Vegan Pumpkin Oatmeal Cookies

Thick, chewy, vegan pumpkin oatmeal cookies! The perfect simple but super flavorful fall cookies. These cookies are vegan, gluten free (with GF oats), and sweetened naturally.


The pumpkin madness continues! Also, how is it almost Halloween already?! We’re basically halfway through pumpkin season and I don’t want it to end…I know you understand.

Have you tried any of the other pumpkin recipes I’ve posted yet?! These vegan pumpkin oatmeal cookies are one of the less glamorous pumpkin recipes I’ve baked, but they’re SO good. To start, they’re ridiculously easy to make. Just a few ingredients, one bowl, and 10 minutes in the oven. Plus, perfectly pumpkin spiced flavor and chewy, oat-y texture!

Pumpkin cookie perfection.


To start the dough, you’ll need both oat flour and some whole oats for the dry ingredients. Oat flour serves as the base, which keeps these vegan pumpkin oatmeal cookies nice and sturdy. The oats left whole make them oatmeal cookies, of course, and give them great chew! Pumpkin pie spice to your taste is the final dry ingredient – I love pumpkin baked goods with a lot of spice, so I used about 1 tablespoon. Go with what you prefer in terms of spice level!

The only wet ingredients for the cookie dough are date paste and pumpkin puree. Both give the cookies a soft, tender texture while the oats keep things nice and chewy.


These cute little cookies only bake for about 10 minutes! I let mine cool on the pan for another 10 minutes. The aroma while these are baking…to die for.

These vegan pumpkin oatmeal cookies look simple, but their flavor is incredible! Thick, chewy, but with soft centers, they’re a great addition to your fall/holiday baking list. So easy to make, delicious, AND healthy. All in a perfect little cookie package.

Have a lovely weekend 🙂

PS – there’s even more pumpkin goodness coming soon!!


If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!

Vegan Pumpkin Oatmeal Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 10 cookies


  • 1 1/2 c whole grain oats ground into flour
  • 1/2 c whole grain oats
  • 1 tbsp pumpkin pie spice
  • 1/2 c pumpkin puree
  • 1/2 c date paste (I used 8 medjool dates blended with 1/2 c hot water)


  1. Preheat the oven to 350 degrees.
  2. Make the oat flour and combine with the whole oats and pumpkin pie spice - feel free to adjust the spice amount up/down depending on your taste.
  3. Add the pumpkin puree and date paste to the oat mixture and stir until the dough is totally combined.
  4. Measure 2 tbsp of dough per cookie and spread on a cookie sheet (I line mine with a split mat so they won't stick).
  5. Bake the cookies for 10 minutes and allow to cool on the pan for about 10 minutes after coming out of the oven.