Healthy pumpkin oatmeal cookies packed with whole grains, cozy pumpkin flavor and an easy homemade glaze. These soft pumpkin oatmeal cookies are dairy free, gluten free and a make a wonderful treat or snack!
Of all the fall flavors, I have to say that pumpkin is probably my favorite. Totally cliché, I know. But the sweet aroma of pumpkin mixed with cinnamon, nutmeg, all spice, and cloves… it gets me every time. So naturally, I’m currently trying to eat just about anything and everything I can put pumpkin into. My latest recipe experiment is this pumpkin oatmeal cookie recipe.
I’ve been working on perfecting this cookie recipe for a few weeks now, and I know you’ll agree, I have it juuuuust right. These plump cookies are dairy-free and gluten-free and have a soft, cake-like texture. Give them a try and they will be your new go-to dessert when you need a healthier pumpkin fix!
What’s in Pumpkin Oatmeal Cookies?
These healthy pumpkin oatmeal cookies are made with nutrient-rich, wholesome ingredients and they are naturally sweetened with coconut sugar. They also happen to taste incredible and no one will be able to tell that they’re dairy and gluten free! Here’s what you’ll need:
- Oat flour – The base of these cookies. You can use store bought or make your own. Be sure to use certified gluten-free oats, if needing them to be gluten free.
- Rolled oats – For these cookies, you need 1/2 regular old-fashioned rolled oats for the batter and a small amount to sprinkle over the cookies. If you want to keep the cookies gluten-free, I suggest using certified gluten-free rolled oats.
- Baking soda – to ensure that these cookies bake up properly.
- Spices – This recipe uses cinnamon, nutmeg, all spice and cloves to give the cookies that warm, cozy fall flavor. We’re also adding a bit of sea salt to really bring out the pumpkin flavor!
- Coconut oil – You’ll need a bit of melted coconut oil to add moisture to the cookies. Feel free to sub with melted butter or another mild-tasting oil.
- Pumpkin puree – The base of the filling is one can pumpkin puree. Use 100% pure canned pumpkin for this recipe. Don’t grab pumpkin pie filling by mistake, which has added spices and sugar.
- Egg – You’ll need 1 egg in this recipe. You can try using a flax egg to make these cookies vegan as well.
- Vanilla – A must for extra flavor!
- Coconut sugar – to naturally sweeten the cookies!
- Glaze – The glaze is optional, but highly recommended. It’s a simple mix of monk fruit sweetener, coconut oil and oat milk. Feel free to sub with a different sweetener that measures like sugar (or sugar) and any milk for the oat milk.
How to make pumpkin oatmeal cookies:
These healthy pumpkin cookies are so easy to make! You can find the detailed, printable recipe below, but here’s the general idea.
- Whisk the dry ingredients. Mix ½ cup of the oat flour, oats, cinnamon, baking soda, salt, nutmeg, allspice and cloves in a large bowl until combined.
- Mix the wet ingredients. In a separate bowl, whisk together the coconut oil, pumpkin puree, egg, vanilla and coconut sugar.
- Combine wet and dry ingredients. Make a well in the center of the dry ingredients. Pour in the liquid ingredients and mix until the flour is incorporated. Chill dough for 30 minutes.
- Bake. Drop cookie dough on lined baking sheets and bake for 15-20 minutes at 350°F.
- Cool. Leave cookies on the baking pan to cool for five minutes, then transfer to cooling racks.
- Make glaze. Whisk together the monk fruit sweetener, coconut oil and oat milk until smooth. Spoon the glaze over the cooled cookies and top each one with rolled oats. Enjoy!
Recipe notes:
This pumpkin oatmeal cookies recipe is really simple to follow, but here are a few recipe tips for the best results.
- Chilling the dough helps firm up the coconut oil, making them less sticky and easy to scoop. The dough can be mixed and chilled up to 1 day ahead of baking.
- Use warm or room temperature oat milk when mixing the glaze or the coconut oil will form lumps.
- Store the glazed cookies at room temperature for 1-2 days or refrigerate for up to 5 days.
- Balls of unbaked dough can be frozen up to 1 month. Bake as directed (no need to thaw).
