Pumpkin Oatmeal Cookies
These vegan pumpkin oatmeal cookies are soft, thick, and chewy, with crisp edges and warm pumpkin spice flavor. They're made with rolled oats, canned pumpkin, and simple pantry staples, with no eggs or dairy.
Servings: 32 cookies
Calories: 70kcal
Equipment
- Cookie Scoop
- Parchment paper
Ingredients
- ½ cup (113 g) vegan butter at room temperature
- ¼ cup (55 g) brown sugar
- ¼ cup (50 g) granulated sugar
- ⅓ cup (80 g) unsweetened applesauce
- 1 teaspoon (5 ml) vanilla extract
- ⅔ cup (163 g) pumpkin puree canned, not pumpkin pie filling
- 1 cup (120 g) all-purpose flour spooned and leveled
- 3 teaspoons pumpkin pie spice store-bought or homemade
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups (180 g) old-fashioned rolled oats
Instructions
- In the bowl of a stand mixer, or in a large bowl with an electric hand mixer, beat the vegan butter, brown sugar, and granulated sugar on high for 5 minutes, until light and fluffy. Add the applesauce, vanilla extract, and pumpkin puree, and 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 wet ingredients and mix just until combined.
- Cover the bowl with a damp towel and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C) and line two large baking sheets with parchment paper.
- Using a 1 ½ Tablespoon cookie scoop, scoop the dough onto the prepared baking sheets, leaving about ½ inch between them. Gently press down on each cookie with your hand to flatten it.
- 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 wire rack to cool completely.
Video
Notes
- Measure the flour by fluffing it in the bag, spooning it into a measuring cup, and leveling it with a knife. This keeps the cookies from turning out dense.
- The cookies don't spread much in the oven, so gently flatten them before baking.
- If your cookies turn out cakey, blot the pumpkin puree with a paper towel next time to remove extra liquid.
- I haven't tested these gluten-free yet. If you'd like to try, a 1:1 gluten-free all-purpose flour blend and certified gluten-free oats would be the place to start.
- Store the cookies in an airtight container at room temperature for 2 to 3 days, in the fridge for up to a week, or in the freezer for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 70kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 59mg | Potassium: 40mg | Fiber: 1g | Sugar: 4g | Vitamin A: 931IU | Vitamin C: 0.3mg | Calcium: 7mg | Iron: 1mg
