Craving a fall treat that you can feel somewhat good about? I’ve got just the thing: pumpkin oatmeal cookies!
This delicious recipe combines the wholesome goodness of oatmeal with the warm, inviting flavors of pumpkin—it’s like a burst of fall flavor in every single bite!
I love making these because they are a treat I can feel good giving my family. This recipe uses whole, wholesome ingredients like fiber-filled oatmeal and nutrition-rich real pumpkin. And yes, they taste fabulous too—just ask my four little picky eaters! 😉
Plus, they are super easy to whip up, too, making these a must-make for any family.
Allergy-Friendly Cookie
Remember how I said these cookies were wholesome? They pack a nutrient punch, minus gluten and dairy! So they are allergy-friendly, but I promise they don’t taste like it. 😉
My family’s been gluten free and dairy free (among other “frees”) in the past, and it’s not easy. I loved knowing that we’re doing what’s needed to get and stay healthy as a family, but it was definitely challenging at times.
You can’t exactly just order pizza after a long day or whip up a batch of mac and cheese!
If you are in a similar season, I know the pressure you feel: it feels like it’s all on mom to make healthy homemade lunches, snacks, and dinners for my family.
But, I am determined to give my family healthy meals and snacks without sacrificing flavor or our nutritional needs. One of our favorite fall treats is my recipe for Pumpkin Spice Oatmeal Cookies, so I tackled adapting it a few years ago.
The result are these delicious (and healthy!) pumpkin oatmeal cookies, which have the same delicious spices and flavor as the traditional version, but less sugar and no flour (gluten) or dairy.
And, I’m happy to report I did it all without sacrificing on flavor!
Before you ask, NO, this recipe is NOT complicated at all.
This recipe is so easy to make, my 8 year old daughter can make them all by herself! These pumpkin spice cookies take just a few minutes to whip up and another 15 minutes of bake time.
So, let’s get baking!
Ingredients
- Gluten free, quick-cooking oats
- Pumpkin – I love the Farmers Market Organic Pumpkin
in a can, but you can use whatever pumpkin you like. Just make sure it’s 100% pumpkin and NOT pie filling! - Coconut sugar – I use and recommend coconut palm sugar for this recipe, however you can choose to use regular white granulate sugar
- Cinnamon
- Ginger
- Nutmeg
- Cloves
- Allspice
- Vanilla extract
- Raisins
in a can, but you can use whatever pumpkin you like. Just make sure it’s 100% pumpkin and NOT pie filling!
for this recipe, however you can choose to use regular white granulate sugarInstructions
Making this cookie recipe is so easy!
First, preheat your oven to 350 degrees.
While you’re waiting for it to reach temperature, combine all ingredients together except for the raisins. Once everything is mixed well, then add the raisins and stir gently.
Scoop the dough and shape them into cookie shapes, and place on the baking sheet. Because there is no flour or baking soda, these cookies don’t rise—however you shape them is how they’ll turn out!
Bake them for about 12-15 minutes. To check for doneness, carefully scoop up a cookie from the baking sheet and check out the bottom of the cookie. When it’s slightly brown, it’s done!
And that’s it!
Seriously so easy. And so delicious! I highly recommend you get the kids to help; this is a perfect recipe to teach them some baking skills.
My Luke loves helping me measure and pour ingredients into the bowl for this recipe:
I bake a double batch every weekend and send cookies for the kids’ school lunches during the week. I have zero guilt about this because there is so little sugar in these oatmeal pumpkin cookies!
And who can say “no” to licking out the bowl? Not Luke. He even got some pumpkin batter in his hair!
Even our chickens approve! Meredith, our Rhode Island Red pullet, came to watch me take photos of these cookies; she was clearly hoping for a hand-out, which I did give her.
Storage
These cookies can last 3-4 days if stored in an airtight container at room temperature.
You can extend the shelf life by freezing them! To freeze these cookies, simply follow the instructions above and bake as usual. Then, make sure they are completely cooled, and place them in an airtight container or freezer bag.
Variations
Want to change it up? No problem! This recipe can be easily customized to suit your taste preferences or dietary needs. Here are some ideas to try:
- Instead of pumpkin puree, use mashed bananas or applesauce for a different flavor profile.
- Add in some chopped nuts for added crunch and protein.
- Stir in some chocolate chips instead of the raisins for a decadent treat.
- Instead of using raisins, try dried cranberries for a bit of tartness!
The possibilities are endless, so don’t be afraid to get creative and make this recipe your own!
I hope you and your family enjoy these as much as my family does! Happy baking. 🙂
More Healthy Treats to Try
- Guilt-Free Pineapple Dole Whip
- Ultra Chocolatey and Rich Avocado Brownies
- Healthy Apple Crisp
- Chocolate Mousse with Avocado (Guilt-Free!)
Healthy Pumpkin Oatmeal Cookies
This quick-and-easy cookie recipe has the same delicious spices and flavor as traditional cookies but without the gluten or dairy.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 2–3 dozen 1x
- Category: Dessert
Ingredients
- 3 cups gluten free, quick-cooking oats
- 1.5 cups pumpkin (not pie filling)
- 1/3 cup coconut sugar (or regular sugar)
- 1.5 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
- 1 teaspoon vanilla extract
- 1 cup raisins
Instructions
- Preheat the oven to 350 degrees.
- Combine all the ingredients, except for the raisins, mixing well. Add the raisins and stir.
- Shape into small balls and place on a baking sheet. These cookies do not rise (no flour or baking soda) so however you shape them is how they will bake.
- Bake for 12-15 minutes.
- I like to pick up a cookie (they are dense) and check the bottom for doneness. When it starts getting a little brown, then I know they are ready. This is about 15 minutes for me.
diane says
I have always been a huge fan of oatmeal cookies. I think these would be a hit with the kids!
Maureen says
I really like oatmeal cookies. Adding pumpkin to them only makes them sound better!
Aubrey says
Ooh I love pumpkin. I will need to try these.
Ellen Christian says
I love that these are gluten free. We are always looking for tasty GF snacks for my daughter.
Krystal says
Those look so good and quite healthy! I’d love to give this recipe a try.
Laura says
These are like the two ingredient cookies with oatmeal and bananas. And this recipe is exactly what I was looking for when I wondered if I could make a pumpkin version. Thanks!
Erika says
You’re welcome, Laura! Thanks for stopping by. 🙂
Tracy says
Thanks for the recipe! Any chance you have tried these with raw honey or maple syrup in lieu of sugar?
Erika says
I have not tried honey or maple syrup, but I’m sure you could give it a try. If it seems a little too moist, I would simply add 2-4 tablespoons of additional oats.
Good luck!
Jamie says
I added 3 T of chia seeds and 1!/4 cup od dried dates and 1/4 cup of unsweetened coconut.
Plus 1/2 cup of chocolate chips.
In oven now will report back soon?
WALTER says
I do not want overly moist cookies. I like cookies that have a little crunch to them.
Are these crunchy at all? Or, can they be made crunchy?
Erika says
If you bake them for another minute or two, they should be more “crunchy”
Christine says
Just wondering if you would have the nutritional value for this recipe?
Erika says
Hi Christine, we are working on updating nutritional values for our recipes and this should be updated soon. 🙂
Anna says
My boys love these. Easy to make and way healthier than your average cookie.
Erika says
I’m so glad! 🙂