Spelt Oatmeal Pumpkin Cookies (Date-Sweetened!)

Spelt Oatmeal Pumpkin Cookies

Who’s planning to do some Sunday baking?! I AM!

If you weren’t planning on it, then I might try to change your mind. Seriously, your Sunday needs these pumpkin cookies! Don’t worry, they’re also healthy. I made them with spelt flour, dates, pumpkin puree, oats and more delicious ingredients and spices. I honestly eat them for a morning snack every morning at work and they definitely help me get through my early shifts. That and coffee of course.

Spelt Oatmeal Pumpkin Cookies (Sweetened with Dates!) - Unsweetened Caroline

Also, this is the best cookie dough I’ve ever tasted. Better than any sugar-filled cookie dough. I actually made this recipe this morning and left half of the batch uncooked in the fridge… and no I’m not planning to cook them later. I’m planning to do the same thing I did last time and eat it by the spoon. On the couch. While watching Netflix.

I suggest you do the same.

Spelt Oatmeal Pumpkin Cookies (Date-Sweetened!) - Unsweetened Caroline

If you do decide to cook them though, try adding a drizzle of dark (or unsweetened) chocolate and a sprinkle of pepita seeds. They’re delicious on their own, but I like to change it up once in a while. And chocolate makes everything better. Right?!

Spelt Oatmeal Pumpkin Cookies (Date-Sweetened!) - Unsweetened Caroline

I really hope that you try these. They’re probably (definitely) my favorite recipe on the blog until now. Healthy gooey and sweet cookies filled with fall spices… How can you say no to that?!

Spelt Oatmeal Pumpkin Cookies (Date-Sweetened!) - Unsweetened Caroline

Spelt Oatmeal Pumpkin Cookies

Soft spelt and oatmeal pumpkin cookies with a drizzle of chocolate and a sprinkle of pepita seeds. The perfect fall treat? I think so. Not only are they delicious, but they're healthy too! Made with spelt flour, oats, pumpkin puree and sweetened with dates only! They're packed with fiber and they make the perfect snack or dessert!
Course Breakfast, Dessert
Cuisine vegan, vegetarian
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Servings 18


  • 1 1/4 cup Medjool dates, pitted
  • 1 cup pure pumpkin puree
  • 1/4 cup coconut oil, melted
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups spelt flour (white or whole grain)
  • 1/2 cup rolled oats
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon, ground
  • 1/2 teaspoon nutmeg, ground
  • 1/2 teaspoon cardamom, ground
  • 1/2 teaspoon ginger, ground
  • 1/4 teaspoon fine grain sea salt
  • Pepita seeds, for topping (optional)

Chocolate drizzle

  • 2 tablespoons unsweetened or dark chocolate
  • 1/2 teaspoon coconut oil (for melting)


  • Preheat oven to 350F. Line a baking sheet with parchment paper.
  • In a food processor, blend dates, pumpkin puree, melted coconut oil and vanilla until smooth. Set aside.
  • In a large bowl, mix together your flour, oats, baking soda, cinnamon, nutmeg, cardamom, ginger and salt.
  • Add your pumpkin/date mixture to the bowl with your dry ingredients. Knead the dough with your hands until it all comes together.
  • Shape the dough into 18 cookies, about 1/8 cup each. Place on the prepared sheet. They don't spread a lot, so don't worry about putting them too close to one another.
  • Bake for 8-10 minutes. Let them cool for 5 minutes before eating (if you can wait that long)!
  • Let them cool completely before adding the chocolate drizzle. Simply heat the chocolate and coconut oil in a small saucepan over low heat or in the microwave until completely melted. Drizzle on top of the cookies and top with a few pepita seeds (optional).


Keep them in an airtight container in the fridge for a few days or store them in the freezer.
I like to bake them for only 8 minutes since it gives them a gooey interior and it keeps them a little sweeter. Feel free to cook them 10 minutes if you like your cookies a little more well-done.
To make these cookies gluten-free, use light buckwheat flour. Light buckwheat flour hardly affected the taste and texture of these cookies! Whole wheat flour also works with these cookies for another gluten containing option.
You can substitute the coconut oil with other light tasting oils. I actually like olive oil with these. Melted butter or margarine may work as well, but I've never tried it.
Whatever you do, do not let them chill in the fridge before baking! That did not end up well.

A little side note: Not only do I love baking during fall, but I LOVE hiking! If you follow me on Snapchat (unsweetenedcaro) or watch my stories on Instagram, you probably notice that I go hiking almost everyday. It’s by far my favorite workout and I enjoy it even more when the leaves are changing. Here are a few pictures from my fall hikes. Hope you’re all enjoying this beautiful season!


Fundy - Unsweetened Caroline

Walten Glen - Unsweetened Caroline

If you try this recipe, make sure to tag your photo #unsweetenedcaroline on Instagram, Facebook and Twitter! Don’t forget to also tag me @unsweetened.caroline on Instagram so I can see your creations!

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