Addictive Recipes from a Self-Taught Baker

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

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

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

How to make healthier pumpkin chocolate chip oatmeal cookies on

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


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!


  • 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 ground cinnamon
  • 1/4 teaspoon ground 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.

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:

*Looking for a GF alternative? Use almond flour or oat flour instead of the whole wheat or all-purpose flour.

*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

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


  1. I just found this cookie recipe this morning and it sounds amazing. I can’t wait to try it. I was just wondering if you have the nutritional values of this cookie so I could calculate my wt. watcher points for each cookie. I’m sure this recipe is wt. watcher friendly because of the pumpkin and healthier ingredients. Thanks!

    • Hi Charlene! I do not count nutritional stats for this cookie recipe or any of my recipes. You are more than welcome to plug the ingredients into an online calorie calculator. Thank you!

  2. These were fabulous—thank you so much for the recipe! I used white chocolate chips, a tad more pumpkin puree, and a gluten-free baking mix in place of the whole wheat flour. I think next time I’ll omit the sugar completely, as the chocolate chips and dried cranberries really do add sweetness. Thanks again!

  3. I love these cookies!!! Just made them and they are my new favorite!! Thank you!!

  4. I made these last week and they were SO GOOOOOD! I love baking with pumpkin too, and I will definitely be making these healthy pieces of deliciousness again soon! Thank you for the recipe and for your wonderful blog. 🙂

  5. Hi Sally! I made these cookies for my fellow teachers, and they went over SO well! I also experimented with them a bit, and used a flax “egg” instead of regular eggs to try and make them vegan. (That recipe also omitted chocolate, which I won’t do next time!) They worked just as well, though — thanks for such a stellar and inspiring recipe! Yummo!

    • i use flax eggs all the time! but i never tried it here, may have to try that next time! maybe you could use dairy-free chocolate chips? I’m glad you enjoyed them though- I made them before with white chocolate chips too. Wow, so so good! Thanks Analise!

  6. I’d use dried cherries, too–they’re yummy in cookies as well as in brown rice and salads.

  7. I love all of your recipes…you are my favorite baking blogger, for sure! I made these cookies and they are only 3 points on Weight Watchers…yippeee!!!

  8. Made the Pumpkin Cranberry Chocolate Chip cookies. Everything you said is true. They are the BEST COOKIE EVER! Soft, moist,and so yummy. I will be making these cookies for a bakesale this week-end. Other then being delish they look beautiful. THANK YOU!

    • That is so great to hear Carolyn! Thank you so much for reporting back about them. They are one of my very favorite healthy treats to make 🙂

  9. These pumpkin oatmeal cookies are amazing! I used rice flour (to make the gluten free) and used Enjoy Life chocolate chips (Enjoy Life brand products are free of the most popular allergens) I am unable to have soy or dairy so it was great to find a recipe that works for me!

    • Hey Becky! That’s so great to hear that you were able to adapt these cookies to fit your dietary needs. I’m glad! Thanks for reporting back about them too =)

  10. Hi! I love pumpkin and use it year round. I was looking for something to use up some left over and found this recipe. Just took a batch out of the oven and they are wonderful! I love the textures and the flavors.

    • Hi Diane! I’m so glad to hear it because these are a favorite recipe of mine and bonus points that they are healthier cookies as well. Thanks for reporting back!

  11. Oooo Sally! I’m so excited to see this and almost a little sad! I *just* made my first batch of pumpkin cookies (just pumpkin nothing else) and they’re just simply delicious – but as I noticed the oatmeal in the cupboard I thought that that would be even better for the next batch. Never having made oatmeal cookies before I wasn’t sure how to go about it so a-googling did I go and find this.

    YUM! Cannot wait! – to try these out! <3

  12. For Kamica,
    It’s true extra sugar but It’s the healthy sugar…..that it will not store for fsta in your body, and if you a workoutholic like me ….I need those health sugar boost with oats…. and for Sally, A+++ I bake, cook , coach, breastfeed my 14 month baby….I Love this cookies, I bake something similar, 😉

  13. I generally don’t comment on recipes (on any site, not just this one) but I had a craving for a pumpkin oatmeal cookie and tried this recipe and just wanted to thank you! These are fantastic! My husband wasn’t a fan of the chocolate chips (clearly he’s wrong–I think they really make them!) but he generally doesn’t like chocolate chips in cookies (See? Wrong!) The only thing I did differently was add about 1/4 cup of flax seeds.

    Thanks again!

