Pumpkin Chocolate Chip Cookies

These pumpkin chocolate chip cookies are everything I want on a fall day. They're soft, puffy, deliciously spiced, and full of gooey chocolate goodness.

Pumpkin Chocolate Chip Cookies on a baking sheet

I was originally planning to post these pumpkin chocolate chip cookies in October, but we finished them early, they turned out great, 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 pumpkin chocolate chip cookies are vegan & gluten free, and they will be so perfect for lunch boxes because they’re nut-free(!) as well.

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.

Vegan Pumpkin Chocolate Chip Cookies

(Healthy) Pumpkin Chocolate Chip Cookies Ingredients

Soft, puffy, and totally delicious, these pumpkin chocolate chip cookies are secretly healthy! Here’s what makes them SO good (and good for you, too!):

  • Flaxseed subs in for the egg in these vegan pumpkin cookies. It also adds a boost of fiber and omega 3-s.
  • Oat flour makes them wonderfully puffy and soft.
  • Whole rolled oats give them a delicious oatmeal cookie texture and flavor.
  • Cinnamon and nutmeg add the perfect notes of pumpkin spice.
  • Pumpkin puree is the real star here. Aside from adding essential pumpkin flavor, it acts as a binder and packs in plenty of Vitamin A.
  • Cane sugar sweetens them up.
  • Coconut oil adds richness.
  • Vanilla extract deepens their flavor.
  • And chocolate chips make them irresistibly gooey and chocolatey.

Yum!

Vegan Pumpkin Cookie Recipe Pumpkin Oatmeal Cookie Recipe Pumpkin Chocolate Chip Cookie Recipe Pumpkin Oatmeal Chocolate Chip Cookies

How to Make Pumpkin Chocolate Chip Cookies

Sure, these cookies are light and fluffy and full of pumpkin flavor, but one of the best parts about them is that they’re easy to make! Here’s what you need to do:

  1. Make a flax egg by stirring together flaxseed and water, and set it aside to thicken.
  2. Then, combine the dry ingredients.
  3. And whisk together the wet ingredients, flax egg included!
  4. Stir together the wet & dry mixtures, and fold in the chocolate chips.
  5. Drop dollops of the dough onto a parchment-lined baking sheet, and bake until they’re lightly brown and your kitchen smells like pumpkin spice. 🙂
  6. Finally, let the cookies cool on the baking sheet (the hard part!), and then enjoy them with a coffee, tea, or cold glass of milk.

Healthy Pumpkin Cookies

Pumpkin Oatmeal Cookies = The Perfect Snacking Cookie

These pumpkin cookies are on the cake-y side and resemble a yummy muffin top. Like these Blueberry Breakfast Cookies, you could eat one for breakfast, or enjoy one as a semi-guilt-free midday snack or dessert. They also freeze extremely well. If you do freeze them, thaw them at room temp for an hour (or so), or pop them in the microwave for 8-10 seconds. I love thawing one to enjoy with an afternoon cup of tea.

Pumpkin Oatmeal Chocolate Chip Cookies

Pumpkin Cookie Recipe Variations

Want to change it up? Here are some ideas:

  • If you’re not a fan of chocolate, skip the chocolate chips and replace them with walnuts, pecans, or dried cherries.
  • Want chocolate + nuts or chocolate + cherries? Then go half and half on the chocolate chips and another mix-in.
  • Play with the spices. I love cinnamon & nutmeg here, but cardamom, allspice, and/or ginger would also be good. Or, feel free to use pumpkin pie spice if it’s what you keep on hand!
  • Use another kind of squash! This recipe calls for canned pumpkin puree, but baked and mashed kabocha, butternut, or buttercup squash would be great here too. See this post for step-by-step instructions on how to make your own pumpkin puree. (And fun fact: canned pumpkin usually contains a mix of squash varieties anyway!)

Vegan Pumpkin Chocolate Chip Cookies

If you love this pumpkin chocolate chip cookie recipe…

Then check out some of my other favorite cookie recipes like these apple oatmeal cookies, these sugar cookies, or these chocolate chip cookies next!


4.6 from 23 reviews
Pumpkin Chocolate Chip Cookies (vegan & gluten free)
 
Prep time
Cook time
Total time
 
Note: These pumpkin chocolate chip 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.
Author:
Recipe type: Snack, dessert
Serves: 12 to 15 large cookies
Ingredients
  • 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)
Instructions
  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.
Notes
*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.

 

109 comments

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Rate this recipe (after making it):  

  1. Rachel from rachelphipps.com
    09.19.2016

    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
      09.19.2016

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

    • Jeannette
      09.19.2016

      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.

