These oatmeal pumpkin cookies are made with oats, sweetened with banana and maple syrup, and dotted with chocolate chips in a pumpkin flavored dough. They’re a healthy cookie that’s also vegan and gluten-free!
I’m always on the look out for quick, easy, and delicious new recipes for snacks or healthy plant-based desserts that the whole family will enjoy. And when fall hits I’m ready to enjoy ALL the vegan pumpkin recipes!
I prefer making my own homemade snacks, as many snacks you buy in the stores are full of artificial ingredients.
When I make my own snacks at home I have control over the amount and type of sugar added, oil, and salt.
Most pumpkin cookie recipes use eggs, a whole egg (or both), brown sugar, coconut oil, or other refined oils, or vegan butter, but the best part of these cookies is that have none of that!
They are made with only wholesome plant-based ingredients!
Check out this article for for easy plant-based snacks ideas you can buy at the store.
These pumpkin cookies are gluten-free, refined sugar free, and oil free. They make for a nutritious and healthy breakfast cookie or snack for on the go!
If you’re looking for a regular chocolate chip cookie try my dairy free chocolate chip cookies that are also vegan!
These oatmeal pumpkin cookies are soft and doughy with an intense pumpkin flavor, and a sweet banana undertone. A handful of chocolate chips make these cookies a healthy sweet indulgence.
Double the size of the cookie dough before baking, or just grab two when you’re running out the door!
These cookies didn’t last long in my house. I had them in a sealed container on the kitchen counter, and they disappeared in a day!
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Why This Recipe Works
- Rich pumpkin flavor
- Fall spices
- Chewy Cookies
- Naturally sweetened with banana and maple syrup (no brown sugar or white sugar)
- Gluten-free, made with oats and almond flour mixture
- Soft and Chewy dough
- Vegan and whole food plant-based
- Dotted with sweet chocolate chips
- Makes a great breakfast cookie
- Or an on the go snack
Ingredients and Notes
Rolled Oats-Use rolled oats, not steel cut oats or quick oats. Oats are naturally gluten-free.
Blanched Almond Flour-Make sure you use blanched almond flour, not almond meal. They have very different textures and can result in a different bake if you use the wrong type.
Pumpkin Pie Spice-This spice gives these cookies the flavor of pumpkin pie. Pumpkin spices include a combination of cinnamon, ginger, nutmeg, and allspice. If you don’t have pumpkin pie spice you can make your own. Combine 2 tablespoon cinnamon, 1 teaspoon ginger, ½ teaspoon nutmeg, and ½ teaspoon allspice. Reserve the extra for another pumpkin recipe! If you don’t have all those spices you can also just use cinnamon.
Banana-Adds natural sweetness and a touch more moisture to the cookies. Use a very ripe spotted banana.
Pumpkin Puree-I used canned pumpkin puree for ease. However, you can make your own pumpkin puree by roasting pie pumpkins.
Maple Syrup (optional)-If you prefer a less sweet cookie you can leave this out. However, it’s a natural sweetener. A little goes a long way! You can also use coconut sugar if you prefer.
Almond Milk-If your batter needs more moisture, add two tablespoons to your dough. If your batter doesn’t need it, you can leave it out.
Chocolate Chips-Use dairy-free chocolate chips. I prefer the Enjoy Life brand, and always get dark chocolate!
Tools and Equipment
Don’t skimp on the parchment paper! These cookies create a sticky dough. The parchment paper helps to easily remove the cookies from the tray to cool.
Instructions
Step 1: Preheat oven to 350 F. In a large bowl, combine oats, almond flour, baking powder, salt, and pumpkin pie spice. Whisk together to combine flour.
Step 2: Mash the ripe banana in a small bowl using a fork. Set aside.
Step 3: In a medium bowl combine pumpkin puree, and maple syrup and mashed banana. Whisk together the pumpkin mixture.
Step 4: Pour wet ingredients into bowl with dry ingredients. Stir together until combined. If batter is too dry, add 1-2 tablespoons of almond milk. Fold chocolate chips into batter.
Step 5: Line baking sheet with parchment paper. Using a cookie scoop, scoop a ball of dough. Roll into a ball, place on the cookie sheet, and flatten with the palm of your hand.
Step 6: Bake in preheated oven for 10-12 minutes or until golden brown. Allow to cool on the cookie sheet for 2 minutes before transferring to a wire rack to cool completely.
