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Soft and Chewy Pumpkin Oatmeal Cookies
These Chewy Pumpkin Oatmeal Cookies are so soft and flavorful, filled with plenty of pumpkin and fall spices!
They are a combination of oatmeal cookies and chocolate chip cookies, and are one hundred percent vegan and delicious!
The pumpkin acts as an egg-replacement, and the dough does not need any added milk.
These cookies come together in no time and will leave your house smelling so cozy!
Pumpkin Chocolate Chip Cookie Recipe
I love the combination of pumpkin and chocolate, it’s such a great sweet flavor.
Chewy cookies are also my very favorite, and I love how soft these cookies are combined with the textures of the oats and vegan chocolate chips!
Even if you’re not a big pumpkin fan, I think you’ll fall in love with these little cookies.
The flavors all complement one another so well, and make for such a unique and tasty treat!
How to Make Vegan Pumpkin Oatmeal Cookies
Preparing the Pumpkin Puree
To begin making these chewy cookies, you’ll want to preheat your oven to 350 degrees.
Using canned pumpkin puree is super convenient, but it has a ton of moisture in it that will make your cookies too cakey.
To remove it, simply place paper towels inside of a shallow bowl, scoop in your 3/4 cup of pumpkin puree and place a few another paper towels on top.
Using your hands, squish down to remove as much moisture as possible, the more the better.
If the paper towel gets soaked, you can use a couple more.
Making the Pumpkin Oatmeal Cookie Dough
Now, add that to a bowl along with your melted vegan butter, vanilla extract, Karo® Corn Syrup, apple cider vinegar and all the sugar.
Whisk until the sugar has dissolved.
In a separate bowl, combine all your dry ingredients and mix together. Pour dry ingredients into wet and mix well.
Add oats and chocolate chips, give it another mix, and then begin to form dough balls with roughly 1.5 tablespoon amounts of dough.
Place on a baking sheet lined with parchment paper and gently squish down, the cookies will spread a little but not very much so this helps them have a nicer shape.
The dough may look a little sticky, but it’s actually very easy to work with and will not stick to your hand!
Baking Vegan Oatmeal Cookies
Bake for 15-17 minutes and then let cool on the pan for 10 minutes.
Transfer to a cooling rack and let them cool a bit more. Enjoy!
I store mine in an air tight container in the fridge for up to 5 days.
Easy Pumpkin Oatmeal Cookies
I love no-fuss baking recipes, especially when they’re ready in under 30 minutes like these are!
Making your own cookies from scratch is always so much tastier, and I would always recommend it if you have the time.
They also get a cute little crinkle throughout while baking, which just adds to how pretty and unique this recipe is.
I loved using a drizzle of Karo® Corn Syrup (not high-fructose corn sugar) in these cookies because it helped make them SUPER chewy and smooth. Just a little bit really makes a difference when baking.
Even in your own recipes, swapping out a bit of sugar for Karo® Corn Syrup really creates such a nice texture. It’s not only useful in making things like pecan pies, but baked goods of all kinds to make them chewy on the outside and soft on the inside!
They are the leading corn syrup brand with over 100 years of experience. If you’re looking to make the best cookies, try adding it to your baking for some added sweetness as well. Create chewier, great-tasting cookies to share during joyful traditions!
This recipe is:
Try these other fall vegan recipes!
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- 1 1/3 Cup Oats*
- 3/4 Cup Pumpkin Puree
- 1 Cup + 2 Tbsp Flour
- 3/4 Cup Vegan Butter
- 1 Tsp Apple Cider Vinegar
- 2 Tsp Baking Powder
- 1/4 Cup Karo® Corn Syrup
- 1.5 Tsp Vanilla Extract
- 3/4 Cup Brown Sugar
- 1/4 Cup Cane Sugar
- 1 Tsp Cinnamon
- 1 Tsp Pumpkin Spice**
- 1/2 Tsp Salt
- 3/4 Cup Chocolate Chips
- Preheat oven to 350 degrees.
- In a bowl, melt your vegan butter and then add the vanilla, corn syrup, apple cider vinegar, brown sugar, cane sugar and drained pumpkin puree***, and mix well with a whisk until the sugar is dissolved.
- In a separate bowl, combine your flour, baking powder, cinnamon, pumpkin spice and salt and mix well. Pour into wet batter and mix together.
- Add your oats and chocolate chips and mix again. Add parchment paper to a baking sheet and place 1.5 tbsp amount balls of batter down, about 2 inches apart.
- Gently squish down and bake for 15-17 minutes, until a toothpick inserted into the middle of the cookie comes out clean, and when you press on the cookie it springs back up.
- Let cool on the baking sheet for 10 minutes, then transfer to a cooling rack.
- Store in an airtight container for up to 5 days!
*Just regular oats are best compared to quick oats.
**If you don't have pumpkin spice, just make a mixture of cinnamon, ginger, cloves and nutmeg.
***To avoid a cakey cookie, add some paper towels to a bowl, add in your pumpkin puree, then take more paper towels on top and squish to remove as much moisture as possible.
Amount Per Serving: Calories: 164