healthy pumpkin cookies

These healthy pumpkin cookies are free of refined sugars, flourless, and simple to make. Whip these cookies up in one bowl and in less than 30 minutes.

Healthy Pumpkin Cookies

pumpkin puree ((I recommend Libby's))

(118 grams) roasted and salted almond butter

(72 grams) pure maple syrup

vanilla extract

baking soda

fine sea salt

pumpkin pie spice

cinnamon

(58 grams) blended old fashioned oats

(92 grams) dark chocolate chips, (coarsely chopped)

sea salt

PREP: Preheat the oven to 350 degrees F. Line 2 large sheet pans with parchment paper or a nonstick liner and set aside.

COOKIE DOUGH: In a large bowl, add the pumpkin, egg yolk, almond butter (do not warm up in the microwave), maple syrup, vanilla extract, baking soda, salt, pumpkin pie spice, and ground cinnamon.

BLEND OATS: grind up oats in a blender or food processor until the oats are the texture and size of regular flour. Make sure to measure the 1/2 cup after grinding the oats so you have a leveled 1/2 cup measurement of blended oats. Add to the cookie dough. Mix dough with a wooden spoon or hand mixers until the dough is smooth and well combined. Coarsely chop up the chocolate chips and stir into the batter. Cover dough and refrigerate for 10 minutes.

BAKE: use a 1 tablespoon measuring spoon to measure out balls of the cookie dough. It is sticky, use a finger or another spoon to coax the dough from the 1 tablespoon measuring spoon on to the prepared trays. Smooth and flatten the tops of the cookie dough balls (see photo in post for shape of unbaked cookie dough). Space them about 2 inches apart to fit 8 per tray. Bake, 1 tray at a time, for 6-7 minutes. Cookies should still look very soft, watch carefully to not over bake. As soon as the top is no longer wet/glossy, they are done baking.

LET COOL: remove the trays from the oven and let the cookies stand on the cookie sheet for 10 minutes without touching. If desired, press a few more chocolate chips into the tops of the cookies and (optional) a sprinkle of sea salt flakes if you like salty sweet :). Then use a metal spatula to transfer the cookies to a cooling rack. These cookies are very fragile and will fall apart right out of the oven/while still hot. They set up and solidify as they cool.

<p>While very tasty and satisfying, these healthy pumpkin oat cookies are more of a simple, nutritious snack than decadent dessert. Add the chocolate chips for a sweeter, yummier treat!</p>

Healthy Pumpkin Oat Cookies

(250 g) rolled or quick oats

(240 g) pure pumpkin puree

chocolate

Mix all ingredients in a bowl to form a thick dough. Start with 2 tbsp of sweetener and adjust sweetness as desired. I use 3 tbsp of maple syrup.

Use your hands to create 12 cookie shapes. The cookies will not spread or change shape during baking so be sure to create the shape you want before baking.

Prepare a baking pan with parchment paper or place cookies directly on the pan. Bake for 10 minutes.

Remove from oven and enjoy warm after a few minutes. Let cool completely before storing. Store at in a sealed container at room temperature for 3 days, in the fridge for up to 1 week or freeze up to 3 months.

I have been trying out healthy recipes for lactation cookies and these were perfect. Added 2TB of brewers yeast and some chopped candied pecans. So good! Thank you!!

Love these cookies! Made as directed, except used Stevia. Might try sugar free Maple syrup next time. Might also use a banana and some cinnamon for some added flavor next time as well. 

Delicious and simple! Hubs ate it thinking it was a real cookie and was like these are bland LOL. Should have asked before grabbing. Definitely making another batch tomorrow to use the rest of my pumpkin  but will add the applesauce to make up for not quite the 8 ounces. Thank you for this recipe!  Can’t wait to try with coffee in the morning. 

My bf made these tonight with Lily's dark chocolate baking chips and stevia instead for the sweetener. They were really good. Yes, they taste healthy lol (I saw the disclaimers and laughed wondering what people expected). They still satisfy that dessert craving and from my calculations of the ingredients we used are only 2 weight watcher points for 3 cookies (oh, that's if you're on team purple) :) 
I thought it maybe needed more of a pumpkin flavor but I think that's on me and the brand of puree I bought just isn't that flavorful.

I made the recipe as posted. Baked 16 min and sprinkled a few grains of salt on each one. Made them with my 2yo granddaughter. We loved them!! 

Doubled recipe, added dark chocolate chips and 6 tablespoons of maple syrup.  They turned out delicious! Great recipe for when you crave a treat but don't want a bunch of sugar.

Soft ‘n fluffy Gluten Free Vegan Pumpkin Chocolate Chip Cookies! An EASY vegan pumpkin cookies recipe: moist, cake-like healthy pumpkin cookies with warm Fall spices. Dairy-Free, Refined Sugar-Free.

