These healthy pumpkin cookies are so simple to make. The chocolate chips are optional and can be left out or replaced with dried fruit or chopped nuts to make these autumnal treats even healthier. Suitable for vegans and vegetarians.
Are these suitable for babies?
Yes. At their very simplest these healthier pumpkin cookies can be made with just pumpkin purée and oats. These two ingredients are perfect for babies and these make a great weaning recipe.
I would recommend that you include the ground cinnamon however, as it adds a lovely warming flavour.
You may wish to leave out the maple syrup, salt and chocolate chips if making these for a young baby.
Can children help to make these?
These little cookies are a wonderful recipe to make with children. So many recipes aimed at children are packed full of sugar. But I prefer to equip my kids with the knowledge to make themselves healthy, delicious snacks and meals.
Even tiny tots will be able to help with this recipe. Great jobs that kids can help with include:
- stirring and mixing
- rolling into balls
- pressing flat with the palm of their hands
- weighing and measuring (for slightly older children).
Can these be frozen?
Yes, these freeze well.
Allow to cool completely then freeze on a tray for an hour (to stop them sticking together) before transferring to a freezer box or bag.
Alternatively place a small piece of baking paper between each cookie before freezing.
Are they lunchbox friendly?
These cookies are low sugar and nut free (providing of course that you don't replace the chocolate chips with nuts!) so they're perfect for lunch boxes.
What can you use instead of chocolate chips?
If you don't want to use chocolate chips in these cookies for whatever reason you can leave them out or replace them with:
- chopped nuts
- chopped seeds
- other dried fruits eg cranberries or cherries (watch out for added sugar)
Can you make your own pumpkin puree?
Absolutely. While I made these cookies using tinned pumpkin purée for convenience making your own makes them even healthier.
Butternut squash purée works just as well.
To make your own pumpkin purée simply boil or steam chopped pumpkin until soft, cool and then blend until completely soft.
Homemade pumpkin purée often ends up slightly more liquid than tinned so you may wish to strain yours before using if this is the case.
More healthy cookie recipes
- Courgette (zucchini) cookies
- Vegan peanut butter cookies
- Apple and cinnamon cookies
- Sweet potato and orange cookies
- Black bean cookies
- Almond, oat and banana cookies
- Tropical cookies
For more vegan recipes take a look at my other site, Cook Veggielicious.
Pin healthier pumpkin cookies for later
How to make healthier pumpkin cookies
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Healthy pumpkin cookies
- 200 g pumpkin puree
- 200 g oats
- 1 tsp ground cinnamon
- 2-4 tbsp maple syrup to taste, optional
- Pinch salt optional
- 50 g dairy free chocolate chips or replace with raisins or chopped nuts - optional
- Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Line a baking tray with non stick baking paper.
- Place 200g pumpkin puree and 200g oats into a mixing bowl and stir until well combined.
- Add up to 4 tbsp maple syrup, a pinch of salt, 1 tsp ground cinnamon and 50g chocolate chips or other fillings. Stir well.
- Divide into 8 small balls and flatten into cookie shapes with your hands. Place on the baking tray and press your chocolate chips - or raisins - into the cookie. This is especially important if you’ve used raisins as they burn easily.
- Bake for 15 minutes or until turning golden brown.
- Remove from the oven and cool on a wire rack.