Mouthwatering Gluten-Free Pumpkin Oatmeal Cookies!

Are you looking for a delicious and healthy treat that will satisfy your sweet tooth? Look no further than these gluten-free vegan pumpkin oatmeal cookies! Not only are they packed with fall flavors like cinnamon, nutmeg, and ginger, but they’re also made with nutritious ingredients like pumpkin puree, rolled oats, and flaxseeds.

As a nutritionist and food blogger, I believe that healthy eating should be both nourishing and satisfying. That’s why I love creating recipes that feature wholesome ingredients and tasty flavors. And these pumpkin oatmeal cookies are a prime example of just that.

Whether you’re gluten-free or vegan, or simply looking for a healthier alternative to traditional cookies, these pumpkin oatmeal cookies are the perfect treat for any occasion. So grab your apron and get ready to whip up a batch of these delicious cookies – your taste buds (and your body) will thank you!

Why You’ll Love This Recipe

Gluten Free Vegan Pumpkin Oatmeal Cookies
Gluten Free Vegan Pumpkin Oatmeal Cookies

Are you on the hunt for a tasty and nutritious treat? Look no further than these amazing, gluten-free vegan pumpkin oatmeal cookies! These cookies are not just any ordinary cookies; they are packed full of wholesome ingredients that will satisfy your sweet cravings without throwing off your dietary restrictions.

One of the things I love about these cookies is its natural sweetness. The combination of brown sugar, maple syrup, and pumpkin puree creates a perfect balance of sweetness without being too overpowering. Additionally, these ingredients make for a healthier cookie option compared to store-bought options that are filled with artificial sugars and preservatives.

Not only are these gluten-free, vegan pumpkin oatmeal cookies delicious, but they’re also packed with nutrition. They provide you with an excellent source of fiber due to the addition of rolled oats and ground flax seeds. Plus, pumpkin puree is rich in antioxidants such as carotenoids, which helps to reduce inflammation and promote healthy skin.

These cookies are also easy to whip up in just 30 minutes or less! With a handful of simple ingredients and easy-to-follow instructions, anyone can create these tasty treats in their kitchen.

In conclusion, what’s not to love about these healthy and delicious gluten-free vegan pumpkin oatmeal cookies? Whether it’s for breakfast, dessert or simply as a snack on-the-go, this recipe will become a staple in your household. Don’t miss out on satisfying your sweet tooth while still keeping up with your dietary needs.

Ingredient List

 Feast your eyes on these delicious gluten-free vegan pumpkin oatmeal cookies.
Feast your eyes on these delicious gluten-free vegan pumpkin oatmeal cookies.

Before we start baking these gluten-free vegan pumpkin oatmeal cookies, it’s important to have all the necessary ingredients in your kitchen. Here’s a list of what we’ll need:

Ingredients 1x (yield: 12 cookies)

  • 1 cup rolled oats (gluten-free)
  • 1 ¼ cups gluten-free flour blend
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 2 tsp pumpkin spice
  • ¼ tsp sea salt
  • 3 tbsp ground flax seeds
  • ½ cup brown sugar, packed
  • ¾ cup canned pumpkin puree (not pie filling)
  • 2 tbsp coconut oil, melted and cooled
  • 1 tsp vanilla extract

Substitutions and Variations

For those with dietary restrictions or preferences, here are some substitutions and variations you can use:

  • Rolled oats: If you’re not gluten intolerant, you can use regular rolled oats.
  • Gluten-free flour blend: Feel free to substitute with almond flour or oat flour.
  • Brown sugar: Coconut sugar is a great alternative.
  • Canned pumpkin puree: You can also use mashed sweet potato or butternut squash puree.
  • Coconut oil: Melted vegan butter or avocado oil would work too.

Make sure to adjust the measurement accordingly when substituting ingredients.

The Recipe How-To

 Tasty treats that will satisfy your sweet tooth without any guilt.
Tasty treats that will satisfy your sweet tooth without any guilt.

Prepare the Ingredients

Before starting with the recipe, preheat your oven to 350°F (175°C). Get all the required ingredients mentioned in the ingredient list to make Gluten-Free Vegan Pumpkin Oatmeal Cookies. You can either use homemade pumpkin puree or canned pumpkin puree. I prefer using canned pumpkin puree as it is readily available and saves time.

Make the Cookie Dough

Take a large mixing bowl and add pumpkin puree, melted coconut oil, brown sugar, and vanilla extract into it. Whisk them well until they are creamy, fluffy, and well combined.

In another mixing bowl, mix together dry ingredients including oats, gluten-free flour blend,  ground flax seeds, baking soda, pumpkin spice, and sea salt until they are well combined.

Add dry ingredients into wet ingredients to form a dough mixture that’s not too sticky but can be molded into balls between your palms. If you feel that the dough is too sticky, then add some extra gluten-free flour blend by a tablespoon at a time till you get the desired consistency.

Shape and Bake Cookies

Using an ice cream scooper or tablespoon, take out small portions of dough and place them on to baking paper over a baking sheet. Leave enough room for expansion when cookies bake.