Gluten Free Pumpkin Chocolate Chip Cookies (Vegan)

flour

baking powder

pumpkin pie spice*

salt

100% pure pumpkin puree

coconut sugar

maple syrup

coconut oil

flax egg (1 tablespoon ground flaxseed + 3 tablespoons warm water, whisked together, set

vegan chocolate chips

Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.

In a medium bowl, whisk together all the dry ingredients: oat flour, baking powder, baking soda, spices and salt. Set aside.

In a large bowl, whisk together all the wet ingredients: pumpkin, coconut sugar, maple syrup, coconut oil, flax egg and vanilla.

Add the dry mixture to the wet mixture. Using a rubber spatula, stir and fold until well mixed, and no flour patches remain. Fold in chocolate chips.

Using a medium cookie scoop, scoop and drop cookie dough balls onto the prepared baking sheet, evenly spaced apart. Cookies will spread just a bit; if you don’t flatten them, you’ll get very round, domed cookies. Optionally, dot with chocolate chips—this will help if you choose to flatten the cookies (the dough is sticky). If desired: using a fork, flatten the cookies to desired thickness.

Bake for 12-16 minutes. Mine took 14 minutes. Allow cookies to cool on the sheet for about 12 minutes (on a cooling rack). Then, transfer cookies directly onto a cooling rack to cool completely before storing. Storing instructions below. Enjoy!

Pumpkin Chocolate Chip Oatmeal Breakfast Cookies (Vegan, Gluten Free)

Moist Gluten Free Chocolate Pumpkin Muffins (Vegan, GF)

More Gluten Free Vegan Pumpkin Recipes!

These cookies are delicious! Thank you for the great recipe!!

i've never thought of mixing pumpkin with chocolate chip cookies, but after reading this I'll definitely be giving it a go!!

These cookies look so good and sounds so healthy too. Combination of Pumpkin is so very unique.

Can't go wrong with chocolate and pumpkin this time of year!

These cookies are scrumptious! Thank you for the recipe!

I love that these are made with oat flour, it contributes such a great flavor!

My friend is vegan and I was looking for a really good dessert recipe to make her. Tried these and they were awesome. Thank you for sharing!

I absolutely can't wait to make these cookies! Bring on all the pumpkin recipes!

What a tasty treat for fall! I am looking forward to enjoying these all season long! Yum!

Delicious!  I don't "get" pumpkin spice lattes nut I do get pumpkin cookies and pumpkin spice in the cookies, so it wasn't going to feel like fall (especially with Atlanta temps being in the nineties!) without something like these.  I love them.  Will definitely make again.  But---true confessions---I made them without the flax egg!  I made up a flax egg but forgot about it as I let it sit.  I remembered once they had been baking for 5 minutes and I was cleaning up and stumbled upon the bowl with the flax egg.  Duh!  I was so upset but they still turned out wonderfully.  I can't imagine them being any better, even with the flax.  Can you explain how the texture would be different with the flax egg?  I realize flax has some oil/fat, but it's not like they were dry without the flax.  I don't really understand the alchemy of baking---that's why I defer to your wizardry (when I'm not leaving out key ingredients!!!!) and am so grateful for you!  (Your blog is fun to read and the photos are eye candy).

This was such a fun and easy recipe to make! First time milling my own oat flour- I'm only disappointed that I hadn't started doing so a long time ago. Mind blown. I added pumpkin seeds for extra pumpkin vibes- turned out delish! Making again today. :)

Hello! .

I am a vegan and I usually do not like pumpkin, yet I made my own pumkin puree, used chia seeds instead of flax seeds, and used more maple syrup than coconut sugar (1 tbsp of coconut sugar used.)
   Let me tell you, they are very, very, very delicious! 
Thank you so much for this inspiration! 

P.S. ~ the chocolate chips add a bit more sweetness to cover me sweet tooth .. (I used the enjoy life chips instead as well.)

These cookies were a hit! Definitely have to double the recipe next time :) I subbed Bob’s GF 1:1 flour and they came out great. Thank you from me and my family!

This cookie is so fun. It’s like getting an oatmeal cookie + pumpkin cake + chocolate chip cookie all in 1.

Great recipe! Just swapped out coconut oil for 1 stick of soy free vegan butter. Turned half the batch into pumpkin snickerdoodle and the other half the normal recipe.

To my delight and dismay, these cookies are too soft to be mailed to my pumpkin monster friend in VA. These cookies are dangerously good! Thanks so much again, Demeter! ❤️

I had to add more oat flour to mine to make it more cakey but overall they were delicious i couldn't stop eating them!!!!

