Healthy Pumpkin Oatmeal Cookies – Vegan

Name: Healthy Pumpkin Oatmeal Cookies - Vegan + Gluten Free
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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; 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; 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

October 20, 2021 by Amy Estes 7 Comments

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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!

Pumpkin oatmeal cookies covered in a maple glaze on top of white parchment paper with a few more cookies behind it.

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 this Pumpkin Chili, sometimes I just need a soft, bakery-style 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.

Glazed pumpkin cookies on the rightt hand side on top of a piece of white parchment paper with a single cookie on the left side that has been broken apart.

Why you’ll love this recipe

It is a wonderful healthy fall treat.
Made from scratch with all clean ingredients so you know what is in them.
This is a super simple and easy pumpkin oatmeal cookies 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 pureee – 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 purpse 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 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!

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 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 cakier, you can add 1/4 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.

Several pumpkin cookies with a white glaze on them touching each other on a white surface.

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.

Single pumpkin cookie with a think white smooth glaze drizzled over the top of the cookie on white parchment paper with the edges of more cookies behind it.

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.