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.
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!
Do I make a flax egg or just add the dry ground flax into the wet ingredients
Just add it into the wet ingredients!
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.
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 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! 🙂
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.
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. 🙂
Delicious and easy to prepare! Thank you!!
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!
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. 🙂