Incredibly soft, pillowy, and packed with warm Fall flavors, these 3-Ingredient Pumpkin Cookies come together in one bowl with zero effort. They bake up moist and tender with a delicious spice kick!
Why You’ll Love This Recipe
Effortless 3-Ingredient Recipe: Simple pantry staples come together without butter, eggs, or oil.
Soft & Cake-like Texture: Bakes into cloud-soft, cozy autumn bites every time.
Gluten-Free Friendly: Can be made with oat flour or almond flour for a wholesome snack.
Essential Kitchen Equipment
Baking Sheet & Parchment Paper: Keeps cookies from sticking and ensures soft bottoms.
Cookie Scoop or Spoon: Helps portion even, round cookies easily.
Ingredients
1 cup Pure pumpkin puree (canned or homemade)
1 1/2 cups Oat flour (or almond flour / cake mix)
2 tsp Pumpkin pie spice (or cinnamon)
Optional Sweetener: 2 to 3 tbsp maple syrup or honey (if using un-sweetened flour)
Step-by-Step Instructions
1. Prep & Preheat: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Batter: In a bowl, combine pumpkin puree, oat flour, and pumpkin pie spice (plus sweetener if desired). Stir well until a thick, uniform dough forms.
3. Portion Cookies: Scoop 12 equal balls of dough onto the parchment paper. Lightly flatten each top with the back of a spoon or your fingers (they will not spread much while baking).
4. Bake: Bake for 12 to 15 minutes until the tops are set and firm to the touch.
5. Cool & Enjoy: Let cool on a wire rack for 10 minutes to firm up before serving!
Chef’s Tips
Puree vs. Pie Mix: Make sure to use 100% pure pumpkin puree, not canned pumpkin pie filling which contains extra sugars and spices.
Add Mix-ins: Fold in 1/3 cup of mini dark chocolate chips or chopped pecans for added crunch!
Nutritional Breakdown (Per Cookie / 12 Cookies Yield)
Servings: 12 cookies
Calories: ~55 kcal
Protein: 2g
Net Carbs: 9g
Fat: 1g
Frequently Asked Questions (FAQ)
How should I store these cookies?
Because of their high moisture content, store them in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month.