    • Doesn’t like chocolate chips in cookies? He better steer clear of my blog then. 😉 So glad you made these Sarah! And it means a lot that you took the time to comment and report back. SO very sweet of you. I’ll try adding flax seeds, I’m sure it’s wonderful. Thanks for the suggestion!

  14. Hi Sally!

    I’m SO excited to try this recipe! I’m starting to see pumpkin coming back into stores…Fall officially begins this weekend! Yay!

    Do you have any ideas for substitutions with the sugar? Would maple syrup or honey work? Or do you think I could omit some extra sugar?

    • Hey Kristin! You may certainly reduce the sugar – taste the dough – and then add more if you need it. Though I’ve never tried it before, I’m fairly certain maple syrup or honey would work well too – same amount.

  15. Hi,
    I was wondering whether these cookies can be frozen after baked and still come out ok?

  16. So good! I didn’t have cloves so I used ginger. I subbed cocoa nibs for the chocolate chips and 1/4 cup maple syup instead of sugar

  17. do you know what the nutritional breakdown is per serving, which im guessing is 1 cookie?

  18. OMG Sally these are INSANE!!!!! First I LOOOOOVE pumpkin, love oatmeal, love craisens, throw in some chocolate and add in some healthy and O.M.G these are just DELISH!!!!! I made a batch this morning and there are like 2 left lol (whatever, no comment ;)) I can’t wait to try everything else pumpkin on the site (those ‘favorite pumpkin oatmeal cookies’ are calling my name :)) Thanks for these absolutely divine recipes and keep ’em coming!! :)))

    • Mazy, it sounds like you love these cookies as much (or more!!) than I do. I haven’t had the chance to make them recently, but know I think I might make them today. The favorite pumpkin oatmeal cookies aren’t nearly as healthy as these, but they are SO good. You’d love them!

  19. I just made these cookies and they are great. I can’t eat lots of fat due to digestive reasons and these are perfect for me! Not butter, no oil! Thanks!!

  20. Oh my goodness!!! I just made these and they were spectacular! So moist, and ooey-gooey 🙂 I used cinnamon chips in place of the cranberries and chocolate chips….. Wow crazy amazing <3

  21. yours look much prettier than mine 😀 these are DELICIOUS, I just tried one, and I love it!! Making these and your lightened up pumpkin spice bars is a great way to use a small can of pumpkin, and make Monday night more enjoyable! Great job, as always 😉

    • Thanks Maddie! And these cookies and those bars are exactly the two recipes I make when I’m looking for something a little lighter and am craving pumpkin. Thanks so much!

  22. Love these! Made them last week and my whole family loved them and could not believe they didn’t have any butter or oil in them! Can’t wait to make them again and try some different ad-ins.

  23. These are fabulous. I used honey and molasses instead of sugar and it worked out great. Thank you.

  24. I am suspicious of no-fat baked goods because I’ve tried so many and quite a few are almost inedible. Took a chance on these because the ingredients looked great, and I love them! Chewy, delicious, tasty, and perfect with a cup of coffee. Thanks so much for posting this recipe!
    By the way, I added almonds and orange zest and sprinkled half of he cookies with a little powdered sugar for my husband who likes things a bit sweeter. He loves them too.

    • I must add orange zest next time, Petra. Thanks for the great idea! I’m happy you and your husband loved these healthier cookies.

  25. I am pregnant and facing gall bladder issues so I have a crazy low fat diet to deal with. These cookies are perfect for me! I did substitute the egg for egg white instead and the white sugar for pure Florida cane sugar…still comes out great. The first time I made these I used white chocolate chips because that’s what I had…yummy too! Thank you for doing healthy low fat recipes. You are helping me get my sweet fix through this pregnancy without paying the painful price!

  26. These cookies are delicious! I just love everything with pumpkin… Easy to make, very tasty, like soft muesli bar… 😉 I didn´t have brown sugar so I replaced it with honey… Thank you so much for the recipe!

  27. These came out reaaaally good. My husband didn’t like the “whole oats” so next time I’ll put them in a food processor for a min before adding them to the dough. I thought they were perfect as written 🙂 I did sub raisins for cranberries since that’s what I had on hand.

  28. I wanted to bake pumpkin bread and then changed my mind to pumpkin cookies. And tada you have healthy pumpkin CC cookies recipe!! I think am very lucky today coz I have all ingredients at home and got a healthy recipe from my fav baker. So baking these tomorrow.Will ping back with the fb.

  29. Are these acceptable for breakfast?

    Who am I kidding of course they are! 😉

  30. I just made these.

    And they are AWESOME!!!

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