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These Healthy Pumpkin Oatmeal Cookies are soft and chewy and have so much pumpkin spice flavor. They are the perfect fall treat that your whole family will love and they are both Vegan and Gluten Free!
These scrumptious Pumpkin Oatmeal Cookies are definitely my go-to fall treat. You can make them in under 30 minutes and they come out so soft and chewy. The smooth, sweet maple glaze just elevates them to a whole new crazy delicious level.
While I am a huge fan of Homemade Pumpkin Granola and this Pumpkin Chili, sometimes I just need a soft, bakery-style cookie that will satisfy my sweet tooth.
These cookies have the perfect amount of sweetness and just the right balance of cakey vs soft and chewy texture.
They also contain all good-for-you ingredients like gluten free flour, oats, pumpkin puree, coconut oil, sugar, cinnamon and more. All ingredients that you likely have in your pantry this time of year, which makes this recipe a quick and easy dessert you can whip up any time.
Why you will love this recipe
- It is a wonderful healthy fall treat
- Made with all clean ingredients
- A super simple and easy cookie recipe
- You can make it in under 30 minutes
- Vegan, Gluten Free, Egg Free!
- Kid-approved!
Ingredients needed to make pumpkin oatmeal cookies
How to make pumpkin oatmeal cookies
- Mix up the dry ingredients in a large mixing bowl.
- Mix up the wet ingredients in a slightly smaller mixing bowl.
- Combine the wet and dry ingredients to form a nice thick batter.
- Use an ice cream scoop or measuring spoon to portion the cookie batter into 2 tablespoon size amounts and place the portioned cookie dough onto a lined baking sheet about 1-inch apart. You may need two cookie sheets to fit all of the cookies. This recipe makes about 12-15 cookies.
- Bake the cookies in a preheated oven at 350 degrees F for 18-20 minutes. Once the cookies are done baking, remove them and let them cool for a few minutes.
- Mix up the glaze. Combine the powdered sugar, maple syrup, vanilla and milk in a medium size mixing bowl. Whisk it well until it forms a nice smooth glaze.
- Use a fork to drizzle some of the glaze over the top of each cookie. You can also lightly dip each cookie into the glaze as well. Continue until you have glazed all of the cookies.
- Dig in and enjoy!
Add the dry ingredients to a bowl 
Mix Mix up the wet ingredients Combine the wet and dry ingredients 
Portion out the dough onto a baking sheet Lightly press down on each cookie 
Bake for 18-20 minutes 
Drizzle with the glaze
Get full list of ingredients and recipe instructions in the recipe card below.
Recipe variations
Here are some variations to this recipe that totally work if you are short on some of the ingredients.
- Use melted butter in place of the coconut oil. Also great if you are sensitive to coconut oil.
- Brown sugar works in place of coconut sugar.
- To make these cookies more cakey, you can add 1/4 cup of unsweetened applesauce or one large egg to the wet ingredients.
- Honey in place of the maple syrup also works!
Storing Tips
- These cookies store great in an airtight container for up to 4 days.
- You can also freeze these cookies in a freezer-friendly airtight container in the freezer for up to 2 months. Defrost in the refrigerator overnight.
More healthy Cookie Recipes
- Healthy Chewy Oatmeal Chocolate Chips Cookies
- Pumpkin Chocolate Chip Cookies
- Healthy Fruit Pizza Cookies
- The BEST Vegan chocolate Chip Cookies
Recipe Tips for making pumpkin oatmeal cookies
- Mix up the wet and dry ingredients separately then combine them as directed in this recipe for the best results.
- Make sure you use a gluten free all purpose flour that contains “xanthan gum”.
- Dip your fingers in water to easily lightly press on the cookies once you add them to the pan so the dough doesn’t stick to your hands.
- Let the cookies cool for a few minutes before adding the maple glaze.
Did you make this recipe? If you did, then please leave a rating and comment below. You can also tag me on Instagram @pinchmegoodfood so I can see your creation.
Print
Healthy Pumpkin Oatmeal Cookies – Vegan + Gluten Free
- Total Time: 30 minutes
- Yield: 12–15 cookies 1x
- Diet: Vegan
Description
These Healthy Pumpkin Oatmeal Cookies are soft and chewy and have so much pumpkin spice flavor. They are are the perfect fall treat that your whole family will love and they are both Vegan and Gluten Free!
Ingredients
Dry ingredients
- 1 cup + 2 tablespoons gluten free all purpose flour
- 3/4 cup old fashioned oats – gluten free
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
Wet ingredients
- 1/2 cup coconut oil – melted and slightly cooled
- 1/2 cup pumpkin puree
- 1/2 cup coconut sugar or brown sugar
- 1/4 cup pure maple syrup
- 1/2 teaspoon vanilla extract
For the maple glaze
- 1/2 cup powdered sugar
- 1/2 tablespoon milk of choice – I used almond milk
- 1 tablespoon pure maple syrup
- 1/4 teaspoon vanilla extract
- Pinch of salt
Instructions
- Mix up the dry ingredients in a large mixing bowl.
- Mix up the wet ingredients in a slightly smaller mixing bowl.
- Combine the wet and dry ingredients to form a nice thick batter.
- Use an ice cream scoop or measuring spoon to portion the cookie batter into 2 tablespoon size amounts and place the portions cookie dough onto a lined baking sheet about 1-inch apart. You may need two cookie sheets to fit all of the cookies. This recipe makes about 12-15 cookies.
- Bake the cookies in a preheated oven at 350 degrees F for 18-20 minutes. Once the cookies are done baking, remove them and let them cool for a few minutes.
- Mix up the glaze. Combine the powdered sugar, maple syrup, vanilla and milk in a medium size mixing bowl. Whisk it well until it forms a nice smooth glaze.
- Use a fork to drizzle some of the glaze over the top of each cookie. You can also lightly dip each cookie into the glaze as well. Continue until you have glazed all of the cookies.
- Dig in and enjoy!
Notes
- Mix up the wet and dry ingredients separately then combine them as directed in this recipe for the best results.
- Make sure you use a gluten free all purpose flour that contains “xanthan gum”.
- Dip your fingers in water to easily lightly press on the cookies once you add them to the pan so the dough doesn’t stick to your hands.
- Let the cookies cool for a few minutes before adding the maple glaze.
- These cookies store great in an airtight container for up to 4 days.
- You can also freeze these cookies in a freezer-friendly airtight container in the freezer for up to 2 months. Defrost in the refrigerator overnight.
- Prep Time: 10
- Cook Time: 20
- Category: Healthy Desserts
- Method: Baked
- Cuisine: American
Will regular flour work in these cookies?
Hi Judy, yes regular flour will work.
I made these last night and they were so good. I didn’t have time to put the frosting on and they were so good! Thank you so much for such a great treat for GF DF Egg free!
★★★★★
These came out so incredible. So soft and delicious!
★★★★★
Thank you so much!