Pumpkin Oatmeal Chocolate Chip Cookies

Vegan Pumpkin Chocolate Chip Cookies

Too soon?

I was originally planning to post this recipe in October, but we finished it early and I just couldn’t wait. Fall or not, these cookies are SO good! Oats, pumpkin, cinnamon, spices, and chocolate baked into big soft pillowy cookies – what’s not to love? These babies are vegan, gluten free, and will be so perfect for lunch boxes because they’re nut-free(!) as well.

Vegan Pumpkin Chocolate Chip Cookies

I know so many of you have asked how to make these carrot cookies without nuts. That recipe really needs the almond butter to bind them but THIS recipe holds together beautifully because pumpkin puree is a terrific binder. It’s also easier than grating carrots which means that you’ll make these so much more often, but I’m warning you – they’ll disappear even faster.

Pumpkin Oatmeal Chocolate Chip Cookies Pumpkin Oatmeal Chocolate Chip Cookies Pumpkin Oatmeal Chocolate Chip Cookies Pumpkin Oatmeal Chocolate Chip Cookies

These cookies are on the cake-y side and resemble a yummy muffin top. Like these Carrot Cookies, you could eat one for breakfast, or enjoy one as a semi-guilt-free midday snack. They also freeze extremely well. Thaw them at room temp for an hour (or so), or pop them in the microwave for 8-10 seconds.

Pumpkin Oatmeal Chocolate Chip Cookies Pumpkin Oatmeal Chocolate Chip Cookies Vegan Pumpkin Chocolate Chip Cookies

4.6 from 12 reviews
Pumpkin Oatmeal Chocolate Chip Cookies (vegan & gluten free)
note: these cookies are deliciously soft and cakey - they're more similar to these Carrot Breakfast Cookies or a yummy muffin top than to a classic flat & crisp/chewy cookie.
Serves: 12 to 15 large cookies
  • 1 tablespoon ground flaxseed meal
  • 2½ tablespoons warm water
  • 2 cups oat flour (blend from 2¼ cups gf whole rolled oats)
  • 1 cup gluten free whole rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon sea salt
  • ¼ teaspoon nutmeg
  • ¾ cup canned pumpkin puree
  • ¾ cup cane sugar
  • ½ cup melted warm coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips* (see note)
  1. Preheat the oven to 375°F/190°C and line a large baking sheet with parchment paper.
  2. In a small bowl, combine the flaxseed and water. Stir and set aside to thicken.
  3. Make the oat flour: use a food processor or a blender to process 2¼ cups rolled oats into a fine flour and measure out 2 cups.
  4. In a large bowl, combine the oat flour, whole rolled oats, baking soda, cinnamon, salt and nutmeg.
  5. In a medium bowl, whisk together the pumpkin, sugar, coconut oil and vanilla. Add the thickened flaxseed mixture and stir to incorporate.
  6. Add the pumpkin mixture to the bowl of dry ingredients and stir to combine. Fold in the chocolate chips. Use a large cookie scoop to drop dollops of the cookie dough onto the baking sheet.
  7. Bake for 16 to 19 minutes or until the tops have browned (don't under-bake). Let the cookies cool on the baking sheet for 5 minutes before cooling completely on a wire rack. When cookies are completely cool, they can be stored in an airtight container or frozen.
*Be sure to look for vegan chocolate chips if you need this recipe to be vegan. I like the Sunspire and Enjoy Life brands.

I use Bob's Red Mill's Certified Gluten Free Rolled Oats.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Rachel from rachelphipps.com on said:

    Totally not too soon. Do you have a method for making the puree from pumpkin flesh? It is not really an ingredient that is easy to track down here in the UK!

    • Savvychef on said:

      we have canned puree here in the States- hope you do too!!

    • Jeannette on said:

      Hi Rachel,

      I am making pumpkin puree now! Can you get pie pumpkins or sugar pumpkins? They make the best puree.

