I love pumpkin, don’t get me wrong. And these pumpkin oatmeal chocolate chip cookies are a stellar vehicle for this cult-status squash. But pumpkin in late August or early September? Too soon!
Summer is so fleeting in Boston (and winter is so very long), and when I start seeing pumpkin recipes September 1st they actually give me anxiety and a knot in the pit of my stomach. I think this is a relatively new feeling because ever since we spent a year road tripping across the country and experienced a Southern California “winter,” I am acutely aware of how much I hate real winter and want it to be #summerforever. So when pumpkin mania takes up the last few weeks of summer—and our weather in Boston is sunny, dry and as good as it gets—I want to tell the internet (and Starbucks) to please slow the eff down and stop rushing the seasons! (unless of course it’s winter and then let’s all rush it right on by)
Tomorrow is the first day of Fall, and while I’m still hanging onto summer for dear life and researching airbnbs in Santa Barbara, these cookies are too good not to share. They have rolled oats, pumpkin, whole grain spelt flour, cinnamon, nutmeg, and lots of semi-sweet chocolate chips. The result is a chewy oatmeal cookie that’s a tiny bit crispy around the edges and pillowy and soft in the center. I like the texture of these cookies best straight out of the fridge, although it’s hard to go wrong with them still warm out of the oven when the chocolate is perfectly melty.
These pumpkin oatmeal cookies are vegan with a gluten-free option, 11 ingredients, and they take only 20 minutes to make. They’re also lightly sweetened with coconut sugar, so they make a (mostly) guilt-free afternoon snack in addition to a pretty wholesome after-dinner treat. I froze half of them thinking that would deter Aaron and me from eating them all within a few days, but surprise! We like them straight out of the freezer as well.
- ½ cup + 3 tablespoons canned pumpkin purée
- ½ cup coconut sugar
- ⅓ cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup spelt flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup old-fashioned rolled oats
- 1 cup vegan chocolate chips
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
- Using a stand or hand mixer, mix together the pumpkin, coconut sugar, melted coconut oil, and vanilla. Sift in the flour, cinnamon, nutmeg, baking soda, and salt. Add the rolled oats and mix until well-incorporated. Fold in the chocolate chips.
- Scoop the dough onto your cookie sheets, 2 inches apart, using a heaping tablespoon or a level cookie dough scoop. Lightly flatten the dough with a spatula. Bake for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool slightly.
To make this recipe gluten-free, replace the spelt flour with your favorite gluten-free baking blend (I like this gluten free 1-to-1 baking flour from Bob's Red Mill) and make sure to use certified gluten-free rolled oats.