If you need a sweet treat for fall, then these pumpkin spice oatmeal cookies are just the thing! With lots of spice, pumpkin and a dash (well maybe a large dash . . .) of maple syrup, they are the perfect fall recipe for adults and kids alike. A vegan, gluten free using certified oats and low histamine recipe.
How do we know it's fall? Well aside from the leaves falling from the trees in my garden, it's because pumpkin spice is EVERYWHERE! Shall we blame Starbucks? Or give them a huge clap for this lovely seasonal treat?!
These pumpkin spice cookies are the fun sweet treat all the family will love during fall. With hints of spice, oats and just the right amount of sweetness, they are so tasty but actually quite healthy!
For another fall recipe, you may like to see my flavourful pumpkin spice chia pudding. It's perfect for breakfast!
⭐ Why this recipe is so good
All the fall flavours. With ginger, cardamom and cinnamon if you like, these fall cookies have the best flavour.
Vegan and gluten free. Made without dairy or honey, these can also be gluten free pumpkin spice cookies if using suitable oats (certified gluten free).
Quick and easy. Coming together in just 30 minutes means you can have your treat in no time!
For this cookie recipe you will need:
- Oats: the main ingredient. Use gluten-free certified oats if required. The Bob's Red Mill organic gluten free rolled oats are good.
- Oat flour: don't buy oat flour! Simply whizz some oats up in a Nutri-Bullet or blender.
- Pumpkin puree: for all the fall flavour. I always use fresh and there is a recipe linked above.
- Ginger and cardamom: the pumpkin spice flavours. You can also add cinnamon and/or star anise if tolerated (for those on a low histamine diet).
- Almond butter: I use almond butter, but another nut or seed butter such as macadamia nut butter should work fine too.
- Maple syrup: for the sweetness all cookies need!
- Pumpkin seeds: to add a nice bit of crunch (and super healthy too!).
- Flaxmeal: for the flax egg to bind the cookie together. I use the Linwoods organic milled flax seeds.
🌰 Almond butter alternatives
I know almond butter doesn't work for everyone on a low histamine diet. I would suggest that macadamia nut butter may work better for some of you from conversations I've had on my @lowhistaminekitchen Instagram. I haven't tried it myself, but you basically want something 'sticky' to hold the dough together.
🥣 Gluten free oats
If you need to be gluten free, or prefer to be, then use certified oats. My go-to suggestion is always the Bob's Red Mill organic gluten free rolled oats.
Prefer fresh to canned pumpkin? My pumpkin puree recipe is simple and delicious!
🔪 Step by step instructions
These pumpkin spice oatmeal cookies are very simple to make and can be ready in around 30 minutes. Perfect with a cup of herbal tea!
Make a flax egg by combining flax meal and water, and stirring well. Set aside for ten minutes, stirring occasionally so it slightly thickens up (image 1).
After preheating the oven, add all the dry ingredients to a bowl - the oats, oat flour, spices and pumpkin seeds (image 2).
Add the flax egg, pumpkin puree, maple syrup and almond butter to the bowl and stir very thoroughly so you get a slightly wet 'dough' mixture (image 3).
Wet your hands and take a scoop of the dough in your hands. Roll it into the cookie shape and place on a lined baking tray. Repeat with the rest of the dough. You should get 5-6 cookies (image 4).
💭 Recipe tips and notes
- Stir the flax egg. Give the flax egg a couple of stirs so that it combines well and becomes thick and almost gelatinous in texture.
- Combine ingredients thoroughly. Make sure to give the 'dough' a good stir so it is all combined with the wet ingredients.
- Wet hands. It's so much easier to form cookies with wet hands, as with dry hands the dough will likely stick to you!
- Add cinnamon. If it works for you, then a teaspoon of cinnamon gives such a lovely flavour!
📋 Frequently asked questions
You can use store bought puree, but I do think making your own gives a much better flavour (and healthier too!).
Of course! Add a touch more of those you love, and reduce those you aren't such a fan of.
Yes, we don't use dairy or honey so they are vegan cookies. Using certified gluten free oats means they are suitable for that dietary requirement also.
🍽 More fun cookie recipes
Pumpkin Spice Oatmeal Cookies
For the flax egg
- 1 tablespoon flaxmeal
- 3 tablespoon water
- Make a flax egg by combining the flaxmeal and water, and stirring well. Set aside for ten minutes.
- Preheat the oven to 190C and line a baking tray with parchment paper.
- Combine the 'dry' ingredients, the oats, oat flour, spices, salt and pumpkin seeds in a bowl. Stir to combine.
- Add the almond butter, maple syrup, pumpkin puree and flax egg. Stir very throughly to combine.
- Wet your hands and then take a small ball of the dough. Roll it in your hands into a cookie shape. Place on the baking tray. Repeat for the rest of the dough. Bake for 10-12 minutes. Keep an eye for any signs of burning after 8 minutes. Cook time will vary slightly depending on the size of the cookie.
- Stir the ingredients well to combine and so the dry and wet ingredients are evenly distributed.
- Use wet hands to form the cookies - makes it much easier!
- Adjust amount of spice to your personal taste.
- If you don't follow a low histamine diet, then you may like to add cinnamon, star anise or cloves to the mixture as well.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- Pumpkin scores 0 on the SIGHI list, but some lists rate it as higher.
- Ginger scores 1.
- Cardamom scores 0 but with a note that some varieties may not be well tolerated.
- Cinnamom scores 0 but other lists rate it as higher. This is an optional ingredient.
- Almonds score 1. Swap for another suitable nut or seed butter if required.
- Flax isn't rated on the SIGHI list.