These delightful pumpkin oatmeal cookies are both tasty and good for you! Made with wholesome oats and pumpkin puree, they’re soft, chewy, and oh-so-satisfying.
I love how easy they are to whip up! You’ll have a warm batch ready in no time. Plus, they make for a perfect snack any time of day. Who can resist a cookie that’s good for you? 🍪
Key Ingredients & Substitutions
Rolled Oats: These provide the base and texture for the cookies. Old-fashioned rolled oats work best. If you have gluten sensitivity, use certified gluten-free oats.
Pumpkin Puree: This gives the cookies moisture and a lovely flavor. Canned pumpkin is convenient, but fresh pumpkin puree is also great if you want to make it from scratch. Don’t use pumpkin pie filling; it’s sweetened and spiced.
Honey or Maple Syrup: Both are natural sweeteners, but I love using maple syrup for a deeper flavor. You can substitute agave nectar or coconut sugar if needed, but the texture might vary slightly.
Coconut Oil: This adds healthy fat and helps keep the cookies moist. If you prefer a different flavor, butter or another neutral oil can work, just remember that the cookies might be a bit less chewy.
Dried Cranberries: They add sweetness and a chewy texture. Feel free to swap in raisins or other dried fruits like chopped apricots if that’s what you have on hand!
How Do I Get the Right Texture for My Cookies?
The texture of your pumpkin oatmeal cookies is super important for that perfect chewiness. Here are my tips to achieve this:
- Mix your wet and dry ingredients just until combined. Over-mixing can lead to tougher cookies.
- Make sure you measure your oats accurately. Too much can make the cookies dry.
- For extra fluffy cookies, let the batter rest for about 10 minutes before baking. This helps the oats absorb moisture.
Trust me; these small steps can make a big difference in the final result!
Healthy Pumpkin Oatmeal Cookies
Ingredients You’ll Need:
- 1 1/2 cups rolled oats
- 1 cup pumpkin puree (canned or fresh)
- 1/3 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/3 cup dried cranberries (plus extra for topping)
- 1/4 cup pumpkin seeds (plus extra for topping)
- Optional: 1/4 cup raisins or chopped nuts
How Much Time Will You Need?
This recipe will take about 10 minutes for preparation and 15-18 minutes for baking. In total, you should have your fresh, warm cookies ready in about 30 minutes. Quick, simple, and oh so tasty!
Step-by-Step Instructions:
1. Preheat Your Oven:
First things first, preheat your oven to 350°F (175°C). This makes sure your cookies bake evenly. While it’s heating up, line a baking sheet with parchment paper to prevent sticking.
2. Prepare the Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, honey (or maple syrup), melted coconut oil, and vanilla extract. Use a whisk or a fork to mix until everything is smooth and well combined. This creates a delightful base for your cookies!
3. Mix the Dry Ingredients:
In another bowl, mix together the rolled oats, ground cinnamon, nutmeg, ginger, salt, and baking soda. Stir this together until there are no lumps and it smells amazing—this is going to be the hearty part of your cookies!
4. Combine Wet and Dry Mixtures:
Now, add the dry mixture to the pumpkin mixture. Stir gently until everything is just combined. You want the ingredients to come together without over-mixing.
5. Add Extras:
Fold in the dried cranberries, pumpkin seeds, and any optional ingredients like raisins or nuts. This is where you can get creative! You can mix and match your favorite add-ins.
6. Shape the Cookies:
Using a spoon or cookie scoop, drop spoonfuls of dough onto the lined baking sheet, shaping them into rounds. For a pretty touch, press a few extra dried cranberries and pumpkin seeds on top of each cookie.
7. Bake Them Up:
Pop your cookies in the oven and bake for about 15-18 minutes. Keep an eye on them! You’re looking for the edges to be set and a light golden color.
8. Cooling Time:
Once baked, allow the cookies to cool on the sheet for about 5 minutes. This helps them firm up a bit. Then, transfer them to a wire rack to cool completely. Patience will be rewarded with a deliciously chewy cookie!
Enjoy your chewy, pumpkin-spiced healthy oatmeal cookies perfect for a wholesome snack!
Can I Use Instant Oats Instead of Rolled Oats?
It’s best to stick with rolled oats for this recipe, as instant oats can result in a mushy texture. If you only have instant oats, try reducing the liquid slightly and keep an eye on the baking time.
Can I Substitute Pumpkin Puree with Applesauce?
Yes, you can! Applesauce will work as a great substitute for pumpkin puree. Just be aware that it will change the flavor slightly, but your cookies will still be delicious!
How Should I Store These Cookies?
Store your cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 3 months! Just make sure to let them thaw at room temperature before enjoying.
Can I Make These Cookies Vegan?
Absolutely! To make this recipe vegan, simply replace honey with maple syrup and ensure your chocolate or add-ins are plant-based. Enjoy your cookies without any animal products!
