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.
I just made these as a productive study break – phenomenal!! They are delicious, Chelsea!! Thank you!
Definitely a great way to spend a study break 🙂 Thank you so much Jessica for your comment, I’m so glad you enjoyed these! 🙂
Nice recipe, though you should have put how much pumpkin exactly because I used half of a big can of pumpkin:( will try this recipe again tho. They turned out really gooey…
The recipe does say exactly how much, it says 1/2 cup 🙂
They are amazing. I love pumpkin desserts, and like the fact they are health. I made a double batch. My 7 year old grandson, and husband LOVE them
Yay! So, so great to hear! I’m glad you all enjoyed these 🙂 Thanks for the comment!
Wow! They look so moist! I’ll definitely have to try this recipe 🙂
Thank you Vicky!! I hope you love them! 🙂
Oooooh I NEED these in my life!
These look great! Pinning to try!
I just made these. Definitely satisfies my sweet cravings. I used whole wheat pastry flour instead of oat, and used maple syrup in place of brown sugar. Love them!
I LOVE these cookies, they are just what I was looking for! Mine, however took quite a bit longer to bake. Anyway, they’re awesome, thanks so much!
How many calories per cookie would you estimate? They are delicious
I realize I’m a little late to the party, but upon perusing these comments I was looking for the exact same information that you were looking for. So I calculated the recipe with dark chocolate chips minus the chocolate chunks (I won’t use them) and at 12 servings. The cookies are about 80 calories per cookie. I love this website- http://www.caloriecount.com/cc/recipe_analysis.php You just copy and paste an entire recipe ingredient list with the measurements and it pops out the nutrition information for you!
Could you confirm the size of the can of pumpkin you use? I buy fairly large ones so I want to make sure I’m using the right amount!
As the recipe indicates, I used just 1/2 a cup and not an entire can. Hope that helps 🙂