      Clean them, cut them in half from stem to bottom (use a a cleaver or really big sharp knife), clean out the string and seeds (you can roast the seeds if you like them!). Sprinkle them with a little salt and place them flesh side down a parchment lined baking sheet. Bake at 400 degrees for about 30-45 minutes, until a paring knife goes into the flesh smoothly. Let them cool for about a hour then scoop out the flesh into a food processor. Process about 4-5 minutes, until you get a smooth consistency. You can refrigerate it for a couple days or freeze it for several months. I freeze what I make then use it for baking.

      • Rachel from rachelphipps.com on said:

        Awesome, thank you! x

      • christy on said:

        does any kind of pumpkin work? or are there certain ones you like best?

        • Jeannette on said:

          I usually like what are labeled pie pumpkins or sugar pumpkins. I find these make the best puree. I haven’t tried other pumpkins–you made need to sweeten them a bit.

        • Hi Christy, for this recipe I used organic canned pumpkin. Next time I’ll try them with mashed sugar pie pumpkin…

    • Shecht on said:

      If you can’t have flax seeds, could I substitute almond meal?

      • no, the flaxseed + water makes a gelatinous mixture that helps things bind instead of using an egg. But if you do a lot of vegan baking, it’s great to have on hand. If you store it in the fridge it lasts a long time.

        If you eat eggs, you can skip the flax + water and use 1 egg in this recipe instead. Hope that helps!

    • katie on said:

      How do you get them flat? They just stayed at the scoop.

      But Very Very Yummy!

      • They’re not flat cookies, sorry if the photos didn’t accurately show that. I’m adding some more that are shot from a different angle..

        • katie Johnson on said:

          Thanks Jeanice,
          I love your blog and your book! I make your items all the time :)

          • thank you :)

  2. Sarah.A from sarahlikesgreen.com on said:

    i’m excited for this one! (but i actually went out and bought almond butter, oat flour and flaxseed for the other cookies which I will make also but not send to school!)

      • Sarah. A. on said:

        just made these – really good and slightly healthier alternative than standard pumpkin cookies! i tossed in a handful of pepitas too. will now be keeping oat flour and flaxseed on hand :)

        also my hubby has been snacking on the other cookies with the almond butter and carrots in them, from the freezer – also healthier than what he usually grabs from the cupboard!)

        • Sarah. A. from sarahlikesgreen.com on said:

          So the pumpkin cookies are good but very cakey. which means they were super crumbly when I gave them to my kids (I picked up a lot from the floor). Any way to make them crispier and less likely to fall apart as soon as little hands get to them?

          • Hi Sarah, I’ve found that if you bake them a little longer they stay together better (although they don’t get too crisp). Also, maybe try without the pepitas, they could be causing some of the crumble. When I make them, they’re not too crumbly. Hope that helps!

  3. Libby from xoxolib.com on said:

    Normally I wouldn’t say “too soon” but, gosh! Today I woke up and it’s suddenly 94 degrees! What happened?! 😀
    I never really tire of pumpkin baked goods, though. I’m pinning these.

  4. Mindy on said:

    Looks delicious! Can you replace the flaxseed mixture with an egg?

    • Hi Mindy, I haven’t tried it but I don’t see why it wouldn’t work!

    • the egg makes these a bit more cakey – I prefer them with the flax mixture, but they were good either way.

  5. Yummmm these sound so good! I love the ease of baking with canned pumpkin, and it adds such a nice quality to baked goods. Love!

  6. Caitlin from wandererandwolf.com on said:

    These look amazing and it is absolutely not too early to post pumpkin recipes! I made pumpkin chocolate chip cookies last year but I love the idea of adding oats! It would completely change the texture and would work so well with the pumpkin! Can’t wait to try them!

  7. Elaine on said:

    I made these today. They came out great! Confession: I used the entire bag of chocolate chips instead of the 2 cups called for. :-O

    • Hi Elaine, ha, I’m so glad you liked them :)

  8. Andrew Green on said:

    OMG!! What a recipe to wake up to sitting in my inbox! Can’t wait to make these! 😊

  9. Lindsay from livinlikelinds.wordpress.com on said:

    would regular white or brown sugar work instead of cane/coconut?

    • I’m sure it would be fine – white would probably yield the same result, brown sugar might make them a bit chewier (but would probably be delicious). Let me know how they turn out!

