Prep: 15 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!
Why You’ll Love These Healthy Pumpkin Cookies
I absolutely love all things fall baking. Especially when pumpkin is involved! These healthier pumpkin cookies have been one of our family favorites for years and we still make them every year. They’re perfectly sweet, thick, chewy, and pillowy soft. My kids are so obsessed and love getting in the kitchen with me to make them!
Here’s what you’ll love about our favorite Pumpkin Oatmeal Cookies:
- Healthy Fall Treat – These cookies are the perfect treat for those fall events on your calendar, an afterschool snack, dessert for a gathering, or just a sweet fall treat on a chilly evening!
- Chewy & Soft – The pureed pumpkin with the rolled oats creates a soft center and chewy edges that are so delicious and satisfying.
- Quick & Easy – This recipe is simple and straightforward and comes together in a bowl. The cookies take 15 minutes in the oven and then they’re ready to enjoy! It really couldn’t be easier.
You’ll Also Love: Pumpkin Cottage Cheese Muffins
Pumpkin Maple Cookies Ingredients
- Flour – All-purpose flour (opens in a new tab) is ideal for this pumpkin oatmeal cookie recipe but feel free to substitute with whole wheat flour or gluten free flour.
- Rolled Oats – The thick and chewy rolled oats (opens in a new tab) give these cookies such a dreamy texture. Because of the short baking time, the oat keep their chewiness even after baking.
- Baking Soda/Salt
- Coconut Oil – I love the subtle flavor of the coconut oil (opens in a new tab) in the cookie dough. Feel free to substitute with avocado oil in equal parts if you prefer.
- Pumpkin Puree – Canned pumpkin puree is plain pumpkin that has no sweeteners or additives. The starchiness of the pumpkin gives the cookies pumpkin flavor and keeps them soft.
- Maple Syrup and Brown Sugar – The combination of these two sweeteners is over-the-top good! You get deep rich sweetness from the brown sugar, and moisture and flavor from the maple syrup.
- Vanilla – The vanilla extract boosts all of the other flavors and adds a hint of vanilla throughout.
- Egg – The egg binds everything together. You can substitute with a flax egg if you prefer.
- Pumpkin Pie Spice – A mix of warm spices like cloves, cinnamon, and nutmeg, the pumpkin pie spice (opens in a new tab) is so good with the chocolate in the cookies. Feel free to add more or less depending on your taste.
- Dark Chocolate Chips and White Chocolate Chips – My whole family prefers the combination of the two types of chocolate, but use whatever you prefer in the recipe.
How to Make Oatmeal Pumpkin Cookies
These Fall cookies come together so quickly. You don’t need a hand mixer or stand mixer, just a bowl and a spatula! Here’s how to make Pumpkin Oatmeal Cookies:
- Whisk the dry ingredients together in a large bowl and the wet ingredients together in a medium mixing bowl.
- Combine the two and stir well until everything is mixed.
- Add the white chocolate chips and the dark chocolate chips and stir.
- Scoop 12-18 cookies onto the baking sheets and press them down a little to make them flat.
- Bake for 12-15 minutes, cool, and enjoy!
TIP: These cookies don’t really spread much, so be sure to press them down to the desired thickness before baking!
Variations of Pumpkin Spice Oatmeal Cookies
Whole Wheat Pumpkin Cookies – You can easily adjust this recipe to use whole-wheat flour by adding 1 additional egg. Whole wheat flour absorbs more liquid so this will help prevent dry and dense cookies.
White Chocolate and Walnuts – Swap out the dark chocolate chips for equal amounts of chopped walnuts for a completely different flavor.
Gluten-Free Oatmeal Pumpkin Cookies – Use an equal amount of a 1:1 Gluten Free Flour Blend (opens in a new tab) in place of the all-purpose flour and follow the recipe as normal.
RELATED: Healthy Pumpkin Bread
How to Store Pumpkin Oat Cookies
- Allow the cookies to cool, place them in an airtight container at room temperature for 2-3 days.
- Refrigerate for up to 5 days in an airtight container.
- Freeze the cookies for up to 3 months. Allow the chewy cookies to thaw on the counter before enjoying them or pop them in the microwave for 10-15 seconds until warm and soft.
More Healthy Fall Treats You’ll Love
- Gluten-Free Pumpkin Chocolate Chip Cookies
- The BEST Chocolate Chip Healthy Cookie Recipe
- Healthy Pumpkin Muffins
- Pumpkin Ice Cream
- Healthy Apple Crisp Recipe
Healthy Fall Cookie Recipes
- Vegan Peanut Butter Cookies
- Giant Air Fryer Cookies
- Healthier Gingerbread Cookies
- Tahini Chocolate Chip Cookies
- Gluten-Free Monster Cookies
- Oat Flour Chocolate Chip Cookies
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Pumpkin Oat Cookies
Equipment
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 (opens in a new tab)
- 1/3 cup coconut oil (opens in a new tab) ((or lightly melted butter))
- 3/4 cup pumpkin puree (opens in a new tab)
- 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!
Watch Me Make This
Notes
- 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.
- 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
Did you make this? I’d love to see!
Tag me on socials at @JarOfLemons (opens in a new tab) or #JarOfLemons (opens in a new tab)
Great little recipe to use up leftover pumpkin puree. Replaced half the chocolate chips with dried cranberries and pecans. Super easy and tasty
🙂
Thanks, Paula. I’m glad you enjoyed this recipe!
These are great! I added pecans to the second batch and loved them even more!
Great idea! I’m glad you enjoyed this Pumpkin Oatmeal Cookie recipe!
These cookies were fantastic! My kids had no idea they were healthy! 🙂
I search through a lot of recipes to find a good one and this was the best pumpkin cookie recipe I have found (and I tried quite a few)! I made these a couple times already. Thanks!
Delicious!!
Baked full 12 minutes
Used all chocolate chips
WILL make again!!
Also, no substitions used
Great day for baking with rain and isolation with Corona virus
hers in Ontario!
Thanks for this recipe!!