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+ servings
A white bowl filled with pumpkin oatmeal cookies.
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4.49 from 81 votes

Oatmeal Pumpkin Cookies

These delicious oatmeal pumpkin cookies with chocolate chips are healthy, vegan and can easily be made gluten-free. Perfect for satisfying your pumpkin cravings!
Prep Time10 minutes
Cook Time16 minutes
Total Time26 minutes
Course: Dessert
Cuisine: American
Keyword: pumpkin cookie
Servings: 24



  • Preheat oven to 350°F.
  • Stir together dry ingredients (flour, oats, cinnamon, baking soda, sea salt, nutmeg) in a mixing bowl.
    Dry ingredients mixed together with a golden spoon inside a bowl.
  • Mix together wet ingredients (pumpkin, sugar, coconut oil, flaxseed and vanilla) in a separate mixing bowl.
    Wet ingredients mixed together in a mixing bowl with a golden spoon resting inside the bowl.
  • Combine wet and dry ingredients.
    Mixing bowl with chocolate chips mixed into the cookie dough. A golden spoon rests inside the bowl.
  • Stir in chocolate chips. Mix well.
    Mixing bowl with chocolate chips resting on top of cookie dough. A golden spoon rests inside the bowl.
  • 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.
    Overhead shot of 20 cookies, ready to go into the oven.
  • 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.


  • 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. 


Serving: 1Cookie | Calories: 88kcal | Carbohydrates: 15g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Sodium: 68mg | Potassium: 40mg | Fiber: 1g | Sugar: 8g