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.
How To Make Healthy Pumpkin Cookies
- Made with wholesome ingredients like oats and pumpkin.
- Free from refined sugars and unhealthy fats.
- Quick and easy to make in one bowl.
- Customizable with add-ins like nuts or chocolate chips.
- Enjoyable all year round, not just in fall.
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.
How To Make Healthy Pumpkin Cookies
- Preheat oven to 350°F and line baking sheets.
- Mix pumpkin puree, egg yolk, almond butter, maple syrup, vanilla, baking soda, salt, spices in a bowl.
- Blend oats into flour, add to bowl.
- Stir in chocolate chips; chill for 10 minutes.
- Form dough balls, flatten, and bake for 6-7 minutes.
- Cool on sheet for 10 minutes; optional: add extra chocolate and sea salt.
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
- Pumpkin Cheesecake Bars
- Pumpkin Spice Latte Steamer
- Pumpkin Scones
- No Bake Pumpkin Cheesecake
- Nutter Butter Turkey Cookies
Healthy Pumpkin Cookies
With no refined sugars or flour, these Healthy Pumpkin Cookies are both simple and delicious!
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 350℉. 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 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 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
Note 1: Be sure to measure the oats after they've been blended—not before. You should have a leveled 1/2 cup of blended oats.
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 you’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.
Hi, I made these they are awesome, was wondering how they do if you freeze them. Want to make them for daughter when she gets here later this month. Thanks you.
I personally haven’t frozen them, but a few other readers have and with great results! Hope that helps!
BTW they freeze really well. I Love these, make them all the time. Thank you again.
Thank you SO much for letting us all know how these freeze! I so appreciate that! And thanks for your kind compliment 🙂
I made these a few days ago and they were amazing,I mean unbelievable for a healthy cookie.although the oat flour I made didn’t look exactly like flour but I guess that’s okay..
definitly gonna make these again.thanks for the recipe
There cookies are wonderful, thanks for the recipe. I did add a pinch of salt and vanilla. My husband LOVES chocolate and pumpkin so I will make many more and try the muffins next. I used my washable coffee grinder to make the oat flour ( first time I’ve ever made flour ) and it worked great. Thanks again.
These look amaze! I don’t have oat flour in my pantry. Is it really as easy grinding oats in the food processor? I do have coconut flour- do you know if that would work?
Thanks!!
I actually blended mine in the blender….. It was fine 😀
Running to the store to purchase pumpkin can’t wait to make them and for the heavenly smell of pumpkin baking thru out my house
Yay!! Hope you love these 🙂
“Flourless* in the title is misleading since there is still oat flour in them. Maybe you could say gluten free or no refined wheat flour? Either way I will definitely be trying these. I use oat flour a lot more now that I cannot have gluten. Thanks for the recipe!
Oat Flour is just oats ground up in a blender…
I am amazed at how soft these cookies are! I left them in the oven a little longer because I wasn’t sure if they were done or not but they still have a great soft texture. I ended up using packaged oat flour and a bit less sugar. I also added more spice, chopped walnuts and chia seeds to mine and they were great. Next time I’ll have to try the sea salt on top. Thanks for the recipe!
I made these cookies last night! They are heavenly!! Thank you so much for sharing! I’ve shared it with all of my friends on Facebook.
Oh my, these were delicious! My kids are disappointed they’re gone so I’ll have to make more. As much as I love chocolate I ran out and actually used less than you called for and they were still awesome (which is good, it’s a bit healthier). 🙂 So much fun for fall! Thanks!
Have you ever tried using an egg replacer or flax egg with this? This recipe looks great!! Thanks for sharing it.
Hey Taylor! Thank you SO much! I haven’t tried any egg replacers, so I can’t say if it would or wouldn’t work. Sorry to not be or more help; I’d love to hear your results if you do end up giving it a go!
Hi Taylor
Just wondering if you tried these with an egg substitute?