I’m officially fully on the pumpkin train and don’t plan on getting off any time soon. Who’s with me? So when I heard that there’s apparently a shortage of pumpkin purée (*gasp*), I slightly panicked and stocked up on more cans than necessary at Trader Joe’s.
Because of my excess of caution, I’m more than ready to create many new pumpkin recipes for y’all in the near future! And while I’m all about a more hands-on, special occasion dessert now and then, simple and delicious treats that can be whipped up in no time are still my favorites.
When you’re feeling the same, these Healthy Pumpkin Oat Cookies are a must. They only require a few, staple ingredients and are naturally sweetened, making them the perfect nutritious evening treat or breakfast to meal prep during busy weeks.
Before we get into the details, though, be sure not to miss out on other ways to get festive this time of year with more of my seasonal favorites in my Recipe Round Up: Cozy Fall Eats & Drinks post! Lots of ways to enjoy pumpkin, let me tell ya.
Plus, if you love the idea of cookies for breakfast (who wouldn’t?), give my Banana Oatmeal Breakfast Cookies, Pantry Muffin Top Cookies, and Life-Changing Almond Thumbprint Cookies a try! All of these recipes are simple, delicious and healthy enough to start your day off on the right foot.
But let’s get back to the pumpkin for a second, shall we? Not only is this a fall must in the flavor department, but it’s also surprisingly nutritious. Pumpkin is packed with antioxidants, vitamins A and C and fiber to help boost immunity, promote healthy eyesight, aid digestion and more.
Puréed pumpkin also provides incredible texture and moisture to baked goods, making it an essential item in my pantry. Look for organic when possible and make sure pumpkin is the only ingredient listed – it doesn’t need any other junk to make it delicious!
Another key ingredient in these simple cookies is oats – gluten free if desired to make this recipe fit your dietary needs. I used The Soulfull Project Hearty Grains & Seeds Blend which includes superfoods such as chia and flax seeds for an additional punch of healthy fats and fiber, but regular rolled oats work perfectly as well.
For a little extra goodness, pecans and chocolate chips are also nonnegotiable additions. And if you end up having more of these ingredients left over, go ahead and make my Chocolate Chip Pecan Pumpkin Bread while you’re at it . You won’t regret it!
One bowl and 10 minutes in the oven are all you need for these simple yet satisfying cookies that are perfect any time of day. Be sure to let me know if you give them a try for yourself this fall!
- 2 ½ cups rolled oats (GF optional)
- 1 can (15 oz) pumpkin purée
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- ¼ tsp salt
- ½ cup chocolate chips (I used Lily's Stevia-Sweetened Dark Chocolate Baking Chips)
- ½ cup pecans, roughly chopped (optional - can also sub for additional chocolate chips if desired))
I recommend storing in an air-tight container in the fridge for maximum freshness.
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