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    Home » Recipes » Breakfast

    Vegan Pumpkin Oatmeal Cookies [Oil Free]

    Published: Jun 22, 2021 · Modified: Jul 19, 2021 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    1.7K shares
    JUMP TO RECIPE

    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.

    Close up of pumpkin oatmeal cookies on cooling rack.

    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. 😉

    Pumpkin oatmeal cookies with chocolate chips and pecan halves on cooling rack.

    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.)

    Bowls of oats, spices, pumpkin puree and apple sauce scattered on concreate surface.

    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.

    Bowl with pumpkin, apple sauce, oats, spices and baking powder being mixed into batter.

    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)

    Oatmeal cookies being scooped onto baking sheet and then pressed down with spoon.

    Then bake and enjoy!

    Side view of oatmeal cookies on cooling rack with chocolate chips and pecan halves on top.

    Frequently Asked Questions

    Which oats for oatmeal cookies?

    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.

    Are oatmeal cookies gluten free?

    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.

    Are oatmeal cookies healthy?

    These ones are! See below for more information.

    Can I sub the pumpkin for another ingredient?

    Yes, this will also work with mashed banana or mashed sweet potato, if preferred.

    How long do they keep?

    Store leftovers in a sealed container or plastic wrapped dish at room temperature for 2-3 days or refrigerate for up to 1 week.

    Can I freeze oatmeal cookies?

    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.

    More healthier vegan cookies!

    • Healthy Peanut Butter Chickpea Cookies
    • Allergen Friendly Vegan Sweet Potato Cookies
    • Vegan Chocolate Chip Cookies [Oil Free]
    • Almond Flour Peanut Butter Cookies [Gluten Free]

    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

    Close up of oatmeal cookies on cooling rack with chocolate chips on top.

    Vegan Pumpkin Oatmeal Cookies [No Oil]

    Vegan pumpkin oatmeal cookies are busting with pumpkin spice flavour! They're soft and chewy, wholesome and delicious.
    4.91 from 21 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 10 minutes
    Cook Time: 12 minutes
    Total Time: 22 minutes
    Course: Breakfast, Dessert
    Cuisine: American, Canadian
    Servings: 22 cookies
    Calories: 36kcal

    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
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    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.

    Notes

    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.
    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.
    Leftovers will keep at room temperature for 2-3 days, refrigerated for 1 week or freeze air tight in a freezer safe container for up to 3 months.

    Nutrition

    Calories: 36kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Sodium: 24mg | Potassium: 50mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1735IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    1.7K shares

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    1. Jkim

      November 29, 2022 at 11:49 am

      I’m new to plant-based eating, so I have a question. Oats can play havoc with my glucose. I hope it will work to replace the oats with 1/2 flaked spelt and 1/2 whole wheat pastry flour. I’ve subscribed because so many of your recipes are fat free. I really like that. Thanks!

      Reply
      • Rosa

        November 30, 2022 at 8:39 am

        Hi there, thanks for joining! 🙂 I haven’t tested this with spelt or whole wheat flour, so I really can’t say if that would work without other adjustments. If you decide to experiment, please let us know how it goes.

        Reply
    2. D

      October 30, 2021 at 12:58 am

      Can I use mashed banana in place of coconut sugar?

      Reply
      • Rosa

        October 30, 2021 at 9:25 am

        I haven’t tried that, but feel free to experiment. 🙂

        Reply
    3. Sue O

      March 28, 2020 at 4:22 pm

      5 stars
      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

      Reply
      • Rosa

        March 28, 2020 at 4:59 pm

        Glad you enjoyed Sue! Thanks very much for the feedback. 🙂

        Reply
    4. Karin

      November 03, 2019 at 9:05 am

      4 stars
      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.

      Reply
      • rosa

        November 03, 2019 at 8:28 pm

        Hi Karin, sorry it didn’t work out to your liking. Unfortunately, when changing the main ingredient, that can alter the results.

        Reply
    5. Donna

      September 17, 2019 at 9:22 am

      5 stars
      Mmm these were very good, my kids loved them too.

      Reply
      • rosa

        September 17, 2019 at 2:13 pm

        So glad! Thanks for sharing. 🙂

        Reply

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