Pumpkin Oat Cookies

  • Yield : 32
  • Servings : 32
  • Prep Time : 5m
  • Cook Time : 25m
  • Ready In : 30m

These cookies are perfect for getting into the Fall time spirit! They’re also sure to please all – completely gluten-free, oil-free and a great treat for healthy indulging without undoing your day.

For more recipes from Margaret, check out The Plant Philosophy!


  • 3 cups Oat Flour (1 cup rolled oats pulsed till fine powder, 2 cups rolled oats pulsed till slightly chunky)
  • 1 cup Sugar
  • 1/4 cup Vanilla Almond Milk
  • 15 oz Pumpkin Purée (1 can)
  • 1 tsp Baking Soda
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg (optional)
  • Pinch of Salt


Step 1

Preheat your oven to 350 degrees F

Step 2

In a large bowl combine oat flour, sugar, baking soda and seasonings. In a medium bowl, combine pumpkin purée and almond milk. Mix the two together till fully incorporated.

Step 3

Add you wet ingredients to your dry and stir till combined evenly. Using a 1 inch scoop or rounded tablespoon, portion batter onto a parchment paper lined baking sheet, about an inch or two apart.

Step 4

Lightly press your thumb into the center of each or use a fork and slightly flatten. Bake for 24-28 minutes Let rest for about 5 minutes till set up and slightly cooled.

Recipe Type: Tags: , , , , , , , , Ingredients:
Average Member Rating

(4.7 / 5)

4.7 5 25
Rate this recipe

25 people rated this recipe

Related Recipes:
  • Sweet Potato Brownies

  • Vegan Gluten-Free Chocolate Peanut Butter Chickpea Pancakes

  • Fill Your Portobelly – Sweet Potato Stuffed Mushrooms

  • Jackfruit “Chicken” Noodle Soup

  • Banana Green Smoothie

Comments (10)

  1. posted by Stephanie on October 19, 2013

    Would coconut sugar work?

    • posted by Margaret Chapman on October 19, 2013

      Definitely! It’ll change the flavor a bit, but that might be an interesting combo 😀 Let me know how it comes out!

  2. posted by Christine on October 20, 2013

    I made these last night, too. Used oat bran instead of oat flour and added some pumpkin pie spice as well. They turned out great! Perfect with a cup of tea!

    • posted by Margaret Chapman on October 20, 2013

      Love it! So happy you enjoyed, these are so fun to make and add extras to 🙂

  3. posted by Jill on March 6, 2014

    Coconut Sugar was great in these! They make a delicious breakfast cookie or quick healthy snack. If you make them with 1/2 cup brown sugar and 1/2 cup coconut sugar, add 1/2 cup golden raisins, and form them into 18 cookies they have 116 calories each with 12g. of sugar. Yum! Thank you!!

  4. posted by Anna on September 21, 2014

    these are delicious! i used fresh cooked pumpkin and blended it, ground cloves instead of nutmeg and some dark chocolate chips 🙂 this was the first time i have ever used pumpkin for baking. thanks for the inspiration.

  5. posted by Shannon on October 14, 2014

    Would Stevia sugar work??


Leave a Reply

Your email address will not be published. Required fields are marked *