This post may contain affiliate links. Please see our disclosure policy for more details.

Soft and chewy, these healthy pumpkin cookies with oatmeal couldn’t be easier to make! You just need 4 ingredients and 15 minutes from start to finish. They are the perfect fall treat to enjoy with your baby and kids.

Five baked cookies stacked.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Easy Pumpkin Oatmeal Cookies

Fall is here and that means bring on the pumpkin recipes!

Here’s a VERY urgent tip – grab as much canned pumpkin as you possibly can before your stores run out! It’s the fall season’s hottest commodity! 

That way, you can easily add to oatmeal, easy pumpkin oatmeal pancakes, pumpkin banana bread, pumpkin oatmeal bars, and more, all year round.

And of course these 4-ingredient pumpkin oat cookies! This is a spin-off of one of my most popular recipes, the 3-ingredient oatmeal cookies.

Instead of banana, you’re going to need pumpkin, some applesauce for sweetness, and pumpkin pie spice for that warm and cozy fall flavor.

These cookies are a flexible delight, suitable for breakfast, snacking, or satisfying your sweet tooth. Add extra ingredients like chocolate chips or dried fruits to make them even more special.

You should totally try these carrot oatmeal cookies too!

Ingredients

All the ingredients laid out on a white background.
  • Rolled Oats – Using a combination of rolled or old fashioned oats and oat flour produces the best texture and firmness. You can certainly purchase oat flour but buying oats in bulk and making it yourself will save you money!
  • Pumpkin – be sure to use canned pure pumpkin puree, NOT pumpkin pie filling! You can also use homemade pumpkin puree.
  • Unsweetened applesauce – If using store-bought, make sure the only ingredient is apples. It’s also really easy to make homemade applesauce at home! You can also swap with banana.
  • Pumpkin spice – You can find pre-blended at most grocery stores or make your own!

Homemade Pumpkin Pie Spice

You’ll need these fall spices:

  • 3 tablespoons ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons nutmeg
  • 1 1/2 teaspoons ground allspice
  • 1 teaspoon ground cloves

Combine the spices in a bowl, mix well, and store in a jar or spice container!

Step-by-Step Instructions

A four image collage of cooking process step by step.
  1. Add ½ cup of rolled oats to a food processor or blender and blend into a flour. You can also use oat flour if you have it.
  2. In a large bowl, combine all the ingredients.
  3. Scoop the batter and transfer to the lined or greased baking sheet. They won’t change shape during cooking so be sure to form into the shape you want them.
  4. Bake for 10-12 minutes. Remove from oven and cool on a wire rack.
a close up shot of baked cookies on lined parchment paper.

You will love how customizable these chewy pumpkin oatmeal cookies are! Here are some suggestions to level up this basic recipe.

Sweetener – These cookies aren’t very sweet but are plenty sweet for babies and toddlers. Babies have a preference for sweets so it’s great to use this “window of opportunity” for them to learn to appreciate other flavors.

Taste the batter after mixing and if you feel it needs more sweetness, you can add some maple syrup or honey.

Nuts or seeds – pecans, walnuts, or pumpkin seeds are especially great in these fall cookies. Be sure to finely chop for babies and young toddlers.

Chocolate chips

Dried fruits – such as chopped dried cranberries, raisins, and dates.

Tips for Success

  • You can use all rolled oats (or quick oats) if you want to skip the extra step. Note that the texture will be crispier and denser. Steel cut oats will not work in this recipe.
  • Once combined, taste and decide if you want to add any of the suggested add-ins above.
  • The cookies will not change shape much during baking, so create the cookie shape you desire. Don’t flatten them too much.

Storage

Store the cooled cookies in an airtight container and refrigerate for up to 1 week.

You can also freeze for up to 3 months. Here’s how I like to freeze all my baked goods.

Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!

5 from 25 votes

Healthy Pumpkin Cookies

Soft and chewy, these healthy pumpkin cookies couldn't be easier to make! You just need 4 ingredients and 15 minutes from start to finish
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8 -10 cookies
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Ingredients 

  • 1 1/4 cups (125g) rolled oats total – ½ cup (50g) ground into flour, and 3/4 cup (75g) stir in to the batter
  • 3/4 cup (180g) pumpkin puree (or sweet potatoes)
  • 1/4 cup (65g) unsweetened applesauce or mashed banana
  • 1 teaspoon pumpkin pie spice
  • 1-3 tablespoons maple syrup (optional)
  • 1/2 cup optional (raisins, chocolate chips, chopped nuts)

Instructions 

  • Preheat oven to 350 degrees Fahrenheit. Prepare a cookie sheet by either lining with parchment paper or lightly greasing it. Set aside.
  • Add ½ cup of rolled oats to a food processor or blender and blend into a flour. You can also use oat flour if you have it.
  • In a large bowl, combine all the ingredients.
  • Scoop the batter using a large spoon (or a small ice cream scooper) and transfer to prepared cookie sheet. They won't change shape during cooking so be sure to form into the shape you want them. You'll end up with 8-10 cookies.
  • Bake for 10-12 minutes. Remove from oven and cool on a wire rack.

Notes

  • You can use all rolled oats (or quick oats) if you want to skip the extra step. Note that the texture will be crispier and denser. Steel cut oats will not work in this recipe.
  • Once combined, taste and decide if you want to add any of the suggested add-ins above.
  • Sweetener –  Taste the batter after mixing and if you feel it needs more sweetness, you can add some maple syrup or honey. If you can, avoid added sugars for until 2 years of age.
  • Store the cookies in the refrigerator for up to 1 week. Freeze for up to 3 months. 

Nutrition

Calories: 60kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Sodium: 2mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3577IU
Like this recipe? Rate and comment below!

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




9 Comments

  1. Hi Min,

    Thank you so much for sharing this recipe. I really want to give a try for my 11 month old baby. My baby has been doing BLW since 8 months sold and has been eating really well on her own. I am just curious about the texture and whether it could be served to 11 month old baby.

    Thank you!

    Lena

  2. 5 stars
    Super easy, lovely texture, very good flavor. Now that I’ve made a few batches of the flourless peanut butter chickpea cookies, my 1.5-year-old has started asking for “cookies,” and these didn’t disappoint. Thank you!

  3. 5 stars
    I really like this recipe. The only things I changed were to add a 1/2 teaspoon of pure stevia powder instead of maple syrup or honey and to add a 1/3 cup of mini- chocolate chips, instead of suggested add-in.

  4. 5 stars
    I made these with my 3 year old yesterday. He loved helping to dump ingredients in the bowl and mix them up. This mama loved how EASY the whole recipe was. My son and I both think the cookies are delicious and will be making again! Yum!

    1. Love that you guys make these together! I will continue sharing more easy recipes!! So happy to hear that you guys enjoyed these 😉