These Healthy Pumpkin Oatmeal Cookies are soft, chewy, and full of autumn flavors. With pumpkin puree and oats, they’re a tasty treat that won’t break your diet!
I love baking these cookies when the leaves start to fall. They’re perfect for breakfast or a snack. Plus, who doesn’t enjoy a cookie that feels like a hug on a chilly day? 🍂
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is a great time-saver, but you can also use homemade puree. Just roast and puree fresh pumpkin. I personally love using the canned variety for convenience in baking!
Rolled Oats: These give the cookies their chewy texture. If you’re gluten-free, make sure to use certified gluten-free oats. Quick oats can also work, but they’ll make the cookies softer.
Flour: Whole wheat flour adds nutrition, but oat flour can add a distinct flavor. If gluten-free, use almond flour or a gluten-free baking blend instead. Experiment to find your favorite!
Sweetener: Maple syrup is my go-to for its rich flavor, but honey works well too. For a lower-calorie option, you can use stevia or another sugar substitute, adjusting the amount to taste.
Chocolate Chips: Dark chocolate chips add a nice sweetness. You can substitute with raisins or nuts for a different twist. If you want to keep it dairy-free, choose vegan chocolate chips.
How Do I Make Sure My Cookies Are Chewy?
Getting that perfect chewy texture in oatmeal cookies takes a bit of care. Here’s how to achieve that:
- Use rolled oats instead of instant or quick oats, as they hold up better.
- Don’t over-mix your cookie batter; just combine until everything is wet. This keeps them from being too dense.
- Shape your cookies into mounds and flatten slightly before baking, as they won’t spread much.
- Bake until they’re just set and lightly golden; they’ll continue to firm up as they cool!
Keep these tips in mind, and you’re sure to enjoy delicious cookies that are perfectly chewy every time! Happy baking!
Healthy Pumpkin Oatmeal Cookies
Ingredients You’ll Need:
Wet Ingredients:
- 1 cup pumpkin puree (canned or fresh)
- 1/4 cup maple syrup or honey
- 1 tsp vanilla extract
- 1/4 cup coconut oil or melted butter
Dry Ingredients:
- 1 1/2 cups rolled oats
- 1/4 cup whole wheat flour or oat flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
Mix-Ins:
- 1/3 cup dark chocolate chips (or dairy-free if preferred)
- 2 tbsp pumpkin seeds (optional, for crunch)
How Much Time Will You Need?
This delicious pumpkin oatmeal cookie recipe will take about 15 minutes to prepare and another 12-15 minutes to bake. You’ll spend a little time mixing and measuring, but the sweet reward is worth it!
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 to prevent sticking and for easy clean-up!
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, maple syrup (or honey), vanilla extract, and melted coconut oil. Stir everything together until the mixture is smooth and well-blended.
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the rolled oats, whole wheat flour, baking soda, cinnamon, nutmeg, ginger, and salt until well combined. This helps to ensure that the baking soda and spices are evenly distributed.
4. Combine Wet and Dry Ingredients:
Now, gradually add the dry mixture to the wet mixture. Stir gently until everything is just combined—be careful not to overmix!
5. Add the Yummy Extras:
Fold in the dark chocolate chips and pumpkin seeds if you’re using them. This adds a delicious texture and flavor!
6. Scoop and Shape the Cookies:
Using a spoon or cookie scoop, drop dollops of batter onto the prepared baking sheet, spacing them about 2 inches apart. Remember to flatten them slightly with the back of a spoon, as these cookies won’t spread much during baking.
7. Bake to Perfection:
Place the baking sheet in the oven and bake the cookies for 12-15 minutes, or until they feel set and are lightly browned around the edges.
8. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for at least 5 minutes. After that, transfer them to a wire rack to cool completely. Enjoy your healthy pumpkin oatmeal cookies with a warm cup of tea or as a delightful snack!
This recipe yields about 10-12 chewy, flavorful pumpkin-spiced oatmeal cookies. Perfect for sharing with friends or enjoying all to yourself!
Can I Substitute Fresh Pumpkin for Canned Pumpkin?
Absolutely! Just make sure to roast and puree the fresh pumpkin until it’s smooth. You’ll need about the same amount—just one cup—to replace the canned pumpkin.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them for longer, you can refrigerate them for up to a week or freeze them for up to 3 months!
What Can I Use Instead of Maple Syrup?
If you don’t have maple syrup on hand, honey, agave syrup, or even coconut sugar can be great alternatives! Just keep in mind that it may slightly alter the flavor and sweetness.
Can I Add Other Mix-Ins?
Definitely! You can mix in nuts, dried fruits, or even white chocolate chips instead of dark chocolate for a fun twist. Just keep the overall quantity similar to maintain the cookie’s texture.
