Pumpkin Oatmeal Cookies | THM: E

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For having no gluten, no dairy, no eggs, no sugar, and no fat source, these pumpkin oatmeal cookies make an awfully great Trim Healthy Mama E breakfast or snack!

With a texture more like baked oatmeal than a sweet, sugar-y cookie treat, these pumpkin oatmeal cookies are chewy, flavorful, and ridiculously easy to put together! The batter literally takes less than two minutes to stir up as it only consists of oatmeal, pureed pumpkin and flavorings!

Since the only protein source in these pumpkin oatmeal cookies are the oats themselves, it’s best to enjoy them with additional lean protein, like a collagen-infused coffee or tea, a glass of low-fat kefir, or 0% fat Greek yogurt, etc.

Great Lakes Collagen is my favorite brand to use, as it has no flavor and easily dissolves into a mug of hot coffee.

You barely need any ingredients to make these Pumpkin Oatmeal Cookies, and the seven you do need, you probably already have on hand!

This recipe produces about 20 pretty addictive cookies. Try to limit yourself to 3 per serving if you’re eating them for a meal, or enjoy one for dessert after an Ultimate E Sandwich!

Yield: 20 cookies

Pumpkin Oatmeal Cookie | THM: E

Pumpkin Oatmeal Cookie | THM: E

These Pumpkin Oatmeal Cookies make a fantastic THM E breakfast, snack or dessert! You'd never guess they're free of gluten, eggs, sugar, and dairy. No special ingredients.

Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes


  • 2 1/2 cups old fashioned oats (use GF oats if necessary)
  • 1 cup pumpkin puree
  • 1/4 cup xylitol (OR 2 tbsp Gentle Sweet)
  • 1/2 tsp molasses
  • 1/2 tsp vanilla extract
  • 1/2 tsp pumpkin spice
  • 1/4 tsp mineral salt


  1. Preheat oven to 350 F. Lightly grease 2 cookie sheets.
  2. In a large bowl, use your hands to mix all ingredients together. Form into 20 balls and arrange on prepared cookie sheets. Flatten each cookie with the palm of your hand. Bake at 350 for 10-12 minutes. Cool and enjoy!

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25 thoughts on “Pumpkin Oatmeal Cookies | THM: E”

  1. Your recipe calls for 1 cup of pumpkin puree but in the comments you said you used a 14 or 15 ounce can minus a Tbsp or two. That doesn’t seem the same measurement to me. Which is correct? I just measured it and there is at least 1/3 cups or more left in a 15 Oz can. Is 1 cup the correct amount?

    • Hi Gayle, the recipe as written is correct. I started with an opened can of pumpkin puree, and wasn’t entirely sure how much of it I had used before. Sorry for the confusion!

  2. These sound delicious. I’d be concerned about having them as a meal without some fat source or protein to help slow down the effect of the carbs on blood sugar. Wouldn’t you agree?

  3. …And I just went back and read the post where you mention that having them with protein sources is a very good idea! Ok, thanks for a nice looking recipe! 🙂

    • I made these today and they are good but I used Gentle Sweet (2 heaping tablespoons) and they aren’t sweet at all. Next time I will use a full 1/4 cup like the xylitol.
      Thanks for this recipe! It was super fast and easy!

  4. I’ve read all the comments. I just made these. They still are not sweet when you use the xylitol and there isn’t much flavor. Next time, I would add more spice, xylitol and pumpkin. I really like the idea of this recipe. I was pleasantly surprised that formed into a cookie. This is a great idea.

  5. I made these tonight with extra spice (at least 4x), twice the sweetener, 1 whole can of pumpkin and three scoops of collagen powder. Perfection!

  6. I made 21 equal portions so that the 3 per serving came out even. I drank unsweetened vanilla almond milk with collagen and cocoa, added sweetener and heated it for my drink. Was that OK?


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