Are oatmeal cookies actually healthy?

They can be! When made with whole ingredients like oats, pumpkin, and natural sweeteners, oatmeal cookies are a nutritious option. These healthy pumpkin oat cookies offer fiber, vitamins, and minimal added sugar, making them a smart choice for snacking.

What are the three ingredient pumpkin cookies?

The simplest versions usually include oats, pure pumpkin puree, and a natural sweetener like maple syrup or agave. These basic ingredients create a soft, chewy cookie without eggs, flour, or dairy.

What are the most common mistakes when making oatmeal cookies?

Overbaking is a big one — it leads to dry, crumbly cookies. Another is using too much moisture, like excess pumpkin, which can make the cookies soggy. Also, skipping salt or spices can result in a bland flavor. Measuring carefully and shaping the cookies well helps avoid these issues.

What to do with leftover canned pumpkin healthy?

Leftover pumpkin can be stirred into oatmeal, blended into smoothies, added to pancake batter, or baked into muffins. It also works well in soups or as a base for healthy dips. Store unused pumpkin in the fridge and use it within a few days.

Is canned pumpkin still healthy?

Yes — as long as it’s pure pumpkin with no added sugar or fillers. It’s packed with vitamins A and C, and it's low in calories. Canned pumpkin is convenient and just as nutritious as fresh, making it perfect for these healthy pumpkin oat cookies .

What to make from canned pumpkin?

Beyond cookies, try pumpkin energy balls, soups, breads, or even savory sauces. Its mild flavor and creamy texture make it a versatile ingredient for both sweet and savory dishes.

Healthy Pumpkin Oat Cookies | 5-Minute Prep for Soft, Sweet Snacks

Description

These healthy pumpkin oat cookies are soft, chewy, and naturally sweet. Made with simple, wholesome ingredients, they’re perfect for breakfast, snacks, or a guilt-free treat any time of day .

Ingredients

Scale

2.5 cups rolled oats or quick oats
1 cup pure pumpkin puree
3 tablespoons maple syrup, agave syrup, or coconut sugar
2 teaspoons pumpkin pie spice or cinnamon (optional but recommended)
1/2 cup dairy-free chocolate chips (optional but recommended)
Pinch of salt (optional but recommended)

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Instructions

Preheat oven to 350°F (175°C).
In a large mixing bowl, combine oats, pumpkin puree, sweetener, and optional spices, salt, or chocolate chips. Mix to form a thick dough.
Taste and adjust sweetness if needed. You can add more sweetener to suit your preference.
Using your hands, shape the dough into 12 cookies. Flatten slightly, as cookies will not spread during baking.
Place cookies on a baking tray lined with parchment paper or directly on the pan.
Bake for 10 minutes.
Let cookies cool for a few minutes before serving. Store at room temperature for 3 days, in the fridge for 1 week, or freeze for up to 3 months.

Notes

– These cookies are naturally low in sugar and can be made sweeter to taste.
– Rolled oats give a heartier texture, quick oats make them softer.
– Great for meal prep, lunchboxes, or healthy snacking.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Snack, Breakfast
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 100
Sugar: 4g
Sodium: 30mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0
Carbohydrates: 15g
Fiber: 2g
Protein: 10g
Cholesterol: 0mg