These soft and chewy pumpkin oatmeal chocolate chip cookies are full of pumpkin spice and nutty dairy free brown butter! So quick and easy to make!

pumpkin oatmeal chocolate chip cookies on parchment paper

Why you need these pumpkin oatmeal cookies in your life:

It’s truly pumpkin season, and we are going ALL out on all of the lovely pumpkin desserts.

We’ve got pumpkin chocolate chip cookies, pumpkin cake, pumpkin cheesecake cookies, homemade vegan pumpkin spice lattes, no bake pumpkin cheesecake, of course, pumpkin pie, and now these deliciously chewy and soft pumpkin oatmeal chocolate chip cookies.

These are not your standard oatmeal cookie (though my vegan oatmeal cookies are actually delicious). It’s like a blend between a cake-like cookie and a perfectly crisp and chewy cookie.

broken open oatmeal pumpkin chocolate chip cookie

Then the nuttiness of the homemade vegan brown butter adds even more depth to complement the warming pumpkin pie spices.

Oh, and like my oatmeal fudge bars, these cookies just use pumpkin puree as the egg and dairy free butter to be entirely VEGAN. Yet you’d never know 😉 

And you just need a whisk and a spatula to make these cookies. Seriously, hand mixers can be put away here! You’re going to LOVE how easy these vegan pumpkin oatmeal chocolate chip cookies!

Ingredients:

  • Flour: You can use all-purpose flour here. For gluten-free, I recommend using a gluten-freeflour blend, like King Arthur Measure-for-Measure gluten-freebakingflour. 
  • Rolled oats: Make sure that you’re using gluten-free certified oats if you need gluten free! I have not tried this recipe with steel cut oats or any other type. 
  • Vegan butter: You can use salted vegan butter here. I’ve tested this recipe with both unsalted and salted. Either works! 
  • Pumpkin puree: Canned pumpkin works best, but if you enjoy making your own homemade pumpkin puree, go for it!
  • Brown sugar & granulated sugar: We need both here to add richness to the cookies. Make sure that your sugar is vegan (I use Florida Crystals) as not all sugars are vegan-friendly!
  • Pumpkin pie spice: This blend of spices includes cinnamon, nutmeg, ginger, allspice, and cloves. This is what we associate with that “pumpkin flavor” since pumpkin puree is pretty neutral. It’s my absolute favorite spice blend and will make these cookies taste like an oatmeal cookie met pumpkin pie! 
  • Dairy free yogurt: I have a substitute for these down below, but the yogurt essentially helps the pumpkin puree to act as our vegan egg substitute. You can use soy milk yogurt, cashew milk yogurt (such as Forager Project), coconut yogurt, etc. 
  • Vanilla extract: For extra flavor!
  • Baking soda & baking powder: Both help to give these cookies structure, since we’re omitting eggs.
stacked vegan pumpkin oatmeal chocolate chip cookies

The key to rich pumpkin cookies: brown (vegan) butter

If you love brown butter, then you need to try the vegan version of it. I use vegan brown butter in my brown butter chocolate chip cookies here, and it’s absolutely incredible.

Nutty and deliciously rich, vegan brown butter is certainly the move. And you actually make it just as you would regular brown butter!

Simply heat the vegan butter in a saucepan on the stove until the fats in the butter turn a golden brown. The aroma is SO lovely too. Remove the pan from the heat, and let cool for a few minutes before incorporating into the cookie dough.

Most of my vegan cookie recipes, like my vegan chocolate chip cookies, are designed to be no-chill. However, these soft and chewy pumpkin cookies definitely need some solidifying time in the fridge.

I recommend chilling the cookie dough for at least 30 minutes. However, the dough also works great when chilled overnight if you want some ease with baking the next day!

bowl of cookie dough

Substitutes:

Nut-free: You can swap in more pumpkin puree for the yogurt!

Gluten-free: Make sure to use gluten free flour (see above for brand recommendations) and gluten free certified oats.

Chocolate chips: Swap in dried cranberries, pecans, walnuts, vegan white chocolate chips, etc!

bitten vegan oatmeal chocolate chip cookie

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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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bitten pumpkin oatmeal chocolate chip cookie

Brown Butter Vegan Pumpkin Oatmeal Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Britt Berlin
  • Prep Time: 10
  • Chilling Time: 30
  • Cook Time: 15
  • Total Time: 55 minutes
  • Yield: 10 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

These soft and chewy pumpkin oatmeal chocolate chip cookies are full of pumpkin spice and nutty dairy free brown butter! So quick and easy to make!

Ingredients

Scale
  • 1 1/2 cups (220 g) all-purpose flour* (see notes for gluten free)
  • 1 1/2 cups (150 g) rolled oats, gluten free certified if needed
  • 1 1/2 tsp pumpkin spice blend
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 cup (220 g) vegan butter, melted* (see notes for browned butter option)
  • 3/4 cup (150 g) brown sugar
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (120 g) pumpkin puree
  • 3 tbsp dairy free yogurt
  • 1 tsp vanilla extract
  • 1 cup (220 g) mini vegan chocolate chips
  • 1 bar vegan chocolate, chopped

Instructions

  1. Prep: Read through all instructions before beginning. Measure out all ingredients.
  2. Whisk the wet ingredients: In a large bowl, whisk together the melted veganbutter (see notes for browned butter option), brown sugar, granulated sugar, pumpkin puree, dairy free yogurt, and vanilla extract. Then add in the salt , pumpkin spice blend, bakingsoda, and baking powder, and whisk again until combined.
  3. Finish the cookie dough: Add in the flour and rolled oats, and use a silicone spatula to fold the dry ingredients into the wet JUST until there are almost no more clumps of dry ingredients. Then add in the veganchocolate chips and chopped vegan chocolate bar, and fold again until the chocolate is evenly distributed throughout the cookie dough.
  4. Chill: Cover the cookie dough and chill the pumpkin cookie dough in the fridge for at least 30 minutes, or overnight.
  5. When ready to bake: Preheat the oven to 375F and line 2 baking sheets with parchment paper.
  6. Scoop the cookie dough: Use a small cookie scoop to scoop 2 scoops of cookie dough, and roll them together. Alternatively, you can use a medium cookie scoop and scoop just once per cookie. Place the cookie dough onto the baking sheet, spacing the cookies about 2 inches apart. Press any additional chocolate chips on top.
  7. Bake: Bake the cookies for 12-15 minutes, or until the edges of the cookies are lightly golden brown and crisp, but the middles still look soft. Remove the cookies from the oven, and let cool on the baking pan for 10-15 minutes.
  8. Serve and enjoy! Serve these pumpkin oatmeal chocolate chip cookies warm and enjoy! Store any leftovers in an airtight container and in the fridge for up to 5 days.

Notes

Gluten free: Use a gluten-free flour blend, like King Arthur Measure-for-Measure gluten free baking flour and certified gluten free rolled oats.

Brown butter: Heat the vegan butter in a saucepan on the stove until melted and the fats in the butter turn a golden brown. Remove the pan from the heat, and let cool for a few minutes before incorporating into the cookie dough.