Name: Oatmeal Pumpkin Cookies (Flourless)
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Yield: 7
Cuisine: Gluten Free
Ingredients: 1/2 cup pumpkin or butternut squash puree; 2 heaping tbsp dark brown sugar; 1 cup 2 flat tbsp oats, ground; 2 1/2 tbsp butter; 1 egg; 1 tsp cinnamon; 1/3 tsp tsp nutmeg; a pinch of baking soda; 1-2 tbsp pecans, chopped (optional)

So, I made these healthy flourless oatmeal pumpkin cookies last night and I think they’re a must-make if you’re into fall desserts or snacks. I’m actually enjoying them with my cappuccino right now and they’re sweet, beautifully spiced, soft on the inside and crisp on the outside. So if you’re looking for an easy pumpkin cookie recipe with oats and no flour – give these a go!

I did heat them up for about 2 minutes in the oven, because they lost some of the crisp on the outside overnight. But you don’t need to; the bite I tried without heating up was amazing too. They’re just SO good – the perfect pumpkin cookie recipe!

If you decide to, you can drizzle some melted dark chocolate on top or make a cream cheese frosting. I was actually going to get some mascarpone and mix it with my sheep yogurt and some maple syrup to make a frosting, but it was late in the evening. I might do that today and bake a new batch, because at this point, I have only two intact pumpkin cookies and I’m starting to panic.

Oatmeal Pumpkin Cookie Ingredients:

organic oats – that will be our flour
an egg
dark brown muscovado or coconut sugar
cinnamon
nutmeg
butter
pumpkin or butternut squash puree
baking soda
some pecans (if you want)

then put the cookies together in no time. It takes 5 minutes to whip up the mixture, 15 minutes in the fridge and around 10 minutes to bake. So, by my calculations, the whole thing will take 30 minutes, with 5-10 minutes of work. But who’s counting?

How To Make Oatmeal Pumpkin Cookies

And now here’s what you need to do to make the oatmeal pumpkin cookies with those very basic ingredients:

Melt the butter directly in the mixing bowl using the toxic incubator called microwave (make sure the bowl is microwave-safe). Grind oats in your blender, coffee or nut grinder. Add in the egg, dark brown sugar, pumpkin puree, cinnamon, nutmeg (or use pumpkin spice if you wish), baking soda and the oats.

Using an immersion blender, blend everything until smooth. Blending will help dissolve the sugar better and result in a better cookie mixture overall.

Once you have the mixture, throw in some thinly chopped or crushed pecans or walnuts. That’s optional. This would also be a great time to throw in chocolate chunks or chips for a slightly different version of the cookies.

Leave the mixture in the fridge to allow it 10 minutes, so that it can think about its future.

Once the mix has thickened, preheat the oven to 350F/180C.

Line a baking sheet with parchment paper and drop some of the pumpkin cookie mixture using a tablespoon onto the baking sheet. These oatmeal pumpkin cookies are not good shapeshifters and they will not change their looks tremendously while baking. So don’t make them too thick. They’re a bit on the wet side before baking and you won’t be able to roll “the dough” in your hands. So what I did was – scoop some mixture, drop onto the baking pan, press it down with the back of the spoon and move on to the next one. It’s not hard, but to make this even easier, you can dip the spoon in water before and after shaping the cookie.

Now that all the cookies have taken their spots, they’re ready to go in the oven and warm up after the fridge time. It’s as if they’re doing one of those longevity protocols. Just to be eaten 30 minutes later.

So bake in the oven for about 7-10 minutes. Keep an eye after 7-8 minutes to make sure the cookies don’t burn on the top or bottom. I found out ovens can be very different.

Once done baking, let them cool off. When they’re cool, you’ll notice they will crisp up on the outside.

Time to enjoy (or do the optional things!).

More Options

These oatmeal pumpkin cookies are pretty basic and it’s easy to “upgrade” them to whatever you feel like. I like them with my coffee, but if I had some cream cheese at home or mascarpone, I’d definitely make a frosting. Maybe even add a little bit of orange juice to it. That’s what I’m feeling like now.

On the other hand, sometimes I’m more into chocolate, so adding dark chocolate chunks to the batter can be a great option. Or melting chocolate and mixing it with some nut butter and drizzling over the cookies after they’ve baked. That can also be an option!

Whatever you decide to do, I’m pretty sure you will love them, your kids will love them, your entire family, friends or coworkers will love them.

However, the batch makes 7 cookies, so make sure to double or triple it, depending on how many people you want to offer them to.

More Easy Flourless Pumpkin Recipes

I hope you enjoy these healthy oatmeal pumpkin cookies when you decide to make them! If you’ve got more pumpkin or butternut squash, here are some other desserts to try: