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 and healthy pumpkin oatmeal cookies are the perfect dessert for fall.
A perfect combination of healthy fats, fiber, protein, and complex carbs, theyas can definitely be enjoyed as pumpkin breakfast cookies.
Other pumpkin dessert recipes that I have been obsessed with?
- Vegan Pumpkin Muffins with CHOCOLATE CHIPS
- Pumpkin Donuts with Maple Cashew Glaze
- Healthy Breakfast Pumpkin Oatmeal Bars
Don’t let the word “cookie” fool you.
These pumpkin oatmeal cookies are made with a healthy source of complex carbs, fats, protein and fiber.
Basically a fully balanced breakfast… or dessert.
Dessert for breakfast anyone?
What Makes These Vegan Pumpkin Cookies Healthy?
Traditionally, cookies are made with butter, white flour and refined sugars.
Gluten-free Rolled Oats
This recipe uses gluten free oats in place of white flour, which is much higher in nutrients including fiber, antioxidants, and even 7 grams of protein per serving! (One serving is ~ 1/3 cup).
Almond butter is used to keep this dairy-free and vegan and provides a healthy source of plant protein, fats and fiber as well.
To sweeten these healthy pumpkin oatmeal cookies I used coconut sugar.
Coconut sugar is much lower on the glycemic index, which is a tool used to measure how quickly a carbohydrate will raise our blood sugar.
Coconut sugar also contains small amounts of minerals including iron zinc, calcium, potassium and some antioxidants as well.
For these reasons, coconut sugar is commonly used as a white sugar alternative in healthy recipes.
However, if you do not have coconut sugar in hand, you can also use brown sugar for this pumpkin cookie recipe.
Read more Here.
Health Benefits of Gluten-Free Oats
Oats are a super healthy grain that is naturally gluten free and loaded with vitamins, minerals and antioxidants. They are also a great source of complex carbs.
Studies have shown that oats can improve certain chronic health conditions including:
- Weight loss.
- Reduced risk of heart disease.
- Lowering cholesterol levels.
- Improving insulin response.
- Promote good bacteria in the gut.
- Help to relieve constipation.
Read more about the benefits of oats here.
You can easily add a healthy dose of oats to your diet by making a hot oatmeal breakfast or using oat flour in baked goods.
Ingredients Used for Easy Pumpkin oatmeal Cookies
Almond butter- used as a healthy fat source to replace butter in recipes.
Gluten free rolled oats- high in fiber, vitamin and minerals.
Oat flour- you can make your own by blending oats in a high speed blender or food processor.
Pumpkin puree- can be homemade or store-bought. Make sure it’s pumpkin puree and not pumpkin pie filling.
Pumpkin puree will only have pumpkin in the ingredients, whereas pumpkin pie filling will have spices and sweetener in the ingredients as well.
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!
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
- Top with maple cashew glaze
- Pecans or walnuts for crunch, protein, and healthy fats
- A carrot cake oatmeal cookie
- Use peanut butter instead of almond butter or Peanut Butter Banana Oatmeal Cookies
Tips to Make the Best Pumpkin Chocolate Chip Oatmeal Cookies
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. Adding nuts and seeds are a great way too add healthy fats and fiber.
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.
Q&A on these Pumpkin Oatmeal Chocolate Chip Cookies
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
Other Vegan Oats recipes you may love:
Pumpkin Oatmeal Chocolate Chip Cookies
- 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
- 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.
- *You can make your own oat flour using quick oats in a blender. Simply pulse oats in a food processor until fine flour texture.
- In step 3, I used a 1.5 inch cookie dough scooper like this one.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
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