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pumpkin oatmeal chocolate chip cookies
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5 from 1 vote

Pumpkin Oatmeal Chocolate Chip Cookies

A scrumptious recipe for pumpkin oatmeal chocolate chip cookies. They're soft and chewy, moist, and pumpkin-spiced! Enjoy with a cup of tea or coffee for snack time.
Category Breakfast, Snack
Cuisine nut-free, soy-free
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 16 cookies
Author Hannah Sunderani

Ingredients

Wet Ingredients

  • 1 cup vegan butter melted
  • 3/4 cup pumpkin puree canned
  • 3/4 cup brown sugar
  • 1/4 cup cane sugar
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract

Dry Ingredients

  • 2 cups all purpose flour
  • 1 1/3 cup rolled oats
  • 1 tbsp flaxseed meal or chia meal
  • 1 tbsp pumpkin spice
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 3/4 cup semi-sweet chocolate chips

Instructions

  • In a large mixing bowl add the wet ingredients; melted vegan butter, pumpkin puree, brown sugar, cane sugar, maple syrup, vanilla extract. Mix well to combine.
  • In a separate smaller bowl combine the flour, oats, flaxseed meal, pumpkin spice, cinnamon, baking soda, and sea salt. Mix together.
  • Add the dry ingredients to the wet in batches, folding into the cookie dough batter until just combined. Then fold in the chocolate chips. Cover with a tea towel and refrigerate for 20 to 30 minutes, or until the dough has chilled and thickened into scoopable cookie dough.
  • Preheat the oven to 350F/180C and line three baking trays with parchment paper. Scoop 2 tablespoons of cookie dough batter onto the tray to form a cookie shape, until you've used all the dough (about 6 large cookies per tray). Bake for 15 minutes, let cool for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Letting the dough sit for 20 to 30 minutes gives optimal time for the oats to absorb the liquid for an easier-to-scoop cookie dough batter. 
This cookie dough is more wet than traditional cookie dough, and that's okay. You won't be able to roll it in a ball like traditional dough, but use a tablespoon to scoop and form a cookie shape on your baking tray.
Let your cookies cool entirely before eating for a non-cakey texture. The longer they sit, the less cakey they become.
Like most oatmeal cookies, these cookies get even better over time! These cookies will keep for up to 5 days. Transfer to an air-tight container and keep at room temperate for 3 days or stored in the fridge for 5 days.  

Nutrition

Calories: 287kcal | Carbohydrates: 39g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 212mg | Potassium: 148mg | Fiber: 2g | Sugar: 20g | Vitamin A: 2331IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg