Pumpkin Oatmeal Chocolate Chip Cookies

Experience the coziness of autumn in every bite with these soft and chewy pumpkin oatmeal chocolate chip cookies. Infused with pumpkin spice and enriched with the nutty flavor of dairy-free brown butter, these cookies are not only delightfully tasty but also simple to whip up.


  • 1 1/2 cups (220 g) all-purpose flour (see notes for gluten-free option)
  • 1 1/2 cups (150 g) rolled oats (gluten-free 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


  1. Preparation:
    • Review all the instructions and have all ingredients measured and ready.
  2. Combine Wet Ingredients:
    • In a large bowl, whisk together the melted vegan butter, brown sugar, granulated sugar, pumpkin puree, dairy-free yogurt, and vanilla extract.
    • Add in salt, pumpkin spice, baking soda, and baking powder, whisking until well combined.
  3. Make the Cookie Dough:
    • Fold in the flour and rolled oats with a silicone spatula just until nearly no dry patches remain.
    • Mix in the vegan chocolate chips and chopped vegan chocolate until evenly incorporated into the dough.
  4. Chill the Dough:
    • Cover and refrigerate the dough for at least 30 minutes, or overnight for best results.
  5. Preheat Oven:
    • When ready to bake, preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
  6. Scoop and Shape Cookies:
    • Use a cookie scoop to form the dough balls, rolling them slightly in your hands. Place them on the baking sheet spaced about 2 inches apart.
    • Press additional chocolate chips on top of each dough ball if desired.
  7. Bake:
    • Bake for 12-15 minutes, or until the cookie edges are a light golden brown but the centers remain soft.
    • Let the cookies cool on the pan for 10-15 minutes before transferring them to a wire rack.
  8. Serve and Store:
    • Enjoy the cookies warm from the oven!
    • Store any leftover cookies in an airtight container in the fridge for up to 5 days.


  • For a gluten-free option, ensure your flour blend and oats are certified gluten-free.
  • To brown the vegan butter, cook it over medium heat until it turns a nutty golden brown before cooling and using in the recipe.

These pumpkin oatmeal chocolate chip cookies offer a perfect blend of spices, pumpkin flavor, and chocolate in a delightful oatmeal texture, making them a great treat for the fall season or any cozy occasion.

content team

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