Vegan Pumpkin Oatmeal Cookies
These vegan pumpkin oatmeal cookies are the perfect fall cookie! Easy and fun, loaded with fall flavors and topped with a simple frosting.
Servings: 20
Calories: 190kcal
Ingredients
- 1 ½ cups Rolled Oats (150g)
- 1 cup All Purpose Flour (125g)
- 1 cup Dessicated Coconut (80g) or Unsweetened Shredded Coconut
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- 1 teaspoon Pumpkin Pie Spice
- ½ cup Vegan Butter (112g)
- 1 cup Light Brown Sugar (200g)
- ⅓ cup Pumpkin Purée (75g) Canned or Fresh
- 1 teaspoon Vanilla Extract
Frosting (Optional):
- 1 ½ cups Powdered Sugar (180g)
- 2 Tablespoons Soy Milk or other non dairy milk
- ¼ teaspoon Vanilla Extract
Instructions
- Preheat the oven to 350°F (180°C) and line two large cookie sheets with parchment paper.
- Add rolled oats, all purpose flour, coconut, baking soda, salt, cinnamon and pumpkin pie spice to a mixing bowl and mix together.
- Add vegan butter and light brown sugar to the bowl of your stand mixer and cream them together until smooth.
- Add pumpkin purée and vanilla extract and mix in.
- Add dry ingredients to wet and mix with a spoon or spatula into a thick cookie dough.
- Break off pieces of the dough and roll it into balls. Place them evenly on parchment lined baking sheets. Aim to get 20 cookies in total and spread them over two large cookie sheets (10 cookies per baking sheet).
- Bake them one tray at a time for 15 minutes. If they haven't spread much on their own, flatten them with a fork as soon as they come out of the oven puffy and soft.
- Leave them on the baking sheet to cool down and firm up before frosting.
- Sift powdered sugar into a bowl and add soy milk and vanilla extract and mix into a thick frosting.
- Spoon it over the top of the cookies with a teaspoon. Place into the fridge for 5 minutes for the frosting to set and your cookies are ready to serve!
Notes
- Measure the flour correctly. It's crucial to correctly measure your flour. Either weigh it out on a food scale or spoon and level it. Spoon it into your measuring cup and level off the top with a knife. Don't scoop it.
- Pumpkin pie spice - either use store bought or make your own homemade pumpkin pie spice.
- Pumpkin purée - we used canned pumpkin purée, but fresh will also work! If you're using freshly made purée then make sure to stand it in a sieve or blot it with paper towels so that it's not too wet.
- Gluten free: It's super easy to make these cookies gluten free. Simply swap out the regular flour for a gluten free all purpose baking blend.
- Storing: These cookies store super well at room temperature OR in the fridge in an airtight container for up to a week.
- Freezing: They also freeze really well for up to 3 months. Thaw overnight in the fridge and then enjoy!
Nutrition
Serving: 1Cookie | Calories: 190kcal | Carbohydrates: 30g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 156mg | Potassium: 82mg | Fiber: 2g | Sugar: 20g | Vitamin A: 858IU | Vitamin C: 0.4mg | Calcium: 19mg | Iron: 1mg