Vegan Pumpkin Oatmeal Cookies
These healthy-ish vegan, pumpkin cookies are a great treat to enjoy during the holidays. They also make a great hiking or camping trip snack! It's packed with all the good stuff!
Print Recipe
PIN RECIPE
Servings: 20
Ingredients
- 1 cup pumpkin purée
- 3/4 cup peanut butter
- 2 tsp vanilla extract
- 1 cup turbinado sugar
- 1/2 cup dried dates chop the 1/2 cup by hand or throw them in a food processor for a few seconds
- 2 cups oatmeal
- 1/2 cup pumpkin seeds
- 1/2 cup vegan chocolate chips
- 1/2 cup dried cherries
- 1/2 tsp salt
- 1 tsp pumpkin spice
- 1 tsp cinnamon
- flaky salt for finishing
Instructions
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Set aside.
- In your stand mixer, combine pumpkin purée, peanut butter and vanilla extract. Mix well.
- In the same bowl of the mixer, add in salt, cinnamon and pumpkin spice. Next, add in the rest of your dry mix-ins, sugar and oatmeal. Combine well.
- Use a cookie scoop to scoop dough onto baking sheet (I was able to fit 12 on 1 cookie sheet). Flatten the tops of the cookies slightly with a spatula or your hands.
- Bake at 350°F for 13 minutes. Cookies will look undercooked and that's ok! They are meant to be a soft and chewy cookie. Sprinkle with flaky salt.
- Leave cookies on baking sheet for about 5 minutes before transferring to a cooling rack.