Soft and chewy vegan pumpkin oatmeal cookies are a great way to use up leftover pumpkin puree. The added cinnamon and pumpkin pie spice make these cookies the perfect fall-flavored treat. Add chocolate chips, dried fruit, or your favorite chopped nuts.
Last year I made my vegan pumpkin banana bread as a family fall treat.
This year I had some leftover pumpkin puree I needed to use up. So I figured cookies would be the perfect use and created these vegan pumpkin oatmeal cookies with chocolate chips.
They’re soft on the inside with a pleasantly crisp edge.
Definitely this year's fall favorite treat!
How to make vegan pumpkin oatmeal cookies
Vegan cookies are usually easy-to-make and this recipe is no exception. It’s a one-bowl, one-utensil kind of cookie recipe.
So, let’s get started making these fall-inspired pumpkin cookies!
Step 1: Mix the dry ingredients
Start by adding all the dry ingredients to a large mixing bowl.
Then, mix everything together.
Tip: Be sure to use the spoon and level method when measuring out the flour.
Step 2: Mix in the wet ingredients
Now, add the oil and pumpkin purée to the bowl.
Use a sturdy utensil like a stiff rubber spatula or a wooden spoon to mix the ingredients together until the cookie dough is well combined with no dry flour.
Step 3: Mix in the chocolate chips
Add the chocolate chips, or your preferred mix-in, to the bowl.
Fold them into the dough until everything is well combined.
Tip: At this point, the cookie dough can be formed and baked right away, or chilled in the refrigerator for 25 minutes for easier handling.
Step 4: Form the cookies
Use a cookie scoop, or a measuring spoon, to gather 2 tablespoons of cookie dough, leveled. If you're using a 1-tablespoon measuring spoon, stick the flat bottoms together, as pictured above.
Place the dough ball on a parchment-lined baking sheet and use your palm to gently flatten the dough. Then, use your fingers to round out and shape the edges of the cookies.
Step 5: Bake
Bake at 375ºF for 12 minutes for cookies with a chewy center and crispy edge. For an extra chewy center and less crispy edge, lower the bake time to 10 minutes.
Tip: Smaller cookies can be made using a smaller cookie scoop or a single tablespoon. Adjust the cooking time accordingly.
This one-bowl vegan pumpkin oatmeal cookie recipe is easy to make and a great way to use up leftover pumpkin puree.
These vegan cookies are excellent for snack time and bake sales or as a holiday treat or family dessert!
Variations
The chocolate chips are a guarantee the whole family will devour these cookies.
But, you can leave the cookies plain, or top them with vanilla icing, or add one of the below mix-ins.
- dried cranberries
- raisins
- chopped pecans
- chopped walnuts
- macadamia nuts
- pumpkin seeds
- sunflower seeds
- chocolate chunks
- coconut shreds
- hemp hearts
Bakers Tips
- These cookies don’t spread very much while baking. They'll need to be flattened with your palm or the bottom of a glass before baking.
- Bake the cookies on the middle or top rack. This will prevent them from over-browning on the bottoms. Unless you like browned bottom cookies, then feel free to bake them on the lower rack.
- If the cookie dough seems oily and unmanageable, chill it in the refrigerator for 20-30 minutes before handling it.
- For extra soft, super chewy cookies, bake them for only 10 minutes.
Frequently Asked Questions
My favorite oats to use are instant oats. They bake up soft and tender. They are also smaller so they're less noticeable in the cookies than rolled oats.
If you only have rolled oats or prefer them, simply replace the instant oats with an equal amount of rolled oats.
These pumpkin oatmeal cookies can be made with canned or fresh pumpkin puree, as long as the puree is thick. You don't want any liquid in the puree or the pumpkin oatmeal cookies can become sticky rather than chewy.
I went with a canned organic pumpkin puree. If you have homemade puree, you can use that. Or if you're interested in making your own, this how-to-make pumpkin purée video is super helpful.
If your pumpkin puree is thin, runny, or has liquid on top when you open the can, you’ll want to remove most of the excess moisture.
You can do this by gathering the pumpkin puree in cheesecloth and gently squeezing out the moisture. Or place it on a few paper towels and pat out the excess moisture. Then proceed with the instructions.
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Recipe
Vegan Pumpkin Oatmeal Cookies
Soft and chewy vegan pumpkin oatmeal cookies are a great way to use up leftover pumpkin puree. Add chocolate chips, dried fruit or your favorite chopped nuts. This one-bowl vegan oatmeal cookie recipe is easy-to-make and excellent for snack time, bake sales, and family dessert!
Ingredients
Dry
- 1 and ½ cups quick oats oats
- 1 cup all-purpose flour
- ½ cup coconut sugar, (see notes)
- ½ cup dairy-free chocolate chips
- 4 Tablespoons cane sugar, (see notes)
- ½ teaspoon baking soda
- 1 teaspoon pumpkin spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon Himalayan pink salt
Wet
- ½ cup refined coconut oil, melted
- ⅓ cup pumpkin puree
Instructions
- Preheat your oven to 375ºF and line a baking sheet with parchment paper.
- In a large bowl mix together all the dry ingredients (except the chocolate chips).
- Add the melted oil and pumpkin puree to the bowl.
- Mix just until the cookie dough comes together.
- Fold in the chocolate chips or other mix-ins.
- Use a cookie scoop, or measuring spoons, to measure out 2 tablespoons of dough. Place the dough balls on the baking sheet and flatten slightly while keeping the cookies round shape.
Tip: If you're using measuring spoons, level off the dough and stick the flat sides together, then place the dough ball on the cookie sheet. (See the instructions in the post above for step-by-step images.) - Bake the cookies at 375ºF for 12 minutes.
- Remove them from the oven and allow them to cool for 5 minutes on the pan before transferring them to a cooling rack.
- Store the fully cooled cookies in an airtight ziplock bag or container for 3-4 days at room temperature or up to a week in the fridge.
ENJOY!
Notes
- Powdering the sugars: This creates a smoother cookie texture. Use a NutriBullet, blender, or coffee grinder to powder the sugars after measuring.
Nutrition Information:
Yield: 13 cookies Serving Size: 1Amount Per Serving: Calories: 97Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 63mgCarbohydrates: 15gFiber: 1gSugar: 5gProtein: 2g
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
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Karen
I love these cookies. I was wondering if you have tried substituting applesauce for the oil?
Marlena Luna
I’m so glad to hear you love the recipe! I haven’t tried it with applesauce. If you do give it a try let us know how they turn out.