I made quite a few changes to this recipe because I needed to use what I had on hand, but the cookies still turned out amazing! I doubled it and used half oat flour and half brown rice flour, replaced half the pumpkin with mashed banana, replaced the oil with mashed banana, omitted the coconut sugar, and used real eggs. I was scared to see how it would go with so many substitutions but they turned out delicious and fluffy! Thanks for the recipe!!

Yum! These look delicious, love the ingredients and those big chocolate chunks!

These cookies are super delicious, and not too cakey. Yum!!

Just made these and I’m so impressed. They were every simple to make and carry so much flavor!!

These are incredible! My roommates who are sometimes unsure of my gf/df/refined sugar free recipes loved them too.

EASY to make 5 Ingredient Healthy Pumpkin Cookies recipe! These soft Pumpkin Oatmeal Cookies are sugar free, instead using maple syrup!  Make sure to add chocolate chips on top to make them extra delicious!

5 Ingredient Healthy Pumpkin Cookies

pumpkin puree

quick oats

peanut butter

chocolate chips (or sugar free chocolate chips - OPTIONAL)

Preheat oven to 350 degrees. Prepare 2 baking sheets with nonstick spray.

Add pumpkin, oats, syrup, peanut butter and pumpkin pie spice in a large bowl and with hand mixer mix for about 30 seconds.

Form the dough into tablespoon sized balls.  The dough should be sticky.  To make balls easier to roll with sticky dough, lightly wetten your fingers.  Place on cookie sheets.

Gently press down each cookie with your fingers or spoon.  You don't want to squash them you just want to flatten them into a cookie shape.

Add chocolate chips (about 5-8) on top of each cookie. (OPTIONAL)

Bake for 15-17 minutes.

https://embed.mediavine.com/videos/wbnvuvoojjih1f17ebhk

EASY to make 5 Ingredient Healthy Pumpkin Cookies recipe! These soft Pumpkin Oatmeal Cookies are sugar free, instead using maple syrup!

Tender, lightly sweet, and all-around perfect pumpkin cookies made with almond flour and coconut flour. Made in one bowl in no time flat, they are also grain-free, oil-free, and vegan.

Pumpkin Almond Flour Cookies {Vegan, Grain-Free, Oil-Free}

almond flour

coconut flour

coconut palm sugar

nondairy milk

sugar

Preheat the oven to 325°F. Line a cookie...

Preheat the oven to 325°F. Line a cookie sheet with parchment paper.

In a large bowl whisk the almond flour,...

In a large bowl whisk the almond flour, coconut flour, coconut sugar, pumpkin pie spice, baking soda, and salt. Add the pumpkin puree and milk, stirring until completely blended. Let dough stand for 1 to 2 minutes for the coconut flour to absorb the liquid.

Using a small cookie scoop or heaping tablespoon,...

Using a small cookie scoop or heaping tablespoon, drop cookies onto prepared prepared baking sheet (alternatively, shape into balls and place on cookie sheet). If desired, sprinkle with raw sugar.

Bake in the preheated oven for 16 to...

Bake in the preheated oven for 16 to 20 minutes until firm to the touch.

Let cookies cool on the baking sheet.Transfer cookies...

Let cookies cool on the baking sheet.Transfer cookies to a cooling rack and let cool completely.

These healthy pumpkin cookies are completely dairy-free and egg-free and are loaded with fiber, beta carotene, and have zero cholesterol. They can be ready in only about 25-minutes!

whole wheat pastry flour

unrefind sugar, (I use sucanat)

teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground nutmeg

pumpkin, (15 oz can plain pumpkin)

black strap molasses

vanilla almond milk

1 teaspoon vanilla extract

raisins

walnuts, (optional)

Begin by preheating the oven to 350°F. Then, line...

Begin by preheating the oven to 350°F. Then, line a large cookie sheet with parchment paper or use a silicone non-stick baking mat.

In a large bowl, mix together all dry...

In a large bowl, mix together all dry ingredients–flours, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

In a separate smaller bowl, combine the pumpkin,...

In a separate smaller bowl, combine the pumpkin, molasses, vanilla, and almond milk.  When purchasing the canned pumpkin, make sure that it is 100% pure pumpkin without any added sugars or other ingredients.

Whisk those wet ingredients together well and then...

Whisk those wet ingredients together well and then pour the mixture into the larger bowl with the dry ingredients.

This is where you can also add raisins...

This is where you can also add raisins and chopped or crushed walnuts if desired. Stir well to combine all of the ingredients making sure there are no dry floury spots in the batter.

Next, drop the batter by the tablespoonful onto...

