Healthy Pumpkin Cookies with Almond Butter

Looking for the perfect pumpkin cookie recipe that will not spike your blood sugar levels?

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by
Rebecca Washuta
— Signos
MS, CNS, LDN
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Reviewed by

Rebecca Washuta
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Updated by

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Science-based and reviewed

Published:
April 16, 2024
November 14, 2023
— Updated:

Table of Contents

If you’re a “pumpkin everything” person this time of year, we’ve got you covered. These Pumpkin Cookies are delicious enough to enjoy for dessert and healthy enough to have for breakfast - the best of both worlds! 

Unlike traditional cookies high in sugar and refined carbohydrates like all-purpose flour, these are made with maple syrup, whole grain rolled oats, and almond butter, which helps keep your blood sugar balanced

Whole-grain oats provide more fiber than almond flour or whole wheat flour. The maple syrup is also an easy substitute for refined sugars like brown sugar or coconut sugar. 

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Why to Try This Healthy Pumpkin Cookie Recipe

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We’ve tried a lot of pumpkin-flavored sweets in the Signos test kitchen, but these cookies are a standout. Here’s why we think you’ll love them too. These cookies are:

  • Gluten-free
  • Dairy-free
  • Vegan
  • Refined sugar-free
  • Soft and chewy
  • Have our favorite fall flavors (cinnamon, vanilla, & pumpkin spice)
  • Ready in less than 30 minutes

Ingredients You'll Need

  • 1 cup rolled oats (opt for gluten-free & organic)
  • 1/2 cup almond butter
  • 1/2 cup pumpkin purée (not pumpkin pie filling)
  • 1/4 cup maple syrup
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt 
  • ½ cup dark chocolate chips (optional)

How to Make Pumpkin Cookies

These cookies will be out of the oven and filling your home with the scent of warm fall spices in less than 30 minutes; just follow these steps:

  • Preheat oven to 350 degrees F and line a cookie sheet with parchment paper.
  • Add the oats to a food processor and pulse for about 45 seconds until they are finely ground, and the mixture resembles oat flour.
  • Add in the remaining ingredients (almond butter, canned pumpkin puree, maple syrup, pumpkin pie spice, cinnamon, vanilla extract, baking powder, and salt) to the food processor. Pulse until all ingredients are well combined.
  • Use a cookie scoop to scoop dough and carefully roll it into balls. Place on a baking sheet and press down gently with the palm of your hand to flatten. 
  • Bake for 17-20 minutes or until slightly firm to the touch.  Allow the baked cookies to cool on a cooling rack.
  • Best enjoyed warm!
  • They’re excellent paired with milk, chocolate milk, coffee, or tea!

Variations to This Recipe

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The great thing about this recipe is that there are so many options to switch it up. Try these swaps:

  • Add ¼ cup dark chocolate chips to make pumpkin chocolate chip cookies
  • Add ¼ cup nuts like pecans or walnuts
  • Swap almond butter for peanut butter or cashew butter
  • If you have a nut allergy, try using sunflower butter or applesauce 
  • You can try natural sweeteners like monk fruit or allulose instead of maple syrup for a lower-calorie option.

Tips for Making the Best Pumpkin Cookies

This recipe is pretty straightforward, but make sure you follow these tips to get the best-tasting pumpkin cookies:

  • Pulse oats in the food processor first before adding any other ingredients. Otherwise, it will change the texture of the cookie.
  • If you don’t have a food processor, blend oats in a blender, then mix everything in a bowl.
  • Allow cookies to cool for a few minutes before eating. The cooling process helps improve the consistency. They may fall apart if you try to eat them right out of the oven.

How to Store Your Healthy Pumpkin Cookies

Once your cookies have cooled completely, you can store them in an airtight container in the fridge for up to four days. If you freeze them, they will be good for up to one month. Remember that foods stored in the freezer can lose moisture and flavor over time, so we recommend eating them sooner. 

Learn More About Balanced and Healthy Nutrition with Signos

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References

About the author

Rebecca Washuta is a licensed dietitian with degrees in neuroscience and nutrition and helped individuals develop long-term health habits and achieve various wellness goals.

View Author Bio

Please note: The Signos team is committed to sharing insightful and actionable health articles that are backed by scientific research, supported by expert reviews, and vetted by experienced health editors. The Signos blog is not intended to diagnose, treat, cure or prevent any disease. If you have or suspect you have a medical problem, promptly contact your professional healthcare provider. Read more about our editorial process and content philosophy here.

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