Pumpkin Oat Cookies


Pumpkin Oat Cookies

This easy one-bowl recipe is super scrumptious and lightly sweetened. The pumpkin puree makes the cookies so lovely and soft, with the chocolate and cranberries giving complimentary flavours. This snack is a healthy, fall-inspired recipe.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Australian, British, European
Servings 6 Cookies
Calories 125 kcal


  • Oven
  • Mixing Bowl
  • Spoon
  • Baking paper
  • Baking tray
  • Blender (to make the oat flour)


  • 135 grams Pumpkin puree I use canned puree but fresh will also work
  • 2 Tsp Cinnamon
  • 1/2 Tsp Ground ginger
  • 1/4 Tsp Nutmeg
  • 1/8 Tsp Ground cloves
  • Pinch Salt To taste
  • 75 Grams Chocolate chips/chunks
  • 65 Grams Dried cranberries
  • 1 Tsp Vanilla extract
  • 1 Tsp Baking Powder
  • 2 Tbsp Maple Syrup
  • 75 Grams Oats Blended into flour


  • Pre-heat the oven to 175 degrees (fan)
  • If not already done, blend the oats into a flour
  • In a bowl, mix all of the ingredients together until well-combined
  • Line a baking tray with baking paper and spoon about 1-1.5 tbsp oat cookie mixture onto the tray
  • Using a spoon, shape the cookie mixture into circular cookie shapes and flatten until about 1-2cm thick
  • Bake for 10-12 minutes
  • Enjoy!


Storage: refrigerate for 5-7 days in an air-tight container or freeze for up to 3 months
Keyword Autumn, Breakfast, cookies, Easy Recipe, Oat cookies, Oatmeal, Pumpkin
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