be ready. Even if they still feel soft, they will get firmer after cooling. Excessive baking times may lead to dry and though cookies.
• Let cool before eating. As almost every dessert, homemade cookies get more taste as they cool. So, try to resist your cravings and wait a couple of hours before serving.

FAQ – Frequently asked questions

More healthy recipes for Fall

• Chocolate chip pumpkin bread
• Banana oatmeal muffins
• Banana bread cookies
• 2 ingredient banana oatmeal cookies
• Protein banana bread
• Low calorie banana bread
• Healthy chocolate banana bread