Tasty Vegan Pumpkin Chocolate Chip Oatmeal Cookies

Finding the perfect fall cookie that satisfies everyone’s dietary needs can feel impossible, especially when you’re trying to balance seasonal flavors with plant-based ingredients. Whether you’re avoiding dairy, dealing with food allergies, or simply trying to sneak more nutrition into your family’s treats, cookie season shouldn’t leave anyone feeling left out.

These vegan pumpkin chocolate chip oatmeal cookies solve all those problems at once. They’re naturally dairy-free and egg-free, packed with cozy autumn spices, and have that chewy texture we all crave in a good oatmeal cookie.

What Kind of Pumpkin Should I Use?

For these cookies, you’ll want to use canned pumpkin puree, not pumpkin pie filling – there’s a big difference between the two. Pumpkin puree is just plain pumpkin with no added spices or sugar, while pumpkin pie filling already has cinnamon, nutmeg, and other seasonings mixed in that could throw off your cookie recipe. Most grocery stores carry both, so just double-check the label to make sure you’re grabbing the right one. If you can’t find canned pumpkin puree, you can absolutely make your own by roasting a sugar pumpkin and pureeing the flesh, though the canned version works just as well and saves you time.

Options for Substitutions

These cookies are pretty forgiving when it comes to swaps, so here’s what you can try:

• Whole wheat flour: All-purpose flour works perfectly fine here, or you can try oat flour for a nuttier taste. If using oat flour, you might need to add an extra tablespoon since it absorbs liquid differently.
• Rolled oats: Quick oats will work in a pinch, though your cookies will have a slightly different texture. Steel-cut oats are too tough for this recipe, so stick with rolled or quick oats.
• Unrefined sugar: Brown sugar, coconut sugar, or even regular white sugar will do the job. Each will give a slightly different flavor, but all work well.
• Maple syrup: Agave nectar, honey (if you’re okay with non-vegan), or even melted coconut oil mixed with a bit of brown sugar can replace the maple syrup.
• Canned pumpkin puree: Make sure you’re using plain pumpkin puree, not pumpkin pie filling. If you’re out, try mashed sweet potato or even applesauce, though the flavor will change a bit.
• Canola oil: Melted coconut oil, vegetable oil, or even applesauce can work here. If using applesauce, your cookies will be a bit more cake-like.
• Dairy-free chocolate chips: Regular chocolate chips are fine if you’re not strictly vegan. You can also chop up a dark chocolate bar or use mini chips instead.

Watch Out for These Mistakes While Baking

The biggest mistake with vegan pumpkin cookies is using pumpkin pie filling instead of pure pumpkin puree – the pie filling contains added spices and sugar that will throw off your recipe’s balance and make the cookies too sweet. Make sure you’re measuring your pumpkin puree correctly too, as too much will create cookies that spread too thin and won’t hold their shape. Another common error is overbaking these soft cookies – they should look slightly underdone when you pull them from the oven since they’ll continue cooking on the hot pan. For the best texture, let your cookies cool completely on the baking sheet for about 10 minutes before transferring them, as vegan cookies are more fragile when warm and can break apart easily.

What to Serve With Vegan Pumpkin Chocolate Chip Oatmeal Cookies?

These cozy fall cookies are perfect with a warm cup of coffee or your favorite plant-based milk for dunking. I love pairing them with a hot mug of spiced chai tea or even some creamy oat milk that complements the pumpkin and warm spices really well. They also make a great afternoon snack alongside some fresh apple slices or a handful of roasted pumpkin seeds for extra autumn vibes. For a fun dessert idea, try crumbling them over some vanilla coconut ice cream or serving them with a warm cup of hot chocolate on chilly evenings.

Storage Instructions

Keep Fresh: These pumpkin oatmeal cookies stay soft and chewy when stored in an airtight container at room temperature for up to a week. I like to put a piece of bread in the container with them – it helps keep the cookies from getting too hard. Just make sure they’re completely cooled before storing!

Freeze: You can freeze these cookies for up to 3 months in a freezer-safe container or bag. I often make a double batch and freeze half for later when I’m craving something sweet. They thaw perfectly at room temperature in about 30 minutes.

