Healthy Pumpkin Chocolate Chip Oatmeal Cookies.

These simple cookies with reduced sugar and no butter/oil are ready in only 25 minutes!

Photos updated in 2016. 🙂

Healthier pumpkin chocolate chip oatmeal cookies with dried cranberries! Easy and quick! Recipe on sallysbakingaddiction.com

You are going to love these! Today’s cookies have absolutely no butter or oil in them. Zip. Zero. Zilch. They are left soft from the pumpkin puree and egg; there was really no need for any added fat or calories. I kept them even more wholesome by loading them with oats and whole wheat flour. The cookies are pretty hearty and completely acceptable for breakfast if you ask me!

What I loved the most about them is that I really didn’t use much sugar at all in the dough. Feel free to add more or reduce the amount as you please, but I found 1/2 cup of sugar was perfect for these. Update: try them with coconut sugar!

Healthier pumpkin chocolate chip oatmeal cookies with dried cranberries! Easy and quick! Recipe on sallysbakingaddiction.com

The chocolate chips and dried cranberries work double duty: sweetening the cookies and creating mass appeal. Something about the juicy pop of sweetness from a dried (or fresh!) berry and the rich decadence of chocolate – there’s really nothing quite like this duo.

With no mixer required, the dough comes together rather effortlessly. Start to finish, the cookies were ready in about 25 minutes. With a nightly hankering for sweets at 10pm, I’m looking for any sort of quick fix. I almost always pair a spoon with peanut butter before bed, so a simple pumpkin cookie was a humble breath of fresh air. Sometimes pumpkin + chocolate > peanut butter. SOMETIMES.

The cookies pack a huge pumpkin flavor punch. Pleasantly spiced with cinnamon, nutmeg, and cloves, they are the epitome of fall.

How to make healthier pumpkin chocolate chip oatmeal cookies on sallysbakingaddiction.com

How to make healthier pumpkin chocolate chip oatmeal cookies on sallysbakingaddiction.com

Baking cookies with pumpkin is tough (very tough if you’re cookie-particular like me) because more often than not, you’re going to end up with a cakey cookie – especially if there is no butter in the dough.  For these healthy cookies, I wanted something with a bit more texture than “cakey” but still overloaded with pumpkin flavor. Pumpkin adds a whole bunch of “glop” (technical terms here) to a cookie dough.  There is so much darn moisture in pumpkin that it’s a real challenge to find the correct dry to wet/sturdy to soft ratios. Sometimes too much of a good thing spells disaster.

I went with 1/2 cup of  pumpkin purree and added in a bunch of oats to help soak it all up. The cookies turned out light, but quite dense.   They have lots of “staying” power. Just want I wanted.

The cookies should be shaped exactly how you want them to bake up. In other words, flatten them out so they aren’t balls of uncooked pumpkin cookie dough inside.  Although that does sound quite intriguing.  It’s the absence of butter and increased amounts of oats and leavening agents that do not allow the cookies to spread like your typically chocolate chip cookie. So make sure you flatten them out a bit.

Healthier pumpkin chocolate chip oatmeal cookies with dried cranberries! Easy and quick! Recipe on sallysbakingaddiction.com

Enjoy!

Healthy Pumpkin Chocolate Chip Oatmeal Cookies

Healthy pumpkin oatmeal cookies without all the sugar and fat. Instead of chocolate chips and dried cranberries, feel free to use whatever add-ins you like best!

Ingredients:

  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup whole wheat flour (or all-purpose flour)
  • 1 and 1/2 cup old fashioned rolled oats
  • 1/4 cup granulated sugar1
  • 1/4 cup packed dark brown sugar1
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup dried cranberries

Directions:

  1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. In a mixing bowl whisk together pumpkin, egg, and vanilla until well combined. In a separate bowl, combine flour, oats, sugars, baking powder, baking soda, salt, spices, chocolate chips, and dried cranberries. Fold together the wet and dry ingredients until just combined - do not overmix. The cookie dough will be very thick. Taste the dough and add a pinch of salt if needed.
  3. Drop by spoonfuls onto cookie sheets and slightly flatten to the shape you want your cookie. Bake for 12-14 minutes until lightly browned. Allow to cool on the cookie sheet for at least 3 minutes and transfer to a wire rack. Cookies stay fresh at room temperature for 3 days in an airtight container.

Make ahead tip: For longer storage, you can freeze these baked cookies for up to 3 months. Thaw overnight in the refrigerator before serving.

Adapted from my friend Christi @ Love From The Oven

Recipe Notes:

  1. Want no refined sugar? Try these with 1/2 cup of coconut sugar instead of the listed brown sugar and granulated sugar. They're so tasty!

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

More pumpkin cookie recipes for you:

 Healthier pumpkin chocolate chip oatmeal cookies with dried cranberries! Easy and quick! Recipe on sallysbakingaddiction.com

Healthier pumpkin chocolate chip oatmeal cookies with dried cranberries! Easy and quick! Recipe on sallysbakingaddiction.com

143 comments

  1. Just made these and they are divine! I was looking for exactly this – a cookie recipe using pumpkin and no butter, that would still give a cookie consistency rather than cake consistency. This is perfect! Really hard to believe there is no butter in these cookies! I used 100% chocolate chips instead of 50-50 chocolate chips/cranberries just because I’m partial to the pumpkin-chocolate flavor combo. Will be making these a ton this season! Thank you!!!

