Fall is my favorite season of the year. It’s pretty outside with the trees getting their colors, but it’s also amazing inside with this pumpkin fragrance filling the house. I bake everything pumpkin for fall, like my Pumpkin Banana Cake, Pumpkin Bites, or Pumpkin Oatmeal Pancakes. This oatmeal pumpkin cookie recipe is absolutely amazing for that. It’s so full of pumpkin that it brings a perfect scent but it’s also delicious and healthy with it’s wholesome ingredients.
Ingredients and Substitutions
Old-Fashioned Rolled Oats – Choose thick, whole oats for the best texture. Quick oats can be used but may result in a softer cookie. For a gluten-free version, ensure you use certified gluten-free oats. Two third of the oats are used to make oat flour, so you can also use oat flour for that part. Maple Syrup: I use pure maple syrup for the best flavor. Alternatives include agave nectar for a milder sweetness or coconut nectar for a lower glycemic option. Cinnamon – To give them a classic fall flavor. Pumpkin Puree – Use 100% pure pumpkin puree, not pumpkin pie filling. Homemade puree works well too. For variety, try sweet potato or butternut squash puree.
How to Make Healthy Pumpkin Oatmeal Cookies
I’ve included further down a full printable recipe card, but if you prefer to see in picture how the recipe is made, here are photos of key steps.
Expert Tips
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