As a self-proclaimed cookie monster, it pains me to admit that I only have one recipe for cookies on my blog. Just one. BUT! Thanks to a quiet and somber Sunday afternoon, I now have two cookie recipes. Allow me to introduce you to the newest cookie to grace the Spoons family: vegan chocolate chip pumpkin oatmeal cookies…
A few notes about these cookies…
First, they were very much accidentally vegan. What I mean is that I didn’t originally set out with the intention of making them vegan — a lack of eggs coupled with no motivation to head out to the store and buy some forced my hand and vegan cookies were born. Huzzah! The best part about vegan baking? Being able to enjoy raw cookie dough without the fear of food poisoning.
Second, I was originally planning to make iced pumpkin oatmeal cookies, but if you’ll look above and note the laziness I mentioned in point #1, you’ll realize that tossing in a handful of chocolate chips was infinitely easier than whipping up a 5-minute batch of icing… So, non-iced chocolate chip pumpkin oatmeal cookies were born, which is probably a blessing in disguise because everyone knows that chocolate chip oatmeal cookies are the best ones out there, and that pumpkin and chocolate make a killer combo. Win, win.
Third, this recipe makes 12 cookies. One dozen. You can go ahead and double or triple it if you want more, but if you’re anything like me, you get tired of eating the same thing after the third or fourth cookie/muffin/slice, so keeping batches small is the way to go. It also means more opportunity to bake new things.
Fourth, fifth, and sixth… These are delicious. I am obsessed. Go make them now.
I’d love to know if you make this (or any!) recipe! Tag @runwithspoons on Instagram and Twitter, and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!
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Vegan Chocolate Chip Pumpkin Oatmeal Cookies
- Total Time: 20 mins
- Yield: 12 cookies 1x
Ingredients
- ¾ cup whole wheat flour
- ½ cup rolled oats
- ¼ cup unrefined sugar
- ½ tsp. baking powder
- ¼ tsp. salt
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ¼ tsp. ground ginger
- ¼ cup maple syrup
- ½ cup canned pumpkin puree (not pumpkin pie filling)
- 1 tsp. vanilla extract
- 1½ Tbsp. canola oil
- ¼ cup dairy free chocolate chips (can also use regular)
Instructions
- Preheat oven to 350ºF and lightly grease a cookie sheet or cover it with parchment paper.
- In a medium sized mixing bowl, combine flour, oats, sugar, baking powder, salt, and spices. Mix until well combined and set aside.
- In a separate bowl, combine maple syrup, pumpkin, and vanilla, then stir in oil to incorporate.
- Add wet ingredients to dry ingredients, mixing until just combined. Do not overmix. Fold in chocolate chips.
- Using a rounded tablespoon, drop dough onto prepared baking sheets, and flatten slightly.
- Bake 10-12 minutes, or until edges begin to turn golden brown.
- Remove from oven and let cool for 1 minute before transferring to a cooling rack to cool completely.
- Prep Time: 10 mins
- Cook Time: 10 mins
You may notice that the recipe doesn’t call for any flax or chia “eggs” — this is because it doesn’t need any. The pumpkin does a good job at binding the ingredients together, while simultaneously adding a slight cakiness to the overall texture.
If you’re not a big fan of cakey cookies, you needn’t worry about not liking these guys. The fact that I was out of eggs was actually a blessing in disguise because eggs tend to add to the cakiness factor, so a lack of egg leads to a significantly less cakey cookie. What you’re left with is a cookie that’s wonderfully chewy on the outside, and become softer towards the centre. Perfection.
Being able to lick bowls clean while baking is one of my favorite things about vegan baking. Oh. and not having allergic reactions to dairy / eggs anymore. That ranks up there high too. 🙂
Not bad… but I didn’t have chocolate chips, and like you, I didn’t feel like going to the store so I added peanut butter and walnuts. Soooo delicious!!
Isn’t it great when laziness pays off?
M.
Can I sub the syrup with honey?
Would it be the exact same ratio…1/4 cup?
these look so good!
You definitely could! And yup — same ratio.
OMG! These are simply amazing!! I made two slight changes – I used steel cut oats (soaked first) and I subbed agave for the maple syrup. I doubled the recipe and got about 28 cookies. Simply wonderful!! THANK YOU so much for posting!!
I SO want to make these!! Wondering if anyone has tried making a GF version of this cookie?
Do you think these would work with almond flour to make tem gluten free?
I’d imagine they’d still taste amazing, but I’m not sure if the texture would be the same. There’s no harm in experimenting, though! I actually want to get in to using more almond/coconut flour myself.
They look so good!
Yuuuuuuummmm!!!! I’m gonna add these to my food prep for the week! I think I already have everything which is awesome! I LOVE all things pumpkin! Thanks for sharing:-)
I ain’t skeered of any eggy cookie dough! But I’ll gladly take an egg-free one too! I don’t discriminate…not when it comes to cookies! 😉 Your pictures are gorgeous, girl! Love the one of them all stacked up! A tower of pumpkin-filled deliciousness! Consider these added to the ever growing things to make from your blog list! I am ALL about some chewy (non-cakey) cookies! YUM!
