These soft and chewy pumpkin oatmeal chocolate chip cookies are vegan, gluten-free, and refined sugar-free. They are easy to make and perfect for the whole family to enjoy.

Loaded with pumpkin spice flavor, these easy pumpkin oatmeal cookies are the perfect dessert for fall.

Ingredients Used for Easy Pumpkin oatmeal Cookies

You can also use my homemade pumpkin puree recipe Here.

Coconut sugar- replaces refined sugar in recipes.

Baking soda- helps cookies to rise.

Pumpkin spice- usually consists of cinnamon, ginger, cloves, nutmeg and/or allspice.

Chocolate chips- use your favorite kind!

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How to Make Pumpkin Oatmeal Cookies

First, in a large bowl, mix together the dry ingredients gluten-free rolled oats, oat flour, coconut sugar, and baking soda.

Then, in a separate bowl, whisk together almond butter and pumpkin puree.

Combine wet and dry ingredients with a spatula.

Next, fold in chocolate chips.

Scoop into equal-sized dough balls and place on a baking sheet. Lightly press down to flatten.

Lastly, bake for 14-15 minutes at 350 F.

Other add-ins to spice up these pumpkin oatmeal cookies

  1. Raisins
  2. Top with maple cashew glaze
  3. Pecans or walnuts for crunch, protein
  4. A carrot cake oatmeal cookie
  5. Use peanut butter instead of almond butter or Peanut Butter Banana Oatmeal Cookies

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Tips to Make the Best Pumpkin Chocolate Chip Oatmeal Cookies

1.Pumpkin

The quality of the pumpkin will make a big difference in the taste of your cookies. Opt for a good quality pumpkin puree when making this recipe.

2. Extras add-ins

You can easily customize these cookies to please everyone’s taste buds, or to simply give yourself some variety.

3. Use ice-cream scoops

Measure dough by using ice-cream scoops. This will allow for each cookie to be the same size and to bake uniformly.

4. Use fresh ingredients

Not that anyone purposely uses expired ingredients, but using ingredients past their prime can impact how your cookie bakes.

If you’ve had flours or baking soda that’s been sitting around for a while, double-check to make sure it’s still within its best by date.

How To Store Healthy Pumpkin Oatmeal Cookies

These pumpkin oatmeal cookies can be stored at room temperature for a few days, in the fridge for 5-7 days, or in the freezer for up to 2 months!

This is another great meal prep recipe because you can double the recipe and have extras on hand to pull out of the freezer whenever you need them.

These could also make a great pre/post workout snack.

A couple Substitutions You could use for this recipe

Can I use quick oats instead of rolled oats?

Yes, you can. Your cookie will be less chunky (because of the different sizes in oats) and it will be more soft and chewy.

However, steel cut oats will NOT work for this recipe.

What if I don’t have oat flour?

You can easily make your own! Simply place rolled oats in a high-speed blender and blend until the oats become a flour consistency, blending to as fine as of a consistency as possible.

What’s your favorite kind of pumpkin cookie? Leave a comment below!

I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

A stack of pumpkin oatmeal chocolate chip cookies. There is one oatmeal cookie leaning on the stack of the stack of cookies.

A plate of pumpkin oatmeal cookies with chocolate chips. There are a couple pumpkins in the background.

Get the recipe:Pumpkin Oatmeal Chocolate Chip Cookies {Vegan}

These easy Pumpkin Chocolate Chip Oatmeal Cookies are so soft, chewy. Perfect dessert or breakfast for the fall. They are also vegan, gluten-free, and refined sugar-free.
4.50 stars (8 reviews)

Ingredients

  • 1/3 cup almond butter
  • 1 1/4 cup rolled oats
  • 1/2 cup oat flour *
  • 1 cup pumpkin puree
  • 1/2 cup coconut sugar
  • 1 tsp baking soda
  • 2 tsp pumpkin spice
  • 1/2 cup chocolate chips

Instructions 

  • Preheat the oven to 350 F.
  • In a mixing bowl, mix together pumpkin puree and almond butter,
  • In a separate bowl, whisk together oats, oat flour, coconut sugar, pumpkin spice, and baking soda.
  • Combine the wet and dry ingredients with a spatula. Fold the chocolate chips (save some to add on top once the cookies are formed)
  • Use your hands or cookie dough scooper to drop 12 cookies on a baking sheet. Smush them down a little bit (since the cookies will not rise/expand much).
  • Add the rest of the chocolate chips on top.
  • Bake 14 – 15 minutes.

Notes

  1. *You can make your own oat flour using quick oats in a blender. Simply pulse oats in a food processor until fine flour texture.
  2. In step 3, I used a 1.5 inch cookie dough scooper like this one.
The Nutrition Fact Below is specific to the ingredient I choose to use for this recipe, which may vary.
Serving: 1g, Calories: 165kcal, Carbohydrates: 24g, Protein: 4g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Sodium: 109mg, Fiber: 3g, Sugar: 12g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.