My healthy pumpkin chocolate chip oatmeal cookies are the perfect treat for fall! They're gluten-free, baked in no time, and only 77 calories per cookie.
These cookies are the cozy autumn version of my popular healthy banana oatmeal chocolate chip cookies. Made with pumpkin puree and warm pumpkin spice flavors, they're just right for cooler days! 🍂
Why You'll Love These Cookies
Ingredients
- Banana: Use a ripe banana for natural sweetness. Banana adds fiber and helps bind the cookies together without the need for eggs.
- Pumpkin Puree: Adds flavor, color, and that cozy fall twist. I recommend making your own pumpkin puree - it tastes so much better than store-bought.
- Oats: I used quick oats since that's what I usually have on hand, but rolled oats will make the cookies a bit crunchier. Use whichever type you have at home. Hint: Not all oats are certified gluten-free, since they can come into contact with gluten during farming or processing. If you're sensitive to gluten, make sure to use oats labeled gluten-free.
- Honey: Just a teaspoon for a hint of sweetness. Maple syrup works too. If you prefer sweeter cookies, feel free to use a tablespoon instead.
- Spices (cinnamon, ginger, nutmeg, cloves, salt): Create that perfect pumpkin spice flavor! If you have a pumpkin spice blend at home, use 1 teaspoon of it instead of the individual spices.
- Dark Chocolate Chips: Melty pockets of chocolate in each bite make these cookies irresistible.
- Variation: For extra crunch and a nutty aroma, stir in about 40 g (¼ cup) chopped and toasted pecans.
See recipe card for quantities.
How To Make
01
Mash Banana
Mash the banana in a bowl with a fork.
02
Add Wet Ingredients
Mix in pumpkin puree, honey, and spices.
03
Add Dry Ingredients
Stir in oats and chocolate chips. Mix until combined.
04
Shape Cookies
Form 10 cookies and place them on a parchment-lined baking sheet. Flatten slightly if you like.
05
Bake
Bake for 12 minutes in a preheated oven. Let cool on a wire rack - but they taste best still warm and melty!
How To Store
Store cookies in an airtight container at room temperature for up to 2 days. They taste best fresh, so I often bake a small batch by halving the recipe.
If you do have leftovers, reheat them in the air fryer at 350°F for 2-3 minutes - they'll be slightly crispy again and the chocolate will melt beautifully.
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📖 Recipe
Healthy Pumpkin Chocolate Chip Oatmeal Cookies
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Plus, enjoy weekly doses of recipe inspiration as a bonus!
Ingredients
- 1 ripe banana
- ½ cup pumpkin puree
- 1 ⅛ cup quick or rolled oats
- 1 teaspoon honey
- ½ teaspoon ground cinnamon
- a pinch ground ginger
- a pinch ground cloves
- a pinch ground nutmeg
- a pinch salt
- ¼ cup dark chocolate chips
Instructions
- Preheat the oven to 350°F ( 180°C) fan.
- Mash the banana in a bowl with a fork.
- Mix in the pumpkin puree, honey, and spices.
- Add the oats and chopped chocolate, then stir until well combined.
- Form 10 cookies and place them on a baking sheet lined with parchment paper. Flatten slightly if you like.
- Bake for 12 minutes in the preheated oven.
- Let cool slightly on a wire rack - best enjoyed while still warm!
Notes
- Oats: I used quick oats since that's what I usually have on hand. Old-fashioned oats will make the cookies crunchier. Use whichever type you have at home.
- Variation: Stir in 2 tablespoons chopped, toasted pecans for extra crunch and a nutty flavor.
- Storage: These cookies taste best warm and fresh. Leftovers can be stored in an airtight container at room temperature for up to 2 days.
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