These Healthy Pumpkin Oatmeal Cookies are soft, chewy, and packed with cozy fall flavors! With pumpkin, oats, and just a hint of spice, they’re a perfect treat for any time of day.
I love how they’re guilt-free, thanks to the pumpkin! You can enjoy an extra cookie (or two) without a second thought. Who could resist that? 🎃🍪
Ingredients & Substitutions
Rolled Oats: These are essential for the chewy texture of the cookies. If you don’t have rolled oats, you can use quick oats, but the texture will be a bit softer. I find that using old-fashioned oats gives a better bite!
Whole Wheat Flour: I like using whole wheat flour for a nuttier flavor and added fiber. You can substitute all-purpose flour if you prefer a lighter cookie, but whole wheat is my go-to for healthier baking.
Pumpkin Puree: Canned pumpkin is super convenient and works well. If using fresh, make sure it’s cooked down and smooth before measuring. I always recommend checking the label on canned products to avoid any additives.
Maple Syrup or Honey: Both sweeteners work great! Maple syrup provides a lovely flavor, but honey is a great alternative if that’s what you have on hand. Just remember, honey tends to be sweeter, so you might want to reduce the quantity slightly.
Chocolate Chips: Adding chocolate chips is purely optional, but they add a delightful richness. If you want to keep them healthier, consider using dark chocolate or even mini chips so they get evenly distributed.
What’s the Best Way to Get the Right Cookie Texture?
The texture of your cookies relies heavily on the mixing and baking process! Follow these tips to ensure your cookies come out perfectly every time:
- Mix the dry ingredients first to evenly distribute the baking powder and spices.
- When combining wet and dry ingredients, stir just until combined. Overmixing can lead to dense cookies.
- Flatten the cookie dough slightly before baking. This helps them spread evenly, since they don’t spread much on their own.
- Keep an eye on baking time! Ovens can vary; look for slight browning around the edges and a dry appearance on top.
Once cooled, these cookies will be soft yet firm. Enjoy your baking adventure!
Healthy Pumpkin Oatmeal Cookies
Ingredients You’ll Need:
Base Ingredients:
- 1 ½ cups rolled oats
- 1 cup whole wheat flour (or all-purpose flour if preferred)
- 1 tsp baking powder
- 1 ½ tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
- ¼ tsp salt
Wet Ingredients:
- 1 cup pumpkin puree (canned or fresh)
- ⅓ cup pure maple syrup or honey
- 2 tsp vanilla extract
- ¼ cup coconut oil, melted (or vegetable oil)
Optional Add-ins:
- ½ cup dark chocolate chips or chunks
How Much Time Will You Need?
This healthy treat takes about 10 minutes of prep time and about 12-15 minutes of baking. After baking, allow for a few minutes of cooling. In total, you will spend around 30 minutes to enjoy these delicious cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will prepare your oven for the cookies and ensure they bake evenly. While the oven is heating, line a baking sheet with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, combine the rolled oats, whole wheat flour, baking powder, pumpkin pie spice, and salt. Stir the ingredients together until they are well mixed. This helps distribute the baking powder and spices evenly throughout the mixture, which is key for great flavor!
3. Whisk the Wet Ingredients:
In a separate bowl, whisk together the pumpkin puree, maple syrup (or honey), melted coconut oil, and vanilla extract. Mix until everything is well combined and smooth. The wet ingredients will bring moisture and flavor to the cookies.
4. Combine Wet and Dry Mixtures:
Pour the wet mixture into the dry ingredients and stir until just combined. Don’t worry if the dough looks thick and sticky; that’s perfect! Overmixing can lead to denser cookies, so just blend until you can’t see dry flour anymore.
5. Add Chocolate Chips:
If you’re using chocolate chips, gently fold them into the dough at this point. This adds delicious melty chocolate goodness to each bite!
6. Portion the Cookies:
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, making sure to space them about 2 inches apart. These cookies don’t spread much during baking, so flatten the tops slightly with the back of the spoon.
7. Bake:
Place the baking sheet in your preheated oven and bake for 12-15 minutes. You’ll know they’re ready when the edges are set, and the tops look dry. You can also lightly press the tops to check for firmness. If they spring back, they’re good to go!
8. Cool and Enjoy:
Once out of the oven, let the cookies cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. These cookies will be soft and flavorful—perfect for a wholesome snack or dessert!
These Healthy Pumpkin Oatmeal Cookies yield about 18-20 cookies. Store any leftovers in an airtight container at room temperature for up to 4 days, or freeze for a longer treat later on. Enjoy!
Can I Substitute the Pumpkin Puree?
Absolutely! If you don’t have pumpkin puree, you can substitute it with applesauce for a similar texture and moisture. Just keep in mind that the flavor will be a bit different, but still delicious!
How Can I Make These Cookies Vegan?
To make these cookies vegan, simply use maple syrup instead of honey, and ensure that your chocolate chips are dairy-free. The other ingredients are already plant-based!
Can I Add Nuts or Seeds?
Yes, feel free to add chopped nuts like walnuts or pecans, or even seeds such as chia or flaxseed for extra crunch and nutrition. Just keep the total volume of mix-ins to about ¾ cup to maintain the balance of the dough.
What’s the Best Way to Store Extra Cookies?
Store leftover cookies in an airtight container at room temperature for up to 4 days. If you want to keep them fresh longer, you can freeze them in a sealed bag or container for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!