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Vegan Pumpkin Oatmeal Cookies
These homemade vegan pumpkin oatmeal cookies are perfectly soft baked and irresistible!
Made with pumpkin puree, warm spices, brown sugar and vanilla for the best chewy cookies ever.
These cookies are so comforting and have the tastiest soft texture while also being packed with flavor.
Cinnamon, cloves, nutmeg and ginger all baked into the best ever vegan oatmeal cookies!To make these cookies even more perfect, I added some delicious dairy-free chocolate chips.
They make these already comforting cookies that much more rich and inviting.
These cookies are perfect for baking on a cool fall night!
Best Pumpkin Oatmeal Cookies Recipe
Oatmeal cookies are already one of my favorites, and the addition of pumpkin and chocolate brings these cookies to the next level.
The oats make for the best chewy consistency while also adding a great dense texture to the cookies.
They’re also incredibly easy to make with no weird ingredients!
Really all you need that’s different from traditional recipes is dairy-free butter and chocolate chips, which have seriously popped up at just about every grocery store I go to these days!
The pumpkin helps act as an egg replacement and the rest are all common pantry items!
Sometimes I want to grab an oatmeal cookie right at breakfast – the oats make them a tempting way to start the day!
I usually try to hold off until after lunch though, and enjoy them with a fresh cup of coffee as a snack!
How to Make Vegan Pumpkin Cookies
Making the Cookie Dough
To make your cookie dough, start by mixing the dry ingredients in one bowl and my wet ingredients (including the sugar) in another!
Then pour the dry into the wet and mix until smooth.
Stir in your oats and chocolate chips until they are evenly incorporated!
Then stick the dough in the fridge to chill for 15-20 minutes – this will help them be nice and easy to work with when shaping the cookies.
Also preheat your oven to 350 degrees F at this point!
Baking Vegan Oatmeal Cookies
Now, measure out two tablespoon amounts of dough (a cookie scoop with a release trigger is the easiest option by far, but you can always just measure out in tablespoons).
Roll the dough into a ball with the palms of your hands and place on a cooking tray covered in parchment paper two inches apart.
Gently press them down just a bit and they’re ready to bake! You can sprinkle on a couple more chocolate chips at this point if you’d like, I think it makes them prettier after being baked!
Bake for 12-13 minutes, or until the edges and bottoms of the cookies are golden brown!
It’s okay if the centers still look a bit soft, just be sure you see that golden brown color.
Let them cool for five minutes on the pan and then transfer to a cooling rack.
They will continue to set until they are cooled (I prefer the texture after they have cooled), so they might be a bit soft if you eat them while warm, but sometimes it’s hard to resist!
Vegan Oatmeal Chocolate Chip Pumpkin Cookies
These soft and chewy pumpkin cookies are a great way to switch up your pumpkin game.
Pumpkin pies and muffins are always a great idea, but pumpkin cookies are a great way to try something new!
They are the perfect balance of oatmeal and chocolate chip cookies, and I know you’ll love them!
This recipe is:
- Easy to Make
Check out these other yummy vegan pumpkin recipes!
Pin this for later!
- 1 1/4 Cup All-Purpose Flour
- 1 1/4 Cup Whole Oats
- 2/3 Cup Brown Sugar
- 1/2 Cup Pumpkin Puree (not pumpkin pie filling)
- 1/2 Cup Vegan Butter, room temp
- 1 Tsp Vanilla
- 1 Tsp Cinnamon
- 1 1/2 Tsp Pumpkin Pie Spice*
- 1/2 Tsp Baking Soda
- 1 Tsp Baking Powder
- 1/4 Tsp Salt
- 3/4 Cup Vegan Chocolate Chips
- In a bowl, mix together the flour, cinnamon, pumpkin pie spice, baking soda, baking powder and salt.
- In another bowl, mix together the brown sugar, pumpkin puree, vegan butter and vanilla until smooth.
- Add the dry ingredients into the wet ingredients and mix until smooth. Then stir in the oats and chocolate chips until evenly distributed.
- Let the cookie dough chill in the fridge for 15-20 minutes (this will make it easier to work with), and preheat your oven to 350 degrees F.
- Using a cookie scoop (or tablespoon if you don't have one), measure out two tablespoon amounts of dough and roll them into circles with the palms of your hands.
- Place them two inches apart on a cooking tray covered in parchment paper, and gently press them down just a bit. Repeat until all the dough is used up. You can also add some more chocolate chips to the top before baking for a pretty look!
- Bake for 12-13 minutes, or until the edges and bottoms have browned.
- Let cool for 5 minutes and then transfer to a cooling rack and enjoy!
*If you don't have pumpkin pie spice, you can use a combination of ground cinnamon, cloves, nutmeg and ginger.
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Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 163Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 14mgSodium: 139mgCarbohydrates: 23gFiber: 2gSugar: 11gProtein: 2g