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Sweets & Snacks

Healthy Pumpkin Oatmeal Cookies (with Chocolate Chips)

October 25, 2023
Jump to Recipe·Print Recipe

These easy pumpkin oatmeal cookies are a healthy treat! You need just 20 minutes to get those fall pumpkin spice vibes! These vegan and gluten-free pumpkin cookies are also perfect for when you want a treat but don’t have a lot of time to bake.

Five pumpkin oatmeal cookies arranged on a small cookie grate over a white linen napkin.
Easy and healthy pumpkin oatmeal cookies

Pumpkin Oatmeal Ingredients and Substitutions

These pumpkin spice oatmeal cookies are packed with healthy ingredients. Here is what you need to make this easy fall treat:

  • Rolled oats – These are typical oats you would use for oatmeal which are flat. Choose certified gluten-free oats to make this recipe gluten-free.
  • Flax egg – This recipe uses a flax egg instead of a real egg. To make a flax egg, add 1 tablespoon of ground flaxseed to a small bowl, and add 3 tablespoons of room temperature water. Stir and let sit for 10 minutes.
  • Pumpkin puree – For real 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 what’s left in the can try my pumpkin spice overnight oats.
  • Almond butter – Almond butter has a nice neutral flavor, but you could also use cashew butter.
  • Pumpkin spice – This is what give the recipe the flavor. You can purchase pumpkin spice mix at the market or make your own (see FAQ for recipe).
  • Cinnamon – Yes pumpkin pie spice has cinnamon but I like to add a bit more for extra flavor.
  • Vanilla – Use pure vanilla extract, not vanilla flavoring.
  • Maple syrup – I like using maple syrup as a sweetener because it has a lower glycemic index. Maple flavor lends itself to fall and complements the pumpkin spice.
  • Dark chocolate chips – My favorite variety is Enjoy Life which is allergen free.
  • Salt – I wanted to call out salt because a little bit of salt in the recipe (and a sprinkle after) really brings out the sweetness of the cookie.
Ingredients for healthy pumpkin oatmeal cookies including pumpkin puree, dark chocolate chips, whole oats, almond butter, banana and flaxseed.
Ingredients include pumpkin puree, vanilla, pumpkin spice, dark chocolate chips, gluten-free oats, almond butter, ripe banana and a flax egg

How to Make This Recipe

This recipe couldn’t be easier to put together! For those of you who want a healthy fall treat but don’t have a lot of time, this is the recipe for you. You’ll have a pumpkin spice cookie in less than 25 minutes!

Step 1: Prep the flax egg by mixing 1 tablespoon of ground flaxseed with warm water.

Step 2: Line a cookie sheet with parchment paper. Pre-heat the oven to 400 degrees Fahrenheit.

Step 3: In a large mixing bowl combine the pumpkin pureé, almond butter, flax egg, pumpkin pie spice, cinnamon, maple syrup,, vanilla and salt. Stir well to combine.

Step 4: Add the oats to the bowl and stir to combine.

Step 4: Add the chocolate chips.

Step 6: Using a cookie scoop or large tablespoon, scoop the pumpkin spice cookie batter onto the pan. This should make about 6 large cookies. Batter may be a little sticky and wet. That’s okay.

Step 7: With a fork, flatten the cookie making cross-hash marks.

Step 8: Bake for 12 minutes and enjoy! (see photo below)

Flatten batter with a fork before baking
Bake for 12 minutes at 400 degrees F

Healthy Pumpkin Oatmeal Cookie Variations

Here are a few recommended ingredient substitutions:

  • Substitute the chocolate with walnuts, pecans, raisins or dried cherries.
  • Replace the almond butter with cashew butter.
  • Also you can try another type of squash. Baked butternut squash would work well too.

Storage

  • Store. 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.

Frequently Asked Questions

What is pumpkin pie spice?

Pumpkin pie spice is a blend of 4-5 spices. You can buy pumpkin pie spice at the market or easily make it at home with:
– 3 tablespoons ground cinnamon
– 2 teaspoons ground ginger
– 1 1/2 teaspoons ground nutmeg
– 1 teaspoon ground cloves
– 1 teaspoon ground allspice
– 1/8 teaspoon pepper

Is pumpkin puree the same as pumpkin pie filling?

Pumpkin puree is NOT the same as pumpkin pie filling. Pumpkin pie filling has added sugar and spices. Pumpkin puree is only pure pumpkin.

Can I substitute the flax egg with an actual egg?

I have not tested this recipe using a real egg so would not recommend replacing the recipe with a real egg.

Close up of a healthy pumpkin oatmeal cookie with a small bite taken out of it.
Sprinkle cookies with a dash of sea salt to bring out the sweetness

Additional Recipes You May Like

  • Pumpkin Spice Overnight Oats
  • Healthy Vegan Pumpkin Spice Bread
  • Banana Oatmeal Breakfast Cookie
  • Oat Flour Chocolate Chip Cookies
  • Healthy Cookie Dough Balls
Print

Healthy Pumpkin Oatmeal Cookie

Print Recipe

These easy vegan pumpkin oatmeal cookies are a healthy treat! You need just 20 minutes to get those fall pumpkin spice vibes! These cookies are also vegan and gluten-free. This recipe is perfect for when you want a treat but don’t have a lot of time to bake. 

