These Healthy Pumpkin Oatmeal Cookies are soft, chewy, and packed with lovely pumpkin flavor. They’re easy to make and use wholesome ingredients like oats and pumpkin puree!
Who knew healthy cookies could taste this good? I love how they make a perfect snack or breakfast treat. Plus, they’re great for sharing, but good luck not eating them all yourself! 😄
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is super convenient. If you want to make your own, simply roast fresh pumpkin, scoop out the flesh, and blend until smooth. This will give a slightly different flavor profile but is just as delicious!
Rolled Oats: Rolled oats are essential for texture. Quick oats can be used in a pinch, but avoid instant oats. If you’re gluten-sensitive, opt for certified gluten-free oats for safety.
Whole Wheat Flour: This flour adds fiber and nutrients. You can substitute it with almond flour for a nutty flavor or use oat flour for a completely gluten-free version.
Dried Fruit: I love raisins, but you can use dried cranberries, chopped dates, or even chocolate chips if you’re feeling adventurous! Just keep an eye on the sugar content if you choose sweetened options.
Coconut Oil: While coconut oil gives a nice texture and flavor, you can substitute it with unsalted butter or even applesauce for a lower-fat option.
How Do You Get The Cookies Soft and Chewy?
The key to soft and chewy cookies lies in the combination of wet and dry ingredients and the baking time. Make sure to accurately measure your ingredients, especially the pumpkin puree. Too much liquid can lead to overly soft cookies.
- Mix the wet and dry ingredients until just combined. Overmixing can cause tough cookies.
- For chewier cookies, don’t skip the resting time after baking. Let them cool on the baking sheet first.
- Keep an eye on baking time. Every oven is different, so check your cookies a minute or two before the time is up.
How to Make Healthy Pumpkin Oatmeal Cookies
Ingredients You’ll Need:
Wet Ingredients:
- 1 cup canned pumpkin puree
- 1/4 cup maple syrup or honey
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
Dry Ingredients:
- 1 1/2 cups rolled oats
- 1/2 cup whole wheat flour (or oat flour for gluten-free)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/4 tsp salt
Add-ins:
- 1/2 cup raisins or dried cranberries
- 1/4 cup pumpkin seeds (pepitas), plus extra for topping
How Much Time Will You Need?
This delightful recipe will take about 10 minutes to prepare and about 12-15 minutes to bake. Make sure to allow a bit of time for cooling before digging in!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it preheats, line a baking sheet with parchment paper to keep the cookies from sticking. This makes for an easier cleanup!
2. Mix the Wet Ingredients:
In a large bowl, mix together the pumpkin puree, maple syrup (or honey), melted coconut oil, and vanilla extract until everything is well blended and smooth. This will be the base of your cookie dough.
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the rolled oats, whole wheat flour, ground cinnamon, ground nutmeg, baking soda, and salt. Mixing these together before adding them to the wet ingredients helps distribute the leavening agents evenly.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the pumpkin mixture. Stir gently until everything is just combined; you don’t want to overmix. The batter should be a thick, sticky mixture!
5. Add the Goodies:
Fold in the raisins or dried cranberries, along with the 1/4 cup of pumpkin seeds. This adds a nice chewy texture and a bit of crunch!
6. Scoop the Dough:
Use a tablespoon or cookie scoop to drop portions of dough onto the prepared baking sheet. Leave a little space between each cookie, as they will spread slightly. If you like, press a few extra pumpkin seeds or dried fruits on top of each cookie.
7. Bake the Cookies:
Pop the baking sheet into your preheated oven and bake for 12-15 minutes. Keep an eye on them, and take them out once the edges start to brown and the centers are set.
8. Cool Down:
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up a bit more.
Enjoy your Healthy Pumpkin Oatmeal Cookies as a guilt-free snack, breakfast treat, or dessert! They’ll be soft, chewy, and bursting with fall flavors. Yum!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you want to use fresh pumpkin, roast it until tender, scoop out the flesh, and blend until smooth. Just make sure to measure out 1 cup for the recipe!
Can I Substitute the Maple Syrup with Sugar?
Yes, you can use granulated sugar instead of maple syrup or honey. Start with about 1/4 cup and adjust based on your sweetness preference, but keep in mind that it may affect the moistness of the cookies.
How to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze them for up to 3 months!
Can I Add Other Mix-ins?
Definitely! Feel free to get creative by adding chocolate chips, chopped nuts, or even shredded coconut for added flavor and texture. Just keep an eye on the total sweetness if you’re adding sweeter ingredients.
