Pumpkin Cookie Recipe
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This Pumpkin Cookie Recipe makes a soft oatmeal cookie that is vegan, refined sugar free that kids will love. With it's easy one-bowl method you will love making it too!
Why This Recipe Is Great For Busy Parents
- This pumpkin cookie recipe is egg, dairy and wheat free.
- Soft, sweet and full of fall flavor.
- An easy cookie recipe that is made in one bowl.
Ingredients you will need
Ingredient Notes and Substitutes
- Pumpkin purée: You can use canned, pumpkin baby food or homemade pumpkin purée.
- Peanut butter: This recipe will work with any nut butter or sunflower seed butter is a nut-free alternative.
- Maple syrup: Honey can also be used as a sweetener for children over a year of age. This recipe will also work with brown sugar, coconut sugar or granulated sugar..
- Oat flour: Making homemade oat flour is really easy, you just need rolled oats and a food processor or blender.
- Dark chocolate chips: The chocolate chips are not essential but do add some extra yum factor for older kids. If you need this recipe to be dairy-free be sure to check the ingredient list of your chocolate chips.
Pumpkin Chocolate Chip Cookies Step-by-step Instructions
Below are illustrated step-by-step instructions to make my Pumpkin Cookie recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Table of Contents
Step one: Preheat your oven to 180 degrees Celsius (360 F)
Place all of your ingredients (excluding the chocolate chips) in a mixing bowl.
Step two: Combine until smooth.
Step three: Stir through the chocolate chips.
Step four: Use a tablespoon or a cookie scoop to place spoonfuls onto a baking paper lined tray or cookie sheet. I use the back of a damp spoon to gently flatten the cookie dough balls.
Step five: Bake at 180 degrees Celsius for 12-15 mins, until the cookies are starting to brown on the edges.
Step six: Cool the cookies on the cookie sheet.
Enjoy!
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Recipe Tips
Here is how you can make this Pumpkin Cookie perfectly every time!
- I use oat flour for a smoother texture, however this recipe will work with quick cook rolled oats that haven't been blitzed into a flour.
- When I have the oven on to make a dinner, I will often roast extra pumpkin so that I can easily make a sweet rich pumpkin puree for recipes like these cookies, pumpkin muffins or pumpkin pancakes.
- The cookie dough can be quite sticky, if you use damp spoons and have damp hands it will make the pumpkin cookie dough easier to work with.
- If you are a fan of pumpkin spice and would like to incorporate pumpkin pie spice flavor into your cookies add ¼ teaspoon nutmeg, ¼ teaspoon ginger and ½ teaspoon cinnamon to the recipe.
- Store these cookies in an airtight container in a cool place for up to 5 days or freeze for up to four months.
How To Make This Recipe Suitable For Baby-Led-Weaning
- These are soft chewy pumpkin cookies which makes them a suitable texture for young children. Be sure not to over cook the cookies you should be able to easily squash the cookie with your finger.
- You can skip the chocolate chips if you are making this recipe for a young child.
- Be sure not to use honey as a sweetener if you are making this recipe for a child under one year of age.
- Using oat flour instead of traditional rolled oats in there cookies gives the cookie a soft smooth texture.
Pumpkin Cookie Recipe
This Pumpkin Cookie Recipe ticks so many boxes, easy one bowl method that makes soft sweet vegan pumpkin cookies that your kids will love.
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Servings: 24 cookies
Calories: 66kcal
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Save This Recipe!
I'll email this post to you, so you can easily come back to it later!
Ingredients
- ½ cup pumpkin purée
- ½ cup peanut butter 125 grams
- 3 Tablespoons maple syrup
- 1 teaspoon vanilla extract
- ¾ cup oat flour 90 grams
- ¼ cup dark chocolate chips 40 grams
Instructions
- Preheat your oven to 180 degrees Celsius (360 F)
- Place all of your ingredients (excluding the chocolate chips) in a mixing bowl.
- Combine until smooth.
- Stir through the chocolate chips.
- Place spoonfuls onto a baking paper lined tray or cookie sheet.
- Bake at 180 degrees Celsius for 12-15 mins, until the cookies are starting to brown on the edges. s
- Cool the cookies on the cookie sheet.
- Enjoy!
Video
Notes
- I use oat flour for a smoother texture, however this recipe will work with quick cook rolled oats that haven't been blitzed into a flour.
- When I have the oven on to make a dinner, I will often roast extra pumpkin so that I can easily make a sweet rich pumpkin puree for recipes like these cookies, pumpkin muffins or pumpkin pancakes.
- The cookie dough can be quite sticky, if you use damp spoons and have damp hands it will make the pumpkin cookie dough easier to work with.
- If you are a fan of pumpkin spice and would like to incorporate pumpkin pie spice flavor into your cookies add ¼ teaspoon nutmeg, ¼ teaspoon ginger and ½ teaspoon cinnamon to the recipe.
- Store these cookies in an airtight container in a cool place for up to 5 days or freeze for up to four months.
- These are soft chewy pumpkin cookies which makes them a suitable texture for young children. Be sure not to over cook the cookies you should be able to easily squash the cookie with your finger.
- You can skip the chocolate chips if you are making this recipe for a young child.
- Be sure not to use honey as a sweetener if you are making this recipe for a child under one year of age.
- Using oat flour instead of traditional rolled oats in there cookies gives the cookie a soft smooth texture.
- Pumpkin purée: You can use canned, pumpkin baby food or homemade pumpkin purée.
- Peanut butter: This recipe will work with any nut butter or sunflower seed butter is a nut-free alternative.
- Maple syrup: Honey can also be used as a sweetener for children over a year of age. This recipe will also work with brown sugar, coconut sugar or granulated sugar..
- Oat flour: Making homemade oat flour is really easy, you just need rolled oats and a food processor or blender.
- Dark chocolate chips: The chocolate chips are not essential but do add some extra yum factor for older kids. If you need this recipe to be dairy-free be sure to check the ingredient list of your chocolate chips.
Nutrition
Serving: 1cookie | Calories: 66kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.02mg | Sodium: 26mg | Potassium: 72mg | Fiber: 1g | Sugar: 3g | Vitamin A: 795IU | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 0.3mg
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Looks great! I have a butternut squash, would that work as well instead of the pumpkin? Thanks!
I was going to ask the same question!