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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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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    74 comments
  1. 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!

  2. 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!

  3. 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!

    • 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

  4. 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!

  5. 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! 🙂

  6. 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.

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

  8. 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!

  9. 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 🙂

  10. 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.

  11. 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!

  12. 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?

  13. 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.

  14. Your pumpkin oatmeal chocolate chip cookies are WONDERFUL! I’ve made them many times and even my 11 year old grandson and very picky 35 year old son like them. My 82 and 84 year old parents have just decided to go vegan and the first thing they said was, “I guess that means we won’t be able to eat cookies anymore”. Today I am sending them your recipe and now they look foreward to enjoying them as well. Thank you!

  15. I just made these cookies and they were DELICIOUS! It was my first ever cookie without the sugar, butter and eggs. Thanks so much for sharing. I love your blog and appreciate all that you do.

  16. Hi,
    I stumbled on your website because I have been vegetarian for 26 yrs. and recently gone vegan. The pumpkin oatmeal chocolate chip cookies are awesome and so easy to make. I’ve made many batches thus far in less than a day and every time, they came out perfectly. I appreciate your website and recipes and look forward to more postings from you.

    Thanks,
    Sasha

  17. I was looking for a healthy chewy, tasty oatmeal cookie, and this exceeded my expectation. I didn’t have any spelt flour or coconut oil, nor enough raw sugar. I substituted regular wheat flour, added a little bran and wheat germ, used cooking oil I had and brown sugar (very lightly packed). What a wonderful, tasty cookie! I cant wait to try it with the recommended ingredients. Not too chewy, a little cakey, but not bad at all. Nice part it wasn’t too sweet, and had just enough spice and a very nice balanced pumpkin flavor. Pleasantly surprised. Thank you!!

  18. These are great – loved by the vegan and non-vegan crowd. My son is allergic to dairy and eggs … I was thrilled to find a recipe he could enjoy. He was, too. Thanks!

  19. These came out just as described. Delicious! A bit chewy, as to be expected with vegan cookies, and the pumpkin. I substituted apple sauce for the oil, and it seemed to work fine. Thanks for the great recipe! I love all things pumpkin.

  20. these are amazing! I made it with coconut sugar and they were definitely lacking the molasses taste that sucanat gives. I picked up a bag of sucanat today and will be making these cookies frequently!

  21. This was a hit when baking fall treats and carving pumpkins with my roomies last night! And brownie points with my boyfriend who is trying out veganism. 🙂 Reinforcing my pumpkin addiction!

  22. Made these last night: substituted hempseed for the flax and canola oil for the coconut oil (just what I had) and they came out delicious! The flavor wasn’t too pumpkiny. Yummy!

  23. I modified these cookies to make dog treats by leaving out the sugar and spices and swapping the chocolate chips for carob chips. They were a huge hit at the walk-a-thon for the local animal shelter and at the pet supply store where I work. Now I can’t wait to try the real recipe!

  24. Thanks for the response! I’m going to give something like that a try this weekend; I’ll be sure to let you know how it goes. Thanks for the recipe!

  25. These look great, and I’m planning on making them this weekend. One question though: I’m trying to eliminate gluten from my diet to alleviate some digestive issues and help determine if I have a gluten sensitivity. Do you have a recommendation for a gluten free flour alternative to this recipe? Maybe almond flour or coconut flour? If I use those, do you think I should change the liquid amount anywhere else?

    Thanks!!

  26. I made these tonight! I always start craving everything pumpkin this time of the year!!! They were are so yummy, I really like the oatmeal, I’ve had pumpkin chocolate chip cookies before, but never with the oatmeal. Thanks for posting this recipe ☺

  27. I tried these cookies last night and they were delicious! However, they did come out very moist and “cakey.” On the 2nd day they were even more mushy! In the pictures they look a bit more dense and hard. I followed the recipe exactly, substituting olive oil for coconut oil. Maybe I should have baked them for a little longer..

    • hmm.. that’s odd Christine. Mine didn’t turn mushy at all. Maybe you didn’t bake them long enough or perhaps the olive oil made a difference. I know coconut oil is 90% saturated fat and olive oil is only 14% – that might have made a difference in the consistency.

      • thanks for much for your response! I didn’t know that about the fat content of the oils. That must be it. I will definitely bake these again with that change and I bet they’ll be perfect.

  28. These look delicious and I love the pics! Now, I’ll preface this by saying that I’m still very new to this whole blogging thing, but a reader a few weeks ago suggested that I add a print button to my recipe posts. She recommended using http://www.printfriendly.com/ so I started using that & really like it except I can’t seem to figure out how to control the placement of the print button. This week, I’m experimenting with using ReciPage’s option to embed your recipe’s into your blog post with an html code (you can check out my post today to see what it looks like). It includes a print option. I’m really liking this option and think I’ll continue to do it :). Hope that’s helpful!!

  29. I’ve just made these tonight with my daughter – first vegan recipe for me – and they are incredible 🙂 Can’t wait to try pumpkin in more baked goods. Thank you 🙂

  30. I just made these cookies and YUMMMM!!! They are so moist and chewy, but I used regular flour and cheated and used real chocolate chips. I will make these all the time they were sooo easy!! Thanks for the recipe! 🙂

  31. I am going to be all over these cookies this week! I have been trying to hold off on all things pumpkin…but it’s too difficult to resist! I appreciate and use the print button feature, and was actually going to ask you what program you were using. So thanks for sharing already! Hopefully you find one that is easier for you to use!

  32. The cookies look amazingly yummy!! I have the same plugin as Beth and it’s super easy. I use a lot when I post workouts. I’ve been using the Easyrecipe plugin for recipes, though. I’m definitely ready for the pumpkin craze! Have fun in Boston!

  33. These look amazing! One question, do you think it would alter the flavor and/or texture too much if you substitute almond flour for the spelt flour? I’m new to using vegan flours, so I’m not sure how the different flours affect certain recipes. Thanks and I can’t wait to try these!

  34. Hi! I love your site! I’ve been following your blog and your FB for awhile, just started to follow on Pinterest. I did use your print option on the cauliflower pizza and thought it was quite fantastically easy! (And we’re making the pizza tomorrow – can’t wait). Both formats look great. If the print is a pain for you, don’t stress, people have been printing w/o this whole time. I used to just copy the recipe and use the “print selection” option at the print command. Just and extra step or two. Have a great weekend and thanks for sharing all your food!! =)

  35. These look great! I like the format, but I also liked how you did it before.. either way works for me 🙂 I have tried some of your recipes! That’s awesome, I’ll send you a pic 🙂

  36. These look incredible! I have been dreaming of pumpkin EVERYTHING lately.
    My site is built on WordPress too and I use a very simple plugin called “WordPress Print This Section” – it adds a little button to your tool bar when you are in the visual tab, that you just hit to add code to your post right where you want the printing to start. Then you just make sure the closed part of the code is where you want the printing to stop. the code that gets added is basically it is just [print_this] then [/print_this] – that’s it. SO easy. Hope that helps

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