  10. Gretchen on said:

    I see you aimed for a nut free cookie. I’m wondering the best way to make it oat free? Was thinking almond flour and coconut flakes maybe?

    • These are mostly all oat, so I’m not sure there’s a 1/1 swap (you might want to search for another recipe), but if you find a combo that works, can you report back? :)

  11. Lavues from lavues.com on said:

    Great! Every nice recipe comes with pumpkin, love this!

  12. Rita on said:

    I can’t wait to make these tonight! Okay, probably a silly question, but I never use flaxseed and want to be sure: Ground into a meal first and not whole, right?

    • Yes, ground (I just fixed that, thanks for pointing it out!). I usually buy it ground (called flaxseed meal) but you can also grind them yourself – a coffee grinder works best.

      • Rita on said:

        Perfect! Thanks so much!

  13. It’s never too soon for pumpkin recipes in my book, bring on them all! These cookies look glorious! Pumpkin + chocolate is one of my fav combos!

  14. Jenna from cheersj.com on said:

    These sound so delicious!

  15. Genevieve Doll from littlecleankitchen.blogspot.com on said:

    I saw these in my inbox and was eager to try them and transition into the autumn season. Yum- thanks for the recipe!

  16. Beth Raanan on said:

    These are amazingly good!!! I made them with coconut sugar and it gives them a real depth of flavor. I am always looking for good gluten free baked goods to satisfy my sweet tooth. Thank you!!

  17. One of the first things on my list of must-bake for fall are these cookies! Can’t wait!

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  19. alexa.al from autonews.us on said:

    Look so nice. I will try to cook it.

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  21. Rae from lovefromberlin.net on said:

    These look absolutely delicious! I need to make these next weekend and enjoy them as a cheeky snack in evenings! Thanks for another great recipe!

    Rae | Love from Berlin

  22. jessica on said:

    i never have any luck with baking vegan so i figured i’d give this a shot. the dough just never came together (kind of just a dry, mealy mix) and after baking (for 40 minutes and weren’t burned at all) the cookies crumbled with a light touch. what could i do better next time because pumpkin/oats/chocolate is my favorite combination.

    • Are you sure you used the correct amount of dry ingredients? (2 cups oat flour + 1 cup whole rolled oats?). I’ve made these at least 6 times and the batter is very moist. Can you let me know if you made any other modifications?

      • jessica on said:

        yes I followed it exactly, except doubled it to make more. maybe that was a problem?

        • I would just double check your measurements – sometimes when I double recipes I mess up the math in my head.

          Or if you used store-bought oat flour, make sure it wasn’t too packed before you scooped it. Or if you blended your own oat flour, make sure you blended it fine enough. Hope that helps!

          • jessica on said:

            i’ll definitely try again without doubling the recipe. i did make my own oat flour and paid attention to the measurements. hopefully next time turns out better!

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  24. Shari on said:

    Perfect timing for me! My grandson is on doctor prescribed restrictive diet and he’s not allowed wheat, processed flour or dairy. As he was leaving I told him next week I’ll have some cookies for him. He was so excited – he’ll love them!

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  26. Phillylass on said:

    So, if I don’t have oat flour then I use 3 and 1/4 cups of rolled oats?

    • No, you make your own oat flour out of the first 2 1/4 cups.

      Step 3: Use a food processor or a blender to process the 2¼ cups rolled oats into a fine flour and measure out 2 cups.

      • Phillylass on said:

        Oh, duh! I started writing out my shopping list without reading the directions first! Thanks!

  27. Angela Pieri on said:

    These are delicious! The cookie itself is not very sweet and complemented perfectly by the chocolate chips. Very easy to make. For the first batch, I scooped the dough onto the cookie sheet and popped them in the oven as is. I found halfway through that the cookies were not spreading, so then and with subsequent batches, I flattened the cookies with a spatula before baking. The texture is more soft than crisp, though this may have to do with high altitude baking (which is always a struggle!). Will certainly be making these again and again.

    • So glad you liked them! They’re soft, not crisp – the moisture in the pumpkin makes them more cakey than regular chocolate chip cookies.

  28. Jody on said:

    These are yummy but turned out really crumbly and fall apart while trying to eat, perhaps I should have cooked them a bit longer!?