      • christy
        09.22.2016

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

        • Jeannette
          09.22.2016

          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.

        • Jeanine Donofrio
          09.22.2016

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

    • Shecht
      09.25.2016

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

      • Jeanine Donofrio
        09.25.2016

        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!

        • Thea
          11.08.2016

          Chia seeds might do the trick. They make a super-goopy substance :]

    • katie
      09.26.2016

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

      But Very Very Yummy!

      • Jeanine Donofrio
        10.10.2016

        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
          10.10.2016

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

          • Jeanine Donofrio
            10.11.2016

            thank you 🙂

  2. Sarah.A from sarahlikesgreen.com
    09.19.2016

    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!)

    • Jeanine Donofrio
      09.19.2016

      Hi Sarah – I hope you like them both! 🙂

      • Sarah. A.
        10.02.2016

        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
          10.05.2016

          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?

          • Jeanine Donofrio
            10.10.2016

            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
    09.19.2016

    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
    09.19.2016

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

    • Jeanine Donofrio
      09.19.2016

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

    • Jeanine Donofrio
      09.22.2016

      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
    09.19.2016

    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
    09.19.2016

    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

    • Jeanine Donofrio
      09.21.2016

      Hi Elaine, ha, I’m so glad you liked them 🙂

  8. Andrew Green
    09.20.2016

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

  9. Lindsay from livinlikelinds.wordpress.com
    09.20.2016

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

    • Jeanine Donofrio
      09.21.2016

      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
    09.20.2016

    Hello😍
    Yum!
    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?

    • Jeanine Donofrio
      09.21.2016

      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
    09.21.2016

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

  12. Rita
    09.21.2016

    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?

    • Jeanine Donofrio
      09.21.2016

      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
        09.21.2016

        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
    09.22.2016

    These sound so delicious!

  15. 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
    09.22.2016

    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!!

    • Jeanine Donofrio
      10.10.2016

      Yay, I’m so glad you liked them!

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

  18. Look so nice. I will try to cook it.

  19. Rae from lovefromberlin.net
    09.24.2016

    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

  20. jessica
    09.24.2016

    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.

    • Jeanine Donofrio
      09.25.2016

      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
        09.25.2016

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

        • Jeanine Donofrio
          09.26.2016

          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
            09.26.2016

            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!

  21. Shari
    09.26.2016

    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!

  22. Phillylass
    09.26.2016

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

    • Jeanine Donofrio
      09.26.2016

      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
        09.26.2016

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

  23. Angela Pieri
    09.26.2016

    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.

    • Jeanine Donofrio
      09.26.2016

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

  24. Jody
    09.26.2016

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

    • Jeanine Donofrio
      09.26.2016

      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
        09.26.2016

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

        • Jeanine Donofrio
          10.10.2016

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

  25. Sarah from seedingsimplicity.com
    09.29.2016

    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??

    • Jeanine Donofrio
      09.29.2016

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

  26. PumpkinFan
    09.29.2016

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

    • Jeanine Donofrio
      09.30.2016

      They don’t taste vegan, I would just go for it 🙂

  27. Brenda
    10.01.2016

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

    • Jeanine Donofrio
      10.02.2016

      thank you! I’m so glad you loved them!

  28. Aidan
    10.04.2016

    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,

    Aidan

    • Claudia
      10.07.2016

      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!

      • Jeanine Donofrio
        10.10.2016

        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.

    • Jeanine Donofrio
      10.10.2016

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

  29. meg
    10.10.2016

    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!

    • Jeanine Donofrio
      10.10.2016

      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.

  30. Cher
    10.13.2016

    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!

    • Jeanine Donofrio
      10.24.2016

      yay! so glad you loved them!

  31. Tori from torischaulis.com
    10.14.2016

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

    • Jeanine Donofrio
      10.24.2016

      thank you, I’m so glad you enjoyed them!

  32. Pamela from freidora-sin-aceite.es
    10.15.2016

    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!

  33. Rachel
    10.16.2016

    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.

    • Jeanine Donofrio
      10.24.2016

      Hi Rachel – I’m so glad you liked them and that the modifications worked out! I really love the oats in here too 🙂

  34. Jocelyn
    10.28.2016

    Just made these and did half a cup of maple syrup instead of the sugar and raisins instead of chocolate chips. It worked perfectly! To make them crispier rather than cakier I baked for 10 min, took out and flattened with a fork, then baked for another 10 min.

    • Jeanine Donofrio
      10.29.2016

      Thanks for the great tip, I’m glad you enjoyed!

  35. Probably my favorite cookie recipe I’ve tried in a long time — followed the instructions to a tee and they came out perfectly. Thanks!