Next, drop the batter by the tablespoonful onto the baking sheet lined with parchment paper or a baking mat. Bake for 15-20 minutes or until lightly browned.

https://mediavine-res.cloudinary.com/video/upload/dupfvpkb6r7uwhd2ofzd.mp4

You don’t have to be plant-based to enjoy these oil-free vegan dessert recipes. Anyone, and I do mean anybody–vegan, vegetarian, omnivore–will love these family favorites!

Oil-Free Vegan Desserts

Healthy soft pumpkin cookies with an addicting salted maple frosting! These melt-in-your-mouth gluten free pumpkin cookies are grain free, easily dairy free and taste like a slice of your favorite pumpkin pie. The perfect dessert for fall and holidays!

Soft Paleo Pumpkin Cookies with Salted Maple Frosting

For the cookie dough:

coconut oil (or sub melted butter)

sugar sugar

egg,

almond flour (do not use almond meal)

For the Salted Maple Frosting:

butter

unsweetened almond milk,

sea salt,

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.

In a large bowl, add the coconut oil, pumpkin puree, sugar, maple syrup, egg and vanilla extract. Mix until well combined and smooth. Next add in almond flour, coconut flour, baking soda, spices and salt. Process until a dough forms. Allow dough to sit for 5 minutes.

Next use your hands to roll dough into golf sized balls. Roll in cinnamon-sugar if you&#x27;d like. Place on prepared cookie sheet then flatten each dough ball with the palm of your hand, but still keep the cookies nice and round. They should be about 1/4 inch thick before baking because we still want them to be nice, thick and fluffy. Bake for 8-11 minutes.

Remove from oven, transfer to a wire rack and allow cookies to cool completely before frosting. Makes about 12 cookies.

For the frosting: In a medium bowl, mix together the powdered sugar, pure maple syrup, melted butter and almond milk. Add a pinch of sea salt to taste. If frosting is too thick, you can add a teaspoon or two more milk to make it spreadable. Frost each cookie then enjoy! Sprinkle top of frosting with a little cinnamon for a gorgeous look. Cookies will get softer each day. Cookies can be stored in a container at room temp for a few days, then I recommend storing them in the fridge.

These fluffy and Soft Pumpkin Cookies are soft and delicious, and they almost melt in your mouth. They take only 20 minutes to make and are perfect for Thanksgiving or winter holidays—or any time you have a craving. They&#039;re particularly pretty with a sprinkles on top!

Soft Pumpkin Cookies

unsalted butter ((softened at room temperature))

all-purpose flour

¾ teaspoon pumpkin pie spice

sprinkles ((optional))

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

Add the butter and sugar to a medium bowl. Use a handheld electric mixer to blend on medium speed until well combined, about 30 seconds.

Add the pumpkin, egg, and vanilla and use the mixer to combine well.

Add the rest of the ingredients and mix on low just to combine. Do not over-mix. Use a spatula as needed to get all the flour incorporated.

Place 1-teaspoon balls of batter onto the prepared sheet about 2 inches apart. (I use a mini ice cream scoop to make this easier, as the batter is sticky. Otherwise use a teaspoon measuring spoon and push each one off with your fingers.)

Add sprinkles on top of each if desired.

Bake for 10-12 minutes, or until firm to the touch and just lightly golden brown around the edges. Let cool completely on the pan before serving.

Could you add brown sugar on top before you bake.

Love these! Do you have any flavour variations?? My 2 y/o loved these!!

Omg big hit. Do you have any other flavour variations we can try? My 2 year old loves these !

So yummy! Just tried making these with my three year old. Very easy to make and so fluffy!

I made these cookies today with my toddler. They were a huge hit! Both toddlers ate more than one and so did mommy. These were fast, easy, delicious, and family-friendly. Thank you for sharing this great recipe!!

thank you for the amazing recipe!
so easy to make and so yummy!

Another winner recipe! We love the pillowy soft  texture of these cookies and they have just the right about of sweetness and fall flavor! We made some with sprinkles, some with dried cranberries, and some with m&amp;ms! If you may the delicious mini pumpkin chocolate chip muffins (another favorite), this recipe is the perfect way to use up the leftover pumpkin!

SO fluffy! My new fave cookie. Had a craving and they were super easy to whip up. I added some dark chocolate chips cause these are for mama :)

Just made these cookies, and the boys are obsessed! Thank you for another great recipe!

Another recipe from yummy toddler food that didn’t disappoint! So glad my SIL shared this site with me.

Made these tonight but used honey instead of sugar. They were so good! My toddler loved them and I may have had a few myself!

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Top 9 healthy pumpkin cookies recipes from across the web

The most viewed healthy pumpkin cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Pumpkin Cookies

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5 Ingredient Healthy Pumpkin Cookie...

Pumpkin Almond Flour Cookies {Vegan...

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The most viewed healthy pumpkin cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine