The first time I made these pumpkin cookies, my toddler had just spilled oat milk all over the counter, and I needed something fast, cozy, and mess-free. I tossed a few things in a bowl, said a little prayer to the cookie gods—and boom. Soft, chewy pumpkin magic with zero hassle. These are now a weekly staple in our house.
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Why You’ll Love These Pumpkin Cookies
These pumpkin cookies are quick, simple, and ridiculously satisfying.
They use basic ingredients—no flour, no mixer, and no sugar crash afterward. Just grab oats, canned pumpkin, and your favorite add-ins. They’re naturally sweet, kid-friendly, and ready in 20 minutes.
Perfect for breakfast, snack time, or that moment at 3 p.m. when you’re standing in your kitchen wondering what to eat.
If you’re a fan of cozy fall desserts that don’t wreck your blood sugar, you’ll also love my pumpkin s’mores cookies recipe.
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Pumpkin Cookies – Soft, Healthy & Ready in Minutes
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 12–16 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These soft pumpkin cookies are gluten-free, vegan, and made with oats and real pumpkin. Perfect for fall baking or a cozy snack any time of year.
Ingredients
2.5 cups rolled or quick oats
1 cup pure pumpkin purée
2–4 tbsp maple syrup (optional)
1 tsp cinnamon (optional)
1/2 tsp nutmeg (optional)
1/4 cup chocolate chips or raisins (optional)
Instructions
1. Preheat oven to 350°F (180°C) and line a baking sheet.
2. Mix all ingredients in a large bowl until a thick dough forms.
3. Scoop spoonfuls onto the prepared baking sheet.
4. Flatten cookies slightly with a fork or spoon.
5. Bake for 15 minutes.
6. Let cool for 5 minutes on the pan before transferring to a wire rack.
Notes
Store in an airtight container at room temp for 3 days, in the fridge for 1 week, or freeze up to 3 months.
Use quick oats for a softer texture.
Add more maple syrup or chocolate chips for extra sweetness.
Nutrition
- Serving Size: 1 cookie
- Calories: 105
- Sugar: 5g
- Sodium: 5mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Ingredients You’ll Need
Core Ingredients
- Oats (2.5 cups): Use rolled for chewiness or quick oats for soft cookies. I used quick oats the first time—worked like a charm.
- Pumpkin Purée (1 cup): Make sure it’s pure pumpkin, not the pie mix.
- Spices (optional): I like 1 tsp cinnamon and ½ tsp nutmeg. Smells like autumn in a cookie.
Optional Add-Ins
- Maple Syrup (2–4 tbsp): I only add 2 tbsp if I’m including chocolate chips. Add more if you like it sweeter.
- Chocolate Chips or Raisins (¼ cup): My kids go straight for the chocolate chips. No regrets.
These also pair well with warm almond milk and my chewy pumpkin snickerdoodle cookies on the side.
How to Make Pumpkin Cookies
Step 1 – Mix Ingredients
In a big bowl, mix oats, pumpkin, spices, maple syrup, and any add-ins. The dough should be thick and scoopable.
Tip: I let my daughter stir the batter—less mess than flour-based doughs and perfect for little hands.
Step 2 – Shape the Cookies
Scoop dough onto a parchment-lined baking sheet. Flatten slightly with a fork.
They won’t spread, so give them their cookie shape now.
Step 3 – Bake
Bake at 350°F (180°C) for 15 minutes. Let cool 5 minutes before moving them to a wire rack.
They’re soft, warm, and smell amazing. Like a hug in cookie form.
Want a bakery-style batch next time? Try these pumpkin cream cheese swirl muffins.
Storage & Shelf Life
Store these at room temp in a container for up to 3 days.
Keep in the fridge for a week—great for grab-and-go breakfasts.
Freeze extras for up to 3 months. Reheat in the toaster oven for that just-baked texture.
They’re also amazing straight from the fridge with a hot cup of coffee and a side of pumpkin snickerdoodle cookies for backup dessert.
FAQ: Pumpkin Cookies
Can I use fresh pumpkin instead of canned?
Yes. Just make sure it’s well-puréed and not watery. Strain it if needed.
How do I make these pumpkin cookies sweeter?
Add more maple syrup or a few dates blended into the pumpkin.
Are these cookies gluten-free and vegan?
Absolutely. They’re naturally gluten-free, vegan, and refined sugar-free.