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Pumpkin Oat Cookies

Soft and chewy pumpkin oat cookies made with just a few wholesome ingredients. These healthy treats are vegan, gluten-free, and perfect for snacking or meal prep.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 78
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2.5 cups rolled oats or quick oats
  • 1 cup pure pumpkin puree not pie filling
  • 3 tbsp maple syrup or agave or coconut sugar
Optional Add-ins
  • 2 tsp pumpkin pie spice or cinnamon
  • 1/2 cup chocolate chips dairy-free if needed
  • 1 pinch salt

Method
 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine oats, pumpkin puree, maple syrup, spices, and salt. Mix until a thick uniform dough forms.
  3. Fold in chocolate chips or other desired add-ins.
  4. Using your hands, shape dough into 12 equal cookies and place on prepared baking sheet. Flatten and shape as desired since cookies will not spread during baking.
  5. Bake for 10-12 minutes until edges appear slightly set.
  6. Let cool on baking sheet for 5 minutes before serving. Cookies will firm up as they cool.

Notes

These cookies are soft like baked oatmeal rather than crispy like traditional cookies. For best results, use good quality pumpkin puree. Store at room temperature for 3 days, refrigerate for up to 6 days, or freeze for up to 3 months.