If you read the title “Pumpkin Apricot Oatmeal Cookies” and automatically thought, “UGH. Just what I need, another pumpkin cookie recipe. I already have 5,000 pinned to my [Pumpkin Fixation] board,” I beg you, stick with me. For the love of your taste buds, keep reading.

Pumpkin Apricot Oatmeal Cookies in a basket and on a plate

If you read the title of this post and automatically thought, “SWEET! Just what I need, another pumpkin cookie recipe! I can never have enough,” we are soul mates.

Whether you are pumpkin-cookied out or pumpkin-cookie obsessed, these plump, chewy goodies will make you oh-so-happy it’s still October.
In fact, one bite and you will pledge to bake these healthy pumpkin apricot oatmeal cookies far into the winter and maybe, just maybe, in the springtime too.

Why is This Healthy Cookie Recipe so Special?

  • True Cookie Taste. These cookies are healthy, but they don’t taste healthy. Far too many healthy cookie recipes yield cakey, muffin-like puffs instead of the dense, chewy texture I’m craving when I delve into the cookie jar. I love muffins, but if I want one, I’ll bake one.
  • Endlessly Adaptable. I mixed 1 cup of chopped dried apricots and 1 cup toasted chopped pecans into my batter (the combo dances a tasty tango with the spices), but feel free to personalize the recipe with your own additions. I love the idea of swapping the apricots for another dried fruit (cranberries perhaps?) or tossing in some white chocolate chips.
  • Speaking of Healthy. This miracle recipe contains no butter. Typically, it’s impossible to get a true cookie texture without butter, but these morsels complete the feat with OODLES of pumpkin puree instead. The pumpkin provides so much moisture, the cookies don’t even need butter.
  • No Weird Pumpkin Excess. While I enjoy the “problem” of recipes that leave odd amounts of leftover pumpkin, I know this can be a challenge for some bakers. My pumpkin-packed recipe uses nearly an entire can, so you will have just a few tablespoons leftover. Stir them into your next bowl of oatmeal with a bit of brown sugar, cinnamon, nutmeg, and ginger for a merry morning.
  • Breakfast Double. With oatmeal and 100% whole wheat flour, these puppies are both hearty enough for breakfast and sweet enough for dessert. 

Really, I should rename these pumpkin power cookies.

Not only are these oatmeal cookies a part of this complete breakfast, they also powered my team through a loooooong, pesky lunch meeting. As the perpetrator who scheduled it, I figured treats as a peace offering would ease the pain. Hunch affirmed: my container arrived home empty!
I’m also serving these cookies at a little Halloween Party I’m planning for friends visiting this weekend. Since I already gobbled 3/4 of the Halloween Chex Mix with Candy Corn and Salty Maple Peanuts. I made for the same event, we’ll need extra treats to supplement. And can you ever really have too many Halloween treats?
I don’t think so either.

As I mentioned above, I adore the flavor tango that dried apricots and pecans create with the pumpkin and spices. Feel free to try your own twists (be it dark or white chocolate chips, cranberries, or any fun flavor you can think of), just keep the ratio of mix-ins the same (2 c. total).

Because these miracles do not contain butter, they will not spread during baking. Press them down with a fork a bit prior to baking to ensure they cook all the way through.

Make Ahead and Storage Tips

  • To Make Ahead. Planning ahead for a party yourself? Make the batter in advance and refrigerate for up to three days or freeze for up to one month. Bring dough to room temperature and bake as directed. Bonus: you’ll prevent yourself for devouring all of the cookies before your guests arrive!
  • To Store. Place leftover cookies in an airtight storage container and store at room temperature for up to 1 week.

More Delicious Pumpkin Dessert Recipes

Pumpkin Apricot Oatmeal Cookies

I adore the flavor tango that dried apricots and pecans create with the pumpkin and spices in these pumpkin apricot oatmeal cookies.
Prep Time: 20 mins
Cook Time: 22 mins
Total Time: 42 mins
Servings: 36 cookies, approx.


  • 1 cup whole-wheat flour
  • 1 cup whole-wheat white flour
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon all spice
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 1/2 cup pumpkin puree - (nearly an entire 12 ounce can)
  • 2 teaspoon vanilla extract
  • 1 cup old fashioned rolled oats
  • 1 cup chopped dried apricots
  • 1 cup chopped pecans, - toasted


  • Preheat oven to 350°F.
  • In a medium bowl, stir together the flours, salt, cinnamon, ginger, all spice, nutmeg, cloves, baking powder, and baking soda. Set aside.
  • In a large bowl (or the bowl of a standing mixer), beat together the brown sugar and eggs on medium speed until smooth. Add the pumpkin and vanilla, beating again until smooth.
  • Slowly add the dry ingredients. Mix on low speed, just until combined. Fold in the oats, apricots, and pecans.
  • Drop by rounded teaspoonfuls (I use a baby ice cream scoop) onto a lightly greased cookie sheet. Using the back of a fork, press down slightly, as the cookies will not spread during baking.
  • Bake for 19-22 minutes, until lightly browned and tops look set. Remove to a rack to let cool.
Course: Dessert
Cuisine: American
All text and images ©Erin Clarke / Well Plated
DID YOU TRY THIS RECIPE?I want to see! Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!