Oatmeal Pumpkin Cookies
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Published Sep 11, 2021, Updated Sep 27, 2023
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These delicious oatmeal pumpkin cookies with chocolate chips are healthy, vegan and can easily be made gluten-free. Perfect for satisfying your pumpkin cravings!
It’s pumpkin season! Truth be told, I am that girl that wants to make pumpkin goodies all year round because I love it so much but I definitely get an extra craving in the fall.
I have a ton of pumpkin baked goods recipes on the blog including these vegan pumpkin muffins and this pumpkin bread, but I didn’t have any pumpkin cookie recipes… until now!
Why I Love These Cookies
These oatmeal pumpkin cookies are vegan, have less than 90 calories and 8 grams of sugar each and 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 and definitely a must-make this fall!
Here’s What You Need
- flour – you can use spelt, whole wheat pastry or all-purpose flour for this recipe! I prefer to use whole wheat pastry flour because it’s lighter than all-purpose flour, is packed with protein, fiber, vitamins and minerals and is really easy to bake with. If you need to make these cookies gluten-free, gluten-free all-purpose flour will work.
- old fashioned rolled oats – I recommend using rolled oats for this recipe (I like Bob’s Red Mill rolled oats), but quick oats will also work. Oats are naturally gluten-free, but are easily cross contaminated so make sure to grab certified gluten-free oats if needed.
- ground cinnamon and nutmeg – the perfect fall spice pairings for these cookies!
- baking soda – this helps the cookies to rise.
- sea salt – a touch of salt really helps the other flavors in this recipe pop!
- pumpkin puree – you can use canned pumpkin puree or make homemade pumpkin puree. If you’re using store bought, just make sure it’s not pumpkin pie filling because it’s loaded with added sugars.
- coconut sugar – I love using coconut sugar because it’s a natural sugar with a bit more nutrition, but regular white sugar will work as well.
- coconut oil – this adds healthy fat and helps bind the cookies together.
- ground flaxseed – flaxseed adds healthy fat and fiber to the cookies and also acts as an egg substitute to help bind the cookies together.
- vanilla extract – a delicious flavor enhancer for these cookies.
- dark chocolate chips – I like using Lily’s chocolate chips because they are sugar-free and low in calories.
How to Make Oatmeal Pumpkin Cookies
These cookies couldn’t be any easier to make! Start by mixing together your dry ingredients in a large bowl. Then combine your wet ingredients in a separate bowl, combine the two and gently fold in your chocolate chips.
Scoop rounded Tablespoons onto a cookie sheet lined with parchment paper, press the dough down slightly into a cookie shape and bake! How easy is that?!
Optional Mix-ins
I like to mix chocolate chips into my cookies because pumpkin + chocolate = the best combo ever! That said, feel free to skip the chocolate chips or swap them out for another mix-in. Here are some ideas:
- dried fruit – these pumpkin cookies would be delicious with dried cranberries or dates mixed in.
- chopped nuts – if you like nuts in your cookies, add a handful to this batter! I recommend walnuts or pecans, but any nut will do.
How to Store Pumpkin Cookies
Allow the cookies to cool completely on a wire rack before transferring to an airtight container for storage. If the cookies are still slightly warm before storing, there will be condensation in the container which means soggy cookies… no one wants soggy cookies! Store at room temperature for up to 5 days, in the refrigerator for up to a week or put them in the freezer for up to three months.
Popular Pumpkin Recipes
- Pumpkin Pie Bars
- Pumpkin Bread
- Healthy Pumpkin Muffins
- Pumpkin Granola
- Pumpkin Chocolate Chip Bars
- Soft Pumpkin Cookies
- Flourless Pumpkin Muffins
- Pumpkin Brownies
More Oatmeal Cookies to Try
- No Bake Cookies
- Oatmeal Raisin Cookies
- Oatmeal Chia Cookies
- Peanut Butter Oatmeal Cookies
- Oatmeal Date Cookies
- Healthy Oatmeal Chocolate Chip Cookies
Be sure to check out the full collection of pumpkin recipes and all my dessert recipes here on EBF.
