These easy vegan pumpkin oatmeal cookies are incredibly chewy, so soft, full of flavour, and makes the perfect snack. The bits of chocolate with the pumpkin and oats is such an incredible flavour combination, you absolutely need these in your life! They are healthy, take 15 minutes to make and are perfect to prep for the week ahead!
All the ingredients you’ll need to make these easy vegan pumpkin oatmeal cookies
- Pure Pumpkin Purée. The star of the show and what gives these oatmeal cookies an amazing flavour. I prefer using pure pumpkin purée since it doesn’t contain any added sweeteners.
- Maple Syrup. To naturally sweeten these cookies.
- Vegan Butter. I use melted vegan butter which gives these oatmeal cookies a bakery style flavour to them.
- Vanilla Extract. For that added vanilla flavour that makes everything better!
- Allspice & cinnamon. This will give your cookies even more of a cozy taste. You can use either allspice or pumpkin pie spice.
- Brown Sugar. I used packed brown sugar.
- Baking Powder & Baking Soda. To make these pumpkin oatmeal cookies grow and become super fluffy.
- Oats. You can use rolled oats or quick oats.
- Flour. I used all-purpose flour. I have not tested any other flours, but I think a gluten-free 1:1 flour would work best, or any 1:1 type of flour.
- Chocolate Chips. You can use chocolate chips or a chopped chocolate bar.
What ingredients can be substituted?
If you would like these cookies to not be pumpkin flavoured or if you don’t have any pumpkin, you can easily replace the pumpkin purée with mashed banana or applesauce! Any type of fruit that has the same consistency should work in replacing this.
For the flour, I have not tried anything other than all-purpose flour. However, any 1:1 flour should give the same results.
Tips on making the best pumpkin oatmeal cookies
- Whisk all wet ingredients together first. This allows for all wet ingredients to mix well together before adding the dry ingredients.
- Chop up a chocolate bar in the cookies instead of using chocolate chips. Everyone loves using chocolate chips in cookies for the convenience. However, going the extra mile by roughly chopping a chocolate bar adds more flavour and texture to the cookie. The chocolate chunks melt so nicely into the batter and taste incredible.
- Do not press down the cookie dough before baking. I use a 3 tablespoon sized cookie scooper, and I leave the cookies as a round ball before baking. I love doing this because it makes these oatmeal cookies stay thick and chewy, so once they’re baked they are pillowy soft.
How to store these delicious pumpkin oatmeal cookies
You can place these cookies in an airtight container and keep in the fridge for one week. You can also freeze them for up to one month.
- If you’re craving more pumpkin recipes, you will love my Fluffy Vegan Pumpkin Muffins with Streusel Topping. They are so delicious and easy to make!
- Another incredible pumpkin recipe that I know you’ll love are these Vegan Pumpkin Energy Balls! Such a quick, protein-filled snack that is also a no-bake recipe.
- Looking for more easy dessert and snack ideas? This Vegan Caramel Apple Bark is for you! It’s no bake and is such a tasty sweet and salty treat!
Easy Vegan Pumpkin Oatmeal Cookies
- 1/2 cup pumpkin purée
- 1/4 cup maple syrup
- 4 tbsp melted vegan butter
- 1 tsp vanilla extract
- 1 dash allspice
- 1 dash cinnamon
- 1/4 cup brown sugar, packed
- 2 tsp baking powder
- 1 tsp baking soda
- 1 cup oats
- 2/3 cup all-purpose flour
- 1/2 cup chocolate chips
- Flaky salt, optional, to top
- Preheat oven to 350ºF.
- Line a baking tray with parchment paper or a silicone mat and set aside.
- In a medium-sized bowl, combine pumpkin purée, maple syrup, melted vegan butter, vanilla extract, allspice, and cinnamon to a bowl and whisk together.
- Add in remaining ingredients besides chocolate chips and stir well. Fold in chocolate chips with a spatula.
- Using a cookie scooper, spoon the cookie batter onto your baking tray and place cookies about 2 inches apart. Do not press down the cookie batter before baking. Bake for 13 minutes or until golden brown.
- Let cookies cool for 10-15 minutes, top with optional flaky salt and enjoy!