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. sunny on 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. Karen on 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 [email protected] 🙂

  3. Diane on October 31, 2014 at 6:54 pm

    Can this recipe be doubled?

    • Greg Eichelkraut on January 1, 2015 at 6:29 pm

      I did and had no problems.

      • Corine on December 9, 2015 at 11:41 am

        I quadrupled this recipe with no problems and phenomenal success!

  4. Cheryl on 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. Natasha on 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

  6. Kristy on 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. Stephanie on 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?

    • Sally on December 14, 2014 at 10:27 am

      Yep, that’s fine

      • Stephanie on December 14, 2014 at 11:08 am

        Thank you!

  8. Shannon on 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. Chantal on 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.

    • Sally on December 17, 2014 at 3:26 pm

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

  10. Sara on December 22, 2014 at 10:07 pm

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

  11. Greg Eichelkraut on 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. Courtney on 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. Brianne on February 12, 2015 at 11:17 am

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

    • Katelyn on May 31, 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. Farida on August 3, 2015 at 4:20 pm

    how much calories in a cookie?

  15. Marie on 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.

  16. Emma on September 14, 2015 at 12:01 am

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

    • Sally on September 14, 2015 at 10:29 am

      Dried are best in the baked cookies– thanks Emma!

  17. Mackenzie Poole on September 14, 2015 at 10:39 pm

    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!

    • Sally on September 15, 2015 at 7:10 am

      You can try to play around with coconut or maple sugar, but I’ve never tried it. Let me know!

    • Sally on September 21, 2016 at 3:31 pm

      I know this is an old comment, but I gave these cookies a whirl with coconut sugar last week. So tasty! I used 1/2 cup.

  18. Carla on September 21, 2015 at 6:56 pm

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

  19. Monica on September 28, 2015 at 10:03 am

    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!

    • Sally on September 28, 2015 at 5:50 pm

      Yes, definitely. Up to a couple days is fine.

      • Monica on September 29, 2015 at 11:51 am

        Thank you so much Sally. I love your recipes. Every single one I have tried is absolutely amazing. I get compliments whenever I bake something using your recipes. You’re awesome !

  20. Heidi on October 4, 2015 at 8:57 pm

    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! 

  21. Narria on October 10, 2015 at 9:51 pm

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

    • Tania on October 30, 2016 at 8:05 pm

      It’s around 179 calories if you make 12..great for breakfast!

  22. Nancy on October 29, 2015 at 10:50 am

    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!***

    • Sally on October 30, 2015 at 11:36 am

      Yes definitely! Freeze the balls up to 2-3 months.

  23. Susan on November 18, 2015 at 12:34 pm

    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 🙂

  24. Taylor B on December 1, 2015 at 12:59 am

    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!

    • Sally on December 1, 2015 at 6:35 pm

      Try cutting them in half– they *might* work. I never have luck with fresh fruit in cookies to be honest!

  25. Mia Rappel on December 14, 2015 at 9:57 pm

    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 : ) 

    • Sally on December 15, 2015 at 7:45 am

      Yes, mashed cooked pumpkin works in place of pumpkin in most recipes. (including these cookies)

  26. Susan on April 12, 2016 at 6:37 pm

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

  27. Max on September 13, 2016 at 11:27 pm

    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?

    • Sally on September 14, 2016 at 10:44 am

      I’ve never attempted it, but it’s worth a shot! Let me know how they turn out.

  28. Tania on October 30, 2016 at 8:12 pm

    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. 🙂

    • Sally on October 30, 2016 at 8:15 pm

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

      • Tania on October 30, 2016 at 10:18 pm

        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.

  29. Becky Louden on November 25, 2016 at 8:26 pm

    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.

  30. Ellery on January 2, 2017 at 8:58 am

    I always put raw pepitas in my pumpkin cookies too, for a dose of allergy-safe nuttiness (it’s my go-to “for school” sub for walnuts in cookies and muffins) – and protein.



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