These Vegan Pumpkin Oatmeal Cookies are the perfect fall-flavored, nutritious treats. It’s a fun spin of your classic oatmeal cookies made healthier, oil-free, and gluten-free. These flour-free pumpkin-infused cookies are incredibly soft, chewy, and deliciously comforting – no one would think they’re vegan! This recipe is easy to make and ideal as a breakfast snack, dessert, or any time you just want something cozy and warm-spiced.
This homemade recipe is a terrific way to add wholesome ingredients that are nutrient-dense in a baked treat that kids and adults will love! Oats can help you lower your total cholesterol level if you include them in your daily diet. They are high in fiber and rich in antioxidants but low in fat compared to most other grains. Gluten-free by nature and high in vitamins and minerals. Now, double up all those health benefits by adding pumpkin into the mix! For more recipes from Margaret, check out The Plant Philosophy!
Pumpkin Oatmeal Cookies Ingredients
These cookies will fill the room with their mouthwatering aroma. The ingredients are easy to find, and you’ll be astonished to learn that this recipe is flourless, eggless, and dairy-free.
Old-fashioned oats – Also known as rolled oats. I prefer using them because they have the perfect size and thickness plus a chewy and nutty texture and flavor for this recipe.
Granulated sugar – In addition to adding sweetness to the cookies, sugar also adds moisture, gives more structure, and helps give them the perfect texture. You can also use brown sugar, which adds a yummy caramel undertone!
Baking soda – This makes the cookies fluffier and softer.
Cinnamon and Nutmeg – A great way to load up our cookies with autumn flavors. You can also use pumpkin pie spice if you like.
Salt – It helps to balance out the sweetness and intensify the pumpkin flavors too.
Vanilla plant-based milk – If you don’t have this, you can use any regular non-dairy milk and add a ½ teaspoon of vanilla.
Pumpkin purée – when making these treats, use a high-quality pumpkin puree for best results. It can be made from scratch or purchased from a store. Make certain you’re using pumpkin puree, not pumpkin pie filling.
How to Make the Best Vegan Pumpkin Oatmeal Cookies
These pumpkin oat cookies are incredibly simple to make. It’s a straightforward dump-and-stir recipe!
Preheat the oven to 350 degrees Fahrenheit.
Line your baking sheet with parchment paper.
Pulse 1 cup of oats in a food processor or blender until they become a fine powder. Then add 2 cups of oats and pulse, but this time they should have a chunkier texture.
In a large mixing bowl, mix the pulsed oats, sugar, baking soda, cinnamon, nutmeg, and salt. In another bowl, combine pumpkin purée and almond milk.
Pour the wet mixture into the dry mixture bowl and stir until well combined.
Portion the mixture onto a silicone mat or parchment paper-lined baking sheet, about an inch or two apart, using a 1-inch scoop or rounded tablespoon.
Use your thumb to lightly press into the center of each or a fork to flatten slightly. Bake for 24-28 minutes. Allow for a 5-minute rest, or until slightly cooled.
Spruce Them Up with these Optional mix-ins
You may easily customize these cookies to suit everyone’s tastes or simply add some diversity to your own enjoyment!
Nuts and seeds – aside from adding more to the cookies’ overall health profile, they will also add some welcome crunch and flavor! Walnuts, pecans, hazelnuts, almonds, pistachios, and macadamia would be awesome!
Dried fruits – cherries, raisins, and cranberries will make these cookies sweeter and a whole lot chewier!
If you want to indulge in richer and really decadent treats, you may add vegan chocolate chips.
Tips when Making Vegan Pumpkin Oatmeal Cookies
Use an ice-cream scooper to measure the dough evenly. This will ensure that each cookie is the same size and bakes evenly.
Before putting them in the oven, flatten them down with your palm or the bottom of a glass to ensure you have the perfect thickness. They will flatten more as they bake, so do not overdo it.
The cookies will come out still soft after baking. Do not place them back in the oven; they will firm up as they cool.
How to Store Pumpkin Cookies
Allow the cookies to cool completely on a wire rack before storing them. If stored warm, it may develop moisture or condensation, resulting in soggy cookies. Make sure to keep them in an airtight container at room temperature for up to 5 days. Keep them in the refrigerator for up to a week or freeze them for up to three months.
Frequently Asked Questions
What’s the difference between oats and oatmeal? Oats are whole grains that are cylindrical in shape and are uncooked and untreated in their natural state. Oatmeal is made from rolled oats that have been thinly sliced to be cooked in a matter of minutes.
Can I use steel-cut oats? I do not recommend steel-cut oats in making these cookies. They have the texture of rice or barley. Therefore they take a lot longer to cook than rolled oats.
Why did my cookies flatten? It may be because the batter is mushy because of too much liquids used. If this is the case, add more ground oats or flour to firm it up a bit.
Why are my cookies hard and not chewy? The most possible reason is that there are too much ground oats used, making it dry. Remedy this by adding more plant milk into the batter. Make sure to correctly measure your ingredients to prevent this from happening.
Take advantage of the pumpkin season with these recipes!
Vegan Pumpkin Waffles – You can’t ask for more. This is the ultimate breakfast – golden and crunchy outside but soft and fluffy on the inside.
One-Pot Pumpkin Chili – This is a one-pot meal that everyone will love. It’s a sweet, hearty, and healthful dish that you’ll want to eat again and again.
Pumpkin Risotto – Risotto may appear intimidating, but it is actually rather simple to make. All you need is rice, vegetables, and bouillon, as well as constant stirring. In no time, you’ll have a fancy meal waiting at the table.
These Vegan Pumpkin Oatmeal Cookies are the perfect fall-flavored, nutritious treats. It’s a fun spin of your classic oatmeal cookies made healthier, oil-free and gluten-free. These flour-free pumpkin-infused cookies are extremely soft, chewy, and deliciously comforting – no one would think they're vegan!
3cupsold-fashioned oats(1 cup rolled oats pulsed till fine powder, 2 cups rolled oats pulsed till slightly chunky)
Pinch of Salt
Preheat your oven to 350 degrees F
In a food processor or blender, pulse 1 cup of oats until it turns into a fine powder. Set aside.
In a food processor or blender, pulse 2 cups of oats until they turn slightly chunky.
Combine the pulsed oats, sugar, baking soda, cinnamon, nutmeg, and salt in a large bowl. In a medium bowl, combine pumpkin purée and almond milk. Mix the two together till fully incorporated.
Add the wet ingredients to your dry ingredients and stir until combined evenly. Using a 1-inch scoop or rounded tablespoon, portion the batter onto a silicone mat or parchment paper-lined baking sheet, about an inch or two apart.
Lightly press your thumb into the center of each or use a fork and slightly flatten. Bake for 24-28 minutes Let them rest for about 5 minutes until slightly cooled.