  • Author: Jeannine
  • Prep Time: 7 minutes
  • Cook Time: 12 minutes
  • Total Time: 19 minutes
  • Yield: 6 cookies 1x
  • Category: Treats
  • Method: Baking
  • Cuisine: N/A
  • Diet: Vegan

Ingredients

Scale
  • 1 tablespoon flaxseed
  • 3 tablespoons water
  • 1 overripe banana
  • 1/4 cup almond butter
  • 1/2 cup pumpkin puree
  • 1 tablespoon maple syrup 
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon 
  • 1/4 teaspoon sea salt
  • 1 cup gluten-free rolled oats
  • 1/3 cup dark chocolate chips 

Instructions

1. Prep the flax egg by mixing 1 tablespoon of ground flaxseed with warm water. 

2. Pre-heat the oven to 400 degrees Fahrenheit.Line a cookie sheet with parchment paper.

3. In a large mixing bowl combine the pumpkin puree, banana, almond butter, flax egg, pumpkin pie spice, cinnamon, maple syrup,, vanilla and salt. Stir well to combine. 

4. Add the oats to the bowl and stir to combine. Add the chocolate chips.

5. Using a cookie scoop or large tablespoon, scoop the pumpkin spice cookie batter onto the pan. This should make about 6 large cookies. Batter may be a little sticky and wet. That’s okay.

6. With a fork, flatten the cookie making cross-hash marks. 

7. Bake for 12 minutes. Remove from oven and let cool for 10 minutes. Enjoy! 

Nutrition

  • Serving Size: 1 cookie
  • Calories: 171
  • Sugar: 6g
  • Fat: 10g
  • Saturated Fat: 2.5g
  • Carbohydrates: 19g
  • Fiber: 5g
  • Protein: 5g

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Hi, I’m Jeannine
Hi, I’m Jeannine

Hi, I’m Jeannine

I'm a certified health and wellness coach with a passion for cooking and photographing beautiful, colorful, healthy food. I provide healthy plant-forward recipe inspiration for those who want to look and feel their healthiest from the inside out. I'm so glad you stopped by!