Why we love these pumpkin cookies:
- Quick + easy to make. This soft pumpkin cookies recipe comes together in a matter of minutes. Once the dough is mixed, chill it for 30 minutes, scoop out the cookies and bake for about 15 minutes.
- Perfect texture. These cookies are irresistibly soft and tender on the inside. If you love a cake-y pumpkin cookie, you’ll love these!
- Great taste. Each bite of these delicious pumpkin cookies is warmly spiced with the perfect amount of sweetness.
- Wholesome ingredients. These cookies are healthier than most and made with simple, wholesome ingredients.
More Pumpkin Recipes:
Looking for more delicious pumpkin recipes? Give these favorites a try!
- Pumpkin Cheesecake Bars
- Pumpkin Mousse
- Paleo Pumpkin Muffins
- Pumpkin Pie Bars
- Pumpkin Baked Oatmeal
- Mini Pumpkin Pies
If you make these pumpkin oatmeal cookies, be sure to leave a comment and star rating below letting me know how they turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).
Pumpkin Oatmeal Cookies
Ingredients
- 2 cups (220 g) oat flour
- ½ cup (53 g) plus 1 tablespoon (15 g) rolled oats
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ½ cup (125 ml) liquid coconut oil
- 1 cup unsweetened canned pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ½ cups (175 g) coconut sugar
Glaze:
- ½ cup (100 g) monk fruit sweetener
- 1 tablespoon (15 ml) liquid coconut oil
- 2-3 tablespoons (30-45 ml) oat milk, room temperature
Instructions
- Stir together the oat flour, oats, cinnamon, baking soda, salt, nutmeg, allspice and cloves in a large bowl until combined.
- Whisk together the coconut oil, pumpkin puree, egg, vanilla and coconut sugar in a medium bowl.
- Make a well in the center of the dry ingredients. Pour in the liquid ingredients and mix until the flour is incorporated. Place the bowl in the refrigerator and chill for 30 minutes.
- Preheat the oven to 350 (175 C) degrees and line 2 cookie sheets with parchment paper. Scoop 2-tablespoon size balls of the cookie dough and drop onto the baking sheets, spacing them 2-inches apart.
- Bake the cookies 15-20 minutes, until the surface of the cookies feels dry to the touch. Remove from the oven and allow to cool on the baking sheet 5 minutes before transferring them to a cooling rack to cool completely.
- To make the glaze, whisk together the monk fruit sweetener, coconut oil and 1 tablespoon oat milk until smooth. Add more or less of the oat milk as needed to reach your desired consistency.
- Spoon the glaze over the cooled cookies and sprinkle the remaining tablespoon rolled oats on top.
Notes
- Store the glazed cookies at room temperature 1-2 days or refrigerate up to 5 days. Balls of unbaked dough can be frozen up to 1 month. Bake as directed (no need to thaw).
- Chilling the dough helps firm up the coconut oil, making them less sticky and easy to scoop. The dough can be mixed and chilled up to 1 day ahead of baking.
- Use warm or room temperature oat milk when mixing the glaze or the coconut oil will form lumps.
Comments
Steph says
What am I missing; recipe ingredients say 2 cups oat flour but recipe calls for just 1/2 cup oat flour. What is the remaining 1 1/2 cups used for, or is it a typo? Actually I wonder if it’s meant to say just 1/2 oats since the end of the recipe uses the remaining 1 tablespoon of oats for the glaze. Love all your recipes especially pumpkin ones so can’t wait to try it!!
Dani says
My apologies! That was a typo – it all goes in at once. I corrected the instructions 🙂
Steph says
Thanks! They are delicious but completely flattened despite chilling overnight. I live in Hawaii so it was warm while I scooped them out but they still were firm. Would the type of oats used make a difference in the shape of the end product? I ground up steel-cut oats in the vitamin to make the flour….
Mary Malsbury says
I am at the age where I need to have the recipe right next to me when I bake or cook. Since I seem to be using more and more of your healthy recipes (Lower-Fat, Heart- Healthy), by chance do you have your own cookbook? I have looked online but have not found one.
Thank you, Mary M.