{Healthier} Pumpkin Oatmeal Cookies

How has fall been treating everyone? I’ve been generally enjoying fall so far. Last weekend I went to my sister’s Halloween party with my brother and sister-in-law, which was a bunch of fun. I’ve been whipping up lots of fall recipes, eating lots of pumpkin and apple foods, and even enjoying the occasionally hot coffee (though I will always be an iced coffee girl at heart). The weather here in Massachusetts has been unpredictable as usual – we’re still having 60 degree days mixed in with chilly 30 degree ones. Thanksgiving is right around the corner, and with that comes my birthday (which is two days before Turkey Day this year). I always love this time of year because in addition,  my cousin and grandmother also have birthdays in the same week so it means lots of family time and lots of eating.

This cookie recipe was inspired by one I found on Pinterest a while back. They’re called Pumpkin Breakfast Cookies and are a lightened up, less sweet version of your typical oatmeal cookies. I loved the idea and found myself with leftover pumpkin puree, so today my mission was to make these cookies.

These Healthier Pumpkin Oatmeal Cookies are filled with pumpkin flavor, hearty oats, dried fruit, and lightly sweetened with honey and sugar in the raw. I stayed pretty true to the base of the recipe, but I did use some butter in addition to coconut oil for a more traditional cookie texture, added shredded coconut, and I replaced the applesauce with an egg to keep the cookies together. They taste like a cross between a muffin and an oatmeal cookie, and they’re not overly sweet. They could be eaten as a breakfast treat, or after a meal with some milk or coffee. Mmm!

{Healthier} Pumpkin Oatmeal Cookies
adapted from Pumpkin Breakfast Cookies on Eat.Drink.Love.

makes about 20 cookies

  • 3/4 cup flour (whole wheat or white)
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1 1/2 cup old-fashioned oats
  • 1/2 cup shredded coconut (optional)
  • 1/3 cup coconut oil or butter, melted
  • 1/3 cup sweetener of choice (honey, agave nectar, or brown sugar work well)
  • 1 cup pumpkin puree
  • 1 egg, beaten
  • 1 tsp vanilla extract
  • 2/3 cup dried cranberries, cherries, or raisins (I used a bit of all three!)
  • turbinado sugar (a.k.a. sugar in the raw) or white sugar for sprinkling


  1. Preheat your oven to 350ºF. Whisk together flour, spices, salt, baking powder, oats, and shredded coconut in a medium mixing bowl. Set aside.
  2. In a larger mixing bowl, stir melted coconut oil/butter and your sweetener together until combined. Stir in pumpkin, egg, and vanilla extract.
  3. Add your dry ingredients to your wet and stir just until combined. Gently fold in dried fruit.
  4. Roll your dough into roughly 1-inch balls, and flatten slightly using the palms of your hands. Place the cookie dough balls on a cookie sheet and sprinkle each cookie with the sugar. Bake for 12-13 minutes, or until cookies are somewhat firm. Let cool slightly before enjoying 🙂



5 Comments Add yours

  1. Melissa says:

    I love the flavour pumpkin gives to baked goods. I will have to try these!

    1. I hope you do, let me know how they turn out!

  2. trixpin says:

    They’re so pretty! What a great recipe – I love the idea of mixing cranberries with the pumpkin.

  3. I’m so impressed by their colour – pumpkin can often go a little pale.

    1. This recipe uses a whole cup of pumpkin puree, which might be why the color is so intense. I almost had to tone down the orange when I was editing the photos!

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