Only 3-Ingredient Pumpkin Cookies
Quick, soft, autumn cookies – perfect with coffee or tea.
There’s something about autumn that makes us crave warmth and comfort, and these cookies capture exactly that feeling. Made with pumpkin purée, a touch of sweetness, and a hint of spice, they come together in minutes yet taste like something special. Soft, golden, and nourishing, they’re the kind of treat you’ll want to enjoy fresh from the oven with a warm drink in hand — a little bite of autumn coziness on any day of the week.
There’s something about autumn that makes us crave warmth and comfort, and these cookies capture exactly that feeling. Made with pumpkin purée, a touch of sweetness, and a hint of spice, they come together in minutes yet taste like something special. Soft, golden, and nourishing, they’re the kind of treat you’ll want to enjoy fresh from the oven with a warm drink in hand — a little bite of autumn coziness on any day of the week.
INGREDIENTS:
- 120g pumpkin purée – not pumpkin pie filling
- 100g rolled oats or quick oats (millet flour – 80–90g / gluten-free all-purpose flour – 100–110g)
- 60ml maple syrup or honey
- 1/3 tsp ground cinnamon (optional)
- 1/2 tsp vanilla extract (optional)
INSTRUCTION:
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Mix together: pumpkin puree, rolled oats, and honey/maple syrup.
Add (optional): cinnamon and vanilla.
Form the dough into a ball and press it through the parchment paper. You should have 8-10 cookies. If too wet, add a little oatmeal (or the other flour I listed as a substitute).
You can also sprinkle with almond flakes, if desired.
Bake for 8-10 minutes, until lightly golden. You can dust them with cocoa or powdered sugar – I didn’t do this because they taste perfect to me.
Let them cool on the baking sheet and serve.
Store in an airtight container – they will stay soft for several days.
Enyoj!!