Healthy Pumpkin Cookies 3 Ingredients

Need more healthy pumpkin recipes? Try my healthy pumpkin muffins, healthy pumpkin bread, and pumpkin protein balls next. Fall season means cookie season in my house. Don’t get me wrong, I’ve got nothing against my healthy pumpkin pie, but when I want those flavors without the big production, I make my 3 ingredient pumpkin cookies.

Why I love this recipe

3 Ingredients. All you need are oats, pumpkin puree, and maple syrup! Diet-friendly. Unlike traditional cookies, these cookies are naturally vegan and gluten-free. Fast. They’re made in one bowl, and no chill time is required. Really, the oven does most of the heavy lifting. Healthy enough for breakfast. My sweet tooth doesn’t discriminate. If I can have cookies for breakfast, you better believe I’m gonna!

Ingredients needed

Oats. You can use either rolled oats or quick oats for this recipe. I used half-and-half, so they have a chewy yet soft texture. Pumpkin puree. For pumpkin flavor, moisture, and to bind the ingredients. I chose to make my own, but you can buy a can of pumpkin puree if you prefer. Avoid pumpkin pie filling, which is loaded with sugar and spices. Maple syrup. For sweetness. I also tested honey, and the flavor was good, but since honey is more viscous, you’ll want to add a splash of almond milk. Optional mix-ins. Pumpkin pie spice, chocolate chips, and vanilla extract are all great additions.

How to make healthy pumpkin cookies

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

Shape the cookies how you want them. Since there is no flour or baking soda, these cookies won’t spread naturally. How they look pre-baked is how they’ll look when they’re out of the oven. Don’t overbake the cookies. They won’t get golden brown on top, so trust the process and remove them after the 10-minute mark so they don’t overcook. Make sweeter cookies. Swap out half of the pumpkin for mashed bananas for an extra dose of natural sweetness. Don’t have pumpkin pie spice? Make your own by combining cinnamon, nutmeg, ground cloves, ginger powder, and allspice. Add MORE mix-ins. The ones I listed above are just suggestions, but you can add walnuts, pecans, pumpkin seeds, you name it!

Storage instructions

To store: Store leftover cookies in an airtight container in the refrigerator for up to one week. To freeze: Place leftover cookies in a ziplock bag and store in the freezer for up to six months. Freezing unbaked cookie dough: Scoop out cookie dough and place it on a baking sheet lined with parchment paper. Freeze the dough balls until firm, then store them in a freezer bag for up to six months. Bake straight from frozen and add an extra 3-5 minutes of baking time.