Oatmeal Pumpkin Cookies
Ingredients
- 1 cup spelt, whole wheat pastry or all-purpose flour
- ¾ cup old fashioned rolled oats
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- pinch of ground nutmeg
- ¾ cup canned pumpkin or homemade pumpkin puree
- 1 cup coconut sugar
- ¼ cup coconut oil, melted
- ½ Tablespoon ground flaxseed
- 1 teaspoon pure vanilla
- ¼ 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 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. The 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.
- Store at room temperature for up to 5 days, in the refrigerator for up to a week or in the freezer for up to three months.
Notes
- Flour: Use all-purpose gluten-free flour to make these gluten-free.
- Oats: You can use quick oats instead of rolled oats if needed.
- Sugar: Cane or white sugar will work instead of coconut sugar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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
Thanks so much Beth. I tried Print This is the past and I can’t remember why I stopped. I’ll have to check it out again.
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 🙂
Oh my goodness! I am making these tonight! Can’t wait- they look delicious! 🙂
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!! =)
These look so good! I am so in the mood for pumpkin EVERYTHING!
These look fantastic! I love that they are vegan too!
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!
I’m not 100% sure. Let me know if you try it. 🙂
These look yum! I’m totally on the pumpkin bandwagon nice and early this year!
Oh WOW, these look wonderful! And perfect for the holidays. I will definitely be making a few batches of these to gift to my friends who are all in desperate need of a pumpkin fix I’m sure. 🙂 I just hope they make it into the cookie tins….
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!
Going to try these right now– and thanks for the “print” option, I do use it and appreciate it.
MMMM these look great, Brittany! thanks 🙂
Thanks GC!
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!
Really good idea, healthy and nice cookies! Will do tomorrow:)
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! 🙂
These look very yummy! I’m so excited to be back in the pumpkin season 😉
I made these yesterday and they are terrific! Thanks for another delicious recipe!
Hooray! So glad you enjoyed the cookies Tara.
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 🙂
I’m so glad you liked them!!
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!!
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.
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 ☺
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!!
Hi Christy – I’m not 100% sure how coconut flour or almond flour would work because I haven’t tried it. I think I would recommend using a packaged gluten-free flour mix like this one from Bob’s Red Mill – http://www.bobsredmill.com/gf-all_purpose-baking-flour.html
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!
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!
I made these with oat flour for my non gluten friends. There turned out great. thank You
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!
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!
Yay! I’m so glad to hear that you all liked the cookies. 🙂
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!
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.
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!
I’m so glad you and your son enjoyed the cookies Jennifer! Thanks for coming back and leaving a comment. 🙂
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!!
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
I made these with my son today! I used the whole can of pumpkin so I increased the flour and oats. Turned out great!
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.
Thanks for coming back to leave a comment after making the cookies. I’m so glad you enjoyed them! 🙂
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!
I love the print option
I’ve been using it, thanks for your time, efforts
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.
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?
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!
forgot to rate…
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.
I can’t wait to try these!
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 🙂
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!
“Vegan Pumpkin Oatmeal Chocolate Chip Cookies” was indeed certainly enjoyable and instructive!
Within modern society honestly, that is very
difficult to do. Thx, Gregg
made these today and didnt have the oil…used applesauce. very very good!
Nice! I love that they turned out well without the oil.
Thanks for sharing such a nice opinion, paragraph is pleasant, thats why i have read
it fully
Just made these and they’re great! Perfect for fall 🙂
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.
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! 🙂
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!
should these be refrigerated after baked?
Could you use an egg to replace the flax?
Yes, that should work just fine if you’re not worried about the cookies being vegan. 🙂
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
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!
Woo-hoo! So happy to hear that you tried and enjoyed this recipe, Kiran. I’m sure they were delicious with the added pecans! 🙂
Would this work with almond flour? Thank you.
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.
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!
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
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
Delish fall cookie as so easy to make! I added walnuts and used all purpose flour along with cane sugar. I don’t think these cookies will last long between my husband and I. Thank you for the recipe!
You’re so welcome, Casey. I’m glad these cookies turned out to be a hit!! Thanks for making them and for leaving a review. I appreciate it!
