Description
Soft, chewy pumpkin oatmeal cookies made with whole ingredients, lightly sweetened with maple syrup, and packed with fiber. A healthy fall treat that actually tastes amazing.
Ingredients
2 cups old-fashioned rolled oats (not instant)
1 cup whole wheat flour or all-purpose
1 teaspoon baking soda
1.5 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup pure pumpkin puree (not pumpkin pie filling)
1/2 cup pure maple syrup or honey
1/4 cup coconut oil, melted (or unsalted butter)
1 large egg
1 teaspoon vanilla extract
1/2 cup mix-ins: dark chocolate chips, chopped walnuts, or raisins
Instructions
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk oats, flour, baking soda, pumpkin pie spice, and salt.
3. In a large bowl, whisk pumpkin puree, maple syrup, coconut oil, egg, and vanilla until smooth.
4. Stir dry ingredients into wet mixture until just combined. Do not overmix.
5. Fold in mix-ins of choice (chocolate chips, walnuts, or raisins).
6. Drop rounded tablespoons of dough onto prepared baking sheet. Flatten slightly.
7. Bake for 10–12 minutes, until edges turn golden. Centers will be soft.
8. Cool on baking sheet for 5 minutes, then transfer to wire rack.
Notes
Store in an airtight container at room temperature for up to 5 days.
Freeze cooled cookies up to 3 months; thaw at room temperature or microwave briefly before serving.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7 g
- Sodium: 95 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 10 mg