Satisfy your sweet tooth with these delicious Pumpkin Oat Cookies. These cookies are made with oats, pumpkin, and maple syrup. Baked to perfection then dipped in chocolate and topped off with pepitas. They make the perfect snack or dessert that the whole family will love.
TIPS WHEN MAKING THESE COOKIES
- This recipe makes 12 medium sized cookies. If you want more I recommend doubling the recipe.
- I recommend using old fashioned oats for this recipe. They hold their texture better when added to the wet mixture. If you are gluten-free make sure to check that the oats are certified gluten-free.
- I used dark chocolate chips for dipping my cookies. If you are not vegan you can substitute dark chocolate with milk chocolate. If you can’t find vegan chocolate chips you can use a chocolate bar and break it into pieces.
- To sweeten these cookies I used maple syrup. This can be substituted with agave or date syrup.
- If you notice that your cookie dough is too wet after mixing add a little more flour.
- Let your dough chill for 30 minutes. If you are short on time you can place your dough in the freezer for 10 minutes.
I decided to take these cookies to another chocolate level by dipping them in chocolate and sprinkling them with pumpkin seeds. These cookies are slightly soft so if you plan on dipping them in chocolate just make sure your chocolate is thin so they do not break when dipping.
Don’t have pumpkin seeds for the top of your cookies?Below are some other great toppings to use instead:
When you make these Pumpkin Oat Cookies with Chocolate Chips I would love it if you would snap a photo and share it with me on instagram @itsallgoodvegan. I can’t wait to see how you like it!
These Pumpkin Oat Cookies are:
Easy to make
Will Satisfy your sweet tooth
Pumpkin Oat Cookies
These cookies are made with oats, pumpkin, and maple syrup. Baked to perfection then dipped in chocolate and topped off with pepitas.
Pumpkin Oat Cookies
- 1 ½ cup old fashioned oats, certified gluten-free oats
- 3/4 cup almond flour or spelt flour (if not GF)
- ¼ tsp salt
- ½ tsp baking soda
- 1 tsp pumpkin pie spice
- 1/3 cup melted butter
- 3 Tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 cup pumpkin purée
- 3/4 cup chocolate chips, vegan
- 1/3 cup pepitas,
- Preheat your oven to 350 degrees F (176 C) and line a large baking pan with parchment paper.
- In a large bowl add the oats, flour, pumpkin pie spice, salt, and baking soda.
- In a small bowl combine the melted butter, maple syrup, pumpkin purée, vanilla, and mix. Add these wet ingredients with the dry ingredients and mix until a cookie dough has been formed. If it’s too wet add a little more flour. Place the dough in the refrigerator for 30 minutes to chill.
- Using a cookie scoop or spoon scoop and roll dough into small balls and place on the pan. Using a fork or your hands slightly flatten your cookies. If they slightly crumble on the sides during this process just use your hands to form it back.
- Bake the cookies for 12-14 minutes. If they look undercooked, leave them in the oven for a couple more minutes. Just watch them very carefully. Let the cookies cool for 10 minutes before removing them from the cookie sheet, then transfer them to a wire rack to completely cool. Unless they are completely cooled they can fall apart easily.
- Melt chocolate and dip the cookies. Sprinkle with pepitas.
- Leftovers last wrapped up for 2 days. The longer they sit out the more dry they will get.
- If you are not vegan substitute dark chocolate for white or milk chocolate.
- If you want these cookies to not be that sweet, skip dipping them in chocolate.
- Gluten free? Make sure to use certified gluten-free oats and gluten-free flour.
Love the little chocolate dip!