Pumpkin Oatmeal Cookies

Give your fall baking list an upgrade with these scrumptious Pumpkin Oatmeal Cookies.

My fall baking list always includes something with pumpkin.

Make that somethings

While I’m a huge fan of Healthy Pumpkin Bread and Pumpkin Sheet Cake, there’s just something extra special about these delightful little cookies.

Chewy at the edges, soft in the center, and filled with warm layers of spice, these healthy pumpkin oatmeal cookies are a fall-flavored dreamboat.

They’re the right amount of sweet, aren’t too cakey (one of my biggest pet peeves with most pumpkin cookie recipes), and are made with healthy ingredients.

While there are many who might turn down a regular oatmeal cookie (not these Healthy Oatmeal Cookies though) or even pumpkin raisin oatmeal cookies, these pumpkin cookies with maple glaze can’t be ignored.

How to Make Pumpkin Oatmeal Cookies

Fall spices and natural sweeteners elevate the pumpkin to give these cookies their addictive cozy flavor that everyone will love.

Finish them with the scrumptious maple glaze for a beautiful (and tasty!) presentation.

The Ingredients

• White Whole Wheat Flour. I opted to use white whole wheat flour for this recipe because it contains more nutrients than white flour.
• Pumpkin Puree. For delicious pumpkin flavor and a nutrition boost! Pumpkin is rich in vitamins and helps keep these as low calorie pumpkin oatmeal cookies. (If you want to use up your leftover pumpkin puree, try this Pumpkin Oatmeal.)
• Rolled Oats. Along with the pumpkin, oats are the co-star of these cookies. They give the cookies their texture. Packed with fiber, oats are also a healthy addition to these cookies.
• Pumpkin Pie Spice. The blend of spices we’ve all come to know and love in our pumpkin-flavored treats.
• Cinnamon. Because when it comes to pumpkin, you can never have enough cinnamon.
• Coconut Sugar. Although coconut sugar is a natural sweetener, it provides all the caramel-like goodness that these cookies need.

• Egg Yolk. Important for the perfect chewy texture.
• Maple Syrup. Another way to add natural sweetness to these cookies. Plus, it tastes incredible with pumpkin!
• Vanilla. Vanilla makes these cookies taste extra warm and cozy.
• Maple Glaze. An optional but highly recommended finishing touch.

The Directions

1. Melt the coconut oil.
2. Whisk the dry ingredients together.
3. Stir the sugar into the oil. Whisk in the remaining wet ingredients.
4. Stir the wet ingredients into the dry.
5. Drop cookie dough balls onto a baking sheet, flattening the tops a little.
6. Bake at 350 degrees F for 11 to 12 minutes. Make the glaze.
7. Frost the cookies. DIG IN!

Storage Tips

• To Store. The cookies’ flavor is best on Day 2. Store leftovers in an airtight container lined with paper towels at room temperature for up to 1 week.
• To Freeze. Place cookies in an airtight freezer-safe storage container and freeze for up to 3 months. Thaw overnight in the refrigerator.

What to Serve with Pumpkin Oatmeal Cookies

Cocktails

Apple Cider Cocktail

5 mins

Non-Alcoholic Drinks

Crockpot Hot Chocolate

2 hrs 5 mins

Desserts

Cranberry Oatmeal Cookies

30 mins

Recommended Tools to Make this Recipe

• Baking Sheets. A must-have for baking cookies.
• Batter Scoop. My trick to perfectly-sized cookies.
• Small Whisk. Keep your ingredients in the bowl with this small, easy-to-use whisk.

The Best Baking Sheets

Whether you’re baking cookies, roasting vegetables, or trying one of my One-Pan Meals, these high-quality baking sheets are up for the job.

Get on AMazon

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ReviewSave to FavoritesPrint

Pumpkin Oatmeal Cookies

4.91 from 11 votes

Soft and Chewy Pumpkin Oatmeal Cookies. Healthy recipe made with maple syrup, coconut oil, and whole grains. Easy and filled with warm spices!

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Prep: 20 mins

Cook: 12 mins

Total: 32 mins

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Servings: 14 cookies

ReviewSave to FavoritesPrint

Ingredients

  

1x2x3x

For the Pumpkin Oatmeal Cookies:

• 1/2 cup coconut oil
• 1 cup white whole wheat flour (plus 2 tablespoons)
• 3/4 cup old-fashioned rolled oats
• 1/2 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1/2 cup packed coconut sugar or substitute light brown sugar
• 1 large egg yolk at room temperature
• 1/2 cup pure pumpkin puree not pumpkin pie filling
• 1/3 cup pure maple syrup
• 1 teaspoon pure vanilla extract

For the Maple Glaze (optional):

• 1/2 cup powdered sugar sifted
• 1/2 to 1 tablespoon milk any kind of dairy or non-dairy milk you like or cream
• 1 tablespoon pure maple syrup
• 1/4 teaspoon pure vanilla extract

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Instructions

 

• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
• In a microwave-safe medium bowl, melt the coconut oil and set aside to cool.
• In a large bowl, whisk together the flour, oats, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
• To the bowl with the coconut oil, add the coconut sugar, and stir until well combined. Once combined, whisk in the egg yolk. Add the pumpkin, maple syrup, and vanilla, and whisk until the mixture is well blended. It will be very thick.
• Make a well in the center of the dry ingredients. Pour the wet ingredients into the well, then stir and fold the batter by hand with a rubber spatula or spoon, just until combined and the flour disappears. The dough will be very thick and will seem dry, but keep stirring and folding and it will come together. Do not overmix.
• With a cookie scoop or spoon, portion the dough by 2 tablespoonfuls. Roll into balls and place on the baking sheet, leaving about 1 1/2 inches between each. Lightly flatten the tops of the balls to help the cookies spread in the oven, but do not flatten them completely.
• Bake the cookies for 11 to 12 minutes, until very lightly browned on the edges, dry to the touch, and still appearing soft in the centers. Allow the cookies to cool 4 minutes on the baking sheet, then transfer them to a wire rack to cool completely.
• While the cookies cool, make the glaze: In a medium bowl, whisk together the powdered sugar, 1/2 tablespoon milk, maple syrup, and vanilla until evenly combined. If the glaze is too thick to drizzle, add additional milk 1/2 teaspoon at a time until you reach your desired consistency.
• To frost: Transfer the cookies to a plate or clean sheet of parchment. Dip a fork into the glaze and drizzle it over the top of the cookies in a zigzag pattern. Let the cookies sit at room temperature until the glaze sets, about 20 minutes. Enjoy!

Notes

• TO STORE: The cookies’ flavor is best on Day 2. Store leftovers in an airtight storage container lined with paper towels at room temperature for up to 1 week.
• TO FREEZE: Freeze cookies in an airtight freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator.

Nutrition

Serving: 1cookie, without glazeCalories: 185kcalCarbohydrates: 26gProtein: 2gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 14mgPotassium: 69mgFiber: 2gSugar: 14gVitamin A: 1382IUVitamin C: 1mgCalcium: 26mgIron: 1mg

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