• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Inspired logo
  • Home
  • About
  • Recipes
  • Cookbooks
    • The Meatless Monday Family Cookbook
    • The Meat-Free Kitchen
    • Plant-Based Diet Cookbook For Dummies
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Veganuary
  • About
  • Cookbooks
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Veganuary
    • About
    • Cookbooks
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Desserts & Sweet Treats

    Pumpkin Oatmeal Chocolate Chip Cookies

    Published: Oct 17, 2015 · Modified: Aug 28, 2020 by Jenn Sebestyen

    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Print Recipe
    recipe image for Pinterest

    These gluten free Pumpkin Oatmeal Chocolate Chip Cookies are quick and easy, healthy cookies perfect for fall. I bet you can’t eat just one! Nut-free, oil-free, egg free, and vegan!

    Stack of three Pumpkin Oatmeal Chocolate Chip Cookies. A white dish with a row of cookies blurred out in the background.

    These Crunchy Gluten Free Pumpkin Oatmeal Chocolate Chip Cookies are super tasty!

    They are bite size and I dare you to try to eat just one! Good news though – you don’t have to stop at one because these fall treats are healthy, too!

    Eat ’em for breakfast, dessert, or any snack time in between!

    Stack of Crunchy Gluten Free Pumpkin Oatmeal Chocolate Chip Cookies. Decorative orange pumpkins in the background.

    I usually use almond flour in my gluten free cookies, like in my Cinnamon Sugar Cookies (a reader fave!), Chocolate Gingerbread Cookies, and Cranberry Pistachio Cookies. Those cookies have crispy edges with chewy centers.

    I wanted these Pumpkin Chocolate Chip Cookies to be crunchy throughout, so I went with oats and brown rice flour instead. It worked perfectly!

    I added pumpkin seeds for an extra crunch factor. You can add chopped nuts if you like that better. Walnuts, almonds, hazelnuts, and pecans would all be good choices.

    If you like your cookies on the softer side, try my Soft Baked Vegan Pumpkin Cookies with Maple Frosting!

    Close up view of a stack of three Pumpkin Oatmeal Chocolate Chip Cookies with pumpkin seeds on a piece of brown parchment paper.

    These healthy little cookies boast delicious warm fall flavors.

    Not only are they flavored with pumpkin pie spice, but there is almost a whole cup of pure pumpkin purée in them, too.

    I use unrefined pure maple syrup to sweeten them up and meld all the cozy flavors together.

    Overhead view of a stack of bite size pumpkin oatmeal chocolate chip cookies. Loose chocolate chips and raw pumpkin seeds scattered around the cookies.

    The kids were so excited when these rustic crunchy beauties came out of the oven. They could barely sit still as I took my photos.

    The girls both had 3 or 4 right then and my son downed 3 the second he walked in the door from school.

    Guess what he asked for in his lunch yesterday too! Since they are nut-free, they make perfect lunchbox treats or school snacks!

    Crunchy Pumpkin Oatmeal Chocolate Chip Cookies lined up on a rectangular white platter. Glass of milk next to the platter.

    With ingredients like real pumpkin, rolled oats, raw pumpkin seeds, cinnamon, and, of course, chocolate chips…what’s not to love?! Give them a try today!

    Small stack Pumpkin Oatmeal Chocolate Chip Cookies in front of more cookies lined up on a white rectangular platter. Glass of milk in the background.

    Go ahead an grab a big handful…and then come back for more. And you know what I think — these would make a delicious present packaged in a jar and tied with a nice ribbon — perhaps for teachers, neighbors, mailmen, Santa, etc.

    More vegan cookie recipes

    • Lemon Crinkle Cookies
    • Vegan Cinnamon Cookies
    • Vegan Molasses Cookies
    • Gluten Free Thumbprint Cookies
    • Oatmeal Breakfast Cookies

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Crunchy Gluten Free Pumpkin Chocolate Chip Cookies

    Crunchy Gluten Free Pumpkin Oatmeal Chocolate Chip Cookies

    Crunchy & healthy gluten free cookies perfect for a fall treat. Quick and easy to make!
    5 from 11 votes
    Print Rate
    Course: Cookies, Dessert, Snack
    Cuisine: dairy free, egg free, gluten free, nut free, oil free, soy free, vegan
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 28 cookies
    Calories: 94kcal
    Author: Jenn Sebestyen

    Ingredients

    • 2 cups gluten free old fashioned oats
    • 1 cup brown rice flour
    • 2 tsp pumpkin pie spice
    • 1 tsp ground cinnamon
    • ¼ tsp salt
    • ½ cup pure maple syrup
    • ¾ cup pure pumpkin purée (NOT pumpkin pie filling!)
    • 1 tsp pure vanilla extract
    • ¼ cup raw shelled pumpkin seeds (pepitas)
    • ½ cup dairy free chocolate chips