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!
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
Loved these! Was looking for a gluten free cookie with no eggs!
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!
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!
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. 🙂
These are wonderful! So soft and pillowy and the pumpkin is just right and not overwhelming at all! Kid approved as well! Thanks for another winning fall recipe!
Ahh yay, so glad these cookies were a hit! Thanks so much for making them and for coming back to leave a review. I so appreciate it!
Delicious and easy to prepare! Thank you!!
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!
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. 🙂
Delish! Made them for the family and ended up hiding most of the batch so I didn’t have to share! Oops
Haha! Love it. 🙂 So glad you loved these cookies, Gwyen.
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?
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! 🙂
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!
So glad these cookies were a hit!! Thanks so much for coming back to leave a review, Corrie. I appreciate it!
These look delicious! Havn’t tried yet because I’m wondering what I could substitute for “canned pumpkin puree”? I live in Australia and that doesn’t seem to be a thing here :-/
You could make your own pumpkin puree or use butternut squash or sweet potato instead.
Do I make a flax egg or just add the dry ground flax into the wet ingredients
Just add it into the wet ingredients!
is the 1/2 flaxseed supposed to be turned into a flax egg or just added dry to the wet ingredients
Just added to the dry ingredients!
I just made them and they are absolutely delicious. Thank you.
Yay!! So happy to hear these pumpkin cookies were a hit, Marina! Thanks for the review. It means so much to me!
Yum! Thank you so much! Having a child with egg and nut allergies, we really appreciate this recipe!
Yay! So happy to hear these cookies are a hit, Valerie! Thanks so much for the review. I really appreciate it!
These cookies are delicious! I think I’m going to try to add some pumpkin pie spice next time. I love all the nutmeg and cinnamon!
So happy to hear these cookies were a success, Christina! Thanks so much for the review :).
These were so easy and tasted like a mix between a warm gingerbread cookie and the top of a pumpkin spice muffin. So tasty and filling and not too sweet. I added a tiny bit more pumpkin and they turned out perfect.
Yay!! I’m so pumped these cookies were a hit, Jennie! Thanks so much for the review + star rating. I really appreciate it!
Could I used a mix of oat flour and coconut flour? I don’t have whole wheat or pastry flour and would love to make these w/o a trip to the store. Thanks!!
I wouldn’t swap in coconut flour for these as it soaks up way more liquid and can’t be subbed 1:1 with other flours. You could try all almond flour, but I haven’t tried it so I’m not 100% sure how it would turn out. Let me know if you try it!
I had been craving pumpkin cookies for a while but wanted to make a healthier version than the traditional. I tried multiple recipes from others to which the cookies came out super dry and not as good as I anticipated. Then I found this recipe !!! Omg the cookies came out addictive, moist and amazing!!!! The layout of the recipe and instructions made the recipe super easy to follow and replicate. Now I have my go to resource for all healthy cooking here at Eating Bird Food! Thanks so much for creating and sharing your meals and recipes! I’m sure it’s a lot of work! So grateful I discovered this page! Highly recommend you try these cookies!! 🙂
Ah yay!! This makes me so happy to hear, Steph! I’m so thrilled you enjoyed these oatmeal pumpkin cookies. Thank you so much for the review and star rating. Your feedback means so much to me!
I have made these over and over again and they some how get better every time! I used less sugar than called for and the cookies turned out great. They are delicious straight off the cooling rack and also directly from the fridge.
Oh yay! So thrilled to know these cookies have been a hit, Gwyn. Thanks for the review and star rating. It means so much to me!
Really like the flavor of these. Next time I’ll add raisins instead of the chocolate chips. I also iced a bunch these and the pumpkin flavor shinned through. Will definitely make again.
Woo!! Happy to hear you enjoyed these oatmeal pumpkin cookies, Allison. Thanks so much for the review!
These hit all the spots! I used ground chia seed and yogurt (only because my roommate doesn’t eat eggs) and it worked just fine. So delish! The pumpkin and chocolate chip combination is wonderful. Will definitely be making again!!
