Maple-Pumpkin Spice Oatmeal Cookies

Maple-Pumpkin Spice Oatmeal Cookies
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Jackie Newgent, RDN, CDN .
Enjoy all the flavors of fall with these hearty maple-pumpkin spice oatmeal cookies. Diabetes-friendly and made using natural sugars, these cookies will satisfy your pumpkin spice sweet tooth without derailing your diabetes management plan.
  • Prep time
    10 min
  • Cook time
    25 min
  • Servings
    14 Servings
  • Serving size
    1 cookie
Nutrition Facts

Nutrition Facts

14 Servings

  • Serving Size
    1 cookie
  • Amount per serving Calories 120

  • Total Fat 6g
    • Saturated Fat 2.5g
    • Trans Fat 0.1g
  • Cholesterol 20mg
  • Sodium 150mg
  • Total Carbohydrate 16g
    • Dietary Fiber 2g
    • Total Sugars 7g
    • Added Sugars 3g
  • Protein 2g
  • Potassium 115mg
  • Phosphorus 80mg


  • old-fashioned rolled oats (not quick cooking)
    1 1/4 cup
  • all-purpose flour or whole-wheat pastry flour
    1/2 cup
  • baking powder
    1 tsp
  • sea salt
    3/4 tsp
  • pumpkin pie spice or ground cinnamon
    3/4 tsp
  • unsweetened applesauce
    1/2 cup
  • dried apricots (about 7 or 8 pieces)
    2 oz
  • pure maple syrup
    1/4 cup
  • unsalted butter (room temperature)
    4 tbsp
  • sunflower or avocado oil
    2 tbsp
  • eggs
    1 large
  • pure vanilla extract
    1 1/2 tsp


  1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or use silicone baking mats.

  2. In a medium bowl, stir together the oats, flour, baking powder, salt, and pumpkin pie spice.

  3. Add the applesauce, dried apricots, maple syrup, butter, and oil to a blender. Cover and blend until well combined. Add the egg and vanilla extract and blend until puréed like a smoothie. Pour the batter into the dry mixture in the medium bowl and stir until well combined. Note: The batter will seem slightly loose (runny).

  4. Drop 7 cookies on each baking sheet, about 2 well-rounded measuring tablespoons each. Bake until browned on the bottom, about 25 minutes.

  5. Remove cookies from the oven and let cool completely on the baking sheets on racks. Store the soft-chew cookies in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.