Pumpkin Oatmeal Chocolate Chip Cookies

These delicious Pumpkin Oatmeal Chocolate Chip Cookies are moist and delicious. It’s impossible to eat just one. They disappear in handfuls.

If you’re like me and you love pumpkin, these really hit the spot. While pumpkin is traditionally a fall/holiday ingredient, there’s nothing stopping you from eating pumpkin all year long.

Amelia is the baker in the house, so I beg and plead with her to make delicious pumpkin recipes all the time. I’m sure she’s sick of pumpkin by now, but I’ve loved it all my life and don’t need an excuse to eat it.

A perfect day for me is capped off with a couple of these amazing Pumpkin Oatmeal Chocolate Chip Cookies.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Pumpkin Oatmeal Chocolate Chip Cookies

Votes: 1 Rating: 5 You: Rate this recipe!

Print Recipe

These delicious Pumpkin Oatmeal Chocolate Chip Cookies are moist and delicious. It's impossible to eat just one. They disappear in handfuls.

• CourseDessert
• CuisineCookies, Kid Friendly, Soy Free, Vegan

Servings	Prep Time
18 cookies	10 minutes

Cook Time

12 minutes

Servings Prep Time 18 cookies 10 minutes

Cook Time 12 minutes

Pumpkin Oatmeal Chocolate Chip Cookies Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe These delicious Pumpkin Oatmeal Chocolate Chip Cookies are moist and delicious. It's impossible to eat just one. They disappear in handfuls. CourseDessert CuisineCookies, Kid Friendly, Soy Free, Vegan Servings Prep Time 18 cookies 10 minutes Cook Time 12 minutes Servings Prep Time 18 cookies 10 minutes Cook Time 12 minutes

Ingredients

• 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 vegan butter
• 1/2 cup brown sugar
• 1/2 cup sugar
• 2/3 cup pumpkin puree
• 1/2 tsp vanilla extract
• 1/2 cup chocolate chips vegan

Servings: cookies

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl, use an electric mixer to beat the vegan butter and sugars together until light and fluffy.
3. Add the pumpkin puree and vanilla. Stir to combine.
4. Slowly add the dry ingredients, mixing together until combined. Fold in the chocolate chips.
5. Line two baking sheets with parchment paper or a Silpat.
6. Drop cookies onto baking sheets, about 2 tbsp each. Press down lightly to flatten.
7. Bake for 10-12 minutes until edges are golden and the cookies are slightly firm.
8. Remove from the oven and let cool for 2 minutes on the baking sheet. Transfer to a wire cooling rack.

   
9. Enjoy warm with a cold glass of almond milk or a bowl of nice-cream.

   

Recipe Notes

Serving size is 1 cookie about 2 inches in diameter.

Inspired by MyDarlingVegan.com.