Can I use honey instead of maple syrup in these pumpkin oatmeal cookies?

Absolutely! I've done this plenty myself when I ran out of maple syrup. Honey works beautifully - just use the same amount. Though heads up, it'll make your cookies a tad sweeter with its floral notes. If you try this, maybe reduce oven temp by 25°F since honey browns faster. Both options give that natural sweetness that makes these breakfast-friendly!

Are these cookies actually gluten-free?

Yes indeed! The almond flour and oats make them naturally gluten-free. Just be sure to grab certified GF oats if you're sensitive. My celiac sister swears by this recipe - she says they're the only "healthy" cookies worth eating! Though between us, I've made them with regular all-purpose flour too when desperate, and nobody complained.

Why are my pumpkin oatmeal cookies too soft/crumbly?

Ah, the pumpkin strikes again! Its moisture varies by brand. If too soft, add 1-2 tbsp extra oats. Crumbly? Next time add another tablespoon of pumpkin or oil. Mine turn out perfectly chewy when I let the dough rest 10 minutes before scooping - gives the oats time to hydrate. And please, please let them cool completely before moving - hot cookies are drama queens that fall apart.

Pumpkin Oatmeal Cookies: 5-Star Breakfast Miracle You Need

Name: Pumpkin Oatmeal Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1/2 cup maple syrup; 1/4 cup coconut oil, melted; 1 tsp vanilla extract; 2 cups rolled oats; 1/2 cup almond flour; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/4 tsp salt; 1/2 cup chocolate chips (dairy-free optional)

Pumpkin Oatmeal Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft, chewy cookies packed with oats and real pumpkin, perfect for a grab-and-go breakfast.

Author: Sophia Collins
Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min
Yield: 12 cookies 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

1 cup pumpkin puree
1/2 cup maple syrup
1/4 cup coconut oil, melted
1 tsp vanilla extract
2 cups rolled oats
1/2 cup almond flour
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/2 cup chocolate chips (dairy-free optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, mix pumpkin puree, maple syrup, coconut oil, and vanilla.
Add oats, almond flour, cinnamon, nutmeg, and salt. Stir until combined.
Fold in chocolate chips.
Drop spoonfuls of dough onto the baking sheet and flatten slightly.
Bake for 12-15 minutes until edges are golden.
Let cool before serving.

Notes

Store in an airtight container for up to 5 days.
Freeze for longer storage.
For extra texture, add chopped nuts.

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 8g
Sodium: 50mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg

Find it online: https://kitchenuser.net/pumpkin-oatmeal-cookies-recipe/