When I worked at the Whole Foods bakery, each fall would commence with the so very popular, seasonal Pumpkin Drop Cookie: a warm pumpkin and spice cookie filled with chocolate chips. Coming out of the oven the autumnal aroma would make my mouth water. Oh how I wanted to bite into one of those chocolate-y pumpkin cookies and taste the nutmeg and cinnamon on my lips.
But alas, they were not vegan.
This season, my first fall with a little extra time, I have been excited to make my own Pumpkin Chocolate Cookies. And finally, after several attempts, the Pumpkin Oatmeal Chocolate Chip Cookie was born: a gooey oatmeal chocolate chip cookie bursting with pumpkin and spices.
Pumpkin Oatmeal Chocolate Chip Cookies
makes 16-18 cookies
1 cup flour
1 cup rolled oats
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/8 tsp ginger
1/8 tsp nutmeg
1/8 tsp cloves
1/4 tsp salt
1/2 cup non-hydrogenated vegan butter
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup + 3 tbsp pumpkin puree
1/2 tsp vanilla extract
1/2 cup chocolate chips
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone mat.
In a medium bowl combine flour, oats, baking powder and soda, spices, and salt. Mix together and set aside.
In a large bowl, with a handheld mixer or stand up mixer, beat the vegan butter and sugars together until light and fluffy. Add pumpkin puree and vanilla. Stir to combine. Slowly add the dry ingredients, mixing together until combined. Fold in the chocolate chips.
Drop cookies onto baking sheet, about 2 tbsp each. Press down lightly and bake for 10-12 minutes, until edges golden.
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Wow, these cookies look amazing!
Thank you
These look marvelous!!!
Found these on Foodgawker! Not only are they gorgeous, but they sound delicious! I can’t wait to try them!
Glad you found me! Enjoy.
I totally made these as soon as I saw the recipe on Pinterest…. YUMMMMM!!!
Man o man do these look awesome! Can’t wait to make them
Were the leftover chocolate chips melted to drizzle on the cookie?
Yes, you only need to melt between 1/4- 1/2 a cup of chocolate chips. Thanks for asking!
What is your favourite brand of vegan butter? (and does it work well in cakes too?) My son has a dairy allergy and I’ve not really got the time or resources to try out all the different varieties out there and see how well they bake up! I recently discovered Enjoy Life chocolate chips which I love. He doesn’t eat much in the way of “treats” but it would be nice to occasionally have something that he can enjoy.
I exclusively use Earth Balance non-hydrogenated buttery sticks or buttery spread. It works great! I use it as a butter replacement in everything and I have never found a problem in the outcome. I hope you find that it works well for you and your son in your baking as well. Let me know if you have any other dairy-free questions. And in case you don’t know, all my recipes on my blog are 100% dairy free so take a look around!
Are there no eggs in this recipe?
Nope, no eggs. All of my recipes are egg free!
These looked so good, I had to make them today! Unfortunately, they totally stuck to the wax paper and half of the cookies are still on the wax paper.
Has anybody else had this problem?
I’m sorry that happened!
How long did you let them cool before removing from parchment paper?
How long did you mix the dough? Over or under mixing could have also been a factor?
How long did they bake?
I hope I can help you figure this out.
Oh, should it have been parchment paper? I followed the recipe and used wax paper. Maybe that was the main issue? I am definitely not a cook, just a recipe-follower! Thanks for the reply!
shoot. that was a total mistake on my part. I did mean to say parchment. So sorry! I corrected it in the post.
Oh, no problem…thanks for fixing it!
Sarah, I love your site! These pumpkin oatmeal cookies look SO good. What a perfect size and the texture looks incredible. Oatmeal pumpkin cookies are hard – and esp if made vegan. You are amazing, I want a huge plate of them this morning
Yummy! I love to bake cookies!
I made these cookies today, and they are fabulous. I was enticed by the great pictures but was initially skeptical about the lack of eggs in this recipe, wondering how it would affect the texture, etc. of the cookies, but you’d never know there weren’t any in there. I’ll be making these again. Thanks!
I’m so glad you liked them. Pumpkin, in a lot of ways, is a natural egg replacer keeping these cookies soft and chewy.
Auden and I made these today and I agree with everyone else–they are amazing! I used speckled hound squash that I had left over, which works as well as butternut, which works as well as pumpkin… Winter squash, as you show in your recent posts, is so incredibly versatile!
Can’t wait to try them on Saturday!
Yummmm! Your cookies look utterly delicious! What’s not to love here?
I was skeptical about the lack of eggs too but the cookies turned out great.
I made them with plumped raisins instead of chocolate chips as that is my husband’s favorite addition to cookies.
Thx for a great recipe.
Would quick oats be the same as rolled oats? There are so many oats out there I can’t seem to tell the difference in recipes!
Thanks
there are so many oats out there, i get confused myself. you could use quick oats and mix in all the ingredients and then just cook them according to package directions. i use rolled oats that cook in about 10 minutes, but like i said, i’m uncertain about all the differences.
what would happen if one were to omit the baking soda
They would not rise as much. You could try just baking powder (1 tsp) but the finished product would taste a bit off because the balance of acid would be off. I doubt it would be enough to notice, however.
Sarah I used quick oats they worked just the same. While we are not vegan we have egg allergies and this is THE BEST cookie recipe we have tried( in the past 3 years) by far! We have tried a many this is a new family favorite!