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  • Dressings & Sauces
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  • Healthy Living
  • Main Dishes
  • Salads
  • Sweets & Snacks
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Preparing nutritious meals doesn't have to be a part-time job. Between work meetings, school pickups and kids' activities, is your lunch whatever you can grab in five minutes? A protein bar. A handful of crackers. Leftovers from your kid's plate. Or maybe you skip it altogether. And then you're wondering why you're exhausted, craving something sweet at 3 PM and starving by dinner. Here's the thing: You can't expect your body to perform at its best when you're consistently under-fueling it. Especially in midlife, when getting enough protein to support muscle and enough fiber for gut and metabolic health becomes increasingly important. But the solution isn't spending your entire Sunday prepping perfectly portioned meals. It's having a few easy, nutrient-dense options you can make once and eat on repeat. You don't need more time. You need fewer decisions. And that's exactly why I love this soup. 👇 Makes 4 servings: 1 small white onion rings(about 1 cup chopped) 1 tbsp olive oil 1 pound of chicken (or sub 12 oz rotisserie chicken and cut out the chicken cooking time) 1 jar salsa verde 4 cups low sodium chicken bone broth (I like Dr. Kelly Ann) 1 can (3.5 cups) low sodium white beans (I like white navy beans), rinsed 1.5 cups frozen brown rice 1/2 cup sliced green onion 1/2 cup cilantro more green onion, cilantro for garnish. Heat a large pot over medium high heat. Add olive oil. Add onion and cook for 3-5 minutes. Add raw chicken to the pot. Pour in salsa verde and bone broth. Cover and cook over medium heat for 10 minutes. In the meantime chop green onion and cilantro. Once chicken is cooked through, shut off heat. Shred chicken in pot. Add green onion, cilantro and brown rice. Turn back on heat. Cook over medium heat. I'm a functional nutritionist and health coach helping ambitious women 40+ build strength, energy and lasting health without putting their lives on hold. Follow @livepowerfullyco for less wellness noise and more practical strategies to feel strong, energized and healthy after 40. #perimenopause #womenover40 #fitmom #hormonehealth #workingmom
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A healthier life doesn't happen when you finally have more time. It happens when you start making time for what matters. Here's the shift I want you to make this week: Stop treating your health as something you'll get to when everything else is done. A little intention at the beginning of the week can change how you show up for the rest of it. Not because you need a perfectly organized life, but because you're making the decisions that support your health beforethe week starts making them for you. This is a big part of what I help my coaching clients do. We turn knowing what to do into simple, repeatable systems that make taking care of themselves part of their lives, not another thing competing for their attention. Your health doesn't need to take over your calendar. But it deserves a place on it. I'm a functional nutritionist and health coach helping ambitious women 40+ build strength, energy and lasting health while balancing careers, families and full lives. Follow @livepowerfullyco for less wellness noise and more practical strategies to live powerfully after 40.
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A healthier life doesn't happen when you finally have more time. It happens when you start making time for what matters. Here's the shift I want you to make this week: Stop treating your health as something you'll get to when everything else is done. A little intention at the beginning of the week can change how you show up for the rest of it. Not because you need a perfectly organized life, but because you're making the decisions that support your health beforethe week starts making them for you. This is a big part of what I help my coaching clients do. We turn knowing what to do into simple, repeatable systems that make taking care of themselves part of their lives, not another thing competing for their attention. Your health doesn't need to take over your calendar. But it deserves a place on it. I'm a functional nutritionist and health coach helping ambitious women 40+ build strength, energy and lasting health while balancing careers, families and full lives. Follow @livepowerfullyco for less wellness noise and more practical strategies to live powerfully after 40.
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RECIPE BELOW 💪 Preparing nutritious meals doesn't have to be another part-time job. Between work meetings, school pickups and kids' activities, is your lunch whatever you can grab in five minutes? A protein bar. A handful of crackers. Leftovers from your kid's plate. Or maybe you skip it altogether. And then you're wondering why you're exhausted, craving something sweet at 3 PM and starving by dinner. Here's the thing: You can't expect your body to perform at its best when you're consistently under-fueling it. Especially in midlife, when getting enough protein to support muscle and enough fiber for gut and metabolic health becomes increasingly important. But the solution isn't spending your entire Sunday prepping perfectly portioned meals. It's having a few easy, nutrient-dense options you can make once and eat on repeat. You don't need more time. You need fewer decisions. And that's exactly why I love this soup. 👇 Makes 4 servings: 1 small white onion rings(about 1 cup chopped) 1 tbsp olive oil 1 pound of chicken (or sub 12 oz rotisserie chicken and cut out the chicken cooking time) 1 jar salsa verde 4 cups low sodium chicken bone broth (I like Dr. Kelly Ann) 1 can (3.5 cups) low sodium white beans (I like white navy beans), rinsed 1.5 cups frozen brown rice 1/2 cup sliced green onion 1/2 cup cilantro more green onion, cilantro for garnish. Heat a large pot over medium high heat. Add olive oil. Add onion and cook for 3-5 minutes. Add raw chicken to the pot. Pour in salsa verde and bone broth. Cover and cook over medium heat for 10 minutes. In the meantime chop green onion and cilantro. Once chicken is cooked through, shut off heat. Shred chicken in pot. Add green onion, cilantro and brown rice. Turn back on heat. Cook over medium heat. I'm a functional nutritionist and health coach helping ambitious women 40+ build strength, energy and lasting health without putting their lives on hold. Follow @livepowerfullyco for less wellness noise and more practical strategies to feel strong, energized and healthy after 40. #perimenopause #fitmom #womenover40
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RECIPE BELOW 💪 Preparing nutritious meals doesn't have to be another part-time job. Between work meetings, school pickups and kids' activities, is your lunch whatever you can grab in five minutes? A protein bar. A handful of crackers. Leftovers from your kid's plate. Or maybe you skip it altogether. And then you're wondering why you're exhausted, craving something sweet at 3 PM and starving by dinner. Here's the thing: You can't expect your body to perform at its best when you're consistently under-fueling it. Especially in midlife, when getting enough protein to support muscle and enough fiber for gut and metabolic health becomes increasingly important. But the solution isn't spending your entire Sunday prepping perfectly portioned meals. It's having a few easy, nutrient-dense options you can make once and eat on repeat. You don't need more time. You need fewer decisions. And that's exactly why I love this soup. 👇 Makes 4 servings: 1 small white onion rings(about 1 cup chopped) 1 tbsp olive oil 1 pound of chicken (or sub 12 oz rotisserie chicken and cut out the chicken cooking time) 1 jar salsa verde 4 cups low sodium chicken bone broth (I like Dr. Kelly Ann) 1 can (3.5 cups) low sodium white beans (I like white navy beans), rinsed 1.5 cups frozen brown rice 1/2 cup sliced green onion 1/2 cup cilantro more green onion, cilantro for garnish. Heat a large pot over medium high heat. Add olive oil. Add onion and cook for 3-5 minutes. Add raw chicken to the pot. Pour in salsa verde and bone broth. Cover and cook over medium heat for 10 minutes. In the meantime chop green onion and cilantro. Once chicken is cooked through, shut off heat. Shred chicken in pot. Add green onion, cilantro and brown rice. Turn back on heat. Cook over medium heat. I'm a functional nutritionist and health coach helping ambitious women 40+ build strength, energy and lasting health without putting their lives on hold. Follow @livepowerfullyco for less wellness noise and more practical strategies to feel strong, energized and healthy after 40. #perimenopause #fitmom #womenover40
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