These pumpkin cookies require only 3 ingredients and are super healthy. The cookies are dairy-free, and refined sugar-free, and you can make them gluten-free, too! Add your favorite add-ins, such as pumpkin spice, cinnamon, pumpkin seeds, or chocolate chips, and enjoy!
I had a pumpkin in the fridge that I bought on sale recently, and I didn’t know what to do with it. Then I thought that since I am known for all kinds of 3-ingredient cookies (such as these Sweet Potato Cookies, and these Peanut Butter Banana Cookies), I should make 3 ingredient Pumpkin Cookies, too!
The ingredients are simple:
– pumpkin puree
– rolled oats
– maple or agave syrup
These cookies are perfect to eat for breakfast instead of oatmeal since the ingredients used in the cookies are wholesome and nutritious. Plus, they are packed with fiber, making them perfect to keep you full for longer.
They offer the same energy and satisfaction as oatmeal but with the convenience of a portable snack (I also love to toast them in the morning for some crunch)!
Plus, you can add more wholesome ingredients (optionally!) such as chocolate chips, pumpkin seeds, coconut flakes, or spices such as cinnamon, for added flavor and variety, as well as for more body nourishment.
Why I (and You) love this recipe
- It’s just 3 ingredients! And all of these ingredients are most probably present in your kitchen (well, the pumpkin puree should be present in the fall season).
- It’s quick and easy. Not a thousand dirty dishes, no resting time, just combine, bake, and enjoy.
- It’s vegan, low-calorie, and (can be) gluten-free. Shortly put, it’s healthy.
- Perfect for fall. Pumpkin and fall are inseparable, right?
- Versatile. Add some more goodness to these 3 ingredient pumpkin cookies, make it 4 or 5 ingredients by adding some pumpkin seeds and pumpkin spice.
Want more Fall recipes?
– Pumpkin pancakes
– How to make pumpkin puree
– Sugar-free applesauce
– Stuffed baked apples
Canned or homemade pumpkin puree?
Both canned and homemade pumpkin puree will work fine for the pumpkin cookies.
Of course, using canned pumpkin puree is much easier. However, where I live, in Denmark, it is not easy to find pumpkin puree for some reason. So I just made my own, which honestly, was pretty easy to make. You just cut the pumpkin in half, bake it, remove the inside, and smash it using a fork.
There is some waiting though. You have to wait for the pumpkin to bake, and then you have to wait for it to cool down. But I did this one day before making the cookies, which made the whole process less intimidating.
No matter if you choose to use canned or homemade pumpkin puree (which I have a recipe for here), I recommend putting the puree in the fridge for at least one hour since it will be easier to form the cookies will cool pumpkin puree.
Add-ins for the 3 ingredient pumpkin cookies
- Nuts & seeds. Elevate the taste and nutrition of these cookies by adding some nuts or seeds, such as walnuts, pecans, almond flakes, pumpkin seeds, or sunflower seeds.
- Dried fruits. By adding some dried fruits such as raisins or cranberries, you will add to these pumpkin cookies more natural sweetness.
- Spices: In the fall season, spices are heartwarming. My favorites are cinnamon, cardamom, and, of course, pumpkin spice. Vanilla extract is another add-in you could consider.
- Chocolate chips.
- Coconut flakes.
- Lemon or orange zest.
How to make these pumpkin cookies?
Prepare your pumpkin puree. To make the cookie baking more enjoyable, I like to add the pumpkin puree straight out of the fridge. It helps later when shaping the cookies because it makes the cookie dough not stick to the hands. Alternatively, you can freeze it for 20 minutes. You can still make the cookies without cold puree but it might not be that enjoyable, since the dough might stick.
Combine your ingredients. Add the rolled oats, pumpkin puree, and maple syrup into a medium-sized bowl and mix to combine. At this stage, feel free to add some add-ins that I mentioned above.
Shape and bake. Shape the cookies using your hands and place them on a baking tray with the parchment paper on. Bake at 180 C/ 350 F for about 12 minutes.
Enjoy. Place the cookies on a cooking rack to prevent moisture accumulation and to speed up the cooling process. And enjoy!
How to store the cookies?
- Room temperature. They will store well at room temperature for up to 2 days.
- Fridge. Place these in the refrigerator for up to 5 days in an airtight container.
- Freeze. Another option is to freeze them after they are cooled down completely. Reheat in the toaster/oven and enjoy!
Pro tip: Put these 3 ingredient pumpkin cookies into a toaster to make them crunchy on the outside. I love doing it in the morning, as an easy and healthy breakfast. After toasting them, they taste like they were just taken out of the oven!
3-ingredient Pumpkin Cookies
Ingredients
- 1 hokkaido pumpkin or 1 cup of canned pumpkin puree
- 1 1/3 cup rolled oats or quick oats
- 1/4 cup agave syrup or maple syrup
Instructions
- Make the pumpkin puree (Skip to Step 2 if using canned pumpkin puree). Cut the pumpkin in half, remove the seeds, and place in the oven at 200 C / 400 F for about 1 hour. Remove the skin, mash the pumpkin, and let it cool down completely.
- Combine the ingredients. In a medium bowl, add the pumpkin puree, oats, and agave syrup. Stir to combine. At this stage, feel free to add some mix-ins, such as nuts, dried fruits, or chocolate chips.
- Shape and bake. Shape the cookies with your hands and bake at 180 C / 350 F for 12 minutes.
- Let it cool and enjoy. Let them cool on a cooling rack before serving. I like to toast them if I eat them the next day. Enjoy!
Video
Notes
- Use other kinds of pumpkin for the pumpkin puree. The only thing to note is that the color and flavor might not be as intense as the Hokkaido pumpkin.
- My favorite thing to add to these cookies is pumpkin seeds. They add a little crunch to the pumpkin cookies and lots of good protein.
- Toasting the cookies makes them more crunchy on the outside. I like to treat these cookies as pancakes – I add jam or maple syrup on top.