Expert Tips
- Use rolled oats, and blanched almond flour to get that soft chewy texture.
- Be sure to roll the dough and gently flatten with the palm of your hand before baking. These cookies do not spread the way other cookies do.
- If the batter seems too dry, add the optional almond milk for added moisture.
- Be sure to line the baking sheet with parchment paper. This will help keep the cookies from sticking.
- For bigger oatmeal pumpkin cookies use two scoops of dough, and mold together.
How to Store and Keep
Store this chewy pumpkin cookie in an airtight container at room temperature for up to two days. Place paper towels between each stack of cookies in the container. If you have extra store the leftovers in the refrigerator.
I do not recommend freezing this dough. If you have extra cookies you’d like to freeze, wrap individually in saran wrap and store in a freezer-safe airtight bag for up to 2 months.
When ready to enjoy, allow to thaw in the refrigerator.
Health Benefits
These chewy pumpkin oatmeal cookies are healthy, sweet, and feel like an indulgence! It’s the perfect cookie to make and enjoy for breakfast!
Refined Sugar Free-These cookies are refined sugar-free. They are naturally sweetened with banana, and maple syrup. Each cookie has only 4 grams of natural sugars.
Pumpkin Nutrition Benefits-Thanks to the addition of pumpkin and banana these cookies are high in nutrients such as potassium, beta-carotene, and vitamin K.
Added Protein and Fiber-Oats give these cookies added fiber, while almond flour gives them added protein.
More pumpkin treats and recipes!
- Vegan Pumpkin Pasta
- Vegan Pumpkin Pancakes
- Vegan Pumpkin Bread
- Vegan Pumpkin Brownies
- Pumpkin Fluff: Vegan Pumpkin Dip
- Vegan Pumpkin Muffins
- Vegan Pumpkin Smoothie
- Pumpkin Pie Spiced Vegan Trail Mix
- Vegan Pumpkin Soup
- Pumpkin Vegan French Toast Casserole
Oatmeal Pumpkin Cookies
Ingredients
- 1 ½ cups rolled oats
- 1 cup blanched almond flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 ripe banana mashed
- ½ cup pumpkin purée
- ¼ cup maple syrup
- ¼ cup dairy free chocolate chips
- 2 tablespoon almond milk optional
Instructions
- Preheat oven to 350 F. In a large bowl, combine oats, almond flour, baking powder, salt, and pumpkin pie spice. Whisk together to combine.
- Mash ripe banana in a small bowl using a fork. Set aside.
- In a medium bowl combine pumpkin puree, and maple syrup. Add mashed banana. Whisk together to combine.
- Pour wet ingredients into bowl with dry ingredients. Stir together until combined. If batter is too dry add 1-2 tablespoons of almond milk. Fold chocolate chips into batter.
- Line baking sheet with parchment paper. Using a cookie scoop, scoop a ball of dough. Roll into a ball, place on the cookie sheet, and flatten with the palm of your hand.
- Bake in preheated oven for 10-12 minutes or until golden brown. Allow to cool on the cookie sheet for 2 minutes before transferring to a cooling rack. to cool completely.
Video
Notes
- Use rolled oats, and blanched almond flour to get that soft chewy texture.
- Be sure to roll the dough and gently flatten with the palm of your hand before baking. These cookies do not spread the way other cookies do.
- If the batter seems too dry, add the optional almond milk for added moisture.
- Be sure to line the baking sheet with parchment paper. This will help keep the cookies from sticking.
The ingredients list says baking soda and the instructions say baking powder — which should it be?
Sorry about that! It should be baking powder. I’ve edited the post to make sure it is clear. Thank you for bringing this to my attention!
The recipe looks wonderful. Just wondering, do you think I could substitute buckwheat flour for the almond flour? Just looking at my pantry and trying to avoid a grocery trip. Haha. Thank you.
Yes, buckwheat flour would probably work. I haven’t tried before, so let me know how it turns out!
Three of my favorite things… cookies, breakfast, and pumpkin! I can’t wait to make these cookies and enjoy them for days.
Oh yum!! Love the ingredients and that these are vegan, thanks for the recipe!
Great flavor combination for a breakfast cookie. Cant wait to try these.
These cookies are so delicious. It’s hard to believe that they are super healthy too, no need to feel guilty even when I can’t stop eating them. 😉
These pumpkin cookies are so good and love how they are vegan too 🙂 thank you!