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Chocolate Chip Pumpkin Oatmeal Cookies:

I do love a good oatmeal cookie and these vegan chocolate chip pumpkin oatmeal cookies are so tasty. They have the perfect amount of pumpkin flavor to them and taste like fall in your mouth.

Ingredients you will need:

  1. Gluten-free sprouted oats or any type of oats you use
  2. Almond flour
  3. Salt
  4. Baking soda
  5. Pumpkin spice
  6. Flaxseed meal
  7. Filtered water
  8. Maple syrup
  9. Coconut oil
  10. Oat butter or any type of nut/seed butter you have
  11. Pumpkin puree (not pumpkin pie filling)
  12. Vanilla extract
  13. Mini chocolate chips

Preparing flax “eggs”

I wanted to keep these cookies vegan so I used 2 flax “eggs.” And if you aren’t sure how to make the flax eggs, it’s super easy. I add 2 Tbsp of flaxseed meal to a small bowl along with 6 Tbsp of filtered water, mix, and let sit for about 10 minutes or until it turns gelatinous. But you could also use two regular eggs if that’s your jam.

Making the cookie batter:

Once the flax eggs are ready, add the rest of the wet ingredients to a medium size bowl and mix. And then add in the dry ingredients and mix. Fold in the chocolate chips and with a tbsp spoon ice cream scooper, scoop out the dough, and place on a lined 8×8 baking dish. I gently flattened with the palm of my hand and baked 350 F for 10-13 minutes.

How to store:

Once the cookies are done, I let them cool for about 10 minutes before transferring to a wired rack. And they can be stored in an airtight container in the refrigerator or the freezer. I personally like storing in my freezer and enjoying at room temperature.

Check out these other oatmeal cookie recipes:

Gluten-Free Apple Pie Oatmeal Cookies

Tahini Oatmeal Chocolate Chip Cookies


Vegan Chocolate Chip Pumpkin Oatmeal Cookies

Makes: 22 bite size cookies


  • 1 1/2 cups gluten-free sprouted oats
  • 8 Tbsp almond flour
  • 1/4 tsp salt
  • 2 tsp pumpkin spice
  • 1 tsp baking soda
  • 2 Tbsp flaxseed meal
  • 6 Tbsp filtered water
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil
  • 1/4 cup oat butter sub any nut/seed butter
  • 1/3 cup organic pumpkin purée
  • 1 tsp vanilla extract
  • 1/2 cup chocolate chips



  • Mix dry ingredients and set aside
  • Mix wet ingredients and add to dry ingredients and mix
  • Fold in chocolate chips
  • Use a small ice cream scoop and scoop out batter and gently flatten with palm of hands (you want them to be about 1 inch thick)
  • Bake 350 F 10-13 minutes
  • Let cool 5-10 minutes before transferring to wired wack
  • Optional: Drizzle some melted coconut butter