Healthy Pumpkin Cookies

Soft, crunchy and delicious, these healthy pumpkin cookies are chock-full of cinnamon, oats and chocolate chips. Try to narrow it down to just one…it’s impossible because it’s so good!

easy oatmeal pumpkin chocolate chip cookies

best healthy pumpkin cookies

With hearty oatmeal and sweet cinnamon goodness, these healthy pumpkin chocolate chip cookies are the perfect way to recharge.

Adding pumpkin not only reduces fat and calories, but it also adds a mouthwatering fall flavor to traditional chocolate chip cookies.

These healthy pumpkin cookies are completely dairy-free, egg-free, vegan, gluten-free, refined sugar-free and oil-free.

try these too vegan chocolate chip cookies

oatmeal

pumpkin

vanilla

cinnamon

chocolate chips

Pumpkin, oatmeal and chocolate all packed into one magnificent cookie so you’ll fall in love at the first bite.

Ingredients for healthy pumpkin cookies

pumpkin: This can be canned pumpkin puree or baked pumpkin. You can also substitute the same amount of canned or boiled sweet potato puree.

oatmeal: Quick or rolled oats work, as do quinoa or spelled flakes. We do not recommend trying to substitute steel cut oats here.

Chocolate chips: Use your favorite regular size or mini chocolate chips. I prefer dark chocolate chips, but semi-sweet or white chocolate chips are fine too.

Vanilla extract: Buy pure vanilla extract, not fake or vanilla flavored.

Fat source: Almond butter or cashew butter are my personal favorites for these healthy cookies. Regular butter (including plant-based brands) is also effective.

Oat flour: Most regular grocery and health food stores should carry packaged oat flour.

sweetener: I like cane sugar or coconut sugar. Date sugar, white sugar, and brown sugar work just as well. Granular erythritol is used in sugar-free pumpkin cookies.

How to make vegan pumpkin oatmeal cookies

If baking cookies, preheat oven to 350 degrees Fahrenheit.

Place all dry ingredients in a large mixing bowl and stir well.

Soften the nut butter until it can be easily stirred, then add all remaining ingredients to a mixing bowl and stir to form a cookie dough batter.

Form the cookie dough into a ball by hand or with a cookie scoop. If you don’t bake pumpkin cookies, just refrigerate until firm. Or, keep reading about freshly baked cookies.

Arrange on a baking sheet and press down with a spoon to form a cookie shape. Bake on center rack of oven for 10 minutes. Remove from the oven and let him cool for another 10 minutes to set the cookies.

Store leftover pumpkin cookies in a covered container in the refrigerator as this is a perishable ingredient.

Another option includes making cookie dough the night before or freezing cookie dough balls on a rainy day.

Watch the healthy pumpkin cookie recipe video above

I’ve made these pumpkin oatmeal cookies at least a dozen times.Most recently I brought two batches to a Halloween party.

Every year, I obsess over baking bread for Halloween, coming up with creative costumes…and of course, eating Halloween candy (which is always chocolate candy for me).

Costumes from past years have included Sand Witch, Katie Bugs, Cookie Monster’s Girlfriend, Frankenstein’s Bride, 5’3 Giraffe, and Monster Chef.

Or I found a $5 tiger headband in Party City two days before Halloween and brainstormed tiger puns. My favorites were Tiger her Woodstock (tiger ears in hippie costume) and Jungle her Jim (tiger ears and Jim clothes). We ended up going to the jungle gym. The best part is that I can now wear sneakers all night.

Last year’s holiday costumes were even easier. I buy a cat headband at Target, wear all black, have a camera, and repeat everything other people say. copy cat.

Last year we also made pumpkin dip and pumpkin cheesecake bars.

baked or unbaked cookies

This year, after discovering that the one can of Libby’s pumpkin in my kitchen cabinet had somehow grown to six, I changed the chocolate no-bake cookie recipe to a no-bake pumpkin cookie instead and decided to give it a try. I decided to use part of the pumpkin. .

My first plan was to bake pumpkin cookies. But obviously, I had to savor the dough as I ate it.

The healthy pumpkin cookies were such a hit at parties that I’ve made three more for myself since.

Yay – I only use 4 cans of pumpkin!

Perhaps I should go buy some more canned pumpkin…

3/4 cup quick oats (If you’re grain free, try these keto cookies)
1/2 cup oat flour
1/4 cup sugar, Crude or Erythritol as needed
3-5 tablespoon mini chocolate chips
1/4 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice, or extra cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda
1/3 cup canned pumpkin, or mashed potatoes
1/3 cup almond butter, or regular butter spread
1/2 teaspoon pure vanilla essence

*The cookies can be baked or not, whichever you prefer!If baking, preheat oven to 350 degrees Fahrenheit. Place all dry ingredients into a large mixing bowl. Add the wet ingredients (if necessary, soften the nut butter first to a stirrable consistency) and stir to form a batter. Refrigerate until set or bake for 10 minutes and then cool for an additional 10 minutes to set in between. You can even make dough balls in and freeze them for rainy days!nutrition information