These Healthy Pumpkin Cookies are flourless, free of refined sugars, and don’t use any oils or butter. These cookies are also very simple to make — whip them up in one bowl in less than 30 minutes.

Use leftover canned pumpkin in these Healthy Pumpkin Muffins, Pumpkin Protein Shake, or this Healthy Pumpkin Bread.

Healthy Pumpkin Cookies fresh out of the oven.

How To Make Healthy Pumpkin Cookies

  1. Made with wholesome ingredients like oats and pumpkin.
  2. Free from refined sugars and unhealthy fats.
  3. Quick and easy to make in one bowl.
  4. Customizable with add-ins like nuts or chocolate chips.
  5. Enjoyable all year round, not just in fall.

Ingredients being added to a bowl, mixing to combine, chocolate being added to the dough, then it being rolled and baked.

Ingredients

  • Canned pumpkin puree keeps the cookies moist and adds pumpkin flavor.
  • Egg yolk holds everything together and adds richness. Use leftover egg white in Meringue Cookies.
  • Almond butter provides a nutty taste and creamy texture.
  • Pure maple syrup naturally sweetens the cookies.
  • Vanilla extract brings out even more flavor.
  • Baking soda helps the healthy pumpkin cookies rise and become fluffy.
  • Spices balance and enhance the flavors.
  • Blended oats serve as a gluten-free flour substitute, adding structure and fiber.
  • Dark chocolate chips add sweetness and texture.

Healthy Pumpkin Cookies stacked on top of each other.

How To Make Healthy Pumpkin Cookies

  1. Preheat oven to 350°F and line baking sheets.
  2. Mix pumpkin puree, egg yolk, almond butter, maple syrup, vanilla, baking soda, salt, spices in a bowl.
  3. Blend oats into flour, add to bowl.
  4. Stir in chocolate chips; chill for 10 minutes.
  5. Form dough balls, flatten, and bake for 6-7 minutes.
  6. Cool on sheet for 10 minutes; optional: add extra chocolate and sea salt.

Baked cookies, ready to be eaten.

Tips For Success

  • Make Them Pretty: Press extra chocolate chips on top right after baking for better looks and chocolate distribution.
  • Customize: Replace chocolate chips with nuts like pecans or walnuts, or use dried cranberries for variety.
  • Cool Fully: Allow healthy pumpkin cookies to cool completely to avoid crumbling; they stabilize as they cool.
  • Watch Baking Time: Avoid over-baking; remove from oven when tops are set, around 6-7 minutes at 350°F.

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.

More Fall Desserts

4.89 from 36 votes

Healthy Pumpkin Cookies

With no refined sugars or flour, these Healthy Pumpkin Cookies are both simple and delicious!
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
Servings: 15 cookies

Equipment

  • 2 sheet pans 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 blended old fashioned oats or quick oats, see note 1
  • 1/2 cup dark chocolate chips coarsely chopped
  • Flaky sea salt optional

Instructions 

  • Preheat the oven to 350โ„‰. 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 cupย afterย 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 balls of cookie dough. 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 6โ€“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

Note 1: Be sure to measure the oats after they've been blendedโ€”not before. You should have a leveled 1/2 cup of blended oats.ย 
Note 2: This recipe has been modified slightly to completely remove the refined sugars and improve the texture a bit. Here's the recipe from 2014 if desired.
Safety: Ensure all the products you are using are indeed gluten-free. While all the ingredients listed are naturally gluten-free, they are sometimes made in facilities with gluten. To be safe, always check the labels of what youโ€™re using.
Storage: Keep in an airtight container for up to 3 days, or keep in a sealed container for up to a week. You can also wrap cookies individually and freeze for up to 3 months, thaw at room temperature.

Nutrition

Serving: 15cookies | Calories: 137kcal | Carbohydrates: 14g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 86mg | Potassium: 150mg | Fiber: 2g | Sugar: 6g | Vitamin A: 328IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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4.89 from 36 votes (6 ratings without comment)

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113 Comments

  1. Rachel Cooks says:

    Wow — these look awesome! And healthy! Yes!

  2. sarah k says:

    i love oat flour too! ๐Ÿ™‚ these cookies sound delish!

  3. Layla says:

    5 stars
    Yummy!!

  4. Amanda says:

    Oat flour, chocolate, and no peanut butter? You’re trying to win me over, aren’t you ๐Ÿ˜‰ These sound great though, Chelsea, and I’m always on board for a healthier combo of pumpkin and chocolate!

  5. Gayle says:

    These cookies look amazing, Chelsea! I can’t believe there is no flour in these babies. I’m all for healthy cookies, especially ones that involve pumpkin!

  6. Jess says:

    These cookies look delicious! I cannot wait to try the recipe out! ๐Ÿ˜€

  7. Meg says:

    Oh goodness, girl. Dying over the chocolate and pumpkin combo. Plus healthier? I am game. Pinned!

  8. Dorothy says:

    Okay, now I need the muffins AND these in my life. LOVE!!!

    1. Amelia says:

      I printed out this recipe in early quarantine- Maybe March? It was right before you xhanged up the recipe, evidently. Question: what do the changes add to the cookie? I know in the 1st recipe there was no butter or oil, and you used the whole egg. Just wondering if this recipe is an improvement or if I should keep making the older version…

      1. Chelsea says:

        I think it’s an improvement! I really think you’ll enjoy the changes! ๐Ÿ™‚

  9. Michele says:

    5 stars
    I LOVE how healthy this cookie is Chelsea!

  10. amanda says:

    Mmm, these look amazing! I’ve never used oat flour but I definitely want to after seeing this!