• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Vegan Larder
  • Recipes
  • Cook Books
  • About
  • Work
  • Nav Social Menu

menu icon
go to homepage
  • Recipes
  • Cook Books
  • About
  • Work
  • Connect with me...

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Cook Books
    • About
    • Work
  • Connect with me...

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ร—
    Home ยป Cookies

    Pumpkin Oatmeal Choc Chip Cookies- Gluten Free

    Published: Oct 7, 2022 ยท Modified: Dec 27, 2023 by Louise-Claire Cayzer ยท This post may contain affiliate links ยท This blog generates income via ads ยท Leave a Comment

    Jump to Recipe

    We're going full Fall with these soft bake vegan Pumpkin Oatmeal Choc Chip Cookies! Unbelievably, these yummy cookies are not only easy to make and full of pumpkin spice flavours, they are also are gluten-free and low-sugar. They don't taste healthy though, they taste like a Pumpkin Spice Latte escaped and made itself into a deliciously soft oatmeal cookie.

    A tray of pumpkin oatmeal cookies ready to eat. this recipe

    I created these yummy pumpkin spiced oatmeal cookies with chocolate chips after making this Vegan Pumpkin Swirl Brownies recipe. I needed to use up the leftover pumpkin puree from baking it, and I thought, why not make something a little healthier but still a treat, that my (slightly cantankerous, elderly) MIL who refuses to eat anything 'healthy' might like? So, I based the recipe on these Vegan Chocolate Chip Oatmeal Cookies but made it even healthier by using pure oats and less sugar and oil. And then had to make them again, twice because we loved the outcome so much!

    If you wanted to try another of my favourite healthy oatmeal bakes, you should check out my Date and Nut Flapjacks . Alternatively, if you love the idea of pumpkin and oatmeal, but want to have it for breakfast, why not check out this Easy Pumpkin Oatmeal recipe?

    Jump to:
    • ๐ŸŽƒIngredients
    • ๐Ÿ‘ฉโ€๐ŸณInstructions
    • ๐Ÿ‚Variations & Substitutions
    • ๐Ÿ”ชEquipment
    • ๐ŸฅซStorage
    • โ—Top tip
    • FAQ
    • ๐Ÿ“– Recipe
    • ๐Ÿ’ฌ Comments

    ๐ŸŽƒIngredients

    Ingredients for the pumpkin oatmeal cookies laid out.
    • Oat Flour- this is just pure oatmeal whizzed up in my food processor to become a rough flour.
    • Oatmeal- You can choose chunkier rolled oats or finer oats. It doesn't really matter, the cookies will taste great either way. Be sure to choose a gluten-free version if you need this recipe to be gluten-free.
    • Brown Sugar- I like to use simple soft brown sugar. You can substitute with other sugar such as coconut sugar if you prefer. The sugar content is pretty small as the pumpkin puree is sweet.
    • Chocolate Chips- I chose vegan dark chocolate chips for these cookies. But choose your favourite vegan choc chips. Or chop up your favourite chocolate bar into chunks for a rustic and even chocolatier cookie.
    • Pumpkin Puree- Don't use pumpkin pie mix! This recipe uses half a can of pumpkin puree. This is a common ingredient to find in the USA, however, here in the UK, this is a seasonal product you can find at most larger supermarkets or online. You can substitute cooked and mashed fresh pumpkin or butternut squash if you prefer.
    • Pumpkin Spice- Use the traditional pumpkin pie spice mix, or if you're in the UK, use mixed spice and add in extra cinnamon to get the fragrant spicing. Alternatively make your own pumpkin pie spice with nutmeg, cloves, allspice, ginger and cinnamon.
    • Neutral Oil- lots of recipes call for plant butter which gets melted. I find it an unnecessary step in the process to be honest. I tend to use sunflower oil in baking.
    • Baking Powder- adds lightness and a little lift to the cookies.
    • Vanilla Always a good idea in sweet baking.
    • and a little flakey sea salt

    See recipe card for quantities.

    ๐Ÿ‘ฉโ€๐ŸณInstructions

    These gluten-free Pumpkin Oatmeal Chocolate Chip Cookies cookies are super simple to make, just follow along with these simple steps.

    1. First make up the oat flour by whizzing up oats in your blender or food processor. They will make a rough flour.
    Put all the dry ingredients into a bowl (oats, oat flour, spices and sugar) and mix.

    2. Add all the dry ingredients for the cookies (oat flour, oats, sugar, spices) into a large bowl.

    The bowl with the dry ingredients plus the pumpkin puree and the oil, ready to be mixed up into a cookie dough.

    3. Add the oil and pumpkin puree to the bowl and mix well. The puree will bind the cookies together.

    The cookie dough mixed up and with the chocolate chips.

    4. Mix the choc chips into the cookie dough.

    Scoops of pumpkin oatmeal cookie dough on a lined baking tray, before they get flattened.

    5. Scoop out the cookies onto a lined baking sheet. Flatten them with the back of a spoon.

    Flattened cookies on a tray ready to go into the oven. Some have chocolate chip faces on them like jack o lanterns.

