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Pumpkin Oatmeal Cookies

pumpkin oatmeal cookies

Since I’ve been on a pumpkin spice everything binge, I definitely needed to add cookies to my list of all things pumpkin! Presenting….delicious, chewy, sweet, decadent pumpkin oatmeal cookies. My boys DEVOURED these so quickly, I’m lucky to have gotten pics beforehand! These will definitely be made again and again in this house.

These cookies are inspired by my Sweet Potato Cookies, and now I can’t pick a favourite! Try them both, they’re SO good. Plus they’re both great options for autumn, using in season produce!

Don’t you just love an easy recipe?

How about an easy cookie recipe? (Pumpkin puree helps with that!) Well I can do one better… I’ve got an easy cookie recipe that is also HEALTHY!

That’s right folks, you read that correctly. Healthy cookies are totally a thing. These cookies have no refined sugar in them and use whole wheat flour. Okay, I’m not saying these should replace your veggie intake for the day. They are still cookies after all. But there is definitely little to no guilt required when biting into these soft, delicious, chewy delights!

These pumpkin oatmeal cookies are perfectly suitable for a make ahead breakfast, or a simple and easy dessert. These cookies freeze well, so I totally recommend making a double batch!

pumpkin oatmeal cookies close up

pumpkin oatmeal cookies on cooling rack

So there you have it, delicious cookies that are easy to make and contain healthy ingredients. What are you waiting for? Get to your kitchen and make them today.

pumpkin oatmeal cookies stacked

Want even more healthy cookie recipes?

Because healthy cookies is totally my thing!

Try these chickpea cookies (yes you read that correctly, CHICKPEA COOKIES! Or give these zucchini oatmeal cookies a shot.

pumpkin oatmeal cookies

Pumpkin Oatmeal Cookies

Course: Breakfast, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 30 cookies
Delicious, chewy, soft, pumpkin oatmeal cookies are made using healthy ingredients without sacrificing on flavour! Perfect for breakfast or dessert.
Pin Recipe Print Recipe


  • 1.5 cups whole wheat flour
  • 1 cup rolled oats, gluten free if preferred
  • 1/3 cup unrefined coconut sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/3 cup maple syrup
  • 1 cup pumpkin puree
  • 1 tsp pure vanilla extract
  • 3 tbsp coconut oil melted


  • Preheat your oven to 350 degrees F and line a large baking sheet with parchment paper.
  • In a large mixing bowl, combine your flour, oats, sugar, baking powder, and all the seasonings. Set aside.
  • In a small bowl, mix together the maple syrup, pumpkin puree, vanilla and coconut oil.
  • Add the wet ingredients to the dry, and mix until combined, without over mixing. The batter will be quite thick, so use a silicone spatula to easily get the ingredients combined.
  • Using a rounded tablespoon, drop dough onto your prepared baking sheet and flatten slightly with a fork or back of the spoon.
  • Bake for 12 minutes, until edges are lightly golden. Then remove from the oven and let cool for at least 10 minutes before serving. Store any leftovers in the refrigerator or freeze to keep longer.
Calories: 61kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 73mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1270IU | Vitamin C: 0.3mg | Calcium: 18mg | Iron: 0.5mg
DID YOU TRY THIS RECIPE?Mention on IG and tag #thishealthykitchen!
*Nutritional information is an estimate, calculated using online tools.

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