Mouthwatering 3-Ingredient Pumpkin Cookies

I used to think making cookies meant spending hours in the kitchen with a long list of ingredients. That’s because every recipe I tried called for butter, eggs, flour, sugar, vanilla, baking soda, and who knows what else. When I was juggling work and kids, cookie making just felt like too much work.

That’s because I hadn’t discovered the magic of 3-ingredient cookies yet—they require almost no prep time and use stuff you probably already have. Traditional cookie recipes, on the other hand, need precise measuring and lots of mixing. For the busy parent, these simple cookies are a game-changer.

What Kind of Pumpkin Puree Should I Use?

For these cookies, you’ll want to use plain pumpkin puree, not pumpkin pie filling – there’s a big difference! Pumpkin puree is just cooked and mashed pumpkin with no added spices or sweeteners, while pumpkin pie filling already has sugar and spices mixed in. You can find canned pumpkin puree in the baking aisle of most grocery stores, and brands like Libby’s are reliable choices. If you’re feeling ambitious, you can also make your own by roasting a sugar pumpkin and pureeing the flesh, though the canned version works just as well and saves you time.

Options for Substitutions

With just three simple ingredients, there’s not much room for swaps, but here are a few options that work:

• Rolled oats: Stick with old-fashioned rolled oats for the best texture – they’re really the backbone of these cookies. Quick oats will make them too mushy, and steel-cut oats won’t work at all since they need longer cooking time.
• Pumpkin puree: Make sure you’re using plain pumpkin puree, not pumpkin pie filling which has added spices and sugar. In a pinch, you could try mashed sweet potato or butternut squash puree, but the flavor will be different.
• Maple syrup: As mentioned, agave nectar works great here. You could also use honey, but start with 3 tablespoons since it’s a bit sweeter than maple syrup. Avoid liquid sweeteners like stevia or artificial syrups – they won’t give you the right consistency.

Watch Out for These Mistakes While Baking

The biggest mistake people make with these simple pumpkin cookies is using pumpkin pie filling instead of plain pumpkin puree, which will throw off the texture and sweetness completely – always check the label to make sure you’re getting 100% pumpkin.

Another common error is not letting the mixture rest for 10-15 minutes before baking, as the oats need time to absorb the moisture from the pumpkin and maple syrup for the best texture.

Don’t skip lining your baking sheet with parchment paper since these cookies can stick easily due to their soft, moist nature, and resist the urge to overbake them – they should still look slightly underdone when you pull them out since they’ll continue cooking on the hot pan.

For extra flavor, try toasting your oats in a dry pan for 3-4 minutes before mixing them with the wet ingredients, which adds a nice nutty depth to these naturally sweet treats.

What to Serve With Pumpkin Cookies?

These soft pumpkin cookies are perfect with a warm cup of coffee or chai tea, especially on a cozy fall afternoon. I love serving them alongside a glass of cold milk for dunking, or you can pair them with hot apple cider for the full autumn experience. They also make a great addition to a dessert spread with other fall treats like apple crisp or pumpkin bread. Since they’re not overly sweet, they work well as a light breakfast treat with your morning coffee too!

Storage Instructions

Store: These simple pumpkin cookies keep really well in an airtight container at room temperature for up to 5 days. I like to place a piece of parchment paper between layers to prevent them from sticking together, especially since they have that soft, chewy texture from the pumpkin puree.

Freeze: You can definitely freeze these cookies for longer storage! Just pop them in a freezer-safe container or bag with parchment paper between layers and they’ll stay good for up to 3 months. They’re perfect for making ahead when you want a healthy treat ready to go.

Enjoy: These cookies taste great straight from the fridge or at room temperature – no reheating needed! If you’ve frozen them, just let them thaw for about 10-15 minutes and they’re ready to eat. The texture stays nice and soft, making them perfect for a quick breakfast or snack.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 24-28 g
• Fat: 12-16 g
• Carbohydrates: 185-205 g

Ingredients

• 2 1/2 cups old-fashioned oats
• 2 cups pure pumpkin puree (do not use pumpkin pie mix)
• 1/4 cup maple or agave syrup

Step 1: Preheat the Oven and Prepare the Baking Sheet

Preheat your oven to 180°C (350°F).

Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.

Step 2: Mix the Cookie Dough

• 2 1/2 cups old-fashioned oats
• 2 cups pure pumpkin puree (do not use pumpkin pie mix)
• 1/4 cup maple or agave syrup

In a large mixing bowl, combine the old-fashioned oats, pure pumpkin puree, and maple or agave syrup.

Stir everything together until the mixture is well combined and evenly moistened.

If you like, you can fold in some chocolate chips at this stage for an extra treat—for this recipe, that’s optional.

I like to use a generous amount of pumpkin to make sure the cookies stay moist.

Step 3: Shape and Bake the Cookies

• mixed dough from Step 2

Using your hands, take portions of the dough and form them into small balls.

Place the balls onto the prepared baking sheet, then gently press each one to flatten it into a cookie shape.

Bake in the preheated oven for about 10 minutes, or until the cookies look set.

Step 4: Cool the Cookies

Remove the cookies from the oven and allow them to cool directly on the baking sheet.

This helps them firm up before you transfer or serve them.

Enjoy your simple and healthy pumpkin oat cookies!