Natural Food and Recipes

Healthy Pumpkin Oatmeal Cookies

Healthy Pumpkin Oatmeal Cookies are soft inside, crunchy outside and come together in one bowl with no mixer required. Easy, delicious and kids favorite!

Healthy Pumpkin Oatmeal Cookies

Healthy Pumpkin Cookies

Healthy pumpkin cookies are perfect to kick off fall baking season. I love my summer but I do love watching kids’ faces light up at the sight of healthy pumpkin oatmeal cookies.

These healthy pumpkin cookies were so good, we ate all of them in one night. So, double the recipe.

Ingredients You Will Need

All there is to a good pumpkin cookie without a heart attack is 1/2 cup of maple syrup, oats, coconut oil, pumpkin puree and spelt/whole wheat flour.

Healthy Pumpkin Oatmeal Cookies Recipe ingredients include pumpkin puree, whole wheat flour and coconut oil

How to Make Healthy Pumpkin Oatmeal Cookies

Healthy pumpkin cookies come together in one bowl with a whisk and spatula. No mixer required.

First, whisk the egg. The add your liquids and spices. If using coconut oil make sure it is of a room temperature. If it is too hot – it might cook the egg.

Add coconut oil, maple syrup, pumpkin puree, vanilla, pumpkin pie spice, baking soda and salt. Whisk until well combined.

Healthy Pumpkin Cookies batter mixed with a whiskHealthy Pumpkin Cookies batter

Add oats and stir to mix. Add flour and mix well until thick dough forms. Add pumpkin seeds and give a few stirs.

Using small cookie scoop, place batter on previously prepared sheet and flatten with the back of a scoop or hands. Cookies do not spread much. I had 9 cookies per sheet.

Bake in batches for 15 minutes. Remove from the oven and let cookies cool for a minute, then transfer onto a cooling rack to cool off a bit more.Healthy Pumpkin Oatmeal Cookies flattened before baking

Can I Use Pumpkin Pie Filling?

No. Pumpkin pie filling is pumpkin puree mixed with seasonings and sugar. Pumpkin puree is just pureed cooked pumpkin. Both are sold in cans, so make sure to read the label.

Pumpkin pie filling will throw off the batter consistency and cookies’ taste. Not to mention it is less healthy.

Can I Use Other Oil Besides Coconut?

Yes. You can use virtually any oil. Mild tasting oil like avocado oil is the best. Not that coconut oil is mild tasting. Olive oil will work too it’s just its taste will be more prominent in the pumpkin cookies.

As coconut oil is solid, once cookies cool off their texture will be more crunchy on the outside. Just a tad.

What Flour Can I Use?

Whole wheat or spelt flour. Baking is a science. Whole grain flour does not act like white flour or coconut flour or even almond flour. They all need different amount of liquid, rising agents and fats. Flour is not flour. Please use only whole wheat or spelt flour. Sprouted spelt is fine.

How to Store Healthy Pumpkin Cookies

Keep healthy pumpkin cookies covered loosely on a counter for a few days. Do not put them in an airtight container because they will really soften.

Can I Freeze Cookies?

Yes. Pumpkin cookies and nay cookies freeze really well. Place in an airtight container and freeze for up to 3 months. Thaw on a counter.

More Healthy Cookies Recipes

Print

Healthy Pumpkin Oatmeal Cookies

5 from 1 reviews

Healthy Pumpkin Oatmeal Cookies are soft inside, crunchy outside and come together in one bowl with no mixer required. Easy, delicious and kids favorite!

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 30 cookies
  • Category: Dessert
  • Method: Oven
  • Cuisine: North American

Ingredients

  • 1 egg, large
  • 1/2 cup coconut oil, measured after melting
  • 1/2 cup maple syrup or honey
  • 1/2 cup pumpkin puree (not pie filling)
  • 1 tsp pure vanilla extract
  • 2 tsp pumpkin pie spice
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups quick or old fashioned (rolled)
  • 1 cup whole wheat or spelt flour
  • 1/2 cup pumpkin seeds
  • Cooking spray (I use Misto)

Instructions

  1. Preheat oven to 350 degrees F, line large baking sheet with unbleached parchment paper and spray with cooking spray.
  2. In a large mixing bowl, whisk the egg. Add coconut oil, maple syrup, pumpkin puree, vanilla, pumpkin pie spice, baking soda and salt; whisk until well combined. Add oats and stir to mix. Add flour and mix well until thick dough forms. Add pumpkin seeds and give a few stirs.
  3. Using small cookie scoop, place batter on previously prepared sheet and flatten with the back of a scoop or hands. Cookies do not spread, I had 9 cookies per sheet. Bake in batches for 15 minutes.
  4. Remove from the oven and let cookies cool for a minute, then transfer onto a cooling rack to cool off a bit more.

Store: Store in a cool dry place open. Do not wrap or place cookies in a jar. The more air, the better.

Notes

You can use virtually any oil. Mild tasting oil like avocado oil is the best. Not that coconut oil is mild tasting. Olive oil will work too it’s just its taste will be more prominent in the pumpkin cookies. As coconut oil is solid, once cookies cool off their texture will be more crunchy on the outside. Just a tad.

You have to use only whole wheat or spelt (sprouted) flour.

 Did you make this recipe? Please give it a star rating in the comments.

The post Healthy Pumpkin Oatmeal Cookies appeared first on iFOODreal.