Pumpkin Oat Cookies

Top shot photo of healthy Pumpkin Oatmeal Cookie recipe.

Soft Pumpkin Oatmeal Cookies that are crave-worthy and full of fall flavors! I've been making this recipe for YEARS and it's one of our favorite family traditions. Made with simple ingredients and whipped up in just 30 minutes, these healthy pumpkin oatmeal cookies are so good. They're baked with maple syrup, brown sugar, and warm pumpkin spice that will make your home smell amazing. This is one of the BEST fall cookie recipes!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings Cookies

Calories 175kcal

Author Christine McMichael

Equipment

Baking Sheet

Ingredients

1 cup all-purpose flour
1 1/2 cups rolled oats
1 teaspoon baking soda
pinch of salt
1/2 Tablespoon pumpkin pie spice
1/3 cup coconut oil (or lightly melted butter)
3/4 cup pumpkin puree
1/3 cup maple syrup
1/3 cup brown sugar
1 teaspoon vanilla
1 large egg
1/2 cup white chocolate chips
1/2 cup dark chocolate chips

Instructions

Preheat oven to 350 degrees F.
Mix the flour, rolled oats, baking soda, salt, and pumpkin spice together in a large mixing bowl.
Mix the coconut oil (or lightly melted butter), pumpkin puree, maple syrup, brown sugar, vanilla, egg, and pumpkin pie spice together in a separate bowl.
Pour the liquid ingredients into the dry ingredients and mix together until smooth.
Add in the chocolate chips and mix.
Spoon the cookie dough on to a parchment lined baking sheet and press down each cookie to flatten.
Bake for about 15 minutes, let cool, and enjoy!

Video

Notes

TIPS:

These cookies don't really spread much, so be sure to press them down to the desired thickness before baking!
Add 1 egg if using whole wheat flour.
Make them gluten-free by using equal amounts of gluten-free flour.
The recipe makes 12 large cookies, or up to 18 small cookies.

STORING:

Store in an airtight container - on the counter for 2-3 days, in the fridge for 3-5, or in the freezer for up to 3 months.

Nutrition