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.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
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.
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.
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’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!!
I made these yesterday and they are terrific! Thanks for another delicious recipe!
Hooray! So glad you enjoyed the cookies Tara.
These look very yummy! I’m so excited to be back in the pumpkin season 😉
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! 🙂
Really good idea, healthy and nice cookies! Will do tomorrow:)
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!
MMMM these look great, Brittany! thanks 🙂
Thanks GC!
Going to try these right now– and thanks for the “print” option, I do use it and appreciate it.