Oatmeal Pumpkin Cookies - a nut-free and vegan treat to satisfy pumpkin cravings. These utterly irresistible oatmeal cookies can be easily made gluten-free.
Jump to:
These awesome holiday cookies make your fall season a little more delightful. The crispy outer layer with a slightly chewy texture from oats makes these cookies oh-so-delicious.
Pumpkin cookies are a perfect after-school snack, can be packed in a kid's snack box, as an on-the-go snack for adults and packed for outings or picnics.
These are perfect party treat to have on special occasions, specifically in the fall season. Why not impress your family and friends at a party? Serve it and watch them come back for more!
Why will you love oatmeal pumpkin cookies?
- Vegan and nut-free
- Can be made gluten-free.
- Made with basic pantry ingredients.
Ingredients
- Oats: Rolled oats and oats flour are used here. Use certified gluten-free oats and flour for the gluten-free version.
- Sweetener: Brown sugar has been used here.
- Spices: cinnamon and nutmeg are used to infuse lovely warm flavour.
- Pumpkin: I have used homemade pumpkin puree. But feel free to use canned puree if you have it on hand. Check out how to cook whole pumpkin in instant pot.
- Oil: Light olive oil has been used here. Feel free to use any neutral-flavoured cooking oil that you have on hand such as vegetable oil, sunflower oil or canola oil.
- Other Ingredients: Flaxmeal and baking soda (bicarbonate of soda) as a raising agent and salt to elevate the taste and flavour.
See the recipe card for quantities.
Instructions
Preheat the oven to 180 C (350 F).
Line the baking sheet with parchment paper/greaseproof paper. Set it aside.
Place the dry ingredients - oatmeal, rolled oats, cinnamon, nutmeg, baking soda and salt in a deep-bottomed bowl.
Mix with a spoon until well combined.
In the second bowl, place the wet ingredients - pumpkin puree, flax meal, brown sugar and oil. Stir with a spoon or whisk until well combined.
Now add the dry ingredient mixture into the wet ingredients bowl and gently mix until well combined.
Scoop out a small lime size of the cookie mixture with a spoon and place it on a lined baking sheet. Gently press and spread it with your fingers or a spoon.
Follow the same procedure for the remaining mixture.
Place the baking sheet into the oven and bake for 12-15 minutes.
Take the baking sheet out of the oven and place it on a rack until the cookies cool down completely.
Enjoy delicious pumpkin cookies and store the remaining in an air-tight container.
Variations and Substitutions
Pumpkin spice could be used instead of cinnamon and nutmeg if you have it on hand. Pumpkin spice is a combination of nutmeg, cinnamon, cloves and ginger.
Chocolate chips make a fabulous addition.
For gluten-free pumpkin cookies, use certified gluten-free oats and oats flour.
Tips and Tricks
Ensure the cookies don't touch each other and are spaced well. These oatmeal cookies don't spread so just a little spacing between cookies is sufficient.
The cookies will be soft when taken out of the oven. They crisp up as they cool down.
Allow the cookies to cool down completely on a rack before removing them from the baking sheet.
Keep an eye while baking as the baking time may vary depending on the type and settings of the oven you use.
A pinch of salt brings out the true flavour of the pumpkin cookies. So, try not to skip it.
Serving Suggestions
These vegan pumpkin cookies are a great evening snack with a cup of hot chocolate, rose milk tea or coffee.
These oatmeal pumpkin cookies are perfect to pack in a kid's lunch box.
Storage
Pumpkin oats cookies stay fresh for 5-6 days at room temperature if stored properly in a dry air-tight container.
Freezer: Consider freezing if you are planning to make a big batch to use in the future. Wrap each cookie in a cling wrap or parchment paper, place them in a freezer-friendly container or a ziplock bag and pop them in the freezer.
Use the pumpkin cookies up in 3 months.
Bake the cookies in an oven for a few minutes to re-crisp.
FAQ
Either porridge or rolled oats are good to use in the cookies.
It is not always necessary to strain pumpkin puree unless it is essential to not have extra moisture for any specific recipe.
Store the cookies in an airtight container along with a piece of bread to absorb excess moisture.
Cookies being one of the favourite snacks for kids and adults alike, we have often had to deal with leftover cookies, specifically if you are not interested in freezing them to use in the future.
There are a few interesting ways to turn leftover cookies into something delicious!
Making brownies is the best way to recycle leftover cookies.
Crumble the cookies and use the crumbs as toppings for ice cream, or transform them into pumpkin-flavoured ice cream. Break the cookies into small pieces, blitz in a blender, stir the crumbs into a vanilla ice cream mixture and freeze.
Turn them into a delicious milkshake. Replace Oreo with these holiday cookies in an Oreo milkshake.
Break the cookies into bite-size pieces and layer them in
yogurt granola parfait.
More Oats Recipes
Banana Chocolate Overnight Oats
Keep in Touch
Do let me know if you make these delicious oatmeal pumpkin cookies. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
📖 Recipe Card
Oatmeal Pumpkin Cookies
Video
Equipment
- 1 Large Bowl
- 1 Small Bowl
- 2 spoons
- 1 Baking Sheet
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 73 gms (or) ¾ Cup Rolled Oats
- 114 gms (or) 1 Cup Oats Flour
- 1 Teaspoon Ground Cinnamon
- ¼ Teaspoon Ground Nutmeg
- ½ Tablespoon Flaxmeal
- a pinch Salt
- ½ Teaspoon Baking Soda (Bicarbonate of Soda)
- 170 gms (or) 1 Cup Brown Sugar
- 190 gms (or) ¾ Cup Pumpkin Puree
- 62.5 ml (or) ¼ Cup Olive Oil
Instructions
- Preheat the oven to 180 C (350 F).
- Line the baking sheet with parchment paper/greaseproof paper. Set it aside.
- Place the dry ingredients - oat flour, rolled oats, cinnamon, nutmeg, flaxmeal, baking soda and salt in a deep-bottomed bowl.73 gms (or) ¾ Cup Rolled Oats, 114 gms (or) 1 Cup Oats Flour, 1 Teaspoon Ground Cinnamon, ¼ Teaspoon Ground Nutmeg, ½ Tablespoon Flaxmeal, a pinch Salt, ½ Teaspoon Baking Soda (Bicarbonate of Soda)
- Mix with a spoon until well combined.
- In the second bowl, place the wet ingredients - pumpkin puree, flax meal, brown sugar and oil. Stir with a spoon or whisk until well combined.170 gms (or) 1 Cup Brown Sugar, 190 gms (or) ¾ Cup Pumpkin Puree, 62.5 ml (or) ¼ Cup Olive Oil
- Now add the dry ingredient mixture into the wet ingredients bowl and gently mix until well combined.
- Scoop out a small lime size of the cookie mixture with a spoon and place it on a lined baking sheet. Gently press and spread it with your fingers or back of a spoon.
- Follow the same procedure for the remaining mixture.
- Place the baking sheet into the oven and bake for 12-15 minutes.
- Take the baking sheet out of the oven and place it on a rack until the cookies cool down completely.
- Enjoy delicious pumpkin cookies and store the remaining in an air-tight container.
Leave a Reply