Description
These soft pumpkin cookies are gluten-free, vegan, and made with oats and real pumpkin. Perfect for fall baking or a cozy snack any time of year.
Ingredients
2.5 cups rolled or quick oats
1 cup pure pumpkin purée
2–4 tbsp maple syrup (optional)
1 tsp cinnamon (optional)
1/2 tsp nutmeg (optional)
1/4 cup chocolate chips or raisins (optional)
Instructions
1. Preheat oven to 350°F (180°C) and line a baking sheet.
2. Mix all ingredients in a large bowl until a thick dough forms.
3. Scoop spoonfuls onto the prepared baking sheet.
4. Flatten cookies slightly with a fork or spoon.
5. Bake for 15 minutes.
6. Let cool for 5 minutes on the pan before transferring to a wire rack.
Notes
Store in an airtight container at room temp for 3 days, in the fridge for 1 week, or freeze up to 3 months.
Use quick oats for a softer texture.
Add more maple syrup or chocolate chips for extra sweetness.
Nutrition
- Serving Size: 1 cookie
- Calories: 105
- Sugar: 5g
- Sodium: 5mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg