Fluffy Pumpkin Oat Cookies (1 Bowl!)
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4.5
24 reviews
Excellent
Fluffy Pumpkin Oat Cookies (1 Bowl!)
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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!
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Ingredients
- 1/2 cup vegan butter we like Miyoko’s // dairy butter would also work if not vegan, melted
- 2/3 cup brown sugar ensure vegan-friendly as needed, packed
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
- 2/3 cup almond flour we like Wellbee’s
- 2/3 cup gluten-free flour blend or sub all-purpose flour if not gluten-free, MB 1:1 blend
- 3/4 tsp ground cinnamon
- 3/4 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp salt sea salt
- 1/2 cup rolled oats (certified gluten-free as needed)
- 1/2 cup pecans roughly chopped
FROSTING optional
- pumpkin spice frosting vegan
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.
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.
Nutrition Information
Show Details
Serving
1cookie
Calories
133
(7%)
Carbohydrates
14.8g
(5%)
Protein
1.6g
(3%)
Fat
8.1g
(12%)
Saturated Fat
3.5g
(18%)
Polyunsaturated Fat
1.1g
(6%)
Monounsaturated Fat
2.4g
(12%)
Trans Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
91mg
(4%)
Potassium
84mg
(2%)
Fiber
1.3g
(5%)
Sugar
7.9g
(16%)
Vitamin A
159IU
(3%)
Vitamin C
0mg
(0%)
Calcium
22mg
(2%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 20(Cookies)
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 133 | 7% |
| Carbohydrates | 14.8g | 5% |
| Protein | 1.6g | 3% |
| Fat | 8.1g | 12% |
| Saturated Fat | 3.5g | 18% |
| Polyunsaturated Fat | 1.1g | 6% |
| Monounsaturated Fat | 2.4g | 12% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 91mg | 4% |
| Potassium | 84mg | 2% |
| Fiber | 1.3g | 5% |
| Sugar | 7.9g | 16% |
| Vitamin A | 159IU | 3% |
| Vitamin C | 0mg | 0% |
| Calcium | 22mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
24 reviews
Excellent
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