Print

Soft Pumpkin Oatmeal Cookies

A stack of freshly baked pumpkin oatmeal cookies on a white plate, showcasing their texture and warm color.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy these soft and chewy pumpkin oatmeal cookies, perfect for a grab-and-go breakfast or a healthy snack. They are naturally sweetened with maple syrup and can be customized with your favorite add-ins like chocolate chips.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1/2 cup maple syrup
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups rolled oats
  • 1/2 cup almond flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract until well combined.
  3. In a separate bowl, combine the rolled oats, almond flour, pumpkin pie spice, baking soda, and salt.
  4. Add the dry ingredients to the wet ingredients and stir until just combined. If using, fold in the chocolate chips.
  5. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon.
  6. Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.
  7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For a gluten-free option, ensure your oats are certified gluten-free.
  • These cookies are great for meal planning and can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
  • You can substitute other add-ins like chopped nuts or dried cranberries for the chocolate chips.

Nutrition

Find it online: https://cutcooktaste.com/pumpkin-oatmeal-cookies-for-breakfast/