Description
These Pumpkin Oatmeal Cookies are a moist and flavorful treat, perfectly spiced with pumpkin pie spice and made with vegan-friendly ingredients. They combine the wholesome texture of rolled oats with the rich taste of pumpkin puree and a hint of applesauce, resulting in a delicious and slightly chewy cookie that’s perfect for fall or anytime you crave a cozy snack.
Ingredients
Scale
Wet Ingredients
- ½ cup vegan butter, at room temperature
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ⅓ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- ⅔ cup pumpkin puree
Dry Ingredients
- 1 cup all-purpose flour
- 3 teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups old-fashioned rolled oats
Instructions
- Mix the wet ingredients: In the bowl of a stand mixer (or a large bowl if using a handheld electric mixer), combine the vegan butter, brown sugar, and granulated sugar. Mix on high for 5 minutes until the mixture is light and fluffy. Add the applesauce, vanilla extract, and pumpkin puree, then mix for an additional 2 minutes until fully combined.
- Combine the dry ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, salt, and rolled oats. Gradually add these dry ingredients to the wet mixture, stirring to combine evenly.
- Chill the dough: Cover the bowl with a damp towel and place it in the refrigerator for 30 minutes. This step helps the dough firm up ensuring better cookie shape during baking.
- Preheat the oven and prepare baking sheets: Set your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking.
- Scoop and shape the cookies: Using a 1 ½ tablespoon cookie scoop, place dollops of dough onto the prepared baking sheets. Gently press each cookie with your hand to lightly flatten, as the dough does not spread much during baking.
- Bake the cookies: Bake for 10 to 13 minutes until the edges and bottoms are lightly browned and the tops appear dry. This ensures the cookies are cooked through with a slightly crisp exterior.
- Cool the cookies: Remove the baking sheets from the oven and let the cookies cool on them for 5 minutes. Then transfer the cookies to a wire rack to cool completely and set properly for best texture.
Notes
- Measure the flour properly by fluffing it, spooning it into the measuring cup, and leveling it with a knife to avoid dense cookies.
- Flatten the cookies before baking since they don’t spread much in the oven, helping achieve a classic cookie shape.
- If your cookies turn out too cakey, consider blotting excess liquid from the pumpkin puree next time to improve texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 90mg
- Fat: 4.5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
