Can I make these pumpkin oat cookies without maple syrup?

Absolutely! You can substitute the maple syrup with agave nectar, honey (if not keeping them vegan), or even mashed banana for natural sweetness. If using banana, you might need to add a few extra oats to absorb the extra moisture. I've tried all these variations and they all work beautifully.

How long do homemade pumpkin cookies last?

Absolutely! You can substitute the maple syrup with agave nectar, honey (if not keeping them vegan), or even mashed banana for natural sweetness. If using banana, you might need to add a few extra oats to absorb the extra moisture. I've tried all these variations and they all work beautifully.

Can I use pumpkin pie filling instead of pumpkin puree?

No, definitely use only pure pumpkin puree , not pumpkin pie filling! The pie filling contains added spices, sugar, and thickeners that will completely change the texture and sweetness of your cookies. Pure pumpkin puree gives you the perfect base to customize your own flavors.

Can I freeze the cookie dough before baking?

This is one of my favorite features of this recipe! Scoop the dough into balls, freeze them on a baking sheet until firm, then store in freezer bags for up to 6 months . When you're ready to bake, just pop them straight from the freezer into the oven and add 3-5 extra minutes to the baking time. It's like having fresh cookies whenever you want them!

Healthy Pumpkin Cookies Recipe Easy 3-Ingredient Treats

Description

There’s nothing quite like the smell of healthy pumpkin cookies baking in the oven on a crisp fall afternoon! These simple treats bring together all the cozy flavors of autumn without any of the guilt. Perfect for busy families who want homemade treats without the fuss.

Ingredients

Scale

2 1/2 cups rolled oats (use certified gluten-free oats if needed)
2 cups pumpkin puree (not pumpkin pie filling)
1/4 cup maple syrup (can substitute with agave nectar or honey)
1/2 cup mini chocolate chips (optional)
1/2 cup chopped walnuts or pecans (optional)
1 tsp vanilla extract (optional)
1/2 tsp cinnamon (optional)
1/4 tsp nutmeg (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (180°C) and line a large baking sheet with parchment paper.
Mix the base ingredients in a large mixing bowl. Combine the oats, pumpkin puree, and maple syrup, stirring until everything is well combined.
Add your mix-ins if you’re using any. Fold in chocolate chips or other desired mix-ins.
Form the cookies using your hands. Scoop about 2 tablespoons of mixture and roll into balls, then place on your prepared baking sheet.
Press each ball down into a cookie shape – they won’t spread much during baking.
Bake for 10 minutes until the edges are just set. Don’t overbake them or they’ll become too firm!
Cool completely on the baking sheet before removing.

Notes

Store in an airtight container in the fridge for up to one week. You can freeze baked cookies for up to six months or freeze raw cookie dough balls and bake straight from frozen, adding 3-5 extra minutes to baking time.