These simple cookies with reduced sugar and no butter/oil are ready in only 25 minutes!
Photos updated in 2016. 🙂
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!
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.
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.
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 pure vanilla extract
- 3/4 cup whole wheat flour (or all-purpose flour)* (spoon & leveled)
- 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
- Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- 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.
- 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.
- Freezing Instructions: For longer storage, you can freeze these baked cookies for up to 3 months. Thaw overnight in the refrigerator before serving.
- Gluten Free: Use almond flour or oat flour instead of the whole wheat or all-purpose flour.
- Sweetener: Try these with 1/2 cup of coconut sugar instead of the listed brown sugar and granulated sugar. They’re so tasty!
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
- Adapted from my friend Christi @ Love From The Oven.
Keywords: healthy pumpkin cookies
More pumpkin cookie recipes for you:
- Brown butter pumpkin oatmeal cookies
- Pumpkin chocolate chip cookies
- White chocolate pumpkin snickerdoodles
- Cinnamon chip pumpkin cookies