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    Home » Desserts » Vegan Pumpkin Oatmeal Cookies

    Vegan Pumpkin Oatmeal Cookies

    Published: Oct 29, 2019 · Updated: Sep 5, 2023 by Marlena Luna · This post may contain affiliate links. · 2 Comments

    Jump to Recipe Pin SaveSaved!
    A stack of four vegan pumpkin oatmeal cookies with mini chocolate chips.

    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.  

    A stack of vegan pumpkin oatmeal cookies with chocolate chips, a glass of almond milk, and an orange pumpkin in the background.

    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

    Dry oatmeal cookie ingredients in a glass bowl.

    Start by adding all the dry ingredients to a large mixing bowl.

    Vegan oatmeal cookie dry ingredients mixed in a glass 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

    Ingredients for vegan pumpkin oatmeal cookies in a glass bowl.

    Now, add the oil and pumpkin purée to the bowl.

    Vegan pumpkin oatmeal cookie batter in a glass 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

    Chocolate chips added to a bowl of vegan oatmeal cookie dough.

    Add the chocolate chips, or your preferred mix-in, to the bowl.

    Vegan pumpkin oatmeal cookie dough with chocolate chips.

    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

    Cookie dough formed into a ball on parchment paper.

    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.

    Vegan oatmeal pumpkin cookie before baking.

    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.

    A stack of fall oatmeal cookies.

    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
    A stack of 4 vegan pumpkin oatmeal cookies.

    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.
    A bite taken out of an oatmeal cookie.

    Frequently Asked Questions

    What kind of oats can I use?

    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.

    Should I use fresh or canned pumpkin puree?

    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.

    What if my puree is thin?

    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.

    We'd love to hear from you!

    If you enjoyed this vegan recipe, please leave a 5-star rating in the recipe card and share your thoughts in the comments below.

    Also, if you snap a photo, share it with us! We love to see your creations!! You can find us on Pinterest, Facebook, and Instagram.

    Or, get the links to new recipes delivered straight to your inbox by signing up for our newsletter.  

    See ya there!

    Recipe

    A stack of vegan pumpkin oatmeal cookies with chocolate chips.

    Vegan Pumpkin Oatmeal Cookies

    prep time: 10 minutes minutes
    cook time: 12 minutes minutes
    total time: 22 minutes minutes
    servings: 13 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.
    4.88 stars (16 reviews)
    Print Pin SaveSaved!

    Ingredients

    Dry

    • 1 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
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    Instructions

    • Preheat your oven to 375ºF and line a baking sheet with parchment paper.
    • In a large bowl, mix 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 spoon, to measure 2 tablespoons of dough. Place the dough balls on the baking sheet and flatten slightly while keeping the cookie's round shape.
      Tip: If you're using measuring spoons, level 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.

    Notes

    • Powdering the sugars: This creates a smoother cookie texture. Use a NutriBullet, blender, or coffee grinder to powder the sugars after measuring.

    Nutrition

    Serving: 1g | Calories: 97kcal | Carbohydrates: 15g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 63mg | Fiber: 1g | Sugar: 5g

    **Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**

    course: Desserts
    cuisine: American
    author: Marlena Luna
    Did you make this recipe?Please consider Leaving a Review!

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    Where You Get Your Protein is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Where You Get Your Protein will receive a small commission from the purchase at no additional cost to you.

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    Comments

      4.88 from 16 votes (16 ratings without comment)

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    1. Karen

      October 22, 2020 at 6:26 am

      I love these cookies. I was wondering if you have tried substituting applesauce for the oil?

      Reply
      • Marlena Luna

        October 22, 2020 at 8:46 am

        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.

        Reply

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    Marlena Luna in a pink sweater holding a coffee mug.

    Hi, I’m Marlena the recipe creator behind Where You Get Your Protein! I love spending time in the kitchen cookin’ up delicious vegan comfort foods! Most of the ingredients I use are easy-to-find or pantry staples. Stick around and enjoy some amazing vegan food!

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