  2. Can this recipe be doubled?

  3. Hi Sally,

    Thanks for this recipe! I recreated and loved it so much! It’s super easy to make 🙂 I blogged my process of making them on my website and gave it a review. Would love if you’d check it out:

    Cheryl

  4. Hi Sally these cookies are so yummy and my friends didn’t even realise they didn’t have any butter in!! I rolled a few of them in a little cinnamon sugar and reduced sugar in the main mix(to keep it healthy) and it was delicious! Have you ever tried pumpkin and peanut butter in a recipe? I would love to try that combination. Thanks for another great recipe, Natasha

  5. I am wondering whether or not anyone has tried freezing these and how they have held up?

  6. Could you substitute light brown sugar if that’s all you have instead of the dark brown sugar?

  7. I made these yesterday, they are wonderful! I used gluten-free flour and they still turned out as pictured. Beautiful and tasty! These are my new favorite healthy cookie! Does anyone know the calories per serving? And possibly how many equal 1 serving? Thanks for such a wonderful and easy recipe, all the flavors meld so well together, way better than I had originally expected.

  8. Do these cookies freeze well? I like to make my desserts in advance of the holiday and freeze them.

  9. Made these this evening and they were delightful. Thank you for sharing!

  10. Used garbanzo bean/flava gluten free flour to make them gluten free. It worked very well. These are yummy

  11. Made these tonight and they are absolutely delicious! Used frozen cranberries and cut the sugar by about half. Very happy with outcome.

  12. Could this be done with a sweet potato puree instead of the pumpkin?

    • oh I love that idea! I am going to try these with pumpkin first and then will try with sweet potato if I like them

  13. how much calories in a cookie?

  14. These were delicious! I made 2 small changes, I used flax egg and ground the oatmeal just a little.  These will be a staple in our home. Thanks for sharing.

  15. Can I use fresh berries instead of dried? 
    Btw, I absolutely love your blog! Such awesome photography and food!

  16. Hey, Sally! I really want to make these cookies, but am trying to avoid refined sugar as much as possible. Would it be possible to sub an ingredient like honey or maple sugar for some of the sugar? If so, do you have any recommendations for amount or temperature changes? Thanks so much!

  17. Can I substitute the whole wheat flour for almond flour? I’m curious to see if it’ll taste good 

  18. Hello, I was wondering is it okay to make the dough and keep it refrigerated before actually baking the cookies ? I did not have time to bake them so I put the covered dough in the fridge. Thank you!

  19. These were great! I did a powerlifting meet and I needed food that was going to be easy to eat, aka delicious and light, but also with carbs. I also didn’t want too much sugar, since my body is not used to that. I did add in a little bit of protein powder, but I just put in that much less volume of flour. Anyhow, they turned out great and really helped!! It is a good recipe! Thanks for sharing! 

  20. I LOVED these cookies! Does anyone know the average calorie content for one cookie? 

  21. Do you thinking could make these, freeze them in cookie balls and bake later?  Trying to get a little head start on holiday baking ~ OR ~ can I make & bake and then freeze?
      Which would be best?
      Thank you for all your hard work we all enjoy!
      **so far this fall the favorite has been chocolate chip pumpkin loaf!***
      Blessings, 
       Nancy

  22. I pinned these cookies a couple days ago, and just made them yesterday, using a GF flour. They are so moist and delicious….and EASY!

    Thanks so much! A new family favorite 🙂

  23. Hey Sally!

    I was wondering if it was possible to incorporate fresh cranberries into these cookies? I have leftover ones from making your orange cranberry bread and wanted to try a new recipe but also use up the fresh cranberries. Thanks!

  24. Hi Sally, love your work!! Can i use just mashed cooked pumpkin in your recipes instead of from the can, Id prefer that if possible : ) 

  25. I made these for the first time today and they are so yummy. Thank you, thank you, thank you.

  26. I really like these cookies! Any tips on substituting some of the flour with protein powder to turn them into a high powered trail snack?

  27. I have to say thank you for the wonderful recipe!

    I also have a short story. I love these as a breakfast item. I’m not a early morning eater so I eat something nutritious most mornings while working at my desk anywhere from 9-10am. I love oatmeal. When I came across your recipe on Pinterest I tried it the same day…and fell in love! I made 12 cookies at around 179 calories a piece! I also make them for a vegan friend and substituted the flax meal and water for egg and left out my regular dark chocolate chips…she also loved them! It had been a few months since I made them and apparently I forgot to actually PIN the recipe!!! I realized that today while spending FOREVER searching! Finally I remembered adding the recipe to myfitnesspal online. I found it and I have once again made a dozen breakfast cookies and this time I added 1/4 cup of pecans bringing my calorie count to 188 per cookie.

    I just wanted to tell you that your cookies were part of my losing a few pounds which I have kept off for several months and I wanted to just say thank you. 🙂

    • This makes me so happy. Congratulations and thank you so much for taking the time to write to me! 🙂

      • YW! My 16 year old ask me if she could have one for breakfast. 🙂 We make just about everything and it’s an amazing addition to our recipe book.

  28. Hubby is a seriously healthy eater so it makes me look for healthy and delicious recipes. I made these by the recipe except I didn’t add dried cranberries but did add a handful of pecans. These are so good. I wonder if I could add half Splenda the next time. I look for less sugar recipes for me, he is conscious of fat content.

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