Vegan Pumpkin Oatmeal Cookies – These are vegan favorites

Published by: November 16, 2022 Updated: November 16, 2022 by Alison Andrews This post may contain affiliate links

These vegan pumpkin oatmeal cookies are the perfect fall cookie! Easy and fun, loaded with fall flavors and topped with a simple frosting.

I absolutely love baking with pumpkin. You just can’t beat those fall flavors and when you’ve made some vegan pumpkin bread and vegan pumpkin muffins it’s definitely time for some vegan pumpkin oatmeal cookies.

These cookies have all the delicious fall flavors you could ask for, with a soft and chewy, slightly crunchy texture, topped with a simply gorgeous vanilla frosting!

They are easy to make, super fun and will make your room smell amazing!

We’re seriously in love with all oatmeal cookies, we’ve made Classic Vegan Oatmeal Cookies, Vegan Oatmeal Raisin Cookies, Vegan Oatmeal Chocolate Chip Cookies, Vegan Oatmeal Cranberry Cookies, Vegan Peanut Butter Oatmeal Cookies and Vegan Banana Cookies. Our Vegan Cowboy Cookies and Vegan Anzac Biscuits (oatmeal based).

For more pumpkin cookies, try our Vegan Pumpkin Cookies with Maple Glaze and our Vegan Pumpkin Chocolate Chip Cookies.

Recipe Ingredients:

Material notes

• Pumpkin puree – We used canned pumpkin puree, but fresh will work too! If you’re using freshly made puree, be sure to strain it through a sieve or blot with paper towels so it doesn’t get too wet.
• Togbog in rolled enthusiasm – Make sure you use rolled oats (old fashioned oats). Instant oats or quick-cooking oats will not work.
• Desiccated coconut – Also known as shredded coconut or unsweetened coconut.
• Pumpkin Pie Spice – Either use store bought or make your own homemade pumpkin pie spice.
• powdered sugar – For optional frosting.
• i am milk – Can also be substituted for optional frosting and a different non-dairy milk.

Step by step instructions

You’ll find complete instructions and measurements on the recipe card at the bottom of the post. This is a summary of the process to go with the process photos.

• Add rolled oats, all purpose flour, coconut, baking soda, salt, cinnamon and pumpkin pie spice to a mixing bowl and mix together.

• Add the vegan butter and light brown sugar to the bowl of your stand mixer and cream together until smooth.

• Add pumpkin puree and vanilla extract and mix.

• Add the wet to dry ingredients and mix with a spoon or spatula into a thick cookie dough.

• Cut the dough into balls. Place them evenly on a parchment lined baking sheet. Aim for 20 cookies total and spread them out on two large cookie sheets (10 cookies per baking sheet).

• Bake them one tray at a time at 350°F for 15 minutes. If they don’t spread much on their own, flatten them with a fork as they come out of the oven puffy and soft.
• Place on baking sheet to cool before frosting.

• Sift the powdered sugar into a bowl and add the soy milk and vanilla extract and mix into a thick frosting.
• Spread it over the cookies with a teaspoon. Refrigerate for 5 minutes to set the frosting and your cookies are ready to serve!

Recipe success tips

Measure the flour accurately. Measuring your flour correctly is important. Either weigh it on a food scale or spoon and level. Spoon it into your measuring cup and smooth the top with a knife. It’s not the scoop.

Spread cookies on two baking sheets. Aim to get about 20 cookies from your batch and spread them out on two large baking sheets (10 cookies on each sheet). This prevents them from overcrowding the baking sheet.

Bake them one baking sheet at a time. Bake each cookie sheet by itself, if you try to bake both trays at once it will result in uneven baking. So bake a tray of cookies, and when that’s done, bake a second tray of cookies.

Flatten the cookies with a fork when they come out of the oven. These cookies don’t spread too much, that’s okay! As soon as they come out of the oven all soft and puffy, poke them gently with a fork.

Frosting is optional. If you prefer these cookies plain, you can omit the frosting.

Make them gluten free

These cookies are super easy to make gluten free. Simply swap out regular flour for a gluten-free all-purpose baking mix.

Store and freeze

These cookies store very well at room temperature or in an airtight container in the refrigerator for up to a week.

They freeze really well for up to 3 months. Thaw overnight in the fridge and then enjoy!

More vegan pumpkin desserts

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