Vegan Pumpkin Oatmeal Cookies
Soft, chewy, and bursting with autumnal flavors, these Vegan Pumpkin Oatmeal Cookies are the ultimate treat for cozy afternoons. Made with wholesome rolled oats, rich pumpkin puree, and warm spices like cinnamon, nutmeg, and ginger, these cookies offer a delightful balance of sweetness and earthy goodness. Sweetened naturally with maple syrup and brown sugar, and enriched with coconut oil, they’re completely dairy-free and egg-free—perfect for plant-based eaters. Optional mix-ins like chocolate chips, raisins, or chopped nuts allow for customization to suit your taste. Ready in under 30 minutes, these cookies are a quick and easy dessert or snack that pairs perfectly with a cup of tea or coffee. Whether you’re baking for a vegan crowd or simply looking for a healthier cookie option, these pumpkin oatmeal delights are sure to please!
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Recipe Information
Ingredients
- 2 cups Rolled oats
- 1 cup All-purpose flour
- 1 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 0.75 cup Pumpkin puree
- 0.5 cup Coconut oil, melted
- 0.5 cup Maple syrup
- 0.33 cup Brown sugar, packed
- 1 teaspoon Vanilla extract
- 0.5 cup Raisins or chocolate chips (optional)
- 0.5 cup Chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, combine the rolled oats, all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Mix well to evenly distribute the dry ingredients.
In a separate bowl, whisk together the pumpkin puree, melted coconut oil, maple syrup, brown sugar, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the bowl of dry ingredients. Stir with a spatula or wooden spoon until a thick cookie dough forms.
If using raisins, chocolate chips, or chopped nuts, fold them into the dough until evenly incorporated.
Use a tablespoon or small cookie scoop to portion out the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Flatten the cookies slightly with the back of the spoon or your fingers, as they will not spread much during baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are just set and slightly golden.
Remove the cookies from the oven and let them rest on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your Vegan Pumpkin Oatmeal Cookies fresh or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.6 g | 229% | |
| Saturated Fat | 109.3 g | 546% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 1820 mg | 79% | |
| Total Carbohydrate | 470.3 g | 171% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 240.5 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2013 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
