These Healthy Pumpkin Oatmeal Cookies are soft, chewy, and absolutely delicious! Made with gluten-free rolled oats, pumpkin puree, pecans, and chocolate chips, they’re the perfect gluten-free and vegan cookie recipe. Thanks to Bob’s Red Mill for sponsoring this post!

Pumpkin season is HERE and I could not be more excited about it! So far, I’ve shared my new-favorite Pumpkin Scones & the already fan-favorite Pumpkin Spice Syrup. Oh, and I also rounded up all my healthy pumpkin recipe favorites into one spot for you to drool over too. But today I have another new favorite ready to share with you: healthy gluten-free & vegan pumpkin oatmeal cookies.

They’re so. dang. good. These cookies are soft, but not too soft (which is often the case with pumpkin cookies). They’re chewy, flavorful, and loaded with goodies – gluten-free rolled oats, chopped pecans, and dark chocolate add all sorts of delicious flavor and texture. Oh, and did I mention how easy they are to make? You can have the dough ready in just 10 minutes prep time.

What ingredients do you need for Pumpkin Oatmeal Cookies?

  • Coconut Oil: vegan butter will also work well here! I prefer refined coconut oil so there is no coconut flavor.
  • Pumpkin Puree: make sure to use pure pumpkin puree, not pumpkin pie mix, which has spices and sugar added.
  • Coconut Sugar: for sweetness! You can use another granulated sweetener if preferred, but I wouldn’t recommend using a liquid sweetener, like maple syrup.
  • Flax Egg or Regular Egg: use flax egg for vegan, but if you’re not vegan, a regular egg will also work.
  • Vanilla Extract: for delicious flavor!
  • Pumpkin Pie Spice: I like a lot of spice in these cookies (2 teaspoons), but you can use less based on your spice preferences.
  • Baking Soda + Baking Powder: for lift and fluff – prevents these cookies from getting dense because of the pumpkin.
  • Salt: every baked good needs salt!
  • Bob’s Red Mill Blanched Almond Flour: my go-to gluten-free flour! The blanched almond flour adds protein to these cookies, and it has such a fine texture that works so well in all baked goods.
  • Bob’s Red Mill Gluten-Free Rolled Oats: for that amazing oat texture! I used old-fashioned rolled oats here because I prefer the texture, but quick oats would also likely work well. I always use Bob’s Red Mill because they’re certified gluten-free.
  • Dark Chocolate: chopped or in chips, any kind of chocolate works here! You can also skip the chocolate without any issues.
  • Chopped Pecans: I love adding in the pecans for crunch here, but easily left out if you don’t like nuts in your cookies.

Don’t have pumpkin pie spice? Replace it with 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ⅛ teaspoon each cloves and allspice.

To make these cookies nut-free: substitute the Bob’s Red Mill Almond Flour for Bob’s Red Mill Gluten-Free Oat Flour and skip the pecans to have a fully nut-free cookie recipe!

How to make Pumpkin Oatmeal Cookies with Chocolate Chips + Pecans!

Start by making the flax egg (if vegan). Whisk together 1 tablespoon ground flax meal with 2.5 tablespoons of water. Whisk until combined, and then let sit for 5 to 10 minutes to gel and thicken up.

Once you’ve made your flax egg, you’ll combine the softened coconut oil, pumpkin puree, and coconut sugar. You can do this in a regular bowl or the bowl of a stand mixer. Once combined, add in your egg or flax egg and vanilla extract. Whisk to combine.

Next, add in all of the dry ingredients: the Bob’s Red Mill Almond Flour, Bob’s Red Mill Rolled Oats, pumpkin pie spice, baking soda, baking powder, and salt. Mix until combined into a dough.

Next, stir in the chocolate and pecans, if using. If you prefer a simpler cookie, leave these out!

Refrigerate the dough for at least an hour, or up to two days. This helps all of the flavors meld together, gives the oats a chance to hydrate a little bit, and gives the cookies a nice texture.

When you’re ready to bake, preheat the oven. Scoop the cookie dough using a cookie scoop onto a baking sheet. Press down with your hand to the desired size – these cookies won’t spread too much. Garnish with more chocolate and pecans if desired. Bake for 10 to 12 minutes, until set.

Let them cool on the baking sheet for at least 20 minutes. They’ll be delicate when they’re warm, but firm up as they cool! Enjoy :D

Tips for the best cookies

  • Press the cookies into the size and shape you want before baking. They’ll puff a bit, but don’t spread too much when they’re baking.
  • Pick your favorite mix-ins – or not! You can keep these as simple pumpkin oatmeal cookies, or be a bit extra like me with the chocolate chips and pecans. You can also use your other favorite nut/s or mix-ins too, like raisins, coconut, etc.
  • Freeze the cookie dough by placing the cookie dough balls on a baking sheet, freezing until firm, and then tossing in a zip bag and storing in the freezer. Bake from frozen, adding a few minutes onto the baking time.

The Best Pumpkin Recipes (all GF + vegan!)

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Vegan Pumpkin Oatmeal Cookies

  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 16 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Healthy
  • Diet: Vegan


These Healthy Pumpkin Oatmeal Cookies are soft, chewy, and absolutely delicious! Made with gluten-free rolled oats, pumpkin puree, pecans, and chocolate chips, they’re the perfect gluten-free and vegan cookie recipe.


  • ⅓ cup (66gcoconut oilmelted
  • ½ cup (122gcanned pumpkin pureemake sure to use pure pumpkin, NOT pumpkin pie filling, see Notes
  • ⅔ cup coconut sugar
  • 1 flax egg or regular egg, for flax egg: 1 tablespoon ground flax + 2.5 tablespoons water, whisk + let set for 5 mins
  • 2 teaspoons vanilla extract
  • 1½ cups (148g) Bob’s Red Mill blanched almond flour
  • 1 cup Bob’s Red Mill gluten-free rolled oats
  • 2 teaspoons pumpkin pie spice, see Notes
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ⅔ cup (6 oz.) dairy-free chocolate chips, optional
  • ⅓ cup chopped pecans, optional


  1. In a large mixing bowl, combine the melted coconut oil, canned pumpkin, and coconut sugar. Whisk to combine. Add the flax egg or regular egg and vanilla extract. Whisk until completely smooth and combined.
  2. Add in the blanched almond flour, gluten-free rolled oats, pumpkin pie spice, baking sodabaking powder, and kosher salt,  if using. Stir until a dough forms and the dry ingredients are completely incorporated. Stir in the chocolate chunks and pecans, if using.
  3. Chill the dough for at least one hour, or up to 48 hours. This helps the flavors develop and improves the texture.
  4. When you’re ready to bake, preheat the oven to 350ºF. Line a large baking sheet with parchment paper or a silicone baking liner. Using a large cookie scoop (this one is my favorite), scoop dough onto the cookie sheet, leaving 2” between cookies. Press down on the cookies with the palm of your hand to flatten, they won’t spread too much. Garnish with additional chocolate and pecans, if desired.
  5. Bake for 10-12 minutes, or until crispy on the edges and baked in the center. Store in an airtight container for up to 5 days.


Don’t have pumpkin pie spice? Replace it with 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ⅛ teaspoon each cloves and allspice.

Keywords: vegan, pumpkin cookies, oatmeal cookies, pumpkin oatmeal, gluten-free cookies

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