And I’m just about finished with my THIRD jumbo can of pumpkin this month! I’m averaging a can a week and still not tired of it! Bring on the pumpkin!!
these look uh-mazing!
We are having a bake sale monday at work and all the $ goes to united way, I am going to make these I think!!
I’m certainly not pumpkined out yet. That will be awhile 😉
Cookie dough > Cookies. It’s that’s simple. And eggs or not eggs, I ALWAYS ate the cookie dough.
Wow those look so good!!!
Well I need to make these soon… I’ll have to pick up some of the ingredients when I get groceries tomorrow. And pumpkin’d out?! No way…I’m actually craving a pumpkin chai from Caribou Coffee right now. =)
Pumpkin everything in our house these days. Hubs made me some pumpkin risotto today 🙂 I’m nearing my limit for pumpkin but I’ve still got a ways to go 🙂
I need to make these cookies!!
Pumpkin risotto?! You’ve definitely got yourself a keeper 😀
oh heck yes. this has my name written all over it, ESPECIALLY considering Im a huge pumpkin baking kick right now. I will be making these this week for sure!
As you know, I don’t eat eggs anymore..but I used to and that NEVER stopped me from wolfing down the raw dough. My mom would always tell me to stop..but I never listened. HA! You can imagine how much more I eat now without the eggs!! These cookies look SO GOOD!! I love pumpkinnnn! Job well done, and I am excited to give these a try.!
Yay! I have all these ingredients. I will be making these soon. 🙂
These look DIVINE. I am so making them for a youth group retreat this weekend – with chocolate, the kids won’t even care that they’re “healthy.” 😉
i have no cookie recipe on my blog because it never turns out good 🙁 I cant wait to try your version – looks marvelous 🙂
Ok, kid you not, I have been planning to making pumpkin chocolate chip cookies for two weeks now, and haven’t settled on a recipe yet…UNTIL NOW! Just bookmarked this bad boy. They look delicious!!!
Woop! I hope you like ’em 😀
YES! I was searching for a good vegan pumpkin choc chip cookie recipe yesterday afternoon and couldn’t find one I liked- these. Perfect. thank you!!
These look wonderful! I do eat cookie dough but not when it has eggs in it. (Mainly because I don’t do much with eggs.) Since I haven’t had TOO much with pumpkin yet I am not pumpkin’d out.
I can see from the pics that these cookies are very moist and soft inside! Beautiful. I’d love to try out this recipe.
I’m all over these! Two of my favourite foods rolled into one, heaven!
I love raw cookie/cake dough. Even with eggs in it. When I was little mum used to let me eat some with fingers from the empty bowl before washing it. I still haven’t kicked the bucket 😛 Well, maybe it really is better to eat vegan cookie dough because I can eat as much as I want.
I wonder how these taste. So far the only pumpkin thing I’ve eaten is pudding. There’s always pumpkin pudding in the supermarket around Halloween and I love it.
They taste like pumpkin spice, mostly. I find pumpkin to be a pretty subtle flavour that doesn’t shine through all that much. Or maybe I just didn’t add enough pumpkin…
I love making vegan cookies just so I can eat all the dough! Well, maybe not all of it but a good amount for sure. These look and sound amazing!
I haven’t had raw cookie dough in a very long time, but I am a fan- who isn’t? These cookies look delicious, Amanda.
And no way am I pumpkin’d out yet- I don’t think there’s such a thing as that either. I should really make something with pumpkin in it myself….
<3
I mayyy, just may have to make a batch tomorrow. I’m a pumpkin fanatic and don’t think that I could ever get tired of it… Especially if it involves chocolate 😉
Sometimes I make cookie dough simply so I can eat it raw. Never had an issue with food poisoning yet. Knocks on wood.
These look really good, and I’m intrigued by the lack of eggs and using pumpkin puree as a substitute. I’ll be pinning these for when I get around to actually baking and thereby pureeing my pumpkin. One day.
I think cookies would be a good way to use that sucker up — and when chocolate is involved, you won’t even notice you’re eating pumpkin 😉
These look delicious. Love that they’re egg-free (not that I have a problem with eggs) and the batter can be eaten without risk! (I usually take my chances with traditional batter. 29 years, and I haven’t gotten food poisoning yet!) Since I’m not quite pumpkin’ed out yet (been enjoying it in moderation), I need to try these!
I eat cookie dough no matter what… but I am getting a tad pumpkin’ed out. I’m ready for cranberry and orange season!
I love how this recipe doesn’t JUST include pumpkin, but it also includes all the pumpkin pie spices like cinnamon and nutmeg. What a great idea 🙂
I’m just going to ignore the fact that you had no eggs in your house….seriously no eggs? When I get down to 6 its borderline emergency!
This recipe has me craving cookies right now- but I’ll suffice with the oats. I’m actually a fan of the softer cookies- the kabocha ones I experimented with last week came out really soft- but it did contain an egg 😉
We have these cookie dough packets in the supermarket where all you do is slice it up and bake- as a kid I may have gone through half of those before baking….so good- although mum used to always tell me if I ate raw cookie dough I’d get worms lol!