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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 makes them even more delicious.
While I am a huge fan of pumpkin muffins and these 3 ingredient pumpkin cookies, sometimes I just need a soft, bakery-style oatmeal cookie that will satisfy my sweet tooth.
These pumpkin 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, and cinnamon. All ingredients that you probably already have.
Why you’ll love this recipe
- It is a wonderful healthy fall treat.
- Made from scratch with all clean ingredients you know what is in them.
- This is a super simple and easy pumpkin oatmeal cookie recipe.
- You can make them in under 30 minutes. So it is a pretty quick cookie recipe.
- Vegan, Gluten Free, Egg Free!
- Kid-approved!
Ingredients you will need
- Pumpkin puree – make sure not to use pumpkin pie filling.
- Flour – I used gluten-free flour to keep this recipe gluten-free but you can also use regular all-purpose flour.
- Oats – any oats will work.
- Coconut sugar + maple syrup– to add some sweetness to the cookies.
- Coconut oil
- Vanilla extract
- Spices – pumpkin pie spice + cinnamon
- Baking soda + baking powder
- Salt – used to enhance all of the flavors.
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.
- Mix up the glaze. Combine the powdered sugar, maple syrup, vanilla, and milk in a medium-sized 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!
Get the full list of ingredients and recipe instructions in the recipe card below.
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.
Variations
Here are some variations to this recipe that 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 cakier, you can add ¼ cup of unsweetened applesauce or one large egg to the wet ingredients.
- Honey in place of maple syrup also works!
- Frost the cookies with a healthy cream cheese frosting instead of using the glaze.
Storing Tips
- These pumpkin oatmeal 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
- Gluten Free Sugar Cookies
- Double Chocolate Air Fryer Cookies
Did you make this pumpkin oatmeal cookie 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 pumpkin oatmeal cookies make the perfect fall treat! They are made with all healthy ingredients in 30 minutes. Topped with an amazing maple glaze that even the kids will go crazy for! Vegan and Gluten Free!
Ingredients
Dry ingredients
- 1 cup + 2 tablespoons gluten free all purpose flour
- ¾ cup old fashioned oats – gluten free
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
Wet ingredients
- ½ cup coconut oil – melted and slightly cooled
- ½ cup pumpkin puree
- ½ cup coconut sugar or brown sugar
- ¼ cup pure maple syrup
- ½ teaspoon vanilla extract
For the maple glaze
- ½ cup powdered sugar
- ½ tablespoon milk of choice – I used almond milk
- 1 tablespoon pure maple syrup
- ¼ 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 of 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 glazes 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
- You can store these pumpkin cookies in an airtight container in the refrigerator for up to 4 days.
- These cookies can also be stored in the freezer in a freezer-friendly container for up to 2 months. Defrost overnight in the refrigerator when you are ready to enjoy them.
- 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!
Do you think this can be made without the coconut sugar? Maybe increase the maple syrup?
Hi Kandice, that may work. Although I have not tested it using only maple syrup. You can also substitute the coconut sugar with brown sugar but I would leave the maple syrup out if you do that since they may come out too sweet.
These came out so incredible. So soft and delicious!
Thank you so much!
I need egg free recipes for treats at school but that’s the only requirement. I assume I can just… Undo the dietary substitutions? Regular flour instead of GF and butter instead of coconut oil?
I know a lot of vegan recipes already use pumpkin as a binder without eggs. Is that the case here?
Hi Susan, this recipe is already vegan (egg-free) and gluten-free. You can use regular flour and butter, although I have not tested it that way, I bet it would work!
They worked wonderfully with butter and regular flour! Tho I love having the full recipe available, as there’s a lot of dietary differences in my community.