Pumpkin Oatmeal Chocolate Chip Cookies

These delicious pumpkin oatmeal chocolate chip cookies are healthy, vegan, 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 this pumpkin oatmeal chocolate chip cookies be sure to leave a comment and star rating below letting us know how it turned out. Your feedback is so helpful for the EBF team and our readers!

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

Pumpkin Oatmeal Chocolate Chip Cookies


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
  • Total Time: 26 minutes
  • Yield: 24

Description

These pumpkin oatmeal chocolate chip cookies are healthy, vegan, gluten-free. Perfect for satisfying your pumpkin cravings!


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

  1. Preheat oven to 350° F.
  2. Stir together dry ingredients (flour, oats, cinnamon, baking soda, sea salt, nutmeg) in a mixing bowl.
  3. Mix together wet ingredients (pumpkin, sugar, coconut oil, flaxseed and vanilla) in a separate mixing bowl.
  4. Combine wet and dry ingredients.
  5. Stir in 1/4 cup chocolate chips. Mix well.
  6. 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.
  7. Bake for 15-16 minutes.
  8. 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.
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 Cookie
  • Calories: 91
  • Sugar: 9g
  • Sodium: 76mg
  • Fat: 3g
  • Saturated Fat: 2g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 0mg

Keywords: pumpkin cookiea

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    81 comments
    1. Brennan Patton
      October 25, 2020 AT 6:30 pm

      Wow! These are the best pumpkin cookies I have made! Love that they are egg-free since my boyfriend is allergic to eggs! Yet another awesome recipe from EBF!

      1. Brittany Mullins
        October 25, 2020 AT 11:49 pm

        Ahh yay!! So glad these cookies were a hit, Brennan! Thanks for making them and for coming back to leave a comment + star rating. I so appreciate it. 🙂

    2. Natalie
      October 21, 2020 AT 8:16 pm

      Loved these! Was looking for a gluten free cookie with no eggs!

      1. Brittany Mullins
        October 21, 2020 AT 9:14 pm

        Woo! So glad you loved these cookies, Natalie. Thanks for making them and for coming back to leave a comment + star rating. I so appreciate it!

    3. Erica
      October 15, 2020 AT 7:21 pm

      I used gluten free flour and reduced the sugar a little to 2/3c and they are fabulous!! They we’re a total hit for snacktime! I can’t wait to try more of your pumpkin recipes!

      1. Brittany Mullins
        October 16, 2020 AT 2:49 am

        Ahh yay!! I’m so glad these cookies were a hit, Erica. Thanks so much for making them and for coming back to leave a comment + star rating. I really appreciate it. <3

    4. Nat
      September 20, 2020 AT 11:43 am

      These look really good, I’m excited to try them out! I was wondering if anyone had used solid coconut oil and tried beating it with the sugar first to get a more “cookie-like” chewy texture, or if you think that would work

    5. Johanna
      November 24, 2019 AT 5:47 pm

      I made these today – the second batch (which includes walnuts) will be coming out of the oven in a couple of minutes. The nutless ones I’ve tried so far are really good, though they would probably be better if I had made fewer substitutions at least for my first attempt. I used about half Bob’s Red Mill GF 1 to 1 flour blend and one half oatmeal/oat flour, in addition to the oats called for in the recipe; maybe that is why they are wonderfully, cakey soft. Instead of coconut sugar I used half light brown sugar and half stevia. Instead of oil I added extra pumpkin as someone had mentioned in the comments here, and then had to add more oat flour but should probably also have increased the baking soda. Instead of the flax seed I used an egg. So alot of changes… lol
      I do like them, and maybe will try again when I have more of the ingredients called for. Pumpkin, oatmeal, chocolate chips….. 3 of my favorite things!

      1. Brittany Mullins
        December 2, 2019 AT 4:05 pm

        I’m glad you enjoyed this recipe even with the substitutions you made. 🙂 Thanks for trying it and for coming back to leave a comment and star rating. I so appreciate it! <3

    6. Alyson
      November 17, 2019 AT 10:22 pm

      Would this work with almond flour? Thank you.

      1. Brittany Mullins
        November 18, 2019 AT 11:38 am

        Hi Alyson – I’m not 100% sure how almond flour would work because I haven’t tried it. I think I would recommend using an AP gluten-free flour mix if you are wanting to make these gluten-free.

    7. Kiran
      November 4, 2019 AT 9:48 am

      Made these for breakfast this week. I cut the sugar in half and also the chocolate chips and added some crushed pecans. They came out delicious and very soft!

