Embrace the flavors of fall with these delectable vegan oatmeal pumpkin cookies. Bursting with warm spices and the rich, comforting taste of pumpkin, these cookies are the perfect treat for any autumn occasion. Plus, they’re vegan, making them a guilt-free indulgence for everyone to enjoy.
There’s nothing quite like the cozy feeling of autumn, and these vegan oatmeal pumpkin cookies capture that essence perfectly. Imagine biting into a soft, chewy cookie that’s infused with the flavors of pumpkin, cinnamon, and nutmeg.
It’s like taking a bite out of your favorite pumpkin pie, but in cookie form! I first discovered these cookies during a weekend getaway to a quaint mountain cabin. After a day of hiking in the crisp autumn air, we returned to the cabin to find a plate of these warm, fragrant cookies waiting for us. One bite, and I was hooked!
Servings: Makes 12 cookies
Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Cuisine: Vegan
Ingredients:
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
Equipment/Utensils Required:
- Mixing bowls
- Whisk
- Spatula
- Baking sheet
- Parchment paper
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the rolled oats, all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, combine the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
- Flatten each cookie slightly with the back of a spoon or your fingers.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information (per serving):
- Calories: 120
- Total Fat: 5g
- Saturated Fat: 4g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
Vitamins and minerals by %(per serving):
- Vitamin A: 35%
- Iron: 6%
- Calcium: 2%
- Potassium: 3%
- Phosphorus: 6%
Vegan Oatmeal Pumpkin Cookies
Ingredients
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup coconut oil melted
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the rolled oats, all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, combine the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
- Flatten each cookie slightly with the back of a spoon or your fingers.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Nutritional Information (per serving):
- Calories: 120
- Total Fat: 5g
- Saturated Fat: 4g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
Vitamins and minerals by %(per serving):
- Vitamin A: 35%
- Iron: 6%
- Calcium: 2%
- Potassium: 3%
- Phosphorus: 6%
