If your looking for a fun fall sweet treat, then these vegan pumpkin spice oatmeal cookies are just the thing! With lots of warming spices, pumpkin puree and a dash (well maybe a large dash . . .) of maple syrup, they are full of fall flavor and come together so easily in about 30 minutes.
Do have a peek at my maple syrup flapjacks for another fun snack idea!
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?!
Making these vegan pumpkin spice oatmeal cookies is super easy and will have you feeling so cozy this fall season. Grab your pantry staples to bake a tasty and quite healthy cookie recipe that both kids and adults alike will love!
For more fun sweet treats, do check out my honey flapjack recipe, blackberry cookies and my easy spelt cookies! And my round-up of dairy free gluten free cookies has so many fun ideas!
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⭐ Why this recipe is so good
All the fall flavors. With pumpkin spice flavors of ginger, cardamom and cinnamon, these fall cookies are so perfect for the season and all pantry staples too!
Vegan and gluten free. Made without dairy, eggs or honey, these can also be gluten free pumpkin spice oatmeal cookies if using suitable oats (certified gluten free).
Quick and easy. Coming together in just 30 minutes means you can have your fall sweet treat in no time!
🍪 Ingredients
The main ingredients for this pumpkin spice oatmeal cookie recipe are:
- Oats - we want to use old-fashioned rolled oats to make these cookies, and of course use gluten-free certified oats if required. The Bob's Red Mill organic gluten free rolled oats are good.
- Oat flour - I suggest not to buy expensive oat flour! Simply whizz some oats up in a blender.
- Pumpkin puree - I like to use fresh pumpkin puree, but you can also use canned pumpkin puree if you prefer.
- 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!).
- Milled flax - for the flax egg to bind the cookie together. I use the Linwoods organic milled flax seeds.
📖 Swaps and variations
Swap the individual spices for pumpkin spice. If it's available where you are, then grab a container of pre-made pumpkin spice instead of the individual spices! Just be sure that all the ingredients work for you (particularly the cinnamon) if you're on a low histamine diet.
Swap almond butter for another nut or seed butter. Macadamia butter is another good option!
🔪 Step by step instructions
These chewy oatmeal pumpkin spice cookies are very simple to make and can be ready in around 30 minutes. Perfect with a cup of herbal tea!
Step 1
Make a flax egg by combining milled flaxseed and water, and stirring well. Set aside for ten minutes, stirring occasionally so it slightly thickens up (image 1).
Step 2
After preheating the oven, add all the dry ingredients to a bowl - the oats, oat flour, spices and pumpkin seeds (image 2).
Step 3
Add the flax egg, pumpkin puree, maple syrup and almond butter to the bowl and stir very thoroughly so you get a slightly wet cookie 'dough' mixture (image 3).
Step 4
Wet your hands and take a scoop of the cookie 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 cookie dough a good stir so it is all combined with the wet ingredients.
- Wet hands. If you're using your hands rather than a cookie scoop, 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 flavor!
📋 Frequently asked questions
You can use store bought canned pumpkin puree, but I do think making your own gives a much better flavor (and healthier too!).
Of course! Add a touch more of those you love, and reduce those you aren't such a fan of.
You can easily use a pumpkin spice mix, just be sure that all the ingredients work for you. Many contain cinnamon, which some people are not able to tolerate.
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
You can never have enough cookie recipes, so choose from my turmeric cookies or my honey spelt cookies, and so many more as a sweet treat! Some recent recipes:
I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And please do leave a star rating ⭐⭐⭐ if you've tried the recipe!
📖 Recipe
Vegan Pumpkin Spice Oatmeal Cookies
Equipment
- Cookie scoop optional
Ingredients
- 1 cup oats
- ⅛ cup oat flour
- ⅛ cup pumpkin seeds
- ¼ teaspoon ginger powder
- ¼ teaspoon cardamom powder
- ½ teaspoon cinnamon optional, if tolerated*
- ¼ cup pumpkin puree
- ¼ cup almond butter or other nut or seed butter
- ¼ cup maple syrup
- pinch salt
For the flax egg
- 1 tablespoon milled flaxseed
- 3 tablespoon water
Instructions
- Make a flax egg by combining the milled flaxseed and water, and stirring well. Set aside for ten minutes.
- Preheat the oven to 375F / 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 to the bowl with the dry ingredients. Stir very throughly to combine.
- Either use a cookie scoop or wet your hands and take a small ball of the cookie 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.
Notes
- 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 and cinnamon score 0 on the SIGHI list, but some lists rate them as higher histamine.
- Ginger and almond butter (almonds), score 1.
- Cardamom scores 0 but with a note that some varieties may not be well tolerated.
- Flax isn't rated on the SIGHI list.
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