    Instructions

    • Preheat oven to 350 degrees F.
    • Line a baking sheet with parchment paper and set aside.
    • In a medium mixing bowl combine oats, flour, pumpkin pie spice, cinnamon, and salt.
    • In a small mixing bowl, whisk the pumpkin puree, maple syrup, and vanilla until combined.
    • Pour the wet ingredients into the dry and stir until evenly combined.
    • Stir in the chocolate chips and pumpkin seeds.
    • Using a small cookie scoop or a small spoon, scoop the dough into equal sized balls and place them on the prepared cookie sheet. (The dough might be a bit crumbly, but when pressed it should stick together fine.)
    • Press down on the tops of the cookie balls to flatten them. The cookies will not spread or flatten on their own so make them the shape you want them now.
    • Bake for 20-25 minutes until lightly browned and crispy on the edges. The cookies will continue to crisp up as they cool.
    • Let cool for a few minutes on a wire rack before digging in!

    Nutrition

    Calories: 94kcal | Carbohydrates: 16g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 17mg | Fiber: 2g | Sugar: 6g | Vitamin A: 800IU | Calcium: 10mg | Iron: 1.1mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!


    862 shares
    • Share
    • Tweet

    Reader Interactions

    Comments

    1. Sue says

      February 07, 2020 at 11:42 am

      Great cookies! Thanks Jenn.5 stars

      Reply
      • Jenn Sebestyen says

        February 07, 2020 at 1:23 pm

        You’re welcome, Sue! Thanks for your comment!

        Reply
    2. Natalie F says

      November 03, 2018 at 6:58 am

      Yum!

      Yum, yum, yum, yum, yum, yum, YUM!!

      Ditto with ‘CRUNCH’! (Always just a little missing on WFPB; not any more!)

      These will be a regular feature at my place now … stuff the Aussie Anzac Biscuit! LOL!5 stars

      Reply
      • Jenn S. says

        November 03, 2018 at 11:37 am

        Yay! So happy you love them!!

        Reply
    3. savannah says

      November 23, 2017 at 9:43 am

      do you bake with the chocolate chips inside??

      Reply
      • Jenn S. says

        November 23, 2017 at 9:30 pm

        Yep! Enjoy!

        Reply
      • Jenn S. says

        November 23, 2017 at 9:32 pm

        I just updated the recipe…can’t believe I left them out of the instructions. Thanks for bringing that to my attention.

        Reply
        • Natalie F says

          November 02, 2018 at 7:53 am

          Left what out of the instructions … the pepitas? Coz I followed the directions and they’re still sitting on the bench. 🙁

          I’ll hazard a guess … roughly chop and mix in with the choc chips?

        • Jenn S. says

          November 02, 2018 at 12:41 pm

          Good catch! Sorry about that. Yes, mix them in with the chocolate chips. You can chop them up if you want, but I usually just leave them whole. I’ll fix the instructions now. Thank you for pointing that out! Enjoy the cookies!

    4. Ginny McMeans says

      October 03, 2017 at 9:41 pm

      Who can turn down a kid approved cookie? Those kids are smart! These really do look and sound delicious. Love the pepitas too!5 stars

      Reply
      • Jenn S. says

        October 04, 2017 at 7:09 am

        Kids know best! Thanks, Ginny!

        Reply
    5. Liz says

      October 03, 2017 at 9:17 pm

      These cookies look so good and I love that they’re healthier than most cookies! Perfect for a fall treat!5 stars

      Reply
      • Jenn S. says

        October 04, 2017 at 7:08 am

        Thanks, Liz!

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

    More about me →

    Order your copy today!

    The Meatless Monday Cookbook Cover

    Clean Eating

    • The Ultimate Guide to Making Salads for Dinner
    • Vegan Green Goddess Dip
    • Tahini Goddess Dressing (Oil-Free)
    • Easy Vegan Mayonnaise with Silken Tofu

    Top Rated

    • Garden Veggie Pasta
    • Veggie Cream Cheese
    • BBQ Chickpeas Sandwiches
    • Vegan Cinnamon Cookies

    Featured In

    As featured in collage.

    Footer

    ↑ back to top

    • Privacy Policy
    • Accessibility Statement
    • Nutrition Disclaimer
    • Copyright Statement

    • Sign Up Now for the latest FREE recipes

    • Contact
    • Work With Me
    • Publicity and Press

    Copyright © 2023 Veggie Inspired, LLC

    862 shares