    Finally, add some extra chocolate chips on top. (You can make cute little Halloween Jack o'Lantern faces to be extra fun!) Bake for 12-15 minutes at 180ยฐC / 350ยฐF / Gas Mark 4

    Hint: These pumpkin cookies need to be smushed down with the back of a spoon, they won't spread out like plain flour cookies would.

    ๐Ÿ‚Variations & Substitutions

    These delicious soft bake cookies are already dairy-free, egg-free, gluten-free, nut-free and vegan!

    • Nuts- Add some chopped nuts for an extra crunch. Choose walnuts, pecans or your favourite nut.
    • White or Milk Chocolate Chips- I use dark chocolate chips in this recipe, but choose your favourite allergy friendly version.
    • No-Oil This recipe can be made oil-free, they will be a little drier however.

    ๐Ÿ”ชEquipment

    To make the oat flour you will need a blender or food processor. I love using my Kenwood processor. It's very old now, but you can find a similar one on Amazon.

    ๐ŸฅซStorage

    Store the Pumpkin Oatmeal Choc Chip Cookies in an airtight container for up to a week. Alternatively, they can be frozen for up to 3 months.

    Pumpkin oatmeal cookie on a cookie sheet with chocolate chip face on it.

    โ—Top tip

    Make these cookies for a healthy option for a quick breakfast, hiking or on the go. They travel well and are full of delicious wholesome ingredients.

    FAQ

    Are these cookies gluten-free?

    To make these cookies gluten-free, be sure to use gluten-free oats.

    Do I have to use canned pumpkin in this recipe?

    You can make your own pumpkin puree instead, by steaming pumpkin or butternut squash until soft, then blending it. Do not add any other seasonings!

    Why are these cookies soft?

    The oat flour makes these a soft baked cookie, rather than a crunchy or chewy cookie.

    Where can I find oat flour?

    I make my own oat flour by putting some oats (rolled or plain oats) into a blender or food processor and pulsing a few times. It's very quick to do.

    If you love this recipe, please share this post with your friends on Pinterest or Facebook, or tag me on Insta! Don't forget to also please comment and star โญthis recipe too!

    Love & Vegan Yummies, Louise xx (P.S. Follow me on Insta and Tik Tok!)

    ๐Ÿ“– Recipe

    A tray of pumpkin oatmeal cookies ready to eat.

    Pumpkin Oatmeal Choc Chip Cookies- Gluten Free

    Louise-Claire Cayzer
    A delicious fall soft baked oatmeal cookie that is full of pumpkin spice and chocolate chips.
    No ratings yet
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Snack
    Cuisine American
    Servings 8
    Calories 199 kcal

    Equipment

    • 1 baking sheet
    • 1 food processor

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    • 50 g rolled oats
    • 125 g oat flour (make this by whizzing up oats in your blender or food processor. )
    • 200 g pumpkin puree
    • 75 g brown sugar
    • 30 ml vegetable oil
    • ยฝ teaspoon baking powder
    • 1 teaspoon pumpkin spice OR ยฝ teaspoon mixed spice with ยฝ teaspoon cinnamon
    • 100 g dark chocolate chips (keep some aside to decorate the tops of the cookies if you like)

    Instructions

    • Whizz up the oats to make oat flour in your food processor or blender.
      125 g oat flour
    • Preheat the oven to 180ยฐC / 350ยฐF / Gas Mark 4
    • Add the oat flour, oats, sugar, spices and baking powder to a bowl and mix.
      50 g rolled oats, 75 g brown sugar, ยฝ teaspoon baking powder, 1 teaspoon pumpkin spice OR ยฝ teaspoon mixed spice with ยฝ teaspoon cinnamon, 125 g oat flour
    • Add the pumpkin puree and oil and mix well until a dough is formed
      200 g pumpkin puree, 30 ml vegetable oil
    • Fold in the chocolate chips (keep some aside to decorate the tops of the cookies if you like)
      100 g dark chocolate chips
    • Line a cookie baking tray with baking paper
    • Use a spoon or icecream scoop to spoon out even amounts of cookie dough.
    • Flatten the cookies with the back of the spoon, so they bake evenly.
    • Add extra chocolate chips to the top of the cookies if you like.
    • Bake between 12-15 minutes. The cookies are ready when they are slightly browned and firmer to touch.

    Notes

    Top Tips for making these pumpkin oatmeal cookies perfect:
    • These pumpkin cookies need to be smushed down with the back of a spoon, they won't spread out like plain flour cookies would.
    • To make the oat flour you will need a blender or food processor. I love using my Kenwood processor. It's very old now, but you can find a similar one on Amazon.
    • Make these cookies for a healthy option for a quick breakfast, hiking or on the go. They travel well and are full of delicious wholesome ingredients.
    Storage:
    Store the Pumpkin Oatmeal Choc Chip Cookies in an airtight container for up to a week. Alternatively, they can be frozen for up to 3 months.

