Healthy Pumpkin Oat Cookies Recipe

I absolutely love this twist on pumpkin oat cookies. The blend of pumpkin puree, natural maple sweetness, and warm spices gives these treats a cozy, wholesome vibe. Those mini chocolate chips add a cheeky burst of indulgence, making this healthy snack my perfect go-to for satisfying cravings without any regrets.

I’m excited to share this recipe for Healthy Pumpkin Oat Cookies because they are a simple, healthy snack that provides satisfying nutrition without being an overly sugary treat. I use nutrient-rich ingredients like 1 cup pumpkin puree which adds vitamins and fiber, along with 1 large egg and 1/3 cup maple syrup for natural sweetness.

The addition of vanilla extract, old-fashioned rolled oats, and whole wheat flour not only gives the cookies a great texture but also helps with the overall energy boost. I mix in a pinch of baking soda, baking powder, salt and pumpkin pie spice that adds a warm flavor profile to each bite.

I also fold in 1/2 cup mini chocolate chips which is highly recommended to create a taste balance. This recipe leans towards a healthier alternative, similar to what you might find in recipes for healthy pumpkin oat muffins or oatmeal cookies.

It’s low calories but still offers a fulfilling snack. Enjoy cooking and enjoy every bite!

Why I Like this Recipe

1. I love how healthy these cookies are but still pack so much flavor, you know? The pumpkin and spices just makes me feel like I’m eating a little piece of fall in every bite.
2. I really like that the recipe is super easy to follow even when its a bit messy and not perfect. Even when I mess up sometimes the cookies still turn out pretty awesome.
3. I appreciate the fact that I can use either maple syrup or honey so it feels like I can tweak the flavor a bit depending on what I’m in the mood for.
4. And honestly, the mini chocolate chips are the best part for me cause they add that small sweet surprise in every mouthful.

Ingredients

• Pumpkin puree is rich in fiber, vitamins, and adds a moist texture to cookies.
• The egg supplies protein and binds ingredients, raising flavor together kinda nicely.
• Maple syrup is a natural sweetener that gives the cookies a warm, mellow taste.
• Rolled oats offer hearty fiber, carbs, and texture that makes cookies chewy.
• Whole wheat flour provides wholesome carbs and extra fiber, boosting health benefits overall.
• Pumpkin pie spice brings a mix of warm spices for comforting seasonal flavor.
• Mini chocolate chips add pockets of sweetness, though they raise sugar slightly.

Ingredient Quantities

• 1 cup pumpkin puree
• 1 large egg
• 1/3 cup maple syrup (or honey if you prefer)
• 1 teaspoon vanilla extract
• 1 cup old-fashioned rolled oats
• 1/2 cup whole wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1/2 cup mini chocolate chips

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, whisk together the pumpkin puree, egg, maple syrup (or honey if you like), and vanilla extract until it looks smooth.

3. In a separate bowl, mix the rolled oats, whole wheat flour, baking soda, baking powder, salt, and pumpkin pie spice.

4. Combine the dry ingredients with the wet mixture and stir until just blended.

5. Fold in the mini chocolate chips gently so you keep the mixture light.

6. Scoop out small mounds of dough and place them on the baking sheet, spacing them out well since they might spread a bit.

7. Bake the cookies for about 10 to 12 minutes until the edges start to firm up but the centers still look soft.

8. Remove the baking sheet from the oven and let the cookies cool for about 5 minutes before transferring them to a wire rack to cool completely.

9. Enjoy your healthy pumpkin oat cookies as a light snack any time of the day!

Equipment Needed

1. Oven (preheat to 350°F)
2. Baking sheet with parchment paper
3. Large bowl for the wet ingredients
4. Another bowl for the dry ingredients
5. Whisk for mixing the pumpkin puree, egg, maple syrup, and vanilla extract
6. Stirring utensil (like a spatula) for combining and folding in the mini chocolate chips
7. Cookie scoop or spoon for portioning the dough onto the baking sheet
8. Wire cooling rack for letting the cookies cool completely
9. Measuring cups and spoons for measuring all the ingredients correctly

FAQ

• Q: How long can I keep these cookies fresh? A: They usually stay good for about 5 days in an airtight container at room temp. If you store ’em in the fridge, they might last a bit longer.
• Q: Can I use honey instead of maple syrup? A: Yup, you absolutely can. Just keep in mind that honey might make the cookies a tad chewier, so you may need to adjust the amount slightly.
• Q: What if I don’t have old-fashioned rolled oats? A: You can try using quick oats, but the texture might change a bit. Old-fashioned oats help keep that nice, hearty crunch.
• Q: Can I make these cookies gluten-free? A: Yeah, you can replace the whole wheat flour with a gluten-free flour blend. Just make sure to check that your oats are gluten-free too!
• Q: Will these cookies be more pumpkin flavor or chocolaty? A: They strike a good balance between the spicy pumpkin taste and the sweet chocolate chips. If you like pumpkin more, go ahead and add a little extra puree next time.

Healthy Pumpkin Oat Cookies Recipe Substitutions and Variations

• You can swap pumpkin puree with mashed butternut squash or even sweet potato puree if you can’t find it
• If maple syrup isn’t handy, try using honey or agave nectar instead
• Old-fashioned rolled oats can be replaced with quick oats if you don’t mind a slightly different texture
• Whole wheat flour works great but if you’re out of it, all-purpose flour is a good substitute
• You may also use dark chocolate chips instead of mini ones if you’re looking for a richer flavor

Pro Tips

1. Try not to overmix the dough once you add the dry ingredients. Stirring just until everything is combined will help keep the cookies soft and prevent them from getting too dense.

2. If you want your cookies extra chunky and uniform, use a small ice cream scoop or a tablespoon to drop the dough onto the baking sheet. It makes them look more consistent and helps them bake evenly.

3. For a slight twist, let the dough chill in the fridge for about 20 minutes before baking. This can slow down the spreading a bit so that the cookies hold their shape better when they hit the oven.

4. Make sure your pumpkin puree and egg are at room temperature. This helps them mix more smoothly with the other ingredients and gives you a more uniform cookie dough.