Pumpkin and oatmeal in one bite? Yes, please! These Vegan Pumpkin Oatmeal Cookies are quick, cozy, and perfect for busy days. With golden-brown exteriors and fall-inspired flavors, they’re a wholesome treat for everyone—even non-vegans!
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These Vegan Pumpkin Oatmeal Cookies are soft, chewy, and taste like fall in every bite. They’re easy to make, taking just 3 simple steps, and will even impress your non-vegan friends.
Packed with heart-healthy oatspumpkin puree, protein powder, and creamy peanut butter, these cookies are a healthier dessert option without sacrificing flavor. Warm spices like cinnamon and vanilla, paired with dark chocolate chips, make them the ultimate cozy snack!
Can’t get enough pumpkin recipes? Give these kid-friendly Pumpkin Pancakes, Pumpkin Baked Oatmealor my decadent Vegan Pumpkin Cupcake Recipe a try next!
Why You’ll Love This Recipe
- Soft and Chewy: These pumpkin oatmeal chocolate chip cookies have the ideal balance of softness and chewiness, thanks to the delicious combo of oats and pumpkin.
- Versatile Treat: Enjoy them as a breakfast cookie, a grab-and-go snack, or as a light dessert after dinner with a hot cup of coffee, tea, hot chocolate, or your favorite plant-based milk.
- Healthier Option: Wholesome ingredients like oats and pumpkin makes these chewy vegan pumpkin cookies a slightly more nutritious option for health-conscious dessert lovers.
- Quick to Make: With just one bowl and a 10 minute baking time, these cookies fit perfectly into a busy schedule.
Ingredients
- Pumpkin Puree: The star of these pumpkin oat cookies! Use canned or homemade puree – just drain the excess liquid to keep the dough from getting too wet.
- Rolled Oats: Very essential to creating the hearty structure needed to hold their shape. Avoid using quick oats which can make the cookies too mushy. Make sure to grab gluten-free oats if you want to keep these gluten-free.
- Protein Powder: Acts as both a binding agent and increases the protein content of the cookie. I like to use PBFit, but any favorite brand works!
- Peanut Butter: Natural peanut butter does triple duty as the flour, fat, and flavor for the batter, a go-to option when baking without flour, butter, or eggs.
- Milk: Dairy-free milk, like soy, almond, or oat, is the liquid agent that blends everything together smoothly and easily.
- Sweeteners: Maple syrup gives these dairy-free pumpkin cookies a touch of natural sweetness while the vanilla adds flavor and depth.
- Baking Powder: Adding a leavener ensures a light texture by helping the cookie rise, and is especially necessary with denser ingredients like pumpkin puree and peanut butter.
- Seeds, Seasoning, and Spice: The ground flax seeds subs as the egg in these gluten free pumpkin oatmeal cookies, a pinch of salt balances the sweetness, and cinnamon enhances the warmth of the cookies.
- Chocolate Chips: Dark chocolate chips are my favorite for this recipe, but you could try milk, semi-sweet, or even vegan white chocolate chips, depending on your preference—you could even swap for chocolate chunks for extra decadence!
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Get Nutty or Fruity: Or both! Add chopped walnuts, pecans, or almonds for a satisfying crunch to your cookies, or mix in chopped dried apricots, raisins, or cranberries for added fruity texture.
- More Fall Spice: Boost the cinnamon or add more warming spices like ginger, nutmeg, or even cardamom for a bolder flavor kick.
- Maple-Glazed: Combine maple syrup with powdered sugar to create a glaze that adds extra sweetness and complements the cookies’ flavor.
- Crunchy Topping: Sprinkle raw or toasted pumpkin seeds on top before baking for a more fall vibe.
How to Make Pumpkin Oatmeal Cookies
Making gluten-free vegan pumpkin cookies is super easy and only takes 3 steps! First, preheat your oven to 350°F and line a baking sheet with parchment paper. Then, follow these simple steps:
Step 1: Make the Batter. Mix the pumpkin puree, oats, protein powder, peanut butter, milk, flax seeds, baking powder, vanilla, cinnamon, maple syrup and salt in a medium-size bowl until well combined.
Step 2: Add the Chocolate. Stir the chocolate chips into the cookie dough.
Step 3: Scoop and Shape Cookies. Use a cookie scoop to measure out the dough for baking. Drop scoops of dough onto the lined baking sheet, and gently flatten each ball of dough. You can add a few more chocolate chips on top, if you wish.
Step 4: Bake, Sprinkle and Serve. Bake the cookies at 350°F for 10-12 minutes, until lightly golden-brown. Sprinkle with flaky salt and enjoy while they are warm!
Serving Suggestions
These gluten-free, dairy-free pumpkin cookies are as versatile as they are chewy and delicious. Perfect for any crowd—vegan or not! Here are a few ways to serve them:
Recipe Video
Expert Tips
- Measure Accurately: Measuring is so important when baking! Use measuring cups and spoons for oats, protein powder, and leavening agents to achieve the right batter texture.
- Scoop or Measure the Dough: Use a cookie scoop so the cookies are the same size which aids in more even baking.
- Storing: Keep cooled cookies in an airtight container at room temperature for up to 2 weeks or freeze for 3 months. Thaw at room temperature or warm in the oven for a freshly baked taste.
- Make Ahead: Prepare the dough in advance—refrigerate for up to 24 hours or scoop the dough out on a baking sheet and freeze. Once frozen transfer it to a storage container for up to a month. Thaw frozen dough overnight in the fridge before baking.
More Delicious Vegan Cookie Recipes
Pumpkin Oatmeal Cookies
These Vegan Pumpkin Oatmeal Cookies are soft, chewy, and loaded with cozy fall flavors. Packed with wholesome ingredients, they’re quick to make and perfect for sharing—or keeping all to yourself!
Ingredients
- ½ cup pumpkin puree
- 1 cup oats
- ¼ cup protein powder I used PBfit
- ½ cup creamy natural peanut butter
- ¼ cup dairy-free milk
- 3-4 tablespoon maple syrup to taste
- ½ tablespoon ground flax seeds
- ¼ teaspoon baking powder
- ½ teaspoon cinnamon
- 1 teaspoon vanilla
- 1 pinch salt
- ⅓ cup dark chocolate chips plus more for top if you want
Instructions
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To a medium sized bowl, add the pumpkin puree, oats, PBfit, peanut butter, milk, flax, baking powder, vanilla, cinnamon, maple syrup, and salt. Mix everything well, then add the chocolate chips and mix those in.
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Scoop up the cookie dough with a cookie scoop. Line a baking tray with parchment paper and drop the cookie dough onto the tray.
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Gently flatten each cookie and add more chocolate chips on top, if you wish.
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Bake the cookies for 10-12 minutes at 350F, until the edges start to get a little golden-brown.
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Top the cookies with some flakey salt and enjoy!
Notes
- Use Rolled Oats: Avoid quick oats to maintain the ideal chewy texture.
- Drain Pumpkin Puree: Remove excess liquid to prevent soggy cookies.
- Make Ahead: Scoop the prepared cookie dough onto a parchment lined baking tray and freeze for an hour. Once frozen you can transfer them to a container or bag to store for up to a month. Thaw out desired amount of cookies and then bake as directed.
Nutrition
Calories: 177kcalCarbohydrates: 18gProtein: 7gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 32mgPotassium: 198mgFiber: 2gSugar: 8gVitamin A: 1938IUVitamin C: 1mgCalcium: 63mgIron: 1mg
