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.
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 .
- 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.
These gluten-free Pumpkin Oatmeal Chocolate Chip Cookies cookies are super simple to make, just follow along with these simple steps.
- First make up the oat flour by whizzing up oats in your blender or food processor. They will make a rough flour.
2. Add all the dry ingredients for the cookies (oat flour, oats, sugar, spices) into a large bowl.
3. Add the oil and pumpkin puree to the bowl and mix well. The puree will bind the cookies together.
4. Mix the choc chips into the cookie dough.
5. Scoop out the cookies onto a lined baking sheet. Flatten them with the back of a spoon.
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 180°C / 350°F / 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.
🍂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.
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.
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.
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.
To make these cookies gluten-free, be sure to use gluten-free oats.
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!
The oat flour makes these a soft baked cookie, rather than a crunchy or chewy cookie.
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.
Pumpkin Oatmeal Choc Chip Cookies- Gluten Free
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!!)
- 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
- ½ teaspoon baking powder
- 1 teaspoon pumpkin spice OR ½ teaspoon mixed spice with ½ teaspoon cinnamon
- 100 g dark chocolate chips (keep some aside to decorate the tops of the cookies if you like)
- Whizz up the oats to make oat flour in your food processor or blender.125 g oat flour
- Preheat the oven to 180°C / 350°F / 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, ½ teaspoon baking powder, 1 teaspoon pumpkin spice OR ½ teaspoon mixed spice with ½ teaspoon cinnamon, 125 g oat flour
- Add the pumpkin puree and oil and mix well until a dough is formed200 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.
- 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.