A great way to use up leftover pumpkin puree is in these easy, three-ingredient pumpkin cookies! Of course the mix-ins add up, but the base ingredients are easy as one, two, three!
The recipe and photos for these three-ingredient pumpkin cookies have been updated as of January 7 2016.
Day One: Homemade Pumpkin Puree
Day Two: Pumpkin Butter
I have to say, today’s three-ingredient pumpkin cookies are inspired by all those other two-ingredient cookie recipes out there. You know the ones, the banana and oat cookies, or the coconut and banana cookies. All natural ingredients with no additional fillers! Plus, you can add in all the mix-ins you like to make the cookies your own.
When I was planning pumpkin week, I wrote down a bunch of recipes I thought would be fun to share. Pumpkin pie, pumpkin mousse, pumpkin cookies, you name it. The idea of the three-ingredient pumpkin cookies came to me after I made some coconut and banana cookies. The pumpkin puree reminded me a lot of mushed bananas when it came to texture, so I figured these cookies would work perfectly! Once in the oven, they continued to hold their shape and I knew I was onto something good! Now, my daughter loved them. I thought, “meh, pumpkin isn’t my thing.” However, maybe the pumpkin lovers would enjoy them! So I played around a bit more and added some mix-ins, and bam! I sure thought they tasted like three-ingredient pumpkin pie cookies! Healthy, tasty, and very, very simple. Use homemade pumpkin puree or the store-bought, but be sure to adjust the oats accordingly as sometimes I find the homemade puree more liquidity then the store-bought.
10 minPrep Time
10 minCook Time
20 minTotal Time
- 1/4 cup homemade pumpkin puree
- 1/4 cup old-fashioned oats
- 1 tsp. pumpkin spice OR 1 tsp. cinnamon, 1/4 tsp. ground nutmeg, 1/4 tsp. cloves
- 1 tbsp. maple syrup
- Pinch of salt
- Additional mix-ins if desired (I added in 1/4 cup raisins here.)
- Preheat oven to 350F.
- In your food processor, combine all the ingredients. Puree until they all come together (you don't want to pulverize those raisins!)
- Measure out one tablespoon-sized portions onto your tray. The mixture is wet, so I find using a cookie scoop works best here.
- Pop into the oven and bake for 10 minutes.
- Remove from oven and allow to cool for at least 5 minutes on the tray before transferring to a cooling rack.
I thought raisins paired nicely with the pumpkin, but feel free to add in chocolate chips. Or maybe some nuts for added texture. Or drizzled with caramel sauce… Maybe I am going too far, but if you make these cookies, be sure to comment what mix-ins you added!
The batch above only makes 10 three-ingredient pumpkin cookies, so if you need a lot, be sure to double or even triple the recipe. I made small batches because I wasn’t sure how they would turn out, and since we are not big pumpkin fans, I didn’t want a ton of cookies hanging out in my refrigerator. So far though, Girlie has been enjoying them and I have no problem giving her a couple when she asks for “cookies.” She thinks she is getting away with murder, while I know she is really eating healthy!