Irresistible 3 Ingredients Pumpkin Cookies You’ll Love!

Hey there, pumpkin lover! 🍂 Thank you for stopping by my kitchen today — I’m so thrilled to share one of my favorite easy fall recipes with you: 3 Ingredients Pumpkin Cookies. These cookies are as simple as they sound — soft, naturally sweet, and filled with cozy autumn flavor. Perfect for busy weeknights, quick desserts, or a last-minute treat when friends pop over.

If you love effortless baking and cozy, heartwarming flavors, you’re in for a treat! Don’t forget to subscribe to my email list for weekly simple, comforting recipes straight from my oven to yours. 💌

Overview of Recipe Content

These 3 Ingredients Pumpkin Cookies are soft, chewy, and naturally full of pumpkin goodness. They’re ideal for fall gatherings, school snacks, or guilt-free desserts after dinner. Best of all? You don’t need butter, eggs, or fancy mixers — just a bowl, a spoon, and 20 minutes!

Why You’ll Love This Recipe

• Only 3 simple ingredients
• Naturally dairy-free and vegan
• No mixer or chilling time needed
• Perfect for fall and holiday baking

What They Taste Like

These cookies have a soft, cake-like texture with just the right touch of sweetness and that unmistakable earthy pumpkin flavor. Imagine biting into a warm pumpkin muffin top — that’s what you get here!

Ingredients

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• 1 cup canned pumpkin
• 2 cups oat flour
• ½ cup brown sugar

Tools You’ll Need

• Mixing bowl
• Wooden spoon or spatula
• Baking sheet lined with parchment paper
• Cookie scoop (optional but helpful)

Substitutions

• Oat flour: You can use almond flour or whole wheat flour for a heartier texture.
• Brown sugar: Try coconut sugar or maple syrup for a more natural sweetness.
• Pumpkin puree: Make sure it’s 100% pure pumpkin, not pumpkin pie filling.

How to Make 3 Ingredients Pumpkin Cookies

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1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix wet and dry ingredients: In a medium bowl, combine the canned pumpkin, oat flour, and brown sugar. Stir until a soft dough forms.
3. Scoop the dough: Drop spoonfuls onto the baking sheet, spacing them about 2 inches apart.
4. Shape & bake: Flatten each slightly with the back of a spoon and bake for 12–15 minutes until they’re firm on the edges but soft in the middle.
5. Cool and enjoy! Let them rest for 5 minutes before transferring to a cooling rack.

The smell that fills your kitchen? Pure autumn bliss. 🍁

What to Serve with 3 Ingredients Pumpkin Cookies

These cookies pair beautifully with:

• A warm mug of chai latte or pumpkin spice coffee
• A scoop of vanilla ice cream for dessert
• A drizzle of melted white chocolate or cream cheese glaze for a festive twist

Tips for Making It Perfect

• Don’t overbake — they’re best when soft!
• If your dough feels sticky, chill it for 10 minutes before scooping.
• Add a pinch of cinnamon or pumpkin pie spice for extra warmth.
• You can even fold in mini chocolate chips or chopped pecans!

Storage Instructions

Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
To freeze, place baked cookies in a freezer-safe bag — they’ll keep for up to 3 months. Thaw at room temperature or warm in the oven for a few minutes before serving.

General Information

Pumpkin cookies have been a classic American fall treat for generations. I still remember baking these with my mom on chilly October mornings — the smell of pumpkin and brown sugar filling the house while leaves danced outside.

For more cozy fall baking ideas, check out these reader favorites:

• Soft Pumpkin Bread

Frequently Asked Questions

1. Can I use regular flour instead of oat flour?
Yes, but the texture will be denser. Start with 1¾ cups all-purpose flour and adjust as needed.

2. Can I make them sugar-free?
You can substitute the brown sugar with a zero-calorie sweetener like monk fruit or erythritol.

3. Can I add spices?
Absolutely! Add 1 teaspoon of pumpkin pie spice or cinnamon for extra flavor.

4. Can I make them gluten-free?
Use certified gluten-free oat flour to keep this recipe 100% gluten-free.

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Conclusion

And there you have it — the easiest, coziest, 3 Ingredients Pumpkin Cookies that’ll make your fall baking effortless and fun. Soft, wholesome, and ready in minutes!

If you enjoyed this recipe, you might also love my Soft Pumpkin Bread or Healthy Oatmeal Cookies.

Thanks for baking with me — and don’t forget to tag me on Pinterest when you make these! @poulefrecipe 🎃

Nutritional Information

Serving	Calories	Carbs	Protein	Fat	Sugar	Fiber
1 cookie	95	18g	2g	1g	7g	2g

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