Gluten Free Vegan Pumpkin Oatmeal Cookies Recipe

Indulge in the delightful taste of fall with these irresistible Gluten-Free Vegan Pumpkin Oatmeal Cookies! Made with wholesome ingredients like creamy pumpkin puree, warming spices, and hearty oats, these cookies are perfect for a cozy afternoon treat or a festive gathering. This recipe uses canned pumpkin for convenience, but feel free to experiment with baked pie pumpkins or other winter squash (you may need to add a little extra flour if using very moist squash). These cookies are best enjoyed fresh from the oven, but leftovers are still delicious (though they may soften slightly). Get ready to bake up a batch of these amazing, allergy-friendly cookies today!

Prep Time 20 mins
Cook Time 45 mins
Calories 151.8 kcal
Protein 5g
Rating 5.0 (1 Reviews)
Gluten Free Vegan Pumpkin Oatmeal Cookies 28

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Gluten Free Vegan Pumpkin Oatmeal Cookies

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Gluten Free Vegan Pumpkin Oatmeal Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Gluten Free Vegan Pumpkin Oatmeal Cookies

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together 1 cup (2 sticks) softened coconut oil (or unsalted butter for non-vegan option) and 1 (15-ounce) can pumpkin puree using an electric mixer until smooth.
  3. Add ¾ cup packed light brown sugar, 1 teaspoon vanilla extract, and 1 tablespoon flaxseed meal (mixed with 3 tablespoons water) to the wet ingredients. Beat until well combined.
  4. In a separate bowl, whisk together 2 cups gluten-free oat flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground cloves, and ¼ teaspoon ground nutmeg.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Let the cookie dough rest at room temperature for 20 minutes. This allows the oat flour to absorb some moisture, resulting in chewier cookies.
  7. Line baking sheets with parchment paper.
  8. Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  9. Bake for 12-15 minutes, or until the edges are lightly golden brown.
  10. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

2g

Fat

40g

Carbs

4g