Pumpkin Spice Oatmeal Cookies


These Pumpkin Spice Oatmeal Cookies are soft, simple and delicious. Made with simple ingredients, a couple easy steps and finished in less than 30 minutes!

My Story

I’m excited to introduce a cookie that’s full of those pumpkin spice flavors and just a tad bit sweet. These cookies are picky toddler approved, probably because they have chocolate chips in them and that usually gets Mom an automatic A+ in our house. 😂 I hate to call a cookie healthy… but I think these are pretty healthy! I mean compare them to any other cookie and you’d have to agree. No butters, oils or animal products in these yummy morsels! These Pumpkin Spice Oatmeal Cookies are made from 10 simple, whole food, plant based ingredients. They require only a couple simple steps and they come together in less then 30 minutes.
Prep Time 12 mins
Cook Time 12 mins
Total Time 24 mins
Course Dessert, Party Dish, Snack
Cuisine Gluten-Free, Vegan
Servings 12 cookies


  • Dry Ingredients
  • ¼ cup coconut sugar*
  • 2 teaspoon cinnamon
  • teaspoon nutmeg
  • teaspoon ground ginger
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • cup almond flour
  • cup oat flour** gluten free if needed
  • ½ cup rolled oats gluten free if needed
  • Wet Ingredients
  • 2 teaspoons vanilla extract
  • ¾ cup pumpkin puree
  • ¼-⅓ cup vegan chocolate chips I recommend Enjoy Life mini chips


  • 1. In a medium bowl, add all "Dry Ingredients" and whisk to combine well
  • 2. Add in pumpkin puree and vanilla extract. Stir until well combined
  • 3. Add chocolate chips and fold in
  • 4. Using cookie scoop, spoons or hands scoop out 12-14 cookies and place on a parchment or silicone lined baking sheet. I use a cookie scoop, then roll each by hand and slightly flatten them down to shape. These cookies will not spread much from how you place them on the tray, so form them how you would like them to be!
  • 5. Bake at 350° for 12-13 minutes. Allow to cool, at least 15-20 minutes, before removing from baking sheet. Enjoy!
  • Notes
  • *These cookies are mildly sweet, the chocolate chips will increase the sweetness slightly. If you prefer sweeter cookies I recommend increasing the coconut sugar to 1/3 cup
  • **If you don’t have oat flour, simply blend your rolled oats in a high powered blended until left as a fine flour. Some small chunks will be okay for this recipe.
  • Storage– These store well in a sealed container on the counter for 2-3 days or up to a week in the fridge.
Tried this recipe?Let us know how it was!


CONTESTS & GIVEAWAYS: Be the first to hear about our latest Giveaways, Contests, and Raffles by following us on Instagram where all of our giveaways are featured.

WATCH & LEARN: We have so much exciting content on our YouTube channel with some amazing new shows! Subscribe to our YouTube channel for our latest shows, live events, interviews, videos, news, secret giveaway contests & more!

GET FEATURED: We would love to publish & promote your delicious vegan recipes on our App, websites, and social media channels. Submit your recipes here!

ADD YOUR LISTING: Are you ready to attract customers and clients hyped on your values and what you offer? We’re all about opening up more possibilities to support small to medium-sized vegan businesses, professionals, and companies, like YOU. Add your listing now!

SUBSCRIBE FOR THE LATEST NEWS: Get exclusive access to the latest vegan businesses, events, and plant-based news hot off the press. Subscribe to our Newsletter.

Our mission is to connect vegan and veg-curious consumers with vegan brands, businesses, and professionals—the champions of conscious innovation.