Vegan Pumpkin Oatmeal Cookies
These delicious Vegan Pumpkin Oatmeal Cookies are soft, chewy and bursting with pumpkin spice flavor. Perfect for a Fall Treat or even Breakfast.
Fall is definitely growing on me and in the last few years I have started to fall in love with Fall. I love the cool evenings and the delicious food that starts popping up everywhere. Pumpkin this, Pumpkin that and yes I fell into the trapped of Fall and now that I love pretty much anything that is baked or made with pumpkin spice I am all in. Being that my favorite breakfast is PUMPKIN BAKED OATMEAL during Fall I wanted to turn it into a cookie I could enjoy on the go for breakfast or for a treat.
How to make Vegan Pumpkin Oatmeal Cookies
Using one bowl, these cookies are super quick to make and they are approved by my whole family. Just combine dry ingredients and then the wet ingredients mix well.
Scoop onto the baking sheet then softly press down to flatten and bake.
Enjoy these cookies straight out of the oven or wait until they are cooled and add a yummy icing made with two ingredients. Vegan Pumpkin Oatmeal Cookie Icing is made with pure maple syrup and powered sugar (yummy). Just add the ingredients to a bowl mix well and drizzle over cookies or sometimes I even dunk the tops of the cookies in the frosting.
Vegan Pumpkin Oatmeal Cookies
- Gluten-Free
- Vegan
- Family Approved
- Dairy-Free
- Packed with Fiber
- Full of Fall Flavor
Did you make this recipe? Please take a photo and share it on Instagram with the hashtag #redesignedrecipes_juli and tag @redesignedrecipes_juli. I would love to see it!
Vegan Pumpkin Oatmeal Cookies
Ingredients
Pumpkin Cookies
- 2 cups gluten-free quick oats
- 1/2 cup gluten-free flour
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup canned pumpkin
- 1/2 cup pure maple syrup
- 1/4 cup melted coconut oil
Icing
- 2 tbsp pure maple syrup
- 1/4 cup powered sugar
Instructions
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Preheat oven to 350 degrees. I use an oven thermometer to make sure my oven heats to the appropriate degrees. Line a baking sheet with parchment paper.
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In a large bowl combine gluten-free flour, ground cinnamon, nutmeg, baking soda, and salt. Mix well.
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Add gluten-free quick oats and mix well.
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After dry ingredients are combined add pumpkin, maple syrup, and melted coconut oil. Mix well.
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Drop a heaping tablespoon of mixture onto baking sheet. I use a 1 1/2 tablespoon cookie scoop.
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Bake 15-17 minutes. Using a spatula, transfer cookies to cooling rack.
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Once cookies are completely cooled drizzle icing atop the cookies. I occasionally just dip the tops of the cookies in the icing if I am in the mood for more icing.
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Store in a sealed container in the refrigerator for up to a week.
Recipe Notes
I make these for my kiddos so I don't make big cookies. If you scoop out bigger spoonfuls you will get about 12 cookies.
You may also spoon the mixture into muffin tins!
Vegan Cinnamon Roll Baked Oatmeal
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