Pumpkin Oatmeal Cookies

These solid pumpkin oat treats are to a greater degree a nutritious nibble than a wanton treat however they’re as yet scrumptious and fulfilling. You’ll require under 20 minutes and only 3 fixings to make them.

Pumpkin Oatmeal Cookies

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Recipe by runningonrealfoodCourse: DessertCuisine: AmericanDifficulty: Easy


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These homemade pumpkin oatmeal cookies are an incredible twist to the classic oatmeal raisin version.


  • 2.5  cups (250 g) rolled or quick oats (use gluten-free certified if needed)

  • 1 cup (240 g) pure pumpkin puree

  • 2-3 tbsp maple syrup, agave or coconut sugar, or for sugar-free cookies sweeten to taste with powdered or liquid stevia or monk fruit sweetener

  • 1 tsp pumpkin pie spice or cinnamon, optional but recommended

  • 1/2 cup dairy-free chocolate chips, optional but recommended


  • Pre-heat oven to 350 degrees.
  • Mix all ingredients in a bowl to form a thick dough. Start with 2 tbsp of sweetener and adjust sweetness as desired. I use 3 tbsp of maple syrup.
  • Use your hands to create 12 cookie shapes. The cookies will not spread or change shape during baking so be sure to create the shape you want before baking.
  • Prepare a baking pan with parchment paper or place cookies directly on the pan. Bake for 10 minutes.
  • Remove from oven and enjoy warm after a few minutes. Let cool completely before storing. Store at in a sealed container at room temperature for 3 days, in the fridge for up to 1 week or freeze up to 3 months.


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