Vegan Pumpkin Oatmeal Cookies

Vegan Pumpkin Oatmeal Cookies Ingredients

This recipe takes 11 simple pantry ingredients. You’ll find the full amounts in the recipe card below.

• Vegan butter: Use softened, room temperature vegan butter so it creams well with the sugars.
• Brown sugar and white sugar: Brown sugar adds moisture and a light caramel flavor for chewier cookies. Coconut sugar may work in place of the brown sugar, but I haven’t tested it.
• Unsweetened applesauce: It replaces the egg and keeps the cookies moist.
• Vanilla extract: It rounds out the warm spices.
• Pumpkin puree: I usually use Great Value canned pumpkin, but Libby’s is a popular choice too. Make sure to use plain pumpkin puree, not pumpkin pie filling, and let it come to room temperature so it mixes smoothly with the creamed butter.
• All-purpose flour: Spoon and level it for the best texture. I haven’t tested a gluten-free flour blend yet, but you’ll find a few notes in the FAQs.
• Pumpkin pie spice: Use store-bought or my homemade pumpkin pie spice. No pumpkin pie spice? Use a mix of cinnamon, ginger, nutmeg, and cloves.
• Baking soda and salt: Baking soda gives the cookies a little lift, and salt brings out all the flavors.
• Old-fashioned rolled oats: They give these cookies their hearty, chewy texture. I haven’t tested quick oats, which usually make a softer, less chewy cookie.

Add-Ins and Variations

These pumpkin spice oatmeal cookies can take up to 1 ½ cups of add-ins. I love them with vegan chocolate chips and cranberries!

• Vegan chocolate chips: Dairy-free milk, dark, or white chocolate chips all work. For a classic version, see my vegan oatmeal chocolate chip cookies.
• Dried fruit: Raisins, chopped dates, cranberries, or apricots.
• Chopped nuts or seeds: Raw or lightly toasted pecans, walnuts, or pumpkin seeds. Use pumpkin seeds for a nut-free cookie.
• Shredded coconut: Just a few Tablespoons adds texture and flavor.
• Orange zest: About 1 Tablespoon adds a fresh citrus note.
• Glaze: Drizzle or dip the cooled cookies in my pumpkin spice glaze, or a simple vanilla or maple glaze.
• Vegan cream cheese frosting: Beat powdered sugar, vegan cream cheese, and vanilla until smooth, then spread it on the cooled cookies.
• Cinnamon sugar crust: Mix cinnamon and coarse sugar, then roll each scoop of dough in it before baking.
• Gluten-free: I haven’t tested these gluten-free yet. A 1:1 gluten-free all-purpose flour blend and certified gluten-free oats would be the place to start (see the FAQs).

How to Make Pumpkin Oatmeal Cookies

Before you start, set the vegan butter and pumpkin puree out so they come to room temperature. You’ll find the full instructions in the recipe card below.

PRO TIP: Mix the dough just until no dry flour remains. Overmixing can make the cookies tough.

Step 5: Bake and cool. Bake both sheets at the same time for 10 to 13 minutes, until the edges and bottoms are lightly browned and the tops look dry. Let the cookies cool on the baking sheet for 5 minutes, then move them to a cooling rack to cool completely.

Toni’s Recipe Tips

• Measure the flour properly: This helps you avoid dense cookies. Fluff the flour in its bag, spoon it into a measuring cup, and level it with a knife.
• Flatten the cookies before baking: They don’t spread much while baking, so gently flatten them into a cookie shape.
• Don’t skip the chill: Chilling lets the oats soak up moisture, so the cookies hold their shape and stay chewy.
• If the cookies are too cakey: Blot the pumpkin puree with a paper towel next time to remove extra liquid, and mix the dough just until combined.
• How to tell they’re done: The edges and bottoms should be lightly browned and the tops should look dry. They firm up as they cool.

Make Ahead and Storage

• Make ahead: Make the dough up to 2 days ahead and keep it in a covered bowl in the fridge. Let it soften at room temperature until it is easy to scoop, then continue.
• Room temperature: Store the cookies in an airtight container for 2 to 3 days.
• Fridge: Keep them in an airtight container for up to a week. Take them out a few minutes before enjoying.
• Freezer: Freeze the baked cookies on a baking sheet until solid, then move them to a freezer safe container or a Stasher bag for up to 3 months. Thaw them in the fridge overnight, on the counter for a few hours, or quickly in the microwave. If you add a glaze or frosting, add it after thawing.

Vegan Pumpkin Oatmeal Cookies FAQs