Flatten each ball of dough lightly with your fingers so that they are about 1/2 inch high. Place them in the oven and bake for approximately 12-15 minutes or until they turn golden brown from the edges.

Once baked, take them off from the tray and let them cool on a wire rack. Your scrumptious, healthy pumpkin cookies vegan are ready to be served!

Additional Note:

You can add some chocolate chips or chopped nuts like almonds, pecans or walnuts to give that crunchiness in every bite of the oatmeal pumpkin spice cookies.

Substitutions and Variations

 Chewy, moist, and perfectly spiced, these cookies are the ultimate fall dessert.
Chewy, moist, and perfectly spiced, these cookies are the ultimate fall dessert.

If you’re looking to experiment with this recipe or have certain dietary restrictions, there are a few substitutions you can try out. Here are some variations to consider:

– Pumpkin Puree: If you don’t have pumpkin puree, you can substitute it with canned or cooked mashed sweet potatoes. Alternatively, for a unique flavor, consider using pureed butternut squash or pureed carrots.

– Flour Blend: For those who are not following a gluten-free diet, all-purpose flour works just as well. However, if you follow a grain-free diet, you can swap the gluten-free flour blend with almond flour or oat flour.

– Sweetener: In place of brown sugar or coconut sugar, maple syrup is an excellent alternative to try. You may also use honey, molasses, or agave syrup.

– Coconut Oil: If you do not like the taste of coconut oil in your cookies, try subbing it with melted butter or vegetable oil.

– Rolled Oats: Although we used rolled oats for this recipe, quick oats can work just as well. Or, if you prefer to go entirely grain-free, try using quinoa flakes instead.

– Chocolate Chips and Nuts: If you want to add some extra crunch to your cookies, mix in chopped nuts such as pecans or walnuts. For chocolate lovers out there, you can use any kind of chocolate chips that match your preference – vegan chocolate chips will be ideal for vegans.

Remember that trying different ingredients and substitutions is all part of the fun when experimenting with baking!

Serving and Pairing

 These are not just any cookies, they are made with healthy and organic ingredients.
These are not just any cookies, they are made with healthy and organic ingredients.

The gluten-free vegan pumpkin oatmeal cookies are perfect for satisfying your sweet tooth without feeling guilty. These cookies are ideal as a snack, breakfast item, or a dessert. The chewy texture and the mix of spices make them the perfect way to enjoy the flavours of fall all year round.

These cookies pair well with a wide range of beverages. You can enjoy them with a warm cup of tea or coffee or a cold glass of almond milk. Almond milk’s nutty flavor is the perfect complement to the pumpkin taste, while coffee and tea enhance the bold nutmeg and cinnamon flavors.

If you’re planning to serve these gluten-free vegan pumpkin oatmeal cookies for dessert, try pairing them with whipped cream, coconut ice cream, or maple syrup. The autumn spices in the cookie fit perfectly with creamy, velvety toppings. The combination of creamy flavors in these pairings with the crunchy oatmeal cookie texture will add depth and give different layers of taste to your palate.

If you’re serving these treats as an option in a gathering, consider spreading some festive cheer with accompanying decorations such as carved pumpkins, orange-colored napkins, and rustic table settings. You can also personalize these cookies by adding toppings such as chopped pumpkin seeds or chocolate chips! Enjoying this recipe is not only about savoring yummy flavors but also about presenting them in creative ways that reflect the season.

In summary, these gluten-free vegan pumpkin oatmeal cookies are perfect for indulging in a deliciously healthy treat anytime you want something sweet. They are versatile and fun food item that you can dress up with different drinks, toppings and presentation styles to cater for different settings like an afternoon snack at home or part of your holiday festivities!

Make-Ahead, Storing and Reheating

 A perfect recipe for those who are following gluten-free, dairy-free or vegan diets.
A perfect recipe for those who are following gluten-free, dairy-free or vegan diets.

Once you’ve baked these delicious Gluten Free Vegan Pumpkin Oatmeal Cookies to scrumptious perfection, you may be wondering how to keep them fresh and tasty for as long as possible. Whether you have leftover cookies or want to prep them in advance, there are some simple steps you can take to ensure they will taste just as good the next day, or even a week later!

The best part about these cookies is that they can be made ahead of time and stored in the freezer for up to three months. After baking and cooling them completely, store them in an airtight container with parchment paper between layers to avoid sticking. When you want to enjoy a warm, freshly baked cookie treat, simply take them out of the freezer and allow them to thaw at room temperature or reheat them in the oven at 350°F (175°C) for 5-10 minutes.

If you prefer eating fresh-baked cookies without all the hassle of making them from scratch every time, prepare the dough ahead of time and freeze it until ready to bake. Portion the dough into cookie shapes and place them on a baking sheet lined with parchment paper. Freeze for an hour or until firm, then transfer the dough balls into a resealable bag and date them for later use.

To store already baked cookies at room temperature, make sure to cool them completely before placing them in an airtight container with parchment paper between each layer. Stored this way, gluten-free vegan pumpkin oatmeal cookies will last up to four days while still maintaining their soft texture and flavor.