Make Ahead: The cookie dough can be made ahead and chilled in the fridge for up to 2 days before baking. You can also scoop the dough into balls and freeze them on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, just add an extra minute or two to the baking time.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 750-850
• Protein: 10-13 g
• Fat: 20-25 g
• Carbohydrates: 140-160 g

Ingredients

• 3/4 cup whole wheat flour
• 1/2 cup old-fashioned oats
• 1/4 cup natural cane sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp cinnamon, ground
• 1/2 tsp nutmeg, ground
• 1/4 tsp ginger, ground
• 1/4 cup pure maple syrup
• 1/2 cup pumpkin puree (unsweetened, canned)
• 1 tsp vanilla extract
• 1 1/2 tbsp canola oil
• 1/4 cup chocolate chips (dairy free or regular)

Step 1: Prepare the Baking Sheet and Preheat the Oven

Preheat your oven to 350ºF (175ºC).

Lightly grease a cookie sheet or line it with parchment paper to ensure the cookies won’t stick during baking.

Step 2: Mix the Dry Ingredients

• 3/4 cup whole wheat flour
• 1/2 cup old-fashioned oats
• 1/4 cup natural cane sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp cinnamon, ground
• 1/2 tsp nutmeg, ground
• 1/4 tsp ginger, ground

In a medium-sized mixing bowl, combine the whole wheat flour, old-fashioned oats, natural cane sugar, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger.

Mix everything together until the ingredients are well distributed, and set the bowl aside.

Step 3: Combine the Wet Ingredients

• 1/4 cup pure maple syrup
• 1/2 cup pumpkin puree (unsweetened, canned)
• 1 tsp vanilla extract
• 1 1/2 tbsp canola oil

In a separate bowl, combine the pure maple syrup, pumpkin puree, and vanilla extract.

Stir these together until smooth, then mix in the canola oil.

This forms your wet mixture, which helps give the cookies moisture and flavor.

Step 4: Combine Wet and Dry Ingredients, and Add Chocolate Chips

• wet mixture from Step 3
• dry mixture from Step 2
• 1/4 cup chocolate chips (dairy free or regular)

Pour the wet mixture from Step 3 into the dry ingredients from Step 2.

Mix gently until just combined to avoid overworking the dough.

Fold in the chocolate chips, making sure they’re evenly distributed.

I find that folding the chocolate chips in at the end keeps them whole and perfectly melty.

Step 5: Shape and Bake the Cookies

• cookie dough from Step 4

Using a rounded tablespoon, drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them evenly.

Flatten each cookie slightly with the back of the spoon.

Bake in the preheated oven for 10-12 minutes, or until the edges begin to turn golden brown.

Step 6: Cool the Cookies

Remove the cookies from the oven and let them cool on the baking sheet for about 1 minute.

Then, transfer them to a wire rack to cool completely before serving.

For an extra treat, try enjoying one while it’s still a little warm!

Tasty Vegan Pumpkin Chocolate Chip Oatmeal Cookies

Delicious Tasty Vegan Pumpkin Chocolate Chip Oatmeal Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 7 minutes mins

Cook Time 16 minutes mins

Total Time 23 minutes mins

Servings 4

Calories 800 kcal

Ingredients

  

• 3/4 cup whole wheat flour
• 1/2 cup old-fashioned oats
• 1/4 cup natural cane sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp cinnamon, ground
• 1/2 tsp nutmeg, ground
• 1/4 tsp ginger, ground
• 1/4 cup pure maple syrup
• 1/2 cup pumpkin puree (unsweetened, canned)
• 1 tsp vanilla extract
• 1 1/2 tbsp canola oil
• 1/4 cup chocolate chips (dairy free or regular)

Instructions

 

• Preheat your oven to 350ºF (175ºC). Lightly grease a cookie sheet or line it with parchment paper to ensure the cookies won't stick during baking.
• In a medium-sized mixing bowl, combine the whole wheat flour, old-fashioned oats, natural cane sugar, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger. Mix everything together until the ingredients are well distributed, and set the bowl aside.
• In a separate bowl, combine the pure maple syrup, pumpkin puree, and vanilla extract. Stir these together until smooth, then mix in the canola oil. This forms your wet mixture, which helps give the cookies moisture and flavor.
• Pour the wet mixture from Step 3 into the dry ingredients from Step 2. Mix gently until just combined to avoid overworking the dough. Fold in the chocolate chips, making sure they're evenly distributed. I find that folding the chocolate chips in at the end keeps them whole and perfectly melty.
• Using a rounded tablespoon, drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them evenly. Flatten each cookie slightly with the back of the spoon. Bake in the preheated oven for 10-12 minutes, or until the edges begin to turn golden brown.
• Remove the cookies from the oven and let them cool on the baking sheet for about 1 minute. Then, transfer them to a wire rack to cool completely before serving. For an extra treat, try enjoying one while it's still a little warm!