Healthy Pumpkin Cookies (No Bake) • Kath Eats

These healthy pumpkin cookies are no bake and require just a few minutes to assemble and about 30 minutes to chill. With oats and dark chocolate chips, you’ll find the perfect blend of healthy and delicious! 

Healthy Pumpkin Cookies

Hey there, pumpkin enthusiasts! Fall is here, and that means it’s pumpkin season, my absolute favorite time of the year! That means I always have pumpkin in my fridge to add to recipes and an extra can waiting in the pantry.

One of the things I adore about using pumpkin puree in cooking is its incredible versatility. Make pumpkin baked oatmeal, pumpkin pie popsicles, pumpkin oatmeal pancakes, or pumpkin chia pudding. Stir it into yogurt with pumpkin pie spice and pumpkin spice almond butter, or mix into savory dishes like a cozy risotto or pumpkin soup. (Here are lots more healthy pumpkin recipes!)

Oh My Gourd!

Recently I was craving a cookie and wondered what I could dream up that didn’t involve browning butter or breaking out a stand mixer. I wanted something oat-based, with pumpkin and chocolate involved that was ready as fast as possible! I came up with this no bake healthy pumpkin cookie recipe packed with fall flavor that I know you will love!

Bonus: add a little whipped cream on top for a pumpkin spice latte effect : ) 

Are These Pumpkin Cookies Healthy?

In my opinion healthy is something made with real food. But overall, I’d call these good for you!

Nutritious Ingredients:

  • Pumpkin: Pumpkin is a low-calorie and nutrient-dense ingredient. It’s an excellent source of vitamins like A and C, as well as various minerals. Additionally, pumpkin is rich in dietary fiber, which supports digestive health and helps keep you feeling full. The vibrant orange color of pumpkin indicates the presence of beta-carotene, an antioxidant known for its potential to boost immune function.
  • Oats: Oats are a fantastic source of complex carbohydrates and dietary fiber. They provide sustained energy, promote fullness, and can help stabilize blood sugar levels. Oats also contain beta-glucans, a type of soluble fiber known for its heart-healthy benefits.
  • Cinnamon: Cinnamon (in the pumpkin pie spice) contains antioxidants that help fight inflammation and lower the risk of chronic diseases. Cinnamon may also aid in regulating blood sugar levels, making it a valuable addition for those looking to manage their glucose levels.
  • Dark Chocolate: Dark chocolate, when consumed in moderation and with a high cocoa content (70% or more), can be a healthy addition to recipes. It is a source of antioxidants, such as flavonoids, which have been associated with various health benefits. Dark chocolate is also known to have potential cardiovascular benefits, like improving blood flow and reducing blood pressure.

Easy Pumpkin Cookie Recipe

These pumpkin chocolate chip cookies take about 10 minutes to assemble and roll into cookie form, and then another 20-30 minutes in the freezer to firm up. Quick, easy, and ready to eat! You can sub in dried fruit in lieu of chocolate chips if you’d like (or raisins a la oatmeal raisin cookies).

Ingredients

  • Quick Oats: I used quick oats to help these stick together. You can also use rolled oats that you put through a blender for a minute, careful not to turn them to oat flour. 
  • Pumpkin Puree: The canned kind! As usual, look for pumpkin puree not pumpkin pie filling at the grocery store as they can sometimes be side by side on the shelf.
  • Salted Butter: 2 tablespoons to help firm up the cookies
  • Milk: 2 tablespoons. Feel free to use any kind you like to make it dairy free. 
  • Light Brown Sugar: White sugar will work too, but I prefer the flavor of brown. You may be able to use maple syrup, but note this will change the liquid ratios and you may have to add a little more oats to compensate if your dough is too wet. 
  • Dark Chocolate Chips: I used a mix of large and mini chips for fun! You can use milk chocolate if you prefer as well. 
  • Pumpkin Pie Spice: You can use cinnamon only if that’s all you have.
  • Vanilla Extract: The real deal. 
  • Flaked Salt: This is for finishing if you’re a salted chocolate kind of person! It’s optional. 

How To Make Pumpkin Cookies

Step 1: Line a baking sheet with parchment paper
Step 2: Heat wet ingredients in a sauce pan

Add 1/3 cup pumpkin puree, two tablespoons butter, two tablespoons milk and 1/3 cup brown sugar to a small pan and warm over medium heat. Bring to a simmer, then boil for around 1 minute. Remove from heat and stir in vanilla extract. 

Step 3: Prep Dry Ingredients

Meanwhile, add quick oats to a bowl and stir in the pumpkin pie spice.

Step 4: Add wet ingredients to dry

Pour the wet ingredients in the bowl of oats and mix well, ensuring all of the oats get wet. 

Step 5: Stir in chocolate chips

Step 6: Shape into cookies

With clean, wet hands, pull out golf-ball size amounts of oat mixture and shape into ball. Then press flat to make a cookie. You may need to re-wet hands halfway through. 

Step 7: Sprinkle with flaked salt (optional)

For that salty sweet effect!

Step 8: Chill

Chill in freezer for at least 20 minutes or fridge for an hour until cookies are hardened enough to stick together. Store in the fridge. 

Enjoy!

Store these in the fridge or freezer to ensure they keep their shape. 

Healthy Pumpkin Cookies (No Bake)

These pumpkin chocolate chip cookies take about 10 minutes to assemble and roll into cookie form, and then another 20-30 minutes in the freezer to firm up. Quick, easy, and ready to eat! You can sub in dried fruit in lieu of chocolate chips if you’d like (or raisins a la oatmeal raisin cookies).

Keyword chocolate chips, oats, pumpkin, pumpkin pie spice
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 40 minutes

Equipment

  • 1 baking sheet

  • 1 sauce pan

Ingredients

  • 2.5 cups quick oats
  • 1/3 cup pumpkin puree
  • 2 tbsp salted butter
  • 2 tbsp milk
  • 1/3 cup light brown sugar
  • 1/2 cup dark chocolate chips
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp vanilla extract
  • Flake salt to taste

Instructions

  • Line a baking sheet with parchment paper

  • Heat wet ingredients in a sauce pan: Add 1/3 cup pumpkin puree, two tablespoons butter, two tablespoons milk and 1/3 cup brown sugar to a small pan and warm over medium heat. Bring to a simmer, then boil for around 1 minute. Remove from heat and stir in vanilla extract.

  • Meanwhile, add 2.5 cups quick oats to a bowl and stir in 1/2 tsp pumpkin pie spice.

  • Pour the wet ingredients in the bowl of oats and mix well, ensuring all of the oats get wet.

  • Stir in 1/2 cup chocolate chips.

  • Shape into cookies: With clean, wet hands, pull out golf-ball size amounts of oat mixture and shape into ball. Then press flat to make a cookie. You may need to re-wet hands halfway through.

  • Sprinkle with flaked salt (optional)

  • Chill in freezer for at least 20 minutes or fridge for an hour until cookies are hardened enough to stick together. Store in the fridge.

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