Healthy Pumpkin Cookies

These soft and chewy pumpkin oatmeal cookies are the perfect fall treat—warmly spiced, naturally sweetened, and made with real pumpkin puree. They’re incredibly easy to make, use pantry staples you probably already have on hand, and are a cozy way to use up leftover canned pumpkin.

Ingredients

½ cup unsalted butter, room temperature

1 cup canned pumpkin puree

⅔ cup brown sugar

1 egg

½ cup all-purpose flour

2 cups rolled oats

½ tsp ground cinnamon

½ tsp nutmeg

¼ tsp ground ginger

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.

Cream butter & sugar in a large bowl until fluffy.

Add egg & pumpkin, and mix until fully combined.

In a separate bowl, whisk together flour, oats, and spices.

Gradually add dry mixture into wet ingredients and stir until combined.

Use a cookie scoop to portion dough onto prepared baking sheets, leaving space between cookies.

Bake for 15–20 minutes, or until lightly golden on the edges.

Let cool on the baking sheet for 5 minutes before transferring to a rack.

For flatter cookies, gently press them down with a spatula after baking.

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