When reheating your gluten-free vegan pumpkin oatmeal cookies, do not use a microwave as it tends to dry out the cookies and leaves the texture hard and unpalatable. Reheat your cookies by placing them in a preheated oven at 350°F (175°C) for 5-10 minutes, or until they are warm and crispy once again.

By following these simple steps, you can ensure these cookies remain fresh and delicious even when made ahead or stored for longer periods. So, go ahead and make a big batch of cookies without worrying about wastage or loss of flavor.

Tips for Perfect Results

 These pumpkin oatmeal cookies will make your taste buds dance with joy.
These pumpkin oatmeal cookies will make your taste buds dance with joy.

To ensure that your gluten-free vegan pumpkin oatmeal cookies turn out perfectly every time, follow these tips and tricks.

1. Use high-quality ingredients: The taste and texture of your cookies largely depend on the quality of the ingredients you use. Opt for freshly ground spices, organic pumpkin puree, and top-notch gluten-free flour blend.

2. Don’t overmix the dough: Gluten-free flour can turn gummy when overworked, making your cookies dense and tough. Mix the dough just until everything is combined to avoid this issue.

3. Chill the dough: Chill the dough for at least 30 minutes before scooping it onto a baking sheet. This helps prevent spreading during baking and results in thicker, chewier cookies.

4. Get the right cookie scoop: Invest in a cookie scoop with a trigger release mechanism to make it easier to transfer even amounts of dough to a baking sheet.

5. Use parchment paper: Line your baking sheet with parchment paper or a silicone baking mat to prevent sticking and make clean-up a breeze.

6. Rotate the baking sheet: Halfway through baking, rotate the baking sheet 180 degrees to ensure even cooking.

7. Let them cool: After removing from the oven, let your cookies cool for at least 10 minutes before transferring them to a wire rack to cool completely. This helps prevent breaking and ensures a chewy texture.

By following these tips, your gluten-free vegan pumpkin oatmeal cookies will be perfect every time!

Bottom Line

In conclusion, these gluten-free vegan pumpkin oatmeal cookies are a game-changer when it comes to a healthy and delicious treat. With ingredients like pumpkin puree, rolled oats, and coconut oil, they are packed with nutrition and flavor. Plus, the fact that they are dairy-free and gluten-free makes them perfect for those with dietary restrictions or allergies.

Whether you’re looking for a pumpkin breakfast cookie or a healthy pumpkin chocolate chip cookie snack, this recipe has got you covered. So, treat yourself and indulge in these fantastic treats without any guilt. With a warm cup of coffee or tea, these cookies will make your fall evenings even better.

Don’t wait any longer! Head to your kitchen and get baking these vegan pumpkin oatmeal cookies. Trust me; your taste buds will thank you.

Gluten Free Vegan Pumpkin Oatmeal Cookies

Gluten Free Vegan Pumpkin Oatmeal Cookies Recipe

This recipe comes from These cookies are best the day that they are made. We had a few leftover with this batch and I found that they softened quite bit but were still every bit as tasty. Use canned pumpkin, baked pie pumpkins or other winter squash. You may need to add extra flour if your baked pumpkin is very moist. I used coconut oil in all four batches I made but I imagine that unsalted butter would work too -- of course they wouldn't be vegan then! Make sure all of your ingredients are at room temp before mixing. Your coconut oil will be soft enough for this if your house is in the mid 60's (Fahrenheit). Do not melt your coconut oil or use another liquid oil.
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Prep Time 30 mins
Cook Time 15 mins
Servings 2 dozen
Calories 151.8 kcal


  • 1 cup softened virgin coconut oil (or unsalted butter)
  • 1 cup pumpkin puree
  • 1 1/2 cups coconut sugar, maple sugar or 1 1/2 cups brown sugar
  • 1/4 cup ground flax seeds
  • 1 tablespoon vanilla extract
  • 3 cups oat flour
  • 1 cup rolled oats
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon sea salt
  • 3 -4 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg


  • In a large bowl beat together, using an electric mixer, the coconut oil, pumpkin, sugar, flax seeds, and vanilla extract. Add the remaining ingredients and beat together again.
  • Preheat your oven to 350 degrees. While your oven is preheating let your cookie dough rest on the counter for 20 minutes. The oat flour will absorb some of the liquid during this time which helps the cookies hold their shape.
  • Drop by the spoonful onto an ungreased cookie sheet. Bake for 12 to 15 minutes or until slightly golden around the edges. Remove cookies and place them onto a wire rack to cool. Cookies are best after they have cooled.

Add Your Own Notes


Serving: 34gCalories: 151.8kcalCarbohydrates: 13.9gProtein: 2.7gFat: 10.3gSaturated Fat: 8.1gSodium: 114.3mgFiber: 2.4gSugar: 0.6g
Keyword < 60 Mins, Cookie and Brownie, Dessert, Drop Cookies, Easy, Egg-free, For Large Groups, Free Of..., Lactose-free
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