Fluffy Pumpkin Oat Cookies (1 Bowl!)

Indulge in a warm-weather treat that captures the essence of autumn – a cookie overflowing with fall flair? This is it! What warm and inviting treats await? Fluffy, cinnamon-spiced, and studded with crunchy pecans, these scrumptious pumpkin oat cookies are sure to please on a crisp fall day.

These treats are effortlessly delightful, indulging in their scrumptious flavour and irresistible charm when crowned with a drizzle of warm pumpkin spice frosting. Preheat your oven…it’s cookie time!

These plush fall fantasies begin with the indulgent union of melted vegan butter, rich brown sugar, velvety pumpkin puree, and a hint of warm vanilla essence. With a few swift whisks, these liquid components are effortlessly combined.

Using a whisk to combine melted vegan butter, pumpkin purée, and brown sugar

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We next combine: almond flour, gluten-free flour blend or all-purpose flour for non-GF options, cinnamon, pumpkin pie spice, baking soda, and salt. This innovative fusion produces a truly exceptional outcome!

Stirring the dry ingredients into the wet ingredients

Finally, we stir in toasted pecans and hearty rolled oats, imbuing these cookies with a delightful textural complexity.

Adding rolled oats to a bowl of cookie dough with chopped pecans on top

Here’s a sweet treat: Scoop, bake, and indulge!

Bowl of cookie dough and a baking sheet with balls and discs of cookie dough

Picking up a fluffy vegan gluten-free pumpkin oat cookie from a stack of cookies

You’re going to absolutely adore these scrumptious treats! They’re:

Soft
Fluffy
Pumpkin-y
Perfectly spiced
Slightly chewy
& SO delicious!

Indulge in the richness of our cookies by topping them with our scrumptious Vegan Pumpkin Spice Frosting – a truly divine treat that’s sure to satisfy your cravings! These soft-baked treats are a seasonal staple, ideal for autumnal gatherings, spooky celebrations, and festive get-togethers of all kinds.

More Pumpkin Cookies

When trying out this recipe, we’d love to hear your thoughts. Don’t forget to tag your photo @minimalistbaker on Instagram! Cheers, friends!

Plate of frosted pumpkin oat cookies next to a knife with pumpkin spice frosting

Preheat your oven to 350°F (176°C), then prepare two baking sheets by lining them with parchment paper. Set aside.
In a medium-sized mixing bowl, combine the melted vegan butter, rich brown sugar, creamy pumpkin puree, and a hint of warm vanilla extract. Whisk until thoroughly combined. Combine the almond flour, gluten-free flour blend, cinnamon, pumpkin pie spice, baking soda, and salt, stirring until the mixture is evenly incorporated and no visible flour streaks remain. With a spatula or wooden spoon, gently fold in the oats and chopped pecans until well combined.
Allow the dish to reach room temperature before refrigerating leftover portions in airtight containers and consuming them within three to four days. See notes for freezing recommendations.