These vegan pumpkin oatmeal cookies are busting with pumpkin spice flavour! They’re soft and chewy, made using wholesome ingredients for a healthier cookie choice, and absolutely delicious. Just one bowl and about 20 minutes needed.
This recipe was originally published in March 2019. It has been updated for content and photos.
Reader Feedback:
⭐⭐⭐⭐⭐ “Mmm these were very good, my kids loved them too.” – Donna
If you’re a pumpkin fan, you’ve got to add these pumpkin oatmeal cookies to the rotation!
They’re chewy, lightly sweetened, freezer friendly and soo delicious! Plus, they’re vegan, gluten free, oil free, refined sugar free, wheat free, and nut free, too! (Just skip the optional pecan topping for nut free.)
Not a pumpkin fan? I’ve got a sweet potato cookie, just for you. 😉
How to make them
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Gather your ingredients. Here’s what you’ll need. (Full quantities in recipe card below.)
Combine the wet ingredients (pumpkin puree and applesauce) in a mixing bowl. (photos 1-2)
Add all remaining ingredients to the same bowl and mix until combined. (photos 3-4)
NOTE: Your batter will be thick.
Use a small cookie scoop to scoop your batter onto your prepared baking sheet. (photo 5)
Then use a spoon or fork to gently press each one down, since they won’t spread much as they bake. (photo 6)
Optional: Gently press a few chocolate chips, raisins or pecan halves into the center of each of your cookies, if you’d like. (photo 7)
Then bake and enjoy!
Frequently Asked Questions
Use rolled oats (old fashioned oats) for the best texture and chewiness. Quick cooking steel cut oats would also work, but definitely avoid instant oats.
Oats are naturally gluten free, making oatmeal cookies gluten free. However, oats often come into contact with gluten, so choose gluten free oats, if needed.
These ones are! See below for more information.
Yes, this will also work with mashed banana or mashed sweet potato, if preferred.
Store leftovers in a sealed container or plastic wrapped dish at room temperature for 2-3 days or refrigerate for up to 1 week.
Yes, just make sure they’re completely cooled first. Then layer them in a freezer safe, air tight container with parchment paper in between each layer, to prevent sticking. They will keep frozen for up to 3 months. Perfect to have on hand for quick snacks or breakfasts.
How are these healthy?
As far as treats go, these vegan pumpkin oatmeal cookies are not one to feel guilty about.
They’re loaded with oats, which are among the healthiest of grains. This whole grain is a great source of vitamins, minerals, and fiber.
These cookies are naturally sweetened using fruit and veggies like pumpkin and applesauce. Plus a small amount of unrefined coconut sugar. They come in at just 2g of sugar, less than 1g of fat and ONLY 36 calories a cookie!
Expert Tips
- If you have a premixed pumpkin spice blend (and don’t have the individual seasonings) you may use 3 teaspoons of the mix instead.
- The cookie batter will be thick, and won’t spread in the oven, so make sure to shape them to your liking, before baking.
- It helps to wet the fork or spoon when pressing your cookies down so it doesn’t stick to the cookies.
- Don’t over bake. For chewy texture, they should be slightly under baked to prevent them from getting dry. Edges will be firmer and the center will be soft.
- Let your cookies rest for 10 minutes before enjoying. This brief cool down period will allow your cookies to completely set.
- For nut free, skip the pecan garnish.
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
Buon appetito
Rosa
Ingredients
Wet Ingredients
- 1 cup pumpkin puree
- ¼ cup unsweetened applesauce
Dry Ingredients
- 1 + ¾ cup rolled oats gluten free if preferred
- ¼ cup unrefined coconut sugar or brown sugar
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- 1 teaspoon baking powder
Optional Toppings
- chocolate chips, pecan halves, raisins, dried cranberries
Instructions
- Preheat your oven to 350 degrees F and line a large baking sheet with parchment paper.
- In a medium mixing bowl, combine your wet ingredients. Then add all the dry ingredients and mix until incorporated. The batter will be thick, so a silicone spatula works best.
- Use a small cookie scoop to make approx. 22-24 cookies and place them on your prepared baking sheet. Use a wet fork or spoon to flatten slightly.
- Optional: Press any optional toppings gently into the center of some or all of your cookies.
- Then bake for 12-14 minutes, until edges are lightly golden and remove from the oven. Let cool for 10 minutes before enjoying.
Sue O
Made the cookies today and love them. I made them as directed and can only imagine how yummy they would be frosting on top. Will be making them again. Thanks
Rosa
Glad you enjoyed Sue! Thanks very much for the feedback. 🙂
Karin
These were a bit too soft and chewy with the consistency of a cake more then a cookie. I followed the directions and the only substitution was I used Spelt flour instead of Oats. They tasted good but texture wasn’t to my liking.
rosa
Hi Karin, sorry it didn’t work out to your liking. Unfortunately, when changing the main ingredient, that can alter the results.
Donna
Mmm these were very good, my kids loved them too.
rosa
So glad! Thanks for sharing. 🙂