Okay, if there’s one thing I love about fall, it’s pumpkin everything and these Healthy Pumpkin Cookies for toddlers are the perfect snack that feels like a treat! They’ve got that cozy pumpkin flavor we all love, but in a version that’s balanced with healthy fats, fiber, and subtle sweetness from whole food ingredients like almond flour, oats, ground flax, and pumpkin purée. So if you’ve been looking for an easy, fall-inspired treat that fits right into your toddler’s (and your) everyday snack rotation, these are it!
Why You & Your Family Will Love These Healthy Pumpkin Cookies
- they’re soft, cozy, and everything you love about fall in one bite
- made with simple, real ingredients you probably already have on hand.
- naturally sweetened with pumpkin and a touch of maple (or banana) no added sugar needed!
- packed with fiber, healthy fats, and protein to keep little tummies satisfied
- the texture is soft enough for toddlers and babies
- perfect for snack plates, lunchboxes, or a quick bite with your coffee
- a cookie that’s balanced enough to count as a snack, not just a treat
These pumpkin cookies were inspired by my other almond flour oat cookies like my mini fruit cookies pizzas, blueberry zucchini oatmeal cookies, and my chia thumbprint cookies!
Jump to:
- Why You & Your Family Will Love These Healthy Pumpkin Cookies
- Ingredients You'll Need
- How To Make Your Pumpkin Cookies
- Hint For Soft Pumpkin Cookies
- Substitutions
- Variations
- Equipment
- Storing Your Pumpkin Cookies
- Tiff's Dietitian Tip
- FAQ
- Related
- Pairing
- Healthy Pumpkin Cookies For Toddlers (no added sugar, egg free!)
Ingredients You'll Need
Here's what you'll need to make these healthy pumpkin cookies:
- almond flour: adds healthy fats, protein, and a soft texture
- quick (or rolled) oats: provide gentle fiber for digestion and help cookies hold their shape
- pumpkin purée: brings natural sweetness, vitamins A + C, and moisture
- ground flaxseed (or Tiny Sprouts Digestion Booster - use code TIFF10 for 10% off their website): replaces eggs while boosting omega-3s and fiber
- nut or seed butter: gives structure, richness, and extra protein
- banana or maple syrup: naturally sweetens without the added sugar
- vanilla extract + pumpkin pie spice: cozy fall flavor your little one will love
- baking powder: keeps cookies soft and slightly puffy
- pinch of salt: balances flavors
See recipe card for quantities.
How To Make Your Pumpkin Cookies
- Step 1: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. In a small bowl, mix 1 tablespoon ground flaxseed + 3 tablespoon water and let it sit for 3-5 minutes to thicken.
- Step 2: In a large bowl, stir together pumpkin purée, nut or seed butter, maple syrup (or banana), vanilla extract, and the prepared flax egg until smooth.
- Step 3: Stir in almond flour, oats, baking powder, pumpkin pie spice (or cinnamon), salt, and 2 tablespoon additional flaxseed or Tiny Sprouts Booster until a soft dough forms.
If dough feels sticky, add 1–2 tablespoon oats. If dry, add a spoonful of pumpkin purée.
- Step 4: Scoop about 1½ tablespoon of dough per cookie, roll, and flatten slightly. Bake for 10–12 minutes or until edges are set and lightly golden. Let cool completely before serving or adding optional icing.
Pumpkin Cream Cheese Icing
In a small bowl, whisk together cream cheese, pumpkin purée, maple syrup (or omit), vanilla, and a dash of cinnamon until smooth and creamy. Spread a thin layer on cooled cookies or serve as a dip on the side. For a dairy-free version, use coconut yogurt or a plant-based cream cheese!
Hint For Soft Pumpkin Cookies
If your dough feels a little sticky (thanks to the pumpkin!), pop it in the fridge for 10–15 minutes before scooping. It’ll firm up just enough to make shaping easier and helps the cookies bake up perfectly soft and chewy for your little one. Also, don't over cook! Take out at 10 minutes and they'll firm up when cooling.
Substitutions
These healthy pumpkin cookies for toddlers are already gluten-free, egg-free, and dairy-free (if using gluten-free oats and dairy-free cream cheese). Here are some other substitutions:
- almond flour: swap for oat flour if needed, just add 1-2 extra tablespoons of pumpkin purée or milk if the dough feels too dry (oat flour absorbs a bit more moisture)
- nut butter: use sunflower seed butter or soy nut butter for a nut-free option
- mashed banana: replace with blended dates (about 6 Medjool dates) or unsweetened applesauce for a naturally sweet, no added sugar version (or use 3-4 tablespoon maple syrup for sweeter version)
- flaxseed: you can sub the flax egg for a real egg if no allergy is present!
