These Healthy Pumpkin Oatmeal Cookies are soft and chewy, packed with the goodness of pumpkin and oats. They’re like little autumn hugs in every bite!
You’ll love how easy they are to whip up, and they make for a great snack or breakfast treat. Plus, your house will smell amazing—like pumpkin spice magic!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is great for convenience, but you can also use fresh cooked pumpkin. Just make sure it’s pureed well to avoid chunkiness in your cookies.
Maple Syrup or Honey: Both sweeteners add flavor, but if you’re looking for a sugar-free option, try using agave nectar or a sugar substitute like stevia that measures like sugar.
Coconut Oil: This gives a nice flavor and texture, but you can swap it for any neutral oil like canola or avocado oil. Applesauce also works if you’d like to cut down on fat.
Oats: Old-fashioned oats work best, but if you only have quick oats, that’s fine too. Just keep an eye on baking time, as they may cook faster.
Flour: Whole wheat flour is a healthy option, but almond flour or gluten-free all-purpose flour can be great alternatives for those with dietary restrictions.
How Do I Ensure My Cookies Are Soft and Chewy?
To get the perfect soft and chewy texture, pay attention to the mixing and baking time:
- Mix the wet and dry ingredients gently. Overmixing can make cookies tough.
- Set a timer! Bake them until the edges are golden but the centers look a bit underdone. They’ll firm up as they cool on the baking sheet.
- Don’t rush cooling; allowing them to cool slightly on the baking sheet helps keep them soft inside.
With these tips, your Healthy Pumpkin Oatmeal Cookies should turn out deliciously every time!
Healthy Pumpkin Oatmeal Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree
- 1/2 cup natural maple syrup or honey
- 1/4 cup coconut oil, melted (or any mild vegetable oil)
- 1 teaspoon vanilla extract
- 1 1/2 cups rolled oats (old-fashioned oats)
- 3/4 cup whole wheat flour or oat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup raisins or dried cranberries
- 1/2 cup dark chocolate chips (optional, for a touch of indulgence)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 12-15 minutes to bake. You’ll have warm, soft cookies ready to enjoy in just about half an hour—perfect for a quick snack or breakfast treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, maple syrup (or honey), melted coconut oil, and vanilla extract. Stir everything together until it’s nice and smooth.
3. Combine the Dry Ingredients:
In another bowl, whisk together the rolled oats, whole wheat flour (or oat flour), baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt. This mix will add wonderful flavor and texture to your cookies!
4. Combine Wet and Dry Ingredients:
Slowly add the dry mixture to the wet ingredients, stirring gently just until everything is well combined. Avoid overmixing, which can toughen the cookies.
5. Add Mix-Ins:
Fold in the raisins or dried cranberries and, if you’re feeling indulgent, the dark chocolate chips. These will add a delightful sweetness and chewiness!
6. Shape the Cookies:
Using a tablespoon, drop rounded dollops of the cookie dough onto your prepared baking sheet. Space them about 2 inches apart so they have room to spread while baking.
7. Bake:
Pop the baking sheet in the oven and bake for 12-15 minutes. Keep an eye on them—they’re done when the edges are lightly golden but the centers still look a little soft.
8. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This helps them set up. Transfer them to a wire rack to cool completely. Then, enjoy your delicious, healthy pumpkin oatmeal cookies!
These cookies are not only soft and chewy but also packed with all the warm flavors of fall. They’re a wholesome way to satisfy your sweet cravings!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin puree! Just cook and puree the pumpkin until smooth. Make sure it’s well-drained to avoid excess moisture that can affect the cookie texture.
Can I Substitute the Sweetener?
Absolutely! You can swap maple syrup for honey, or even use agave nectar. If you prefer a sugar-free option, consider using a sugar substitute that measures like brown sugar, such as monk fruit sweetener.
How Should I Store Leftover Cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them! Just wrap each cookie individually and place them in a freezer bag for up to 2 months.
Can I Add Nuts or Other Mix-Ins?
Definitely! Feel free to add chopped nuts like walnuts or pecans, or even seeds like pumpkin or sunflower seeds. You can also experiment with different dried fruits or coconut for added flavor and texture!