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Kid-friendly, healthy oatmeal pumpkin cookies on the white surface looking absolutely inviting and delicious.
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4.75 from 24 votes

Healthy & Chewy Oatmeal Pumpkin Cookies

These Oatmeal Pumpkin Cookies are the perfect dessert to make for fall! Made from white whole wheat flour+ oats and lower in added sugar than most cookie recipes, these healthy cookies are chewy, full of pumpkin and warm fall flavors.
Prep Time15 mins
Cook Time15 mins
chill time30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: healthy cookies recipe, oatmeal cookies, pumpkin cookie
Servings: 12 cookies
Calories: 165kcal

Ingredients

  • 1 cup quick-cooking “instant” oats see notes below for how to make your own
  • 1 cup white whole wheat flour
  • 1 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup cane sugar or coconut sugar
  • 2 teaspoons pumpkin pie spice
  • ¼ teaspoon nutmeg
  • ½ cup pumpkin puree
  • ¼ cup melted coconut oil or butter
  • 1 large egg
  • 2 teaspoon vanilla extract
  • ½ cup chocolate chips or to taste

Instructions

  • Preheat oven to 350℉ and line a large baking sheet with parchment paper. Set aside.
  • In a medium bowl, combine flour, oats, salt, baking powder, sugar, pumpkin pie spice and nutmeg. Whisk together and set aside.
  • In another bowl, combine pumpkin puree, egg, melted butter or oil, and vanilla. Whisk together.
  • Pour wet ingredients into the bowl with the dry ingredients and mix until everything is combined and dough has an even consistency.
  • Fold in chocolate chips. Chill dough in fridge for 30 minutes.
  • Using a heaping tablespoon or small cookie scoop, portion the dough out onto the prepared cookie sheet, leaving room in between each cookie. Gently press down with your hand to flatten each cookie a bit.
  • Bake for 15-18 minutes. Let cool on cookie sheet for 5-10 minutes before transferring to a cooling rack. Enjoy or cool complete before storing in an air tight container for 4 days or in freezer for months.

Notes

What if I only have regular old-fashioned rolled oats and not the quick-cooking? You can make your own “quick” oats by pulsing regular rolled oats in the food processor or blender to break them down. Add a 1¼  cups of oats to the food processor or blender  then pulse until the oats are chopped but some larger pieces still remain (they should not be a fine powder). Once the oats are chopped, measure the amount needed in the recipe.
This recipe was updated on 9/14/22. For those who love the original recipe, here it is:
  •  1  cup rolled oats
  • 1 1/2 cups whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 3/4 cup pumpkin puree
  • 1/2 cup applesauce
  • 3 Tablespoons oil
  • 1/3 cup maple syrup or honey
  • 1 teaspoon vanilla
  • 1 egg
  • 1/2 cup chocolate chips
 
    • Preheat oven to 350℉ and line a large baking sheet with parchment paper. Set aside.
    • In a medium bowl, combine flour, oats, salt, baking powder, cinnamon, and pumpkin pie spice. Whisk together and set aside.
    • In another bowl, combine pumpkin puree, egg, oil, applesauce, vanilla, and syrup. Whisk together.
    • Pour wet ingredients into the bowl with the dry ingredients and mix until everything is combined and dough has an even consistency.
    • Fold in chocolate chips.
    • Using a heaping tablespoon or small cookie scoop, portion the dough out onto the prepared cookie sheet, leaving room in between each cookie. Gently press down with your hand to flatten each cookie a bit.
    • Bake for 15 minutes. Let cool on cookie sheet for 5 minutes before transferring to a cooling rack. Enjoy or cool complete before storing in an air tight container for 4 days or in freezer for months.
 

Nutrition

Serving: 1cookie | Calories: 165kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 17mg | Sodium: 141mg | Potassium: 65mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1612IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg