These Healthy Pumpkin Oatmeal Cookies are a tasty treat made with wholesome ingredients. They blend pumpkin, oats, and warm spices for a delightful fall flavor without the guilt!
You know you’re in for a cozy day when these cookies are baking. They’re soft, chewy, and perfect for a snack or breakfast on-the-go. I often pair them with my morning coffee! ☕️
What I love most is how easy they are to make! Just mix, scoop, and bake. They make the whole house smell like autumn, and they’re packed with goodness too. Enjoy with friends and family!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is best for these cookies. It’s smooth and easy to use. If you have fresh pumpkin, you can roast and puree it, but it can be more work.
Honey or Maple Syrup: Both sweeteners work just fine! Honey adds a nice flavor while maple syrup provides a hint of maple. For a lower-calorie option, you can try agave syrup.
Coconut Oil: Coconut oil gives moisture and a subtle coconut taste. If you prefer, you could use unsalted butter or even apple sauce for a lighter option, though that may change the texture slightly.
Rolled Oats: I recommend using old-fashioned oats for the right texture. If you’re gluten-free, look for certified gluten-free oats. Oat flour or almond flour can replace whole wheat flour for different flavors and textures.
Dried Fruits: Raisins or cranberries offer sweetness, but you might switch them out for chopped nuts or seeds—like walnuts or pumpkin seeds—for added crunch.
How Do You Get the Perfect Cookie Texture?
The texture is key to these pumpkin cookies! To keep them soft and chewy, avoid overmixing the dough after adding the dry ingredients. Mix until just combined.
- Make cookies at least 2 inches apart to ensure they bake evenly. They’ll spread a little but still stay thick.
- Don’t bake beyond 15 minutes! Overbaking can lead to dry cookies. They should be set but soft in the center when you take them out.
- Cool on the baking sheet first to help them firm up a bit before transferring to a wire rack.
Enjoy making these healthy, satisfying cookies that are sure to bring comfort on a chilly day!
Healthy Pumpkin Oatmeal Cookies
Ingredients
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 1/2 cups rolled oats (old-fashioned)
- 3/4 cup whole wheat flour or oat flour
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1/2 cup raisins or dried cranberries
- 1/3 cup dark chocolate chips (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 12 to 15 minutes to bake. So, within half an hour, you can have a warm batch of cookies ready to enjoy!
Step-by-Step Instructions
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
2. Mix Wet Ingredients
In a large mixing bowl, combine the pumpkin puree, honey (or maple syrup), melted coconut oil, and vanilla extract. Stir the mixture until it’s smooth and well combined.
3. Combine Dry Ingredients
In a separate bowl, whisk together the rolled oats, whole wheat flour (or oat flour), baking soda, cinnamon, nutmeg, ginger, and salt. This helps distribute the dry ingredients evenly.
4. Combine Mixtures
Add the dry ingredients to the wet ingredients. Mix gently until just combined. Avoid overmixing to keep the cookies soft and chewy!
5. Add Extras
Fold in the raisins or dried cranberries and the dark chocolate chips, if you’re using them. This adds delightful bursts of flavor!
6. Scoop the Dough
Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Use your hands or a spoon to slightly flatten each cookie.
7. Bake the Cookies
Bake in the preheated oven for 12 to 15 minutes, or until the cookies are set and lightly golden around the edges. Keep an eye on them to avoid overbaking!
8. Cool Down
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
9. Store & Enjoy!
Once cooled, store your cookies in an airtight container at room temperature for up to 5 days. Enjoy these cozy, wholesome pumpkin oatmeal cookies that bring warmth and nutrition in every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just roast it, scoop out the flesh, and blend until smooth. Make sure to measure out 1 cup of pureed pumpkin for this recipe.
How Can I Make These Cookies Gluten-Free?
To make these cookies gluten-free, simply substitute the whole wheat flour with a gluten-free flour blend or oat flour. Ensure that your oats are certified gluten-free as well.
Can I Freeze the Cookies?
Absolutely! These cookies freeze well. Once they’re fully cooled, place them in a single layer in an airtight container, separating layers with parchment paper. They can be frozen for up to 3 months. To enjoy, thaw at room temperature or warm in the microwave for a few seconds.
What Can I Substitute for Coconut Oil?
If you prefer not to use coconut oil, you can replace it with unsalted butter or another neutral oil like canola or vegetable oil. Alternatively, unsweetened applesauce can be used for a lower-fat option, but it might alter the cookie’s texture slightly.
