Healthy Pumpkin Chocolate Chip Oatmeal Cookies.

Delicious pumpkin oatmeal cookies without all the fat and sugar. These simple cookies are ready in only 25 minutes!

Delicious pumpkin oatmeal cookies without all the fat and sugar. These simple cookies are ready in only 25 minutes!

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 healthier by loading them with oats and whole wheat flour. The cookies are pretty hearty – I ate some for breakfast.

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 the healthy cookie I was shooting for.

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.

Delicious pumpkin oatmeal cookies without all the fat and sugar. These simple cookies are ready in only 25 minutes!

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.

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.

Delicious pumpkin oatmeal cookies without all the fat and sugar. These simple cookies are ready in only 25 minutes!

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.



Healthy Pumpkin Chocolate Chip Oatmeal Cookies

Yield: 12-16 cookies

Print Recipe

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!


  • 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 sugar
  • 1/4 cup packed dark brown sugar
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 and 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup dried cranberries


  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.
  4. 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

© 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.

Do you enjoy cooking or baking with pumpkin?

Here are some of my favorite pumpkin recipes.

Pumpkin Pie Protein Smoothie

Pumpkin Pie Smoothie

Chocolate Pumpkin Spice Muffins (only 130 calories each!)

130 Calorie Chocolate Pumpkin Muffins

Pumpkin Pie Rice Krispie Treats

Pumpkin Pie Rice Krispie Treats

See more pumpkin recipes!


117 Responses to “Healthy Pumpkin Chocolate Chip Oatmeal Cookies.”

  1. #
    sunnyposted October 14, 2014 at 12:54 pm

    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. #
    Karenposted October 23, 2014 at 4:49 pm

    We looooove this recipe for healthy cookies! Would you allow us to feature it in the holiday edition of our online magazine, Ruby for Women, A Voice for Every Christian Woman? We would also like to feature it on our blog,
    Please respond to :)


  3. #
    Dianeposted October 31, 2014 at 6:54 pm

    Can this recipe be doubled?


  4. #
    Cherylposted November 7, 2014 at 6:34 pm

    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:



  5. #
    Natashaposted November 10, 2014 at 4:22 pm

    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


    • Sallyreplied on November 11th, 2014 at 8:16 am

      pumpkin and peanut butter… I have not! I’m sure you could play around with this recipe:

      Use peanut butter for the almond butter and perhaps a little pumpkin instead of the banana? Enjoy!


      • Natashareplied on November 11th, 2014 at 3:21 pm

        Thanks that looks great- I’ll give it a go and let you know what it’s like!

  6. #
    Kristyposted November 10, 2014 at 6:57 pm

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


  7. #
    Stephanieposted December 13, 2014 at 9:16 am

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


    • Sallyreplied on December 14th, 2014 at 10:27 am

      Yep, that’s fine


      • Stephaniereplied on December 14th, 2014 at 11:08 am

        Thank you!

  8. #
    Shannonposted December 15, 2014 at 8:19 pm

    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.


  9. #
    Chantalposted December 17, 2014 at 12:04 pm

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


    • Sallyreplied on December 17th, 2014 at 3:26 pm

      Yep, they freeze well. Up to 2-3 months.


  10. #
    Saraposted December 22, 2014 at 10:07 pm

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


  11. #
    Greg Eichelkrautposted January 1, 2015 at 6:28 pm

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


  12. #
    Courtneyposted January 19, 2015 at 6:56 pm

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


  13. #
    Brianneposted February 12, 2015 at 11:17 am

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


    • Katelynreplied on May 31st, 2015 at 5:42 pm

      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


  14. #
    Faridaposted August 3, 2015 at 4:20 pm

    how much calories in a cookie?


  15. #
    Marieposted August 13, 2015 at 5:57 pm

    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.


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