It’s pumpkin spice latte (PSL) time, which means that it’s also PSC (pumpkin spice cookies) time! Our pumpkin spice cookie recipe is easy, fast, healthful, and, best of all, delicious! And of course our pumpkin spice cookies are vegan and gluten-free (hey, it’s right in our name). These cookies have simple, clean ingredients, and they are actually as good for you as they are tasty! In fact, you can even use them as breakfast cookies or a quick pick-me up in the afternoon! Pack them in your kids’ lunches, or bring a plate to the office and watch them disappear!
You can also make these delectable gems two different ways: using old-fashioned rolled oats if you want a chewier, heartier cookie, or using quick oats if you want a smoother result. You can also consider our spicing ingredients and measures as a guide, not a rule. If you like more or less cinnamon, do it! Don’t like cloves? Leave them out! “WTF is allspice?” Don’t stress it! NOTE: If you have a pumpkin pie spice blend on hand you can substitute that for the spices.
Easy Gluten-Free Vegan Pumpkin Spice Cookies
Ingredients
1 1/2 cups rolled oats or quick oats (dry, not cooked)
1 Tablespoon chia seeds
1 heaping teaspoon cinnamon
1/4 to 1/2 teaspoon ginger
1/4 to 1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon salt
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1 cup pumpkin puree
1/4 cup maple syrup
1/4 cup raisins (optional)
1/4 cup walnut pieces (optional)
Directions
Preheat oven to 350°.
Combine all of the dry ingredients in a mixing bowl and whisk to get them fully mixed together.
Add the pumpkin puree, the maple syrup, and the raisins and walnuts if you are using them, and using a spoon mix everything together until everything is fully incorporated with no ‘hot spots’ (i.e. spots where the oats aren’t coated, or there is a concentration of pumpkin, etc.).
Set the mixture aside for 15 minutes. Line a cookie pan with parchment paper while you’re waiting.
Using a medium-sized cookie dough scoop (this is the one that we use), or two spoons (but a scoop really is much better for this) form the dough into cookies on the parchment-lined cookie sheet. These do not spread so press on them gently to get them into a flatter cookie shape if need be.
Bake in 350° oven for 30 minutes.
Remove and cool on baking pan for 10 minutes, then transfer to a rack to finish cooling.
Got some pumpkin puree left over? Use it in our Pumpkin Black Bean Burgers or our Pumpkin Brown Rice Risotto with Mushrooms!
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Pumpkin Spice Cookies
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Yum! 350F was a bit high in my oven. I smelled the cookies less than 10 minutes in — too early to leave them that hot for another 20+ minutes. I turned the oven down to 325 and ended up with a crunchy bottom on otherwise soft cookies that hold together. In addition to checking off my personal preference for crunchy cookies, the higher initial temp imparted a luscious roasted nut flavor to the entire batch.
Hi Cathi! Thank you for letting us know, that sounds like a great method! And we’re so glad that you enjoyed them!