Soft and chewy Pumpkin Oatmeal Cookies are infused with warm spices and crunchy peanuts. Made with wholesome, refined sugar-free ingredients, these cookies are an irresistible fall treat. Double the batch — they disappear fast.
This season I’ve been obsessed with pumpkin. Once I started experimenting, pumpkin puree became a staple in my fridge and I began adding it to breakfasts and baked treats alike. These Pumpkin Oatmeal Cookies grew out of that pumpkin craze and my love for hearty, spiced baked goods.
Inspired by family favorites like apple-cinnamon and carrot-cake oatmeal cookies, I swapped in pumpkin puree for a soft, moist cookie packed with autumn flavor. The result was a hit — warm spices, tender texture and a pleasant crunch from chopped peanuts.
These cookies take just a few simple, natural ingredients and about 20 minutes from start to finish. They’re a fun recipe to make with kids and perfect for a quick breakfast, an after-school snack, or a healthy dessert. I use rolled oats and whole grain flour for fiber and texture, and roughly chopped raw peanuts for added protein and healthy fats.
The cookies are spiced with a homemade Pumpkin Spice Mix — Ceylon cinnamon, ginger, allspice and nutmeg — for a comforting, fragrant flavor. I use coconut oil instead of butter and sweeten the dough with pure maple syrup (you can substitute honey if you prefer).
For a finishing touch I drizzle melted dark chocolate over each cookie. The slight bitterness of dark chocolate complements the sweet pumpkin and warm spices beautifully.
Pumpkin Oatmeal Cookies are…
- made with wholesome, whole-grain ingredients,
- soft and chewy with warm autumn spices,
- easy to prepare — ready in about 20 minutes,
- refined sugar-free,
- nutrient-dense with fiber, plant-based protein and healthy fats,
- enhanced with peanuts for crunch and omega fatty acids,
- topped with dark chocolate for a delicious contrast of flavors,
- perfect for breakfast, snacks, or lunchboxes.
Because these cookies include whole grains, pumpkin and peanuts, they’re filling enough for breakfast. Pair them with a glass of milk or a cup of coffee and they make a satisfying start to the day or a wholesome treat for kids after school.
Make a double batch — these cookies vanish quickly. Enjoy!
Recipe
Pumpkin Oatmeal Cookies
Ingredients
- 1 cup rolled oats
- 3/4 cup whole grain flour
- 1 teaspoon baking powder
- 1/4 teaspoon Himalayan salt
- 1/2 cup peanuts, roughly chopped
- 1 teaspoon Pumpkin Spice Mix
- 1 egg yolk
- 2 tablespoons extra virgin coconut oil, melted and cooled
- 3/4 cup pumpkin puree
- 5 tablespoons pure maple syrup (or honey)
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate (80%+ cocoa), melted for topping
Instructions
- Preheat the oven to 356°F (180°C). Line a large baking sheet with parchment paper.
- In a bowl, combine the dry ingredients: whole grain flour, rolled oats, baking powder, salt, chopped peanuts and pumpkin spice.
- In a separate bowl whisk together the egg yolk, melted coconut oil, pumpkin puree, maple syrup and vanilla until smooth.
- Add the dry ingredients to the wet mixture and stir until evenly combined.
- Use a cookie scoop or spoon to portion the dough onto the prepared baking sheet. Shape into slightly flattened balls and space cookies about 2 inches apart.
- Bake for 12–15 minutes, until the edges begin to brown. Turn off the oven and let the cookies sit inside for another minute, then transfer to a wire rack to cool completely.
- Melt the dark chocolate and drizzle or spread over cooled cookies. Let the chocolate set before serving.
Notes
Store cookies in an airtight container. Measurements use US cups (240 ml). 3/4 cup = 12 tablespoons. Nutrition facts exclude chocolate topping.
Nutrition
Calories: 148 kcal |
Carbohydrates: 19 g |
Protein: 4 g |
Fat: 7 g |
Fiber: 2 g |
Sugar: 8 g |
Vitamin A: 1300 IU
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Xoxo,
– Natalie