- pumpkin purée: sub sweet potato purée if that’s what you have on hand, still gives a cozy, sweet flavor and soft texture
- cream cheese (for icing): use coconut yogurt or dairy-free cream cheese to make it allergy-friendly
Variations
You can totally add in different mix-ins to these pumpkin cookies for added flavor and texture! I think mini chocolate chips would be great in these.
- pumpkin sandwich cookies: spread a little cream cheese or yogurt between two cookies for a fun, soft sandwich treat
- pumpkin chocolate chip: stir in ⅓ cup of mini chocolate chips into the cookie batter for chocolate chip version!
- pumpkin pecan: add in ⅓ cup of chopped pecans or slivered almonds for a nutty twist
If you want half sweet and the other half no added sugar, just mix 1-2 tablespoon of coconut or brown sugar into the back half of the mix!
Equipment
All you need to make these healthy pumpkin cookies for toddlers is a mixing bowl, measuring utensils, whisk, cookie scoop, parchment paper, and a baking sheet.
Storing Your Pumpkin Cookies
Store these pumpkin cookies in an airtight container at room temperature for up to 2 days, or in the fridge for 4-5 days if you want them to stay extra soft and fresh. They also freeze beautifully, just place them in a freezer-safe bag or container (without icing) and freeze for up to 2 months. When you’re ready to serve, thaw overnight in the fridge or warm in the microwave for 10-15 seconds. If you add the pumpkin cream cheese icing, keep those in the fridge and enjoy within 3 days for the best texture and flavor.
Tiff's Dietitian Tip
These pumpkin cookies are a sneaky (and delicious) way to help boost your little one’s fiber intake! The mix of almond flour, oats, flaxseed, and pumpkin provides gentle, natural fiber that supports healthy digestion and helps keep toddlers full and satisfied between meals, without overdoing it.
Most toddlers need around 19 grams of fiber per day (ages 1-3) and 25 grams per day (ages 4-8). Or you can take their age and add 5 to get what they minimally need per day, like a 2-year-old needs at least 7 grams per day. Offering foods with fiber from whole grains, nuts, seeds, and fruits is an easy way to meet those needs while keeping snacks fun and familiar.
Pairing that fiber with healthy fats (like the nut or seed butter in this recipe) also helps steady blood sugar and energy levels so your little one stays fuller, calmer, and more balanced between meals!
FAQ
Yes! You can swap the almond flour for oat flour. Just add 1-2 extra tablespoons of pumpkin purée or milk if the dough feels too dry, oat flour absorbs a bit more moisture.
Yes, if you make the no added sugar version and avoid honey or added sweeteners. They’re soft enough for new eaters and made with simple ingredients.
Definitely! Freeze without icing for up to 2 months. Just thaw overnight in the fridge or reheat for 10–15 seconds in the microwave before serving.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these healthy pumpkin cookies for toddlers:
Healthy Pumpkin Cookies For Toddlers (no added sugar, egg free!)
Equipment
- hand mixer for icing
Ingredients
for the pumpkin cookies
- 1 cup almond flour
- ½ cup rolled oats
- 1 tablespoon ground flaxseed or Tiny Sprouts Digestion Booster + 3 tablespoon water or 1 egg if no allergy is present
- 2 tablespoon additional ground flaxseed (Tiny Sprouts Digestion Booster)
- ½ cup pumpkin purée
- ¼ cup nut or seed butter cashew, almond, or sunflower seed butter, sub melted butter or coconut oil
- ½ banana, mashed or 3-4 tablespoon maple syrup for sweetness
- 2 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice or a mix of cinnamon, nutmeg, and ginger
- pinch of salt
for the pumpkin cream cheese icing
- 2 oz cream cheese softened
- 1 tablespoon pumpkin purée
- 1 teaspoon maple syrup or omit for no added sugar
- ¼ teaspoon vanilla extract
- dash of cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. In a small bowl, mix 1 tablespoon flaxseed + 3 tablespoon water and let sit for 5 minutes to thicken. Or skip if you're using a regular egg!
- In a large bowl, stir together pumpkin purée, nut or seed butter, mashed banana or maple syrup, vanilla extract, and the prepared flax egg until smooth.
- Stir in almond flour, oats, baking powder, pumpkin pie spice, salt, and the additional 2 tablespoon flaxseed (or Tiny Sprouts Booster) until a soft dough forms. If dough feels sticky, add 1-2 tablespoon oats. If dry, add a spoonful of pumpkin purée.
- Scoop about 1 ½ tablespoon of dough per cookie, roll, and flatten slightly. Bake for 10-12 minutes or until edges are set and lightly golden. Let cool completely before icing.
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