Looking for a cookie full of fall flavor? This is it! Fluffy oatmeal and pumpkin cookies, spiced with cinnamon and pecans, made in 1 bowl in 30 minutes!
These vegan + gluten free The treats are easy, delicious and extra irresistible when topped with pumpkin spice glaze. Preheat your oven…it’s cookie time!
These 1-BOWL Fluffy fall dreams start with melted butter (vegan), brown sugar, pumpkin puree, and vanilla extract. Simply mix these wet ingredients together and you’re done. no mixer needed!
Next, we add dry ingredients: almond flour, gluten-free mix (or all-purpose flour if not GF), cinnamon, pumpkin pie spice, baking soda, and salt. This combination makes soft and fluffy cookies that tastes like autumn!
Lastly, we add walnuts and rolled oats, which gives these cookies the most beautiful look. (mild) chewiness and subtle crunch.
All that’s left: take out, bake and enjoy!
We think you’ll LOVE these cookies! They are:
Gentle
Spongy
Pumpkin
Perfectly seasoned
Slightly chewy
And SO delicious!
If you’re craving a more decadent cookie, top them with our vegan pumpkin spice frosting (mmm, SO GOOD!). These cookies are perfect for fall baking, Halloween, Christmas cookie parties, and everything in between!
More pumpkin cookies
If you try this recipe, tell us! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Portions 20 (Cookies)
Prevent your screen from going dark
- 1/2 cup melted vegan butter (we like Miyoko’s Dairy Butter // would also work if it weren’t vegan)
- 23 cup packaged brown sugar* (make sure it’s vegan friendly as needed)
- 1/2 cup pumpkin puree
- 1 teaspoonful vanilla extract
- 23 cup almond flour* (we like Wellbee’s)
- 23 cup MB 1:1 GF mix (or substitute all-purpose flour if not gluten-free)
- 3/4 teaspoonful ground cinnamon
- 3/4 teaspoonful pumpkin pie spice
- 1/2 teaspoonful baking soda
- 1/4 teaspoonful sea salt
- 1/2 cup oat flakes (certified gluten free as required)
- 1/2 cup coarsely chopped walnuts
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Preheat the oven to 350 degrees F (176 C) and line two baking sheets with parchment paper. Set aside.
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In a medium bowl, add the melted vegan butter, brown sugar, pumpkin puree, and vanilla extract. Beat until well combined. Next, stir in the almond flour, gluten-free flour mixture, cinnamon, pumpkin pie spice, baking soda, and salt until no flour streaks remain. Then, use a spatula or wooden spoon to fold in the oats and chopped nuts.
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Use a cookie scoop (we like this one) or tablespoon to measure ~1 ½ tablespoons of dough and place them on the baking sheets about 2 inches apart. If you are frosting them, press the cookies lightly to flatten them. Otherwise, you can leave them in small mounds! Bake for 13-15 minutes until the edges are golden brown.
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Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Once cool, you can top them with pumpkin spice frosting for a more indulgent fall cookie. Enjoy!
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Let cool completely before storing leftovers loosely covered at room temperature for up to 3 to 4 days. See notes for freezing recommendations.
*Coconut sugar can work in place of brown sugar, but the texture will be different.
*If you don’t have nuts, you can try sunflower seed flour instead of almond flour, but the cookies may turn green after baking (the color will not affect the flavor). Another option would be to use less oat flour, but the cookies can be denser and healthier. Let us know if you try any of the options!
*You can take out the dough and freeze it for future use; To bake, simply place frozen dough balls on a prepared baking sheet and bake for 1 to 2 minutes more.
*Nutrition information is a rough estimate calculated without frosting.
Service: 1 cookie Calories: 133 Carbohydrates: 14.8 gram Protein: 1.6 gram Fat: 8.1 gram Saturated fats: 3.5 gram Polyunsaturated fats: 1.1 gram Monounsaturated fats: 2.4 gram Trans fats: 0 gram Cholesterol: 0 mg Sodium: 91 mg Potassium: 84 mg Fiber: 1.3 gram Sugar: 7.9 gram Vitamin A: 159 UI Vitamin C: 0 mg Calcium: 22 mg Iron: 0.5 mg