  36. Jocelyn
    11.10.2016

    Hi!
    Great recipe! I just made these and spaced out, melting the oil and forgetting to whisk it in until the mounds were already baking 10 minutes! Miraculously, they are still great, because the spices are just right with the pumpkin and chocolate flavors. YUM! I’m sure even better with the coconut oil and I will make these again for Thanksgiving 😉

    • Jeanine Donofrio
      11.16.2016

      Hi Jocelyn – I’m so glad you liked them even without the oil 🙂

  37. Meaghan
    11.14.2016

    Could I substitute date paste or applesauce for the cane sugar?

    • Jeanine Donofrio
      11.16.2016

      Hi Meaghan, I haven’t tried either so I can’t say for sure. I think a dry sugar would substitute best though.

  38. Rebekah
    11.16.2016

    The cookies were great and quick to make but a little too sweet. I put less sugar (1/2) then suggested. I think I would put even less next time.

    • Sophie Lafreniere
      12.12.2016

      I did the same! I put only 1/2 cup of coconut sugar and the cookies are very sweet. I will definitely try with less sugar next time. Nonetheless, these cookies are delicious, with a soft texture that I appreciate. I had some leftover pumpkin puree that I had made for a pie a few days ago, so I used it here and I’m very happy with the result.

  39. Anna
    11.16.2016

    I’m just wondering if these can be made with less sugar?

  40. Thank you for this excellent recipe, I absolutely like these oatmeal cookies. Tell me please, do you know if I will add maca root powder, will it save it’s health benefits after the baking process?

  41. aerie
    12.11.2016

    these cookies are amazing but i was wondering if i would be able to substitute apple sauce for the pumpkin puree?

    • Jeanine Donofrio
      12.12.2016

      Hi Aerie – I can’t say without trying it since the textures are so different.

  42. Rachel Robinson
    01.29.2017

    These were amazing! I already had most of the ingredients in the pantry!

  43. KyLee
    04.03.2017

    These are good. I used the flaxseed meal and water combo even thought I am not a vegan. I did use cacao nibs instead of chocolate chips. The nibs provide crunch without adding more sugar to the cookies. My 5 and 8 yr boys think they are great too.

    • Jeanine Donofrio
      04.04.2017

      I’m so glad you and your boys enjoyed these! I love the idea of using cacao nibs – thank you!

  44. Melanie from melmakesithappen.com
    06.06.2017

    I made these cookies today with just a sub of 1/2 a banana in place of the flax egg. It worked like a gem. I was also slightly short on oats so I used half a cup of freshly ground almonds and the cookies came out so moist and fluffy! I loved them! Thanks for a great recipe!

    • Jeanine Donofrio
      06.07.2017

      I’m so glad you enjoyed! Ooh, your tweaks sound like a delicious creation 🙂 Thank you for sharing!

  45. sara k
    09.24.2017

    So these are AWESOME! We have a bunch of food allergies we manage, and this recipe totally works for us as written, and that almost never happens! Bonus that these are really delicious, too. Sharing a batch a black party this afternoon and saved a few for us for breakfast tomorrow. Many thanks, and IMHO, it’s *never* too early for pumpkin!

    • sara k
      09.24.2017

      definitely 5 stars!

    • Jeanine Donofrio
      10.01.2017

      Hi Sara (so sorry for my slow reply, btw), I’m so glad everyone loved these!! I love hearing this, thank you SO much for coming back to share your feedback!

  46. Carol Diamond
    12.17.2017

    I would call this a muffkie. It is not a cookie, nor a muffin. I used 1/2 cup sugar, and dried cranberries to replace chocolate. They are a dense, yummy treat. For breakfast, or tea. Perfect!

  47. JJC
    12.02.2018

    Made these twice. The first time I followed the recipe exactly. The second time I reduced the sugar to 1/2 cup and added walnuts instead of chocolate chips, as well as about 1/4 tsp ginger and allspice. They were great both ways. I think I liked the less sweet version better (personal taste). It was more muffin-like in flavor. I love that the recipe is all oats, no flour. I’m looking forward to trying some of the other cookie recipes on this site.

  48. Judi
    03.23.2019

    I made the vegan pumpkin pie parfait for a group of people that ended up being much larger than I anticipated. Thankfully, I also made your pumpkin chocolate chips cookies, so… I crumbled the cookies and layered them with the pumpkin parfait and they were a serious hit. To add to this, none of the people were vegan and they couldn’t believe that what they were eating was totally vegan…that made me very happy. Excellent recipe that I have made since and love!

    • Jeanine Donofrio
      03.26.2019

      Hi Judi, wow, that sounds like an amazing combo! I’m so glad everyone loved them!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.