Healthy Pumpkin Cookies are flourless, free of refined sugar, and made without oils or butter. Mix everything in one bowl and they’re ready in under 30 minutes.
author’s note
Meet My New Favorite Pumpkin Treat!
I originally had the idea to make a pumpkin version of my Healthy Chocolate Chip Cookies. I love making pumpkin bread and pumpkin muffins when I have pumpkin on hand, but I wanted to turn that same delicious pumpkin flavor into a quick, easy cookie.
After a little testing, these Healthy Pumpkin Cookies were born. They’re made with pumpkin, almond butter, oats, maple syrup, pumpkin spice, and chocolate chips, and they come together in one bowl.
I tested them with chocolate chips, walnuts, and even completely plain. Every version was good, but the chocolate chip version was definitely the favorite around here.
My kids even started asking for them in their lunches, which is always a pretty good sign that a recipe is going to stick around.
Ingredients
| Ingredient | Swaps or Tips |
|---|---|
| Pumpkin Puree | Use canned pumpkin, not pumpkin pie filling. If homemade puree is watery, blot with paper towels. |
| Almond Butter | Swap with cashew butter for a mild flavor or peanut butter for a stronger taste. |
| Maple Syrup | Honey works too, though flavor will change slightly. |
| Oats | Rolled oats work best. Use certified GF if needed. |
| Spices | Adjust cinnamon and pumpkin pie spice to your liking. |
| Dark Chocolate Chips | Try chopped pecans, dried cranberries, or white chocolate chips for a twist. |
Featured Comment
“I know there’s already 938275985 comments on this post but I just made these cookies and the are FANTASTIC!!!! Definitely a new favorite!”
– Becca
How To Make Healthy Pumpkin Cookies
- Prep: Preheat oven to 350°F and line baking sheets with parchment paper.
- Wet ingredients: Stir pumpkin, egg yolk, almond butter, maple syrup, vanilla, baking soda, salt, and spices in one bowl.
- Add dry: Blend oats into flour, then stir into the bowl.
- Fold in extras: Mix in chocolate chips or nuts. Chill dough briefly (about 10 minutes).
- Shape & bake: Scoop dough, flatten slightly, and bake 6–7 minutes until tops are just set. Cool on the sheet before enjoying.
More Pumpkin Desserts:
Healthy Pumpkin Cookies
Equipment
- 2 Sheet pan (15" x 10") with liners
- Blender or food processor
Ingredients
- 2 tablespoons pumpkin
- 1 large egg yolk discard the egg whites or use in a different recipe
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1-1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 1/2 cup oat flour old-fashioned or quick oats; oats that have been blended, see note 1
- 1/2 cup dark chocolate chips coarsely chopped
- Flaky sea salt optional
Instructions
- Preheat oven to 350°F. Line 2 large sheet pans with parchment paper or a nonstick liner and set aside.
- In a large bowl, add the pumpkin, egg yolk, almond butter, maple syrup, vanilla extract, baking soda, salt, pumpkin pie spice, and ground cinnamon. Mix until smooth.
- Grind up oats in a blender or food processor until the oats are the texture of regular flour. Make sure to measure the 1/2 cup after grinding the oats so you have a leveled 1/2-cup measure of blended oats. Add to the cookie dough. Mix dough with a wooden spoon or hand mixer until the dough is smooth and well combined.
- Coarsely chop the chocolate chips and stir into the batter. Cover dough and refrigerate for 10 minutes.
- Use a tablespoon to scoop out cookie dough balls. It is sticky, so use a finger or another spoon to coax the dough from the spoon onto the prepared trays. Smooth and flatten the tops of the cookie dough balls. Space them about 2 inches apart to fit 8 per tray. Bake, 1 tray at a time, for 6–7 minutes. Cookies should still look very soft; watch carefully to not overbake. As soon as the tops are no longer wet and glossy, they are done.
- Remove the trays from the oven and let the cookies stand on the cookie sheet for 10 minutes without touching. If desired, press a few more chocolate chips into the tops of the cookies and sprinkle a pinch of sea salt flakes. Then use a metal spatula to transfer the cookies to a cooling rack. These cookies are very fragile and will fall apart right out of the oven if handled while still hot. They set up and solidify as they cool.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
chelsea’s recipe tip
Healthy Pumpkin Cookies Tips
- Press extra chocolate chips on top after baking for picture-worthy cookies.
- Don’t over-bake: They’re best when just set in the center.
- Cool completely: These cookies firm up as they cool.
- Customize add-ins: Pecans, walnuts, or dried fruit all taste amazing.
Storage
- Room Temperature: Store healthy pumpkin cookies in an airtight container for up to 3 days.
- Refrigerate: Keep in a sealed container for up to a week for freshness.
- Freeze: Wrap cookies individually and freeze for up to 3 months; thaw at room temperature.
I, my husband, and my son all love these cookies! They are picky eaters too! This is my go-to recipe every year now! I am so grateful for yummy, healthy options! Thanks so much!
Yay! So thrilled these healthy pumpkin cookies have been such a hit! Thanks Krysta! 🙂