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

Healthy pumpkin oatmeal cookies with maple glaze

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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.

Low calorie pumpkin oatmeal cookies with glaze

5 Star Review

“LOVE THESE! They were exactly what I was craving. I will definitely be making these again!”

— Molly —

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.

Substitution Tip!

You could also use light brown sugar if you prefer.

  • 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!
Sweet treats on a wire rack

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

Simple pumpkin oatmeal cookies with glaze

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.

Soft and CHEWY Maple Pumpkin Oatmeal Cookies. Healthy recipe made with maple syrup, coconut oil, and whole grains. Easy and filled with warm spices and big pumpkin flavor! Recipe at wellplated.com

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Leave a rating below in the comments and let me know how you liked the recipe.

Frequently Asked Questions

Can I Make Pumpkin Oatmeal Cookies Vegan?

Yes, you can make these pumpkin oatmeal cookies vegan. Other readers have had great success with swapping the egg yolk for a flax egg.

I haven’t tried a healthy pumpkin oatmeal cookies applesauce swap, so I can’t say for certain whether or not it could replace the egg yolk.

Can I Add Chocolate Chips to Pumpkin Oatmeal Cookies?

Yes, you can definitely make these into pumpkin oatmeal chocolate chip cookies. Fold in the chocolate chips in at the end of Step 5. Or, try my classic Healthy Pumpkin Cookies.

Is There Another Glaze I Can Use for Pumpkin Oatmeal Cookies?

If you don’t want to use the maple glaze from this recipe (it’s absolutely delicious on these cookies!), then you could swap it for the vanilla glaze from my Apple Oatmeal Cookies recipe (also delicious!).

Soft and CHEWY Maple Pumpkin Oatmeal Cookies. Healthy recipe made with maple syrup, coconut oil, and whole grains. Easy and filled with warm spices and big pumpkin flavor! Recipe at wellplated.com

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!

Prep: 20 mins
Cook: 12 mins
Total: 32 mins

Servings: 14 cookies

Ingredients
  

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

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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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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56 Comments

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  1. Awww…have the best time this weekend! I’m sure you’re speech will be great! And if all else fails, just pass out some of these cookies! Lol.

  2. While the fall pumpkin recipe market can get bloated really quickly, I haven’t seen a recipe like this one yet… looks great! Can’t wait to try it!

  3. Can you use butter instead of coconut oil? Sorry if this is in the comments already, don’t have a chance to read them at this second but the recipe looks so good!

      1. So we made them last night… and they were super delicious! They taste like autumn in a bite. And they were pretty easy to make! A real winner all around! <3

        1. HOORAY Jessi! Thank you so much for taking the time to try these and report back. I’m so glad to hear you enjoyed them!

    1. Okay I’m looking to make these again and have a new question. :) What egg yolk replacement would work for making these cookies vegan?

      1. Hmm, I haven’t tested any substitutions, so I can’t say for certain. You could try a flax egg—if you do decide to experiment, I’d love to hear how it goes!

  4. OMGosh, these are delicious, I used gluten free flour instead of wheat flour and dropped by the tablespoon full as my dough didn’t get stiff enough to roll but they are awesome!!! Perfect for the first day of fall, thanks Erin for such good recipes!5 stars

    1. Paula, this makes me so happy to hear! Thanks so much for trying the recipe and taking time to leave this lovely review, as well as to let me know that the gluten free flour works well. That’s really valuable info! Enjoy every bite.

  5. These sound delicious! I have made all kinds of oatmeal cookies but have never used pumpkin in them. Looking forward to trying these soon.

  6. Made these this weekend and YUM. I did sub butter as I didn’t have coconut oil, added  plumped white raisins and chopped walnuts.  Delicious!! I agree that somehow they taste even better the 2nd day,  flavors must need time to blend.  I made them a little smaller and got 2 dozen, but hey, you can always eat two. ?  Oh yes, and they are also delicious without the glaze!!   A great healthier cookie.5 stars

  7. Haha, I giggled throughout most of this post, especially the cat lady part. I saw a few pics on Insta you posted from the wedding. So beautiful!

  8. Has anyone substituted another sweetener such as honey or maple syrup for the granlulated that the recipe calls for? I assume that you could I just wouldn’t know the ratio and if I should reduce the amount of liquid elsewhere in the recipe.
    Thanks! 

    1. Hi Jasmine, I know this probably isn’t what you’re hoping to hear, but I think it would be very difficult to use all liquid sweetener, as it would make the cookies too runny. The only way that I can vouch for the recipe is the way that it is written. If you’d like to sweeten cookies with only maple syrup or honey, you might like these carrot cookies.

      1. Thank you so much. Currently making these cookies the way they are written only because I love and trust your recipes so much. Can’t wait to try them! 

  9. I found this recipe earlier last month and I’ve made them multiple times. They keep getting eaten, so I keep needing to make more! Is there something I can substitute for the maple sugar? It’s quite expensive and seems to be the limiting reagent in the recipe. Can I use honey or some other sweetener instead? Corn syrup?5 stars

    1. Hi Erin! I’m so glad you enjoy the cookies. I think you could try swapping honey for the maple syrup. I haven’t tested it that way, but if you do decide to experiment, I’d love to hear how it goes.

  10. Mama Funke brought these to the Hersh Thanksgiving and they were a HIT!!!! Totally making these in th eFit Foodie kitchen <35 stars

  11. Good flavor, but I was a little disappointed there weren’t more oats in these. Based on the picture of them in the article I assumed they would be more oat based. But the texture is very cake like & they are yummy even without the icing!4 stars

  12. LOVE THESE! they were exactly what i was craving. easy enough to make with a baby in one arm too. i added dark chocolate chips! will definitely be making these again!5 stars

  13. This is a very good, very easy recipe. I used brown sugar and added pecans, and on a couple batches added chocolate chips. Great holiday cookies. I didn’t frost them. Maybe next time.5 stars

  14. I don’t know what I did wrong, but my batter was more the consistency of a thick pancake or muffin batter. However, the flavor is delicious and we’ll just have to see how they turn out!

    1. Hi April! I’m sorry to hear that! It’s hard to know what went wrong without being in the kitchen with you. Hope you were still able to enjoy them!