Description
These dairy-free pumpkin oatmeal cookies are the perfect autumn treat, combining the natural moisture of pumpkin purée with hearty rolled oats and warm seasonal spices. Designed for busy lifestyles, this recipe uses simple pantry staples to create a soft, chewy cookie that is both satisfying and wholesome. Whether you need a quick afternoon snack or a comforting dessert for a family gathering, these plant-based delights are sure to become a seasonal favorite in your kitchen.
Ingredients
1/2 cup coconut oil, melted and cooled
1 cup plus 2 tablespoons white whole wheat flour
3/4 cup old-fashioned rolled oats
1/2 teaspoon baking soda
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup coconut sugar
1 large egg yolk, room temperature
1/2 cup pumpkin purée
1/3 cup pure maple syrup
1 teaspoon pure vanilla extract
Instructions
Preheat your oven to 350°F and line two baking sheets with parchment paper or silicone mats.
In a medium bowl, whisk together the flour, oats, baking soda, pumpkin pie spice, cinnamon, and salt.
In a large bowl, cream the melted coconut oil and coconut sugar until smooth.
Whisk in the egg yolk, pumpkin purée, maple syrup, and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12 minutes or until the edges are golden brown and the centers are set.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Ensure you use pure pumpkin purée and not pre-sweetened pumpkin pie filling. You can substitute the white whole wheat flour with all-purpose flour if preferred. To make these extra special, fold in a handful of chopped walnuts or dried cranberries before baking.
- Prep Time: 15
- Cook Time: 12
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 9g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 6g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg