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.
Easy Pumpkin Cookies with Oatmeal
Fall is here and that means bring on the pumpkin recipes!
Tip: Be sure to 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 spiced pumpkin pancakes, pumpkin bread, moist muffins, pumpkin bars, overnight oats, etc., all year round.
And of course these 4-ingredient pumpkin 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 lots of pumpkin pie spice for that warm and cozy fall flavor.
This recipe was developed with babies and young toddlers in mind, but feel free to customize to your liking! Let me show you!
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Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Oats - Using a combination of rolled 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 you can make your own!
- Sweetener - This is optional but recommended if not making for your baby. See below for more tips
Homemade Pumpkin Pie Spice
You'll need these fall spices:
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons nutmeg
- 1 ½ 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
- 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 and transfer to the prepared cookie sheet. They won't change shape during cooking so be sure to form into the shape you want them.
- Bake for 10-12 minutes. Remove from oven and cool on a wire rack.
Suggested Variations
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.
Serving Suggestions
- Serve the chewy cookie alongside yogurt, cream cheese or milk
- Top with peanut butter or any nut or seed butter of choice
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.
More Healthy Cookies to Try
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!
Healthy Pumpkin Cookies
Ingredients
- 1 ¼ cups (125g) rolled oats total - ½ cup (50g) ground into flour, and ¾ cup (75g) stir in to the batter
- ¾ cup (180g) pumpkin puree (or sweet potatoes)
- ¼ cup (65g) unsweetened applesauce or mashed banana
- 1 teaspoon pumpkin pie spice
- 1-3 tablespoons maple syrup (optional)
- ½ 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.
Amy says
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!
Min says
Love that you guys make these together! I will continue sharing more easy recipes!! So happy to hear that you guys enjoyed these 😉