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These pumpkin oatmeal cookies are soft, thick, chewy, and loaded with warm pumpkin spice flavor. They make an easy, cozy, decadent cookie that tastes like fall!
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Why You’ll Love This Pumpkin Oatmeal Cookies Recipe
Oatmeal cookies with pumpkin are the perfect combination of moist and dense, with crispy edges and a chewy texture that isn’t too cakey or dry. Spiced just right, they can also be customized with mix-ins like vegan chocolate chips, cranberries, or nuts. Ready in under an hour, these high-fiber, vegan, and optionally gluten-free cookies are easy to make and only get better with time, making them a great fall-inspired treat.
Looking for more fall baking recipes? You’ll love my apple cinnamon bread, sweet potato cookies, easy vegan snickerdoodles, vegan pumpkin choc chip cookies and soft pumpkin molasses cookies! Psst! Also check out my list of 40 easy vegan canned pumpkin recipes.
Ingredient Notes
This pumpkin oatmeal cookies recipe requires just 10 pantry-friendly ingredients. The full list of ingredients and substitutes is on the recipe card.
- Pumpkin puree: I prefer to use canned pumpkin puree, as it’s more consistent in its moisture levels. Libby’s is less watery than other brands, which can make less cakey cookies. Make sure to use plain pumpkin and NOT pumpkin pie filling.
Add-ins for Pumpkin Oatmeal Cookies
These pumpkin spice oatmeal cookies can take a whopping 1 ½ cups of add-ins (I particularly love vegan pumpkin oatmeal chocolate chip cookies with cranberries!):
- Raisins or chopped dates
- Dried fruit: like cranberries, apricots, or raisins.
- Shredded coconuts: for texture and flavor – just a few tbsps.
- Vegan chocolate chips: dairy-free milk, dark, or white chocolate/
- Chopped nuts/seeds: raw or lightly toasted pecans, walnuts, pumpkin seeds, etc
- Orange zest: add a tablespoon for a subtle yet noticeable, bright depth
You can also add toppings, like:
- A glaze: like a vanilla, maple, or pumpkin spice glaze – drizzled or dipped.
- Vegan cream cheese frosting: powdered sugar + vegan cream cheese + vanilla.
- Cinnamon sugar crust: mix cinnamon + coarse sugar and dip/roll each vegan cookie before baking.
How to Make Pumpkin Oatmeal Cookies
Step 1: First, cream the vegan butter and sugar in a stand mixer or a large bowl with an electric whisk for 5 minutes or until light and fluffy. Then, add the remaining wet ingredients (applesauce, vanilla, and pumpkin puree) and mix for 2 minutes.
Step 2: In a separate medium bowl, combine all the dry ingredients (flour, baking soda, pumpkin pie spice, oats, and salt).
Step 3: Next, mix the wet and dry ingredients into a dough, but be careful not to overmix. After that, cover the bowl with a damp towel and chill in the fridge for 30 minutes.
Step 4: Meanwhile, preheat the oven to 350F/180C and line two large baking sheets with parchment paper. Then, using a 1 ½ tablespoon scoop, scoop the dough onto the baking sheet, pressing down gently to flatten each cookie, leaving ½-inch between each.
Step 5: Bake the vegan pumpkin oatmeal cookies for 10-13 minutes, or until the edges and bottom of the cookies are lightly browned and the top is dry. Finally, remove them from the oven and leave to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely. Enjoy!
FAQs
Yes, shape the cookie dough mounds, flash-freeze them, then store them in a Ziplock/Stasher for up to 3 months. Bake from frozen, adding an extra 2-3 minutes.
Technically, yes, but it’s often more wet and requires straining through a cheesecloth-lined sieve for 45-60 minutes to remove excess moisture.
For gluten-free vegan pumpkin oatmeal cookies, use a GF AP flour alternative like Bob’s Red Mill or King Arthur. Also, make sure you are using certified gluten-free oats.
They may be a little dryer, so try using plant milk instead of water if preferred.
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 while baking, so it’s best to gently flatten them into a more cookie-like shape.
- If the cookies are too cakey: Try blotting the pumpkin puree next time to remove excess liquid.
Storage Instructions
Make ahead: You can prepare the cookie dough 2 days in advance and store it in a covered bowl in the refrigerator. Then, bring it to room temperature to continue.
Store: In an airtight container at room temperature for 2-3 days or in the fridge for up to a week (remove from fridge a few minutes before enjoying).
Freeze: Flash freeze until solid and transfer to a Ziplock/Stasher for up to 3 months. Thaw in the fridge overnight, the counter for a few hours, or quickly in a microwave.
More Vegan Cookie Recipes
Vegan Desserts
Vegan Pumpkin Chocolate Chip Cookies
Vegan Desserts
Soft Pumpkin Molasses Cookies
Vegan Desserts
Oatmeal Zucchini Cookies
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Vegan Desserts
Triple Ginger Vegan Cookies [Gingersnaps]
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Pumpkin Oatmeal Cookies
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Video
Ingredients
- ½ cup of vegan butter at room temperature
- ¼ cup of brown sugar
- ¼ cup of sugar
- ⅓ cup of unsweetened applesauce
- 1 teaspoon of vanilla extract
- ⅔ cup of pumpkin puree
- 1 cup of all-purpose flour
- 3 teaspoons of pumpkin pie spice
- ½ teaspoon of baking soda
- ¼ teaspoon of salt
- 2 cups of old-fashioned rolled oats
Instructions
- In the bowl of a stand mixer (or a large bowl if you’re using a handheld electric mixer), add the vegan butter, brown and granulated sugar. Mix on high for 5 minutes until light and fluffy. Add the applesauce, vanilla extract, and pumpkin puree. Mix for 2 minutes until fully combined.
- In a medium bowl, mix the flour, pumpkin pie spice, baking soda, salt, and oats. Add the dry ingredients to the bowl with the wet ingredients.
- Cover the bowl with a damp towel and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F. and line two large baking sheets with parchment paper.
- Using a 1 ½ tablespoon scoop, scoop the cookie dough onto the prepared baking sheets. Using your hand, gently press down to lightly flatten each cookie.
- Bake for 10 to 13 minutes or until the edges and bottom of the cookies are lightly browned and the top is dry. Remove them from the oven and allow them to cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool and set completely.
Notes
- 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 while baking, so it’s best to gently flatten them into a more cookie-like shape.
- If the cookies are too cakey: Try blotting the pumpkin puree next time to remove excess liquid.
![completed EASY Chocolate Depression Cake [Wacky Cake] sliced against a white surface](https://plantbasedonabudget.com/wp-content/uploads/2023/01/36-Crazy-Cake-Plant-Based-on-a-Budget-1-2-378x378.jpg)