Woo! So pumped to hear these cookies were a hit even with the substitutions. Thanks for the review, Elena. I really appreciate it!
These are delicious! Even my husband likes them and he doesn’t usually like anything with pumpkin. Yummy!
Ah yay! So happy to her these cookies were a hit, Amanda! Thanks so much for letting me know. I so appreciate the feedback :).
I’ve been making these cookies since I found the eating bird food Instagram page. My family loves these. I’ll be making them year round. I use carbquick instead of spelt and they turn out great.
Woo!! So happy to hear you loved these cookies, Melissa! Thanks so much for making them and coming back to leave a review. I so appreciate it!
Can I use an egg instead of the flax?
Yes, an egg in place of the flax should work just fine!!
Made them this morning for breakfast since I was running out of bread and they were perfect with my cup of coffee. Thanks for sharing! I’ll be trying your other recipes
Woo! I’m so glad these cookies worked out for you, Maria. I appreciate you coming back to leave a review and star rating.
These look so yummy! Do you think oat flour would work instead of the bobs red mill GF flour?
I haven’t tried it, so I’m not 100% sure. The cookies might turn out denser or more crumbly, but I bet it would work. Let me know if you end up trying oat flour and how they turn out.
Wow! I made these cookies today and they turned out amazing! The gf flour I used (king Arthur brand) worked perfectly, and I don’t have flax seed so I just used an egg, sooo good!! I’ve been looking for a good pumpkin cookie recipe for so long and this is perfect!
AH YAY! I am so happy that you are enjoying this recipe, Elizabeth. It sounds like your substitutions worked out perfectly. Thank you for your review & star rating, I so appreciate it!
This was the perfect amount of pumpkin to use up the can if you had another recipe that called for only one cup of the can. That was my original mission when I searched for this recipe, but this will now be a go to recipe! I was able to mix these up while my toddler was eating lunch. She and I both loved the cookies.
Aw yay! I am so glad this recipe is a hit for you and your daughter, Anna. Thank you so much for your review and star rating, I really appreciate it!
Yum, these were delicious! I lost count of how many I ate over the course of the day.
Made these and loved them! We used white chocolate chips instead but otherwise followed the recipe exactly. They were a hit and will be made again! I love that they are nut-free so they are also perfect for school lunches!
AH YAY! I am so excited to hear that this recipe is a hit, Britney. Thank you so much for sharing your review & star rating, I really appreciate it!
I LOVE these!! They went great with the pumpkin cold brew recipe on this website! 😊
YESS! They are the perfect combination. Thank you so much for sharing your review + star rating, I really appreciate you being here!
These cookies are delicious. I was looking for something I could eat as a diabetic.I even forgot to add the chocolate chips. It didn’t matter.They are so good1
Ah yay! I m so glad that you are loving this recipe, Karen. Thank you so much for coming back and sharing your review + star rating, I really appreciate it!
Mine turned out great even though I modified a little and I forgot to put in the vanilla even though I had it out ready to put in.
I am so glad these turned out great for you and that you enjoyed them. Thank you for your review + star rating, I really appreciate it!
I’ve tried many pumpkin cookie recipes over the years and this is my favorite!
The best! I am happy to hear you are loving this recipe, Lyf. Thank you for your review & star rating, I appreciate it!
LOVED these!! Simple to make yet delicious!! Even the batter was so good!! Perfect for fall and love that they’re made with cleaner ingredients.
Perfect! Happy to hear you’re loving this super simple recipe, they are seriously perfect for fall. Thank you for your review & star rating, I appreciate it!
Delicious! Made these for a Halloween Party yesterday. They turned out great! It was a soft, chewy, oatmeal style cookie that was a little more cake-y than fudgey cookie. Light and fluffy. Mine took longer, maybe about 20 mins. I also subbed Brown Sugar (1.5c) and Cane Sugar (.5c) since they what I had on hand. I doubled the recipe and froze half the batter. Looking forward to making the other batch next weekend!
Amazing! I am so glad you are loving these cookies and they turned out great for you, Krisha. Thank you for your review + star rating, I really appreciate it!