Easy to make 5 Ingredient Healthy Pumpkin Cookies recipe! These soft Pumpkin Oatmeal Cookies use maple syrup instead of white sugar! Make sure to add chocolate chips on top to make them extra delicious!
Healthy Pumpkin Cookies
This comment left really sums up the cookies:
These pumpkin cookies are made with 5 simple ingredients that you probably already have in your kitchen! I like to refer to them as “healthyish” because they’re made without any white sugar, butter and oil. Chocolate chips are optional to add on top, but if you have a sweet tooth like me you always add them!
We always make a couple batches of these pumpkin oatmeal cookies in the Fall along with our favorite fluffy pumpkin pancakes and baked pumpkin donuts (better than the farmers market!). I hope you try them soon!
Pumpkin Oatmeal Cookie Ingredients
- pumpkin puree, canned or you can carve up one of your sugar pumpkins and make homemade pumpkin puree!
- quick oats
- maple syrup, some readers have used “sugar free maple syrup” too
- peanut butter, creamy works best.
- pumpkin pie spice
- chocolate chips are optional
How to Make Easy Pumpkin Cookies
Spray two baking sheets with nonstick spray.
In a large bowl, mix the pumpkin, oats, syrup, peanut butter, and pumpkin pie spice with a hand mixer for about 30 seconds.
Form the dough into tablespoon-sized balls. The dough will be sticky, so wet your fingers a little to make rolling easier.
Place the balls on the baking sheets. Press each ball gently with your fingers or a spoon to flatten into a cookie shape. Don’t press too hard. Add 5-8 chocolate chips on top of each cookie if you like.
Bake for 15-17 minutes.
Serve and enjoy! I hope you love these 5 ingredient healthy pumpkin cookies as much as my family does!
Storing Pumpkin Cookies
Store these pumpkin cookies in an airtight container in the refrigerator. Keeping them in the fridge keeps them firm and holds their shape.
Pin for later:
5 Ingredient Healthy Pumpkin Oatmeal Cookies
PrintIngredients
- 1 cup pumpkin puree
- 2 cups quick oats
- 1/4 cup maple syrup
- 1/2 cup peanut butter
- 1 teaspoon pumpkin pie spice
- chocolate chips or sugar free chocolate chips – OPTIONAL
Instructions
- Preheat oven to 350 degrees F. 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 BUT I LOVE IT!)
- Bake for 15-17 minutes. Cookies will seem a little soft but they they firm up as they sit. Enjoy!
Annie says
Can you substitute a fruit like banana for any kind of sugar or artificial sugar additive?
Marey Lankford says
While the maple syrup is a better alternative to white sugar, this recipe is not sugar free. Maple syrup does count as sugar, so for a diabetic the title is misleading. I clicked on this recipe thinking I could find a nice alternative and was disappointed.
Kasie says
You can use sugar free syrup and i’m sure it’d be very similar to the original recipe.
Colleen says
Thanks for the recipe! My granddaughter is not getting anything sweet yet so I’m wondering if you’ve tried it without the maple syrup and chocolate chips?
Jacqueline says
See calories andnutritionalvalues asked for 3 times but no answer
Pamela says
Hi Jacqueline, I don’t provide nutritional values for recipes. If you’d like this information, you can Google nutritional value calculators and do it yourself. Hope this helps. 🙂
PHEI says
Quick! Easy! Tasty! Whole ingredients!
Love it!
Made it without the chocolate chips. Thanks for sharing!
Amber says
How many
Calories are in these
Lois Mendoza says
I wanted to know the calories and carbs?
Cookie Maker says
Wetten is not a word
Kendra says
Wetten is a word, it mean to make wet.
Rhonda Graham says
I haven’t made this yet but I was curious as a diabetic what are the nutritional values especially carbs … that you Happy Halloween 🎃
Joanie Potter says
peanut butter is not a favorite flavor. Could I substitute butter for the pb?
Pamela says
Hey Joanie, can you use almond butter instead? Definitely don’t substitute with butter or the cookies won’t bake correctly.
Brenda says
This is exactly the type of recipe I was looking for! Just found your page tonight. I’m going to use rolled oats because I love the texture, I was wondering if I would be able to make bars out of the recipe, using an 8 or 9 inch baking dish? Thank you, can’t wait to try this!
Pamela says
Hey Brenda, I definitely think you can, you might just need to tweak the recipe some. Enjoy the cookies and bars!
Christine says
Can I use regular oats instead of the quick type?
Pamela says
You can, the cookies will have a slight chewier texture, and they might need a few extra minutes to bake. If possible, I’d suggest giving regular oats a few pulses in the food processor to break them down.
J. A. says
I am making these cookies for the second time this month; love them! My only critique is that the recipe is labeling as “sugar free” but the cookies call for maple syrup and chocolate chips. Thus, the cookies are not sugar free. However they are still so yummy and easy to make!
Kim says
Can you sub half stevia for half the maple syrup? Wayyy too much sugar in these!!!
Kendra says
If you need to substitute make sure it’s a liquid substitute