Not a pumpkin fan?
Sorry we can’t be friends.
Kidding!
I’ve got a sweet potato version just for you!
Or just try them both, they’re both great. Plus they’re far healthier than store bought cookies, so nothing to feel guilty about.
Or, if you prefer more of a classic oatmeal cookie, then you should definitely try my healthy oatmeal cookies with optional (sort of) chocolate chips.
If you’re still with me, let’s get down to making these awesome pumpkin cookies.
How do you make vegan oatmeal pumpkin cookies?
These cookies are really simple to make.
As I said, you only need 1 bowl to prepare.
Just add all the dry ingredients first and mix well. Then add all the wet ingredients to the same bowl and mix using a silicone spatula.
The batter will be quite thick.
Using canned pumpkin puree makes this recipe super simple. But if you have fresh pumpkin and want to make your puree from scratch, you’re more than welcome to do so.
Once your mixture is ready, scoop the batter onto your prepared baking sheet and press each one down gently, using a fork.
These cookies won’t spread much, so it’s important to shape them prior to baking.
If you’re using the optional pecan garnish, now is a good time to add those on top. Add a halved pecan into the center of each cookie and gently press down. Then bake and enjoy!
How long do pumpkin cookies keep?
Store leftovers in a container or covered dish at room temperature for 2-3 days. Or you may freeze half or all for up to 1 month if you wish to make them ahead.
These cookies are great to have on hand in the freezer for any time you get a cookie craving.
Did I mention these pumpkin cookies are quite healthy?
Okay, it’s not a salad, but as far as treats go, it’s definitely not one to feel guilty about. Using a small amount of unrefined coconut sugar, these cookies have only 2g of sugar, and less than 50 calories each.
These cookies don’t need a whole lot of added sugar since the pumpkin puree and apple sauce adds natural sweetness. And are they ever yum!
So there you have it! Delicious pumpkin spice cookies that are not only simple to make, but made with healthy ingredients.
By the way, healthier cookies are totally my thing.
So if you enjoy these pumpkin pie cookies, I invite you to try some of these!
- Healthy Peanut Butter Chickpea Cookies
- Allergen Friendly Sweet Potato Cookies
- Oatmeal Zucchini Cookies
- Vegan Chocolate Chip Cookies
- Almond Butter Cookies
- Healthy Halloween Cookies
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
Dry Ingredients
- 1 1/4 cup oat flour gluten free if preferred
- 1/2 cup rolled oats gluten free if preferred
- 1/4 cup unrefined coconut sugar
- 1 tsp baking powder
- 1/8 tsp sea salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/4 tsp ginger
Wet Ingredients
- 1 cup pumpkin puree
- 1/4 cup unsweetened applesauce
- 1 tsp pure vanilla extract
Opional Garnish
- pecan halves
Instructions
- Preheat your oven to 350 degrees F and line a large baking sheet with parchment paper.
- In a large mixing bowl, add all your dry ingredients and whisk until combined. Then add all the wet ingredients and using a silicone spatula, mix until incorporated. The batter will be thick, so a silicone spatula is recommended over a whisk.
- Using a tablespoon, scoop batter onto your prepared baking sheet and flatten slightly with a fork or back of the spoon. (It helps to wet the fork or spoon so it doesn't stick to your cookies.)
- Optional: Press pecan halves gently into the center of some or all of your cookies if using. Skip to make this nut free.
- Bake for 12-14 minutes, until edges are lightly golden. Then remove from the oven and let cool for about 10 minutes before serving.
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
Glad you enjoyed Sue! Thanks very much for the feedback. 🙂
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 Oat flour. They tasted good but texture wasn’t to my liking.
Hi Karin, sorry it didn’t work out to your liking. Unfortunately, when changing the main ingredient, in this case, the flour, that can affect the results.
Can you use date syrup instead of coconut sugar? If so how much would you use?
Hi Donna! I haven’t specifically tried that but since the batter is quite thick, I suspect the extra liquid would be fine. I’d try with 2 tbsp of the date syrup. I’d love to hear how these turn out for you. Enjoy. 🙂