There’s something undeniably comforting about the smell of cinnamon and pumpkin wafting through the kitchen on a crisp fall day. And when it comes to cozy, seasonal treats, few things compare to a warm, soft-baked pumpkin oatmeal cookie. These cookies are everything you want in an autumn dessert—chewy, warmly spiced, nutty, and just sweet enough to feel indulgent without being over the top.

Made with wholesome ingredients like rolled oats, pumpkin purée, and almond flour, they manage to walk the line between treat and nourishment. Plus, they’re fully plant-based and gluten-free (though you can easily adapt them with regular flour and butter if that’s more your style). Whether enjoyed with a cup of tea on a rainy afternoon or as a sweet bite after dinner, these cookies are a seasonal staple worth baking on repeat.

The Heart of the Cookie: Pumpkin, Spice, and Everything Nice
Pumpkin is the true star of this recipe—not just for flavor, but for texture. It gives the cookies a soft, tender interior without the need for eggs or dairy, making it a favorite ingredient for plant-based bakers. Combined with the warm embrace of cinnamon and pumpkin pie spice, each bite delivers that nostalgic autumn flavor we all crave.

The sweetness here is courtesy of brown sugar, which brings depth and molasses-like richness to the cookies. A bit of vanilla extract rounds out the flavor and enhances the spice.

The Perfect Texture: A Blend of Flours and Oats
Rather than relying solely on traditional flour, this recipe uses a blend of almond flour and a gluten-free 1:1 flour mix. The almond flour adds moisture and a subtle nuttiness, while the GF blend ensures structure and chewiness. If you’re not gluten-sensitive, feel free to use all-purpose flour as a substitute.

Rolled oats bring a delightful texture and heartiness to the cookies, giving them an almost rustic feel—like something you’d pack for a fall picnic or enjoy after a hike through crunchy leaves.

Chopped pecans add crunch, richness, and a buttery flavor that pairs beautifully with the pumpkin and spice. You can swap them for walnuts or leave them out entirely, but they really do add something special.

Let’s Bake: Simple Steps to Deliciousness

1. Prepare Your Tools
   Start by preheating your oven to 350°F (176°C) and lining two baking sheets with parchment paper. This ensures the cookies bake evenly and won’t stick.
2. Mix the Wet Ingredients
   In a medium mixing bowl, whisk together melted vegan butter, brown sugar, pumpkin purée, and vanilla extract until smooth and cohesive. This forms the flavorful base of your cookie dough.
3. Add Dry Ingredients
   To the same bowl, add almond flour, your gluten-free flour blend (or all-purpose if preferred), cinnamon, pumpkin pie spice, baking soda, and salt. Stir until no streaks of flour remain.
4. Fold in the Good Stuff
   Use a spatula or wooden spoon to gently fold in the rolled oats and chopped pecans. The dough should be thick but manageable—perfect for scooping.
5. Scoop and Bake
   Scoop roughly 1½ tablespoons of dough per cookie onto your prepared baking sheets, leaving about two inches between each cookie. If you plan to frost them, gently press the tops to flatten slightly. Otherwise, feel free to leave them as rounded mounds for that classic, rustic look.

Bake for 13–15 minutes, or until the edges are lightly golden and the centers are set. Let the cookies cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.

Optional Indulgence: Pumpkin Spice Frosting
These cookies are delightfully satisfying on their own, but if you’re in the mood for something a little extra, a swirl of vegan pumpkin spice frosting takes them to the next level. It adds a creamy contrast to the soft cookie and makes them feel a bit more festive—ideal for sharing or gifting during the holidays.

Let the cookies cool completely before frosting to ensure the topping sets nicely and doesn’t melt into the warm cookie base.

Storage and Make-Ahead Tips
Once cooled, store your cookies loosely covered at room temperature for up to 3–4 days. They’ll stay soft and flavorful, especially if kept in an airtight container with a slice of bread to maintain moisture.

Want to freeze them? Go for it! These cookies freeze well, both baked and unbaked. For baked cookies, allow them to cool completely before freezing in a single layer. You can also freeze the cookie dough in scoops, then bake directly from frozen—just add a couple extra minutes to the bake time.

Final Thoughts: A Cookie for All Seasons (But Especially Fall)
Pumpkin oatmeal cookies are more than just a fall tradition—they’re a reminder that the best treats come from simple, nourishing ingredients and a touch of creativity. Whether you’re vegan, gluten-free, or just in the mood for a better-for-you dessert, these cookies offer all the comfort of your favorite bakery goods, made right in your own kitchen.

So grab your whisk, warm up your oven, and let the spices do their thing. This is fall baking at its finest—and it just might become your new favorite tradition.