If you feel like dipping your toes into fall desserts without much effort then these healthy pumpkin cookies are for you! I've taken my simple 5 Ingredient Banana Oat Breakfast Cookies and altered them to be made with the warm fall flavours I love. They are much softer and chewier than a traditional cookie but they are oil-free, naturally sweetened, and a great satiating snack!
10 ingredients
30 minutes
Soft & chewy
And full of warm pumpkin spice flavour!
Ingredients For Healthy Pumpkin Cookies
These flourless pumpkin and oat cookies are made with:
- Pure pumpkin purée
- A ripe banana
- Maple syrup
- Plant milk
- Pumpkin pie spice
- Pure vanilla extract
- A touch of salt
- Oats
- Dates
- And walnuts
Similar to my Banana Oat Breakfast Cookies, the ripe banana provides the majority of the sweetness. In this recipe however, I do add in a touch of pure maple syrup because the pumpkin purée is not sweet on its own. The maple syrup adds even more warm caramel-like flavour to these cookies but date syrup or coconut sugar would be great alternatives.
If you don't have a ripe banana I would suggest using some applesauce instead! Also, the walnuts add a nice crunch to the otherwise soft cookies but if you need to make them nut-free you can omit them.
Method
These healthy pumpkin oat cookies come together in just one bowl and can be made in 30 minutes.
- In a large bowl, mash the ripe banana.
- Stir in the pumpkin purée, maple syrup, plant milk, pumpkin pie spice, vanilla, and salt.
- Then add the oats, chopped dates, and chopped walnuts.
- Scoop heaping tablespoon or heaping small cookie scoop amounts of the batter onto your cookie sheet. (These cookies won't spread in the oven so they can be closer together). Using clean hands, flatten the cookies and tidy the edges. (The dough is more wet than a traditional cookie dough).
- Bake at 350 F for 20 minutes until dry on top!
Since these are softer cookies, you won't be able to lift them off the cookie sheet when they are warm to check the bottoms. Allow them to cool on the cookie sheet for 5-10 minutes before carefully transferring them to a wire rack to cool completely.
These soft & chewy cookies are best stored in the fridge or freezer to keep them as fresh as possible!
Recipe Cost For These Healthy Pumpkin Cookies
This recipe makes 22-24 small cookies and costs us approximately $5.95 Canadian to make. That works out to about 25 cents per cookie.
We love that these are a satiating and more health promoting snack when we need something small to keep us going between meals. Like my energy ball recipes, these heathy pumpkin oat cookies are easy to pack up and take on the go for busy days.
If you love these, you definitely need to use some of that leftover pumpkin purée for my Pumpkin Pie Energy Balls! And if you don't want your pups to feel left out from the transition to fall treats... try my Pumpkin Puppy Pretzels!
Print
1 Bowl Healthy Pumpkin & Oat Cookies
- Total Time: 30 minutes
- Yield: 22-24 small cookies 1x
- Diet: Vegan
Description
A 10 ingredient healthy pumpkin cookie recipe ready in 30 minutes! Oil-free, naturally sweetened & perfect for fall!
Ingredients
- 1 ripe banana, mashed (⅓ cup)*
- 1 cup pure pumpkin puree
- 2 tbsp maple syrup
- 2 tbsp plant milk
- 2 tsp pumpkin pie spice (see notes if making your own)
- 1 tsp pure vanilla extract
- ⅛ tsp salt
- 2 cups rolled oats (210 g if using sprouted rolled oats, can use quick oats)
- ½ cup dates, pitted & chopped (85 g)
- ½ cup walnuts, roasted & chopped
*Fresh ingredients you need that are not part of our pantry and freezer tips.
Instructions
- Preheat your oven to 350 F and line a cookie sheet with parchment paper if needed.
- In a large bowl, mash the banana. Stir in the pumpkin, maple syrup, plant milk, pumpkin pie spice, vanilla, and salt until combined.
- Stir in the oats, chopped dates, and chopped walnuts.
- Scoop heaping tablespoons or heaping small cookie scoops of dough onto the cookie sheet (these cookies will not spread so you don’t need much space between each). With clean hands, flatten the cookies and tidy the edges (this dough is more wet than a traditional cookie dough).
- Bake for 20 minutes or until the tops are firm (these cookies will be too soft to lift and check the bottoms while they are warm). Allow the cookies to cool on the sheet for 5-10 minutes before carefully transferring to a wire cooling rack.
- Once cool, store in an airtight container in the fridge for up to one week or in the freezer for longer storage.
Notes
Approximate cost: $5.95 Canadian or about 25 cents per cookie.
To make your own pumpkin pie spice use: 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ⅛ teaspoon cloves and ⅛ teaspoon allspice.
The ripe banana in this recipe provides the majority of the sweetness. If omitting, try using ⅓ cup applesauce instead. Alternatively, add extra sweetener like date syrup or coconut sugar (if the dough becomes too dry add extra milk as needed).
Chopped nuts add a nice crunch to these otherwise soft cookies but for a nut-free version simply omit the walnuts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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