Pumpkin Spice Oatmeal Cookies

Nov 5, 2020 | Desserts, Recipes, Vegan

Sharing is caring!

These pumpkin spice oatmeal cookies are soft, chewy, filled with dried cherries and walnuts, and topped with an optional maple glaze. Plus they are vegan, gluten free, super easy to make, and require only one bowl.

Pumpkin Spice Oatmeal Cookies, vegan and gluten-free

These pumpkin spice cookies are the perfect fall treat. They are soft, chewy, perfectly spiced, and filled with dried cherries and pecans. Believe me- the flavor combo just works! Plus they are somehow vegan and gluten-free, but you would never know it.

They are also super easy to make and require only one bowl. So let’s talk ingredients…

Pumpkin Spice Oatmeal Cookie Ingredients

Ingredients for Pumpkin Oatmeal cookies

For pumpkin spice oatmeal cookies, you will need the following ingredients:

  • Almond Flour- Almond flour is pretty easy to find in supermarkets and can also be found on Amazon. You can also make your own at home.
  • Old-Fashioned Oats– You can also use quick oats, although the cookies won’t be quite as chewy. I would recommend against steel cut oats though, as they will not soften enough.
  • Pumpkin Puree– I use canned. Just be sure its pumpkin puree, not pumpkin pie filling.
  • Pumpkin Pie Spice– Pumpkin pie spice is readily available in supermarkets, or here is a recipe to make your own.
  • Cinnamon– The recipe calls for 1/2 teaspoon, but you can always use more if you love cinnamon.
  • Coconut Oil– Make sure your coconut oil is melted or you can use another vegetable oil of your choosing, such as canola.
  • Brown Sugar– The amount of sugar is always a matter of preference. This recipe calls for 1/2 cup of brown sugar, which makes for a moderately sweet cookie. If you would like less sugar and calories, try a 50/50 blend of brown sugar and stevia. You would go with 1/4 cup of brown sugar and 1.5 tsp of stevia if you are using Sweetleaf Stevia Shaker Bottle. All stevia brands measure differently, so just be sure to read the measurements if you go with a different brand. 
  • Baking Powder– Just a bit of baking powder helps them rise slightly as they bake.
  • Salt– Don’t forget the salt. It helps bring out all the other flavors.
  • Dried Cherries– Dried cherries are so delicious in these cookies, but you can omit or use another dried fruit if you choose.
  • Pecans- These are also optional, but I highly recommend adding them.

Maple Glaze (optional)

  • Maple Syrup– Or you can sub honey, if you prefer.
  • Confectioners’ Sugar– It doesn’t take much confectioners’ sugar to make the glaze and the glaze is definitely worth making.

How to make Pumpkin Spice Oatmeal Cookies

Like I said, these cookies are so easy to make. Just follow these instructions:

  • Preheat oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  • Whisk the almond flour, pumpkin pie spice, cinnamon, brown sugar, baking powder, and salt together in a large bowl.
  • Stir in the oats, pumpkin puree, and melted coconut oil until everything is well incorporated.
gluten-free and vegan cookie dough
  • Stir in the dried cherries and walnuts.
  • Scoop or roll the cookie dough (about 1.5 tbsp per cookie) and place on baking sheet. Flatten the cookies slightly using the bottom of a glass or a large spoon.
cookie dough
  • Bake for 18-22 minutes or until the bottoms are slightly golden. Allow to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.

For the optional maple glaze:

  • Whisk the powdered sugar and maple syrup together in a medium size bowl. Drizzle over the cooled cookies using a spoon. Glaze will harden slightly after a few minutes.

Pumpkin spice oatmeal cookies

Storage

These pumpkin spice oatmeal cookies will stay fresh in a covered container at room temperature for up to 5 days. They will be much softer the next day, but just as delicious.

Do you love quick and easy pumpkin recipes?

Please let me know how you like the pumpkin spice oat cookies in the comments! I love to hear from you and your star ratings encourage others to give the recipe a try. 🙂

Enjoy!

Crystal

pumpkin spice oatmeal cookies
Print Recipe
0 from 0 votes

Pumpkin Spice Oatmeal Cookies

These pumpkin spice oatmeal cookies are soft, chewy, filled with dried cherries and walnuts, and topped with an optional maple glaze. Plus they are gluten free, vegan, super easy to make, and require only one bowl.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: gluten free, One-Bowl, Pumpkin, Vegan
Servings: 25
Calories: 116kcal
Author: Crystal Yentzen

Ingredients

  • 1 cup almond flour* see here
  • 2 cups old-fashioned oats*
  • 3/4 cup pumpkin puree
  • 1.5 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/3 cup coconut oil melted
  • 1/2 cup brown sugar*
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup dried cherries
  • 1/2 cup pecans

Maple Glaze (optional)

  • 1 1/2 tbsp maple syrup
  • 1/4 cup confectioners' sugar

Instructions

  • Preheat oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  • Whisk the almond flour, pumpkin pie spice, cinnamon, brown sugar, baking powder, and salt together in a large bowl.
  • Stir in the oats, pumpkin puree, and melted coconut oil until everything is well incorporated.
  • Stir in the dried cherries and walnuts.
  • Scoop or roll the cookie dough (about 1.5 tbsp per cookie) and place on baking sheet. Flatten the cookies slightly using the bottom of a glass or a large spoon.
  • Bake for 18-22 minutes or until the bottoms are slightly golden. Allow to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.

Optional Maple Glaze

  • Whisk the powdered sugar and maple syrup together in a medium size bowl. Drizzle over the cooled cookies using a spoon. Glaze will harden slightly after a few minutes.
  • Enjoy!

Notes

  1. Almond Flour– Almond flour is pretty easy to find and can be found on Amazon. You can also make your own at home.
  2. Old Fashioned Oats– You can also use quick oats, although the cookies won’t be quite as chewy. I would recommend against steel cut though, as they will not soften enough.
  3. Brown Sugar– The amount of sugar is always a matter of preference. This recipe calls for 1/2 cup of brown sugar, which makes for a moderately sweet cookie. If you would like less sugar and calories, try a 50/50 blend of brown sugar and stevia. You would go with 1/4 cup of brown sugar and 1.5 tsp of stevia if you are using Sweetleaf Stevia Shaker Bottle. All stevia brands measure differently, so just be sure to read the measurements if you go with a different brand. 
  4. Store your cookies in a covered container for up to 5 days. 
  5. Nutrition facts are calculated without the optional maple glaze. 

Nutrition

Calories: 116kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Sodium: 49mg | Potassium: 68mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1230IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




shares