Nut Free Vegan Oatmeal Pumpkin Cookies

Why You Will Love Oatmeal Pumpkin Cookies?

• Vegan and nut-free
• Can be made gluten-free. 
• Made with basic pantry ingredients.

Notes On Ingredients

Here’s everything you’ll need to make this recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Oats: Rolled oats and oat 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.

How To Make Oatmeal Pumpkin Cookies

As always, I recommend watching the recipe video and checking out these step-by-step instructions first. Then you can find the full recipe with the exact measurements in the recipe card below!

Step 1: Preheat the oven.

Step 2: Line the baking sheet with parchment paper/greaseproof paper. Set it aside.

Step 3: Place the dry ingredients in a deep-bottomed bowl. 

Step 4: Mix with a spoon until well combined. 

Step 6: In the second bowl, place the wet ingredients

Step 7: Stir with a spoon or whisk until well combined. 

 

Step 8: Now add the dry ingredient mixture into the wet ingredients bowl and gently mix until well combined.

Step 9: 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. 

Step 10: Follow the same procedure for the remaining mixture.

Step 11: Place the baking sheet into the oven and bake for 12-15 minutes.

Step 12: Take the baking sheet out of the oven and place it on a rack until the cookies cool down completely.

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. 

Vegan chocolate chips make a fabulous addition.

For gluten-free pumpkin cookies, use certified gluten-free oats and oat 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, airtight container. 

Freezer: Consider freezing if you are planning to make a big batch to use in the future. Wrap each cookie in 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.

Reheat: Bake the cookies in an oven for a few minutes to re-crisp.