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.


– 3 C old-fashioned oats (1 C rolled oats pulsed till fine powder, 2 C rolled oats pulsed till slightly chunky) – 1 C Granulated Sugar – 1/4 C Vanilla plant-based Milk – 15 oz Pumpkin Purée – 1 tsp Baking Soda – 1 tsp Cinnamon – 1/4 tsp Nutmeg (optional) – 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.