As soon as fall hits I start thinking about all things pumpkin, including these amazing pumpkin oatmeal cookies. These pumpkin cookies have just the right amount of pumpkin spice with a chewy soft texture.
Like many pumpkin cookies these aren’t your typical flat slightly crunchy cookie. Think of them like a mix between a muffin and a cookie.
My kids actually asked for these for breakfast which was so perplexing. Since when do we eat cookies for breakfast? That was until they referred to them as the pumpkin ‘muffins’! Ah ha.
With a blend of oats, oat flour, and pumpkin you could certainly include them in your breakfast rotation. Although cookies for breakfast might send the wrong message.
I used oat flour for this recipe but you could sub with 1:1 gluten free or any flour of your choosing. Sweetening with maple syrup gives these a slightly sweet flavor without being too much especially if you choose to top with icing. Which I highly recommend. I love this vegan cream cheese icing recipe from Loving it Vegan.
Craving more fall treats? Check out my chai concentrate recipe for a warm oat milk chai latte.
Oatmeal Pumpkin Cookies
- Large Bowl
- Medium bowl
- Hand or Stand Mixer
- Cookie scooper **optional
- 1 cup oat flour or flour of choice
- 3/4 tsp baking soda
- 1/4 tsp himalayan pink salt
- 1 tbsp pumpkin spice seasoning
- 1 tbsp oat milk or milk of choice
- 3/4 cup maple syrup
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
- 1 egg
- 1 cup old fashioned oats gluten free if needed
- Combine flour, salt, pumpkin seasoning and baking soda in a medium bowl. Stir to combine.
- In a large bowl add egg, vanilla, maple syrup and milk. Mix using a hand or stand mixer on medium speed until well combined. Add in pumpkin puree and mix until blended.
- Pour dry ingredients into the large bowl with your wet ingredients and mix well.
- Finally add the oats to the bowl and stir to combine.
- Preheat oven to 325°. Line baking sheets with parchment paper.
- Drop dough by the tablespoon using cookie scoop or spoon onto your prepared cookie sheets. Use a spoon to flatten them out because they won't flatten out when cooking.
- Bake for 15 minutes.
- Allow to cool and then top with cream cheese icing if using. Store in the refridgerator for up to a week.