Fluffy Pumpkin Oat Cookies (1 Bowl!)
The fall cookie of your dreams: soft, fluffy, perfectly spiced pumpkin oat cookies with an optional pumpkin spice frosting! Vegan, gluten-free, and just 1 bowl and 30 minutes required!
Servings 20 (Cookies)
Ingredients
- 1/2 cup melted vegan butter (we like Miyoko’s // dairy butter would also work if not vegan)
- 2/3 cup packed brown sugar* (ensure vegan-friendly as needed)
- 1/2 cup pumpkin purée
- 1 tsp vanilla extract
- 2/3 cup almond flour* (we like Wellbee’s)
- 2/3 cup MB 1:1 GF Blend (or sub all-purpose flour if not gluten-free)
- 3/4 tsp ground cinnamon
- 3/4 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup rolled oats (certified gluten-free as needed)
- 1/2 cup roughly chopped pecans
FROSTING optional
Instructions
- Preheat your oven to 350 degrees F (176 C) and line two baking sheets with parchment paper. Set aside.
- To a medium mixing bowl, add the melted vegan butter, brown sugar, pumpkin purée, and vanilla extract. Whisk until thoroughly combined. Next, stir in the almond flour, gluten-free flour blend, cinnamon, pumpkin pie spice, baking soda, and salt until there are no flour streaks remaining. Next, use a spatula or wooden spoon to fold in the oats and chopped pecans.
- Use a cookie scoop (we like this one) or tablespoon to measure out ~1 ½ Tbsp amounts of dough and place them on the baking sheets about 2 inches apart. If you’ll be frosting them, lightly press down on the cookies to flatten them. Otherwise, you can leave them in little mounds! Bake for 13-15 minutes until the edges are golden brown.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool fully. Once cool, you can top them with Pumpkin Spice Frosting for an extra indulgent fall cookie. Enjoy!
- Let cool fully before storing any leftovers lightly covered at room temperature for up to 3-4 days. See notes for freezing recommendations.
Video
Notes
*Coconut sugar might work in place of brown sugar, but the texture will be different.
*If nut-free, you could try sunflower seed meal in place of almond flour, but the cookies may turn green after baking (the color won't impact the taste). Another option would be a lesser amount of oat flour, but the cookies may turn out more dense and wholesome. Let us know if you try either option!
*You can scoop the dough and freeze it for future use; to bake, just place frozen scoops of dough onto a prepared baking sheet and bake for an extra 1-2 minutes.
*Nutrition information is a rough estimate calculated without frosting.
*If nut-free, you could try sunflower seed meal in place of almond flour, but the cookies may turn green after baking (the color won't impact the taste). Another option would be a lesser amount of oat flour, but the cookies may turn out more dense and wholesome. Let us know if you try either option!
*You can scoop the dough and freeze it for future use; to bake, just place frozen scoops of dough onto a prepared baking sheet and bake for an extra 1-2 minutes.
*Nutrition information is a rough estimate calculated without frosting.
Nutrition (1 of 20 servings)
Serving: 1 cookie Calories: 133 Carbohydrates: 14.8 g Protein: 1.6 g Fat: 8.1 g Saturated Fat: 3.5 g Polyunsaturated Fat: 1.1 g Monounsaturated Fat: 2.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 91 mg Potassium: 84 mg Fiber: 1.3 g Sugar: 7.9 g Vitamin A: 159 IU Vitamin C: 0 mg Calcium: 22 mg Iron: 0.5 mg