These pumpkin chocolate chip oatmeal cookies are vegan, gluten-free, and packed with healthy ingredients! Each bite is chewy and lightly sweet with hints of pumpkin, cinnamon, and nutmeg. The recipe requires just one bowl and is ready in 30 minutes.
Today I’m bringing you pumpkin chocolate chip oatmeal cookies. Yep, they are just as delicious as they sound!
This easy and healthy dessert is similar to my peanut butter banana oatmeal cookies but with a fall twist. The cookies are vegan and gluten-free with wholesome ingredients. The texture is soft and chewy with a slightly crisp coating. Also, since the recipe contains nutritious ingredients, you can even enjoy these as breakfast cookies. Cookies for breakfast? I’m down.
What ingredients are in vegan pumpkin chocolate chip oatmeal cookies?
- Pumpkin purée
- Rolled oats
- Oat flour
- Ripe bananas
- Coconut sugar
- Chocolate chips
How to Make Pumpkin Chocolate Chip Oatmeal Cookies
These cookies are easy to make and easy to clean up. You won’t have to worry about making a mess in your kitchen since they just require one bowl + a baking sheet to cook. Let’s get started!
First, add the ripe bananas to a large bowl. Use a fork to mash the bananas until nearly smooth.
Then, add in the pumpkin purée, coconut sugar, vanilla, baking powder, cinnamon, nutmeg, allspice, salt, ginger, and ground cloves. Mix the ingredients together until well combined.
Next, add the rolled oats and oat flour. Mix again to evenly combine.
After, fold in the mini vegan chocolate chips and mix to thoroughly combine.
Line baking sheet(s) with parchment paper or coat with non-stick spray. Use a large cookie scoop to form 10 balls of dough. Then, use clean hands to press each ball of dough into a cookie shape.
Bake the pumpkin chocolate chip cookies at 350 degrees F for 20-25 minutes, or until golden brown.
Finally, allow the pumpkin chocolate chip oatmeal cookies to cool for a couple minutes before serving. Enjoy with a cold glass of nondairy milk, such as almond or coconut milk!
- Use ripe bananas. You may be wondering how to tell when your bananas are ripe. A perfectly ripe banana will have a yellow peel with brown specks/spots all over it. Ripe bananas are perfect for cookies, banana bread, and baked oatmeal.
- How do you make oat flour? It’s actually quite simple! Just add 1 cup of rolled oats to a high-speed blender or food processor. Process the oats until a fine flour is formed. Try your best to get the flour as fine as possible. Alternatively, you can use store-bought oat flour (I prefer this since it’s a time saver).
- The recipe calls for rolled oats. Although I highly recommend sticking to rolled oats, quick oats will also work.
- I love using mini chocolate chips for these pumpkin chocolate chip oatmeal cookies. You can also use chocolate chunks or omit them altogether. If you’re not a fan of chocolate, try adding crushed nuts or pumpkin seeds instead.
- Keep leftovers stored in the refrigerator. They will keep for 5 days. To reheat, simply microwave for 30 seconds.
If you love these vegan fall cookies, you may also enjoy:
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These pumpkin chocolate chip oatmeal cookies are perfect for fall! They are vegan, gluten-free, and filled with healthy ingredients.
- 3 large ripe bananas
- 1/2 cup pumpkin purée
- 2 tbsp coconut sugar
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1.5 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp allspice
- 1/4 tsp salt
- 1/8 tsp ground ginger
- 1/8 tsp ground cloves
- 2 + 1/4 cup rolled oats
- 1/4 cup oat flour
- 2/3 cup mini chocolate chips
- Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
- Use a fork to mash the ripe bananas in a large bowl.
- Add pumpkin puree, coconut sugar, vanilla extract, baking powder, cinnamon, nutmeg, allspice, salt, ginger, and cloves to the bowl. Mix ingredients to combine.
- Add rolled oats and oat flour to the bowl. Mix again to thoroughly combine. Fold in the mini vegan chocolate chips.
- Use a large cookie scoop (or large spoon) to form 10 balls of dough. Place each ball of dough onto the baking sheets. Use clean hands to press/mold the dough into cookies.
- Bake for 20 to 25 minutes or until golden brown. Serve with a glass of your favorite nondairy milk!
- Keep leftovers stored in the refrigerator. To reheat, microwave for 30 seconds and enjoy.
- Serving Size: 1 cookie
- Calories: 224
- Sugar: 17g
- Fat: 7g
- Saturated Fat: 3.5g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 5g
Keywords: pumpkin chocolate chip oatmeal cookies, pumpkin oatmeal breakfast cookies, vegan fall cookies
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