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.Â
- Sugar:Â Cane or white sugar will work instead of coconut sugar.Â
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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 :).
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!
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!
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!
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!
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!
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!
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 :).
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!
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!