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5 from 1 vote

Vegan Pumpkin Oatmeal Cookies

Course Breakfast, Dessert
Cuisine American
Keyword baked oatmeal, gluten free cookies, pumpkin cookies
Prep Time 10 minutes
Cook Time 16 minutes
Servings 24


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


  • 2 tbsp pure maple syrup
  • 1/4 cup powered sugar


  1. 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.

  2. In a large bowl combine gluten-free flour, ground cinnamon, nutmeg, baking soda, and salt. Mix well.

  3. Add gluten-free quick oats and mix well.

  4. After dry ingredients are combined add pumpkin, maple syrup, and melted coconut oil. Mix well.

  5. Drop a heaping tablespoon of mixture onto baking sheet. I use a 1 1/2 tablespoon cookie scoop.

  6. Bake 15-17 minutes. Using a spatula, transfer cookies to cooling rack.

  7. 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.

  8. 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!