      1. Brittany Mullins
        November 4, 2019 AT 12:55 pm

        Woo-hoo! So happy to hear that you tried and enjoyed this recipe, Kiran. I’m sure they were delicious with the added pecans! 🙂

    8. Quinn
      November 3, 2019 AT 6:54 pm

      I took these to a potluck last night and they were a hit! My friend who claims to dislike cookies loved these. Thank you for sharing!

      1. Brittany Mullins
        November 4, 2019 AT 1:07 pm

        That makes me so happy to hear!! I’m so glad the cookies were a hit. Thank you for coming back to leave a comment and star rating. The ratings are super helpful to other readers, so I appreciate it! <3

    9. K
      October 20, 2019 AT 12:37 pm

      Could you use an egg to replace the flax?

      1. Brittany Mullins
        October 20, 2019 AT 4:42 pm

        Yes, that should work just fine if you’re not worried about the cookies being vegan. 🙂

    10. lyss
      July 3, 2019 AT 2:12 pm

      should these be refrigerated after baked?

    11. Tina M
      November 5, 2018 AT 12:40 pm

      Made these last night! So easy and super delicious! I didn’t have chocolate chips so I used pecan pieces instead. They’re really nice!

    12. K
      October 28, 2018 AT 7:36 pm

      These cookies are amazing!!! I just made them yesterday and they’re already all finished haha. They’re so soft and chewy and have a perfect balance of pumpkin and chocolate! Definitely saving this recipe to make again! Thank you! 🙂

    13. Alexandra Panas
      October 12, 2018 AT 7:51 am

      I was craving something sweet and was so glad I had everything in my pantry for this recipe! I used regular chocolate chips, granulated sugar, and swapped the flax for chia seeds and they still turned out amazing! This is a perfect fall time treat. I plan on taking the rest to a brewery with my friends tonight, I think they will pair nicely with a good stout.

    14. Em
      September 29, 2016 AT 7:44 pm

      Just made these and they’re great! Perfect for fall 🙂

    15. Reggie
      July 2, 2015 AT 9:37 am

      Thanks for sharing such a nice opinion, paragraph is pleasant, thats why i have read
      it fully

    16. michele
      October 31, 2014 AT 11:03 pm

      made these today and didnt have the oil…used applesauce. very very good!

      1. Brittany Mullins
        November 2, 2014 AT 12:39 pm

        Nice! I love that they turned out well without the oil.

    17. Heather
      November 7, 2013 AT 7:35 pm

      “Vegan Pumpkin Oatmeal Chocolate Chip Cookies” was indeed certainly enjoyable and instructive!
      Within modern society honestly, that is very
      difficult to do. Thx, Gregg

    18. Parita @ myinnershakti
      October 17, 2013 AT 4:55 pm

      These cookies were delicious! The batch I made was gone in less than 24 hours. The only change I made was to use whole wheat white flour. Otherwise, I followed the recipe as is. Will definitely be making these again!

    19. Caitlin
      October 13, 2013 AT 9:07 pm

      Hey girl-

      I just made these cookies and they were AMAZING!!! I used all purpose flour just b/c it’s what I had in my cabinet, but I will venture over to the spelt flour for the next batch!

      I used the carob chips and they’re a little bitter to my palate. I’m hoping I’ll get used to them, but if not maybe I can substitute in some pecans or raisins or walnuts! Thanks for another killer recipe 🙂

    20. Gina
      October 13, 2013 AT 8:46 pm

      I can’t wait to try these!

    21. Alissa
      October 2, 2013 AT 5:10 pm

      Hi! I adapted this recipe to be oil-free by removing the coconut oil and adding more pureed pumpkin. Delicious! I never post recipes on my blog but I posted (and linked to you) this one.

    22. Laura
      August 12, 2013 AT 10:35 am

      forgot to rate…

    23. Laura
      August 12, 2013 AT 10:34 am

      I made these yesterday and they were AWESOME! Sadly, I think I ate most of them in one day, so I don’t know that I will be making them again anytime soon. My three year old helped me stir everything, and she of course loved them, as did my ten month old, who screamed every time I told her No more!

    24. Josie
      June 20, 2013 AT 11:05 am

      I love your blog and have learned so much from you. I want to make these
      cookies. Have you tried other flours other than spelt?

    25. diana
      May 27, 2013 AT 7:28 pm

      This is a wonderful cookie recipe. I made them for my family, and they were amazed on the flavor and texture. BTW, it’s super versital. I added dried fruit and nuts… and let me say: it’s delicious. I’mso glad I found this recipe. Thanks again.

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