Vegan pumpkin oatmeal cookies
Indulge in the essence of autumn with these delightful vegan pumpkin oatmeal cookies! They're a breeze to make and bursting with seasonal flavors. Plus, they come adorned with a delectably simple frosting to top off the experience.
Experience the quintessential taste of autumn in every bite of these cookies. Delight in the perfect balance of softness and chewiness, accented with a hint of crunchiness, all topped off with a luscious vanilla frosting. Simple to whip up, immensely enjoyable, and guaranteed to fill your home with the irresistible aroma of fall spices.
Ingredients notes
- For the pumpkin purée, we opted for canned pumpkin purée, but fresh will also suffice! If you're using freshly made purée, be sure to strain it in a sieve or blot it with paper towels to remove excess moisture.
- When it comes to oats, stick with rolled oats (old-fashioned oats). Instant oats or quick-cooking oats won't yield the same results.
- For the desiccated coconut, also known as finely shredded or unsweetened shredded coconut, ensure it's of the right texture for the recipe.
- You have the option to use store-bought pumpkin pie spice or make your own homemade blend for that perfect autumnal flavor profile.
- As for the frosting, powdered sugar is a key ingredient. If you're opting for non-dairy milk, soy milk works well, but feel free to substitute with your preferred alternative.
Expert tips for perfecting Vegan pumpkin oatmeal cookies
- Accurate Flour Measurement: Ensure precise measurement of flour for optimal results. Use a food scale or spoon the flour into your measuring cup, then level it off with a knife. Avoid scooping, as it can lead to inaccuracies.
- Even Cookie Distribution: Aim for approximately 20 cookies per batch and spread them across two large baking sheets, with 10 cookies on each sheet. This prevents overcrowding and promotes even baking.
- Bake One Sheet at a Time: To achieve uniform baking, bake each sheet of cookies individually. Avoid baking both trays simultaneously, as it can result in unevenly baked cookies.
- Flatten Post-Baking: These cookies don't spread much during baking, which is normal. Once they emerge from the oven soft and puffy, gently press them down with a fork to flatten them slightly.
- Optional Frosting: If you prefer your cookies plain, feel free to skip the frosting. It's entirely optional and won't affect the deliciousness of the treats.
Storage and freezing tips
Enjoy these cookies fresh by storing them in an airtight container at room temperature or in the refrigerator for up to a week.
For longer storage, freeze the cookies for up to 3 months. Simply thaw them overnight in the refrigerator before indulging in their deliciousness once again!
| Nutrition | Amount per Serving |
|---|---|
| Serving | 1 Cookie |
| Calories | 190 kcal |
| Carbohydrates | 30g |
| Protein | 2g |
| Fat | 7g |
| Saturated Fat | 4g |
| Polyunsaturated Fat | 1g |
| Monounsaturated Fat | 2g |
| Trans Fat | 0.02g |
| Sodium | 156mg |
| Potassium | 82mg |
| Fiber | 2g |
| Sugar | 20g |
| Vitamin A | 858 IU |
| Vitamin C | 0.4 mg |
| Calcium | 19 mg |
| Iron | 1 mg |
Indulge in the essence of autumn with these delightful vegan pumpkin oatmeal cookies! They're a breeze to make and bursting with seasonal flavors. Plus, they come adorned with a delectably simple frosting to top off the experience.
- 150 grams Rolled Oats
- 125 grams All Purpose Flour
- 80 grams Dessicated Coconut (80g) (or Unsweetened Shredded Coconut)
- 1 teaspoon Baking Soda
- 0.5 teaspoons Salt
- 1 teaspoon Cinnamon
- 1 teaspoon Pumpkin Pie Spice (Choped)
- 112 grams Vegan Butter
- 200 grams Light Brown Sugar
- 75 grams Pumpkin Purée (Canned or Fresh)
- 1 teaspoon Vanilla Extract
- 180 grams cups Powdered Sugar
- 2 tablespoons Soy Milk (or other non dairy milk)
- 0.25 teaspoons Vanilla Extract
Preheat your oven to 350°F (180°C) and prepare two large cookie sheets by lining them with parchment paper.
In a mixing bowl, combine rolled oats, all-purpose flour, coconut, baking soda, salt, cinnamon, and pumpkin pie spice. Mix well.
In the bowl of your stand mixer, cream together vegan butter and light brown sugar until smooth.
Add pumpkin purée and vanilla extract to the creamed mixture and blend until combined.
Gradually add the dry ingredients to the wet ingredients, mixing with a spoon or spatula until a thick cookie dough forms.
Divide the dough into pieces and roll them into balls. Arrange them evenly on the prepared baking sheets, aiming for 20 cookies in total (10 cookies per sheet).
Bake one tray of cookies at a time for 15 minutes. If the cookies haven't spread much, gently flatten them with a fork while they're still soft and puffy.
Allow the cookies to cool and firm up on the baking sheet before frosting.
In a bowl, sift powdered sugar and add soy milk and vanilla extract. Mix until a thick frosting forms.
Spoon the frosting over the cooled cookies using a teaspoon. Place the cookies in the refrigerator for 5 minutes to allow the frosting to set. Then, they're ready to be served!
Servings 1
- Amount Per Serving
- Calories 190kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 4g20%
- Trans Fat 0.02g
- Sodium 156mg7%
- Potassium 82mg3%
- Total Carbohydrate 30g10%
- Dietary Fiber 2g8%
- Sugars 20g
- Protein 2g4%
- Vitamin A 858 IU
- Vitamin C 0.4 mg
- Calcium 19 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Flour Measurement: Ensure accurate flour measurement by either weighing it on a food scale or spooning it into your measuring cup and leveling it off with a knife. Avoid scooping to prevent inaccuracies.
- Pumpkin Pie Spice: Choose between store-bought or homemade pumpkin pie spice to infuse your cookies with that delightful autumn flavor.
- Pumpkin Purée: Whether using canned or fresh pumpkin purée, be mindful of its moisture content. If using freshly made purée, drain excess moisture by placing it in a sieve or blotting it with paper towels.
- Gluten-Free Option: Easily make these cookies gluten-free by substituting regular flour with a gluten-free all-purpose baking blend.
- Storage: Keep your cookies fresh by storing them at room temperature or in the refrigerator in an airtight container for up to a week.
- Freezing: For longer storage, freeze your cookies for up to 3 months. Thaw them overnight in the refrigerator before enjoying them once again!