    • You could try baking them a little longer (my oven runs on the hotter side) – did your flax mixture turn into a gel before you added it?

      • Jody on said:

        I actually used one egg instead. Perhaps the flax mixture works better in this case?

        • Hi Jody, try baking them a little longer. Mine hold together really well, but they can fall apart if under-baked. Hope that helps!

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  33. Sarah from seedingsimplicity.com on said:

    Kids were already asleep and I didn’t want to use food processor so I used coconut flour. Let’s just say bad move. It was a dry crumbly mixture so I added 1/4 more pumpkin to make full can and add a few Tbl water and tried to bake some but very dry and crumbly balls. For rest of batter that’s in fridge do you recommend adding anything that could possibly revive it??

    • Hi Sarah – I’m not sure – coconut flour is SO different, isn’t a 1:1 replacement because it’s so dry.

  34. PumpkinFan on said:

    Is there an easy way to make these not vegan? (Or would that just be pointless?!) Looks delicious!

    • They don’t taste vegan, I would just go for it :)

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  36. Brenda on said:

    I made them today, super quick and delicious! Love your blog soooo much!!!

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  38. Aidan on said:

    Hi Jeanine!

    Have you attempted to make these as a larger batch of smaller cookies? I’m looking for a big batch of something yummy to bring to a family get together (Canadian Thanksgiving!) and I was thinking of trying these out. If I were to make double the amount of these at half the size, any suggestions about alterations in baking times?

    I’m a bit of a novice baker, sorry if this is a silly question. :)

    Thanks so much,


    • Claudia on said:

      I had the same problem as other folks here. the dough itself was moist but the chocolate chips would just make it fall apart, there were too many at least for my recipe. And yes, i followed it exactly. The scoop didn’t spread out and i had to manually push them down, now of course they don’t look pretty. I’m a bit bummed because I made them for a fundraiser for the local SPCA. I hope that they are baked through and tasty but at least one doesn’t have to be concerned about raw egg!

      • Hi Claudia,

        The scoop doesn’t spread too much – these aren’t flat cookies, I’m sorry if the photos don’t accurately show that.

    • Hi Aidan, I haven’t tried baking smaller cookies, but they should be fine – just bake them for less time.

  39. meg on said:

    The flavor of these is FANTASTIC, but I struggled a bit with the texture. I know that pumpkin makes the cookies a bit cakier anyhow, & now after reading these comments I see that using an egg instead of flax might have added to that problem. The other thing I did was let the dough sit overnight because I ran out of time to bake them after mixing – would that have made them cakier as well? One of the reasons I love oatmeal cookies is that great chew (not crunch) factor, so I’d love to find a way to make these chewy soft, rather than cakey soft.

    Thanks so much!

    • Hi Meg – yep, sorry, these aren’t chewy like regular oatmeal cookies, I tried to note that above. The moisture in pumpkin (plus the lack of butter and lower amount of sugar) makes things more cakey, but we really loved that.

  40. Cher on said:

    Just made these this afternoon! Turned out perfectly! They are delicious (YUM) and my house smells of freshly baked pumpkin spiced cookies! Love, love, love!
    Thanks for the recipe!

  41. Tori from torischaulis.com on said:

    Just tried these! SO GOOD! Really great GF recipe without compromising texture or flavor. Well done!

  42. Pamela from freidora-sin-aceite.es on said:

    Wow this looks SO GOOD!!! I was looking for a recipe that included pumpkin and suddenly I found this? Amazing!! I will do them soon!

  43. Rachel on said:

    I made these today with a few adjustments and they came out great! I only had 1 cup of oats and no flax seeds so I used 1.5 cups of regular flour and 1 egg. I expected to sub the oat flour for regular flour as a 1-1 ratio but the dough was getting very thick so I ended up with just the 1.5 cups of regular flour. I think they are the amount of cakey as intended but less crumbly than the pictures because of the regular flour. I didn’t have any problems using a real egg.

    I know I defeated the purpose of them being vegan and gluten free but they were delicious! I preferred the texture of these over other pumpkin cookies I have made in the past. I think because the oats helped hide some of the cakey-ness.

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