    Nutrition

    Calories: 199kcalCarbohydrates: 33gProtein: 4gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 0.1mgSodium: 47mgPotassium: 225mgFiber: 3gSugar: 14gVitamin A: 3893IUVitamin C: 1mgCalcium: 80mgIron: 2mg
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and โญ below

    More Cookies

    • A stack of raspberry shortbread crumble bars ready to eat.
      Raspberry Shortbread Crumble Bars- Dairy Free Recipe
    • Vegan Cheese Biscuits on a board ready to eat.
      Vegan Savoury Cheese Biscuits (Cookies)
    • A stack of banana date flapjacks ready to take for a snack.
      Healthy Date Banana Flapjacks (without sugar)
    • A stack of biscoff flapjacks on a plate ready to eat.
      Easy Biscoff Flapjacks (Dairy Free & Vegan)

    Reader Interactions

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

    Vegan Air Fryer Recipes

    • Butternut squash halved on a tray stuffed with sage and chickpea stuffing.
      Chickpea and Sage Stuffed Butternut Squash; Air fryer or Oven method
    • Cauliflower and broccoli being served on a plate.
      Air Fryer Broccoli and Cauliflower
    • Crispy Air Fried Oyster Mushrooms
    • Vegan Spanakopita Triangles ready to eat.
      Vegan Cheese and Spinach Spanakopita Triangles (Air Fryer or Oven Baked)

    Tofu Lover? These are for you...

    • A bowl of tofu crispy crackers with a few spilled next to the bowl.
      Tofu Crispy Crackers (Healthy High Protein Chips)
    • A little bowl of vegan bacon bits with a jar of bacon bits in the background.
      Vegan Tofu Bacon Bits-Easy DIY Recipe!
    • A casserole dish with vegan tuna noodle casserole in it ready to eat.
      Vegan Tuna Casserole (Tu-no Noodle)
    • A roasted pumpkin filled with hot cheese dip with a hand reaching in with a corn chip to scoop up some dip.
      Cheesy Pumpkin Dip: Savory & Dairy Free

    Vegan Dinner Inspo

    • A bowl of zucchini pasta ready to eat.
      Creamy Zucchini Pasta with Lemon Basil Sauce
    • A plate of spaghetti with vegan mushroom scallops on top. Next to the plate is a glass of white wine and half a lemon.
      Vegan Scallops with Garlic Pasta (King Oyster Mushroom)
    • 50 vegan asparagus recipes.
      50+ Vegan Asparagus Recipes
    • Collage of 4 recipes suited for a BBQ that are vegan.
      30+Yummy Vegan BBQ Main Recipes

    Craving something sweet?

    • Peach and Raspberry Cake with a slice cut on a plate ready to eat.
      Raspberry and Peach Cake- Dairy and Egg Free
    • Sticky Toffee pudding with ice cream and more sauce being poured over it.
      Vegan Sticky Toffee Pudding (Sticky Date Pudding)
    • Vegan Pineapple Upside Down cake ready to slice.
      Easy Vegan Pineapple Upside Down Cake
    • Vegan Cardamom and Spinach cake with lemon buttercream and a candle on the top.
      Vegan Cardamom & Spinach Celebration Cake
    • Rhubarb cake with a slice taken out of it.
      Easy Vegan Rhubarb Cake
    • Delicious Tofu Dessert Recipes

    Recipes you're all loving!

    • A large bowl of potato salad with peas, sugar snap peas, dill and pickles mixed through it. There is a large jar of dill pickles in the background.
      Dill Pickle Potato Salad (with no mayo!)
    • A white bowl of Green Pea Dip with Olives and extra peas on top with little leaves of mint and a drizzle of olive oil on top.
      Green Pea Dip with Olives and Mint
    • A plate of white bean salad with peppers and olives with some smaller plates and extra dressing in a pot in the background.
      Easy Mediterranean White Bean Salad with Olives
    • A bowl of dill pickle hummus with crackers in a bowl behind it.
      Dill Pickle Hummus - with Creamy Butterbeans.

    Lovely Lentils

    • A plate of lentil salad with spiced roasted carrots ready to eat.
      Spiced Roasted Carrot and Lentil Salad
    • A bowl of lentil bolognese with spaghetti.
      Easy Vegan Lentil Bolognese Sauce
    • A bowl of lentil and tomato soup with some vegan cheese sprinkled over it, ready to serve.
      Lentil and Tomato Soup (Lentils Monastery Style)
    • A bowl of swede and carrot soup with a hand scooping up a spoon of soup.
      Classic Swede (Rutabaga) and Carrot Soup
    • Contact Me
    • About Me
    • Privacy Policy, Cookies, Ads & T&C's

    Footer

    โ†‘ back to top

    About

    • Privacy Policy
    • About Me
    • My Story

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • What I Do

    As an Amazon Associate I earn from qualifying purchases.

    Copyright ยฉ 2025 The Vegan Larder on the Cravings Pro Theme

    Pumpkin oatmeal cookie on a cookie sheet with chocolate chip face on it pin.
    Pumpkin oatmeal cookie on a cookie sheet with chocolate chip face on it pin.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required