Pumpkin Oatmeal Chocolate Chip Cookies

These delicious pumpkin oatmeal chocolate chip cookies are healthy, vegan and can easily be made gluten-free. Perfect for satisfying your pumpkin cravings!

Good morning and happy Friday from Boston! We’re headed out to explore the city in a bit, but I thought I would pop in and share this pumpkin cookie recipe with you.

A plate filled with pumpkin oatmeal chocolate chip cookies.

In my last post I mentioned that, despite the chillier weather we’ve been experiencing, I hadn’t broke out the pumpkin recipes yet. Well… that changed last night.

I wanted a treat to bring with us on the trip so I started thinking about what I should make. I almost settled on my chocolate chunk pumpkin bars but at the last second changed my mind and decided cookies would be easier to pack. I’m glad I did because not only do I have a new recipe to share, but it’s a pretty awesome one at that.

Parchment paper lined with rows of pumpkin oatmeal chocolate chip cookies. Some chocolate chips ate sprinkled around the cookies.

Not to toot my own horn, but these cookies are vegan, have less than 90 calories and 9 grams of sugar each. Plus they’re GOOD — like really good!

They’re a little on the cakey side (pumpkin tends to do that to baked goods), but they have a nice chewy cookie texture from the oats. The coconut sugar lends a lovely molasses flavor to each bite and of course, the chocolate chips are sweet and delightful. Overall, they’re quite the cookie. I would highly recommend making them. If you’re not ready for pumpkin things just yet, you can always pin or bookmark them for later. 😉

A plate of pumpkin oatmeal chocolate chip cookies. Oats and chocolate chips are sprinkled around the outside.

I hope you like these little orange gems as much as we do.

Parchment paper lined with rows of pumpkin oatmeal chocolate chip cookies. Some chocolate chips ate sprinkled around the cookies.

Want More Pumpkin Treats? Check Out These:

Love Cookies Made With Oatmeal? Try These Other Varieties Too!

If you make these pumpkin oatmeal chocolate chip cookies be sure to leave a comment and star rating below letting us know how they turned out. Your feedback is so helpful for the EBF team and our readers!

Parchment paper lined with rows of pumpkin oatmeal chocolate chip cookies. Some chocolate chips are sprinkled around the cookies.

Pumpkin Oatmeal Chocolate Chip Cookies

Brittany Mullins
These pumpkin oatmeal chocolate chip cookies are healthy, vegan and can easily be made gluten-free. Perfect for satisfying your pumpkin cravings!
4.93 from 28 votes
Prep Time 10 mins
Cook Time 16 mins
Total Time 26 mins
Course Dessert
Cuisine American
Servings 24
Calories 91 kcal

Ingredients
  

  • 1 cup spelt whole wheat pastry or all-purpose flour*
  • 3/4 cup old fashioned oats
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • pinch of ground nutmeg
  • 3/4 cup canned pumpkin puree not pumpkin pie filling
  • 1 cup coconut sugar or sucanat
  • 1/4 cup melted coconut oil
  • 1/2 Tablespoon ground flaxseed
  • 1 teaspoon pure vanilla
  • 1/4 cup vegan dark chocolate chips

Instructions
 

  • Preheat oven to 350° F.
  • Stir together dry ingredients (flour, oats, cinnamon, baking soda, sea salt, nutmeg) in a mixing bowl.
  • Mix together wet ingredients (pumpkin, sugar, coconut oil, flaxseed and vanilla) in a separate mixing bowl.
  • Combine wet and dry ingredients.
  • Stir in 1/4 cup chocolate chips. Mix well.
  • Drop rounded tablespoons onto a greased cookie sheet. Press cookie dough down into a cookie shape with a spoon or your fingers. Cookies won't spread very much so you can space them about 1 inch apart.
  • Bake for 15-16 minutes.
  • Move cookies to a wire rack and cool completely before eating or transferring to a storage container for later consumption.

Notes

  • Use all-purpose gluten-free flour to make these gluten-free.

Nutrition

Serving: 1CookieCalories: 91kcalCarbohydrates: 15gProtein: 1gFat: 3gSaturated Fat: 2gSodium: 76mgFiber: 1gSugar: 9g
Keyword pumpkin cookiea
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Recipe Rating




    94 comments
    1. Corrie
      February 19, 2021 AT 8:14 pm

      5 stars
      I’ve been searching for an oatmeal chocolate chip cookie with pumpkin that was delicious and on the healthier side! I love these and have made them twice. I love the chewy molasses flavor that the coconut sugar gives them. These don’t last long, my husband and daughter love them too. 🙂 I can’t wait to try them with GF AP flour next time!

      1. Brittany Mullins
        February 20, 2021 AT 8:48 pm

        So glad these cookies were a hit!! Thanks so much for coming back to leave a review, Corrie. I appreciate it!

    2. Kim
      November 24, 2020 AT 8:47 pm

      5 stars
      These are delicious! I made them today for Thanksgiving but I’m pretty sure they won’t make it that long. Could I freeze some so that I have some left two days from now for Thanksgiving treats?

      1. Brittany Mullins
        November 25, 2020 AT 3:23 pm

        Hey Kim! So glad you’re loving these cookies. They’ll last in the fridge for about a week so no need to freeze them, unless you’re just trying to keep them out of sight then yes you can totally freeze them! 🙂

    3. Gwyn
      November 10, 2020 AT 7:08 pm

      5 stars
      Delish! Made them for the family and ended up hiding most of the batch so I didn’t have to share! Oops

      1. Brittany Mullins
        November 10, 2020 AT 9:58 pm

        Haha! Love it. 🙂 So glad you loved these cookies, Gwyen.

    4. Liz B.
      November 8, 2020 AT 6:10 am

      5 stars
      Absolutely delicious with an incredible soft texture. This was a recipe that everyone in my household loved! I was hesitant to leave them out overnight as recommended in the instructions, so I left just a few out to test, and they were still delightfully soft the next day. The ones I boxed up (layered with wax paper to prevent sticking and potential over-softening) seemed a little softer, but I think I preferred those that were left out! I didn’t have coconut sugar, so mine were made with regular granulated; I’ll have to try it with brown sugar next time. Even though this cookie is dairy- and egg-free, you can’t tell the way you can with some allergy-friendly recipes. It’s a cookie where you really can’t have just one. This will be going in my fall rotation for sure!

      1. Brittany Mullins
        November 9, 2020 AT 12:05 am

        Ahh yay! So glad these cookies were a hit, Liz. I so appreciate you coming back to leave a review and sharing the subs you made. It’s super helpful for other readers. 🙂

    5. Michelle
      October 31, 2020 AT 2:11 pm

      5 stars
      Delicious and easy to prepare! Thank you!!

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