Old-Fashioned Pumpkin Spice Oatmeal Cookies! Cozy fall flavors are bursting with sweet, aromatic goodness in this satisfying cookie.
Delicious, wholesome, and healthy, this oil-free Old-Fashioned Pumpkin Spice Oatmeal Cookies recipe is made with simple plant-based ingredients. Soft, chewy, and perfectly pumpkin spiced, these oatmeal cookies are sure to sate those cookie cravings. You’ll want to make them time, and time again.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
I love old school cookies. Mom and I are cookie bakers going waaaaay back! I love these delicious Old-Fashioned Pumpkin Spice Oatmeal Cookies. They are soft and chewy with just the right amount of pumpkin pie spice in them.
Mom and I took this old school classic and converted it into a Whole Food Plant Based recipe. It’s made with simple ingredients, refined sugar free, refined flour free and ohhhh so delish!
The reason we process the rolled oats into different types in the food processor is to create awesome texture. It helps create that soft, yet chewy texture that we all love.
It may feel odd to use a Tablespoon of natural peanut butter in this recipe, but it totally works. You won’t be able to taste the peanut butter as “peanut butter,” but it does give the cookie some extra flavor dimension. We loved it.
You gotta give these cookies a try! Dad devoured them.
Tips for Success:
- Processing the Rolled Oats: Processing the oats (in varying types) in the food processor creates a great cookie texture.
- Natural Peanut Butter: Using one tablespoon of peanut butter in this recipe gives great depth to the cookie. You won’t be able to taste it. Make sure you are using a peanut butter that has not added sugars or oils. The only ingredient on the ingredients label should be peanuts. Bring the peanut butter to room temperature if it has been refrigerated. You want “semi-runny” peanut butter. Thick, stiff, clumpy peanut butter will not allow the peanut butter to be evenly distributed.
- Peanut Butter Substitutions: If you wish to leave out the peanut butter, just increase the almond butter by the same about – one tablespoon.
- Almond Butter Substitutions: The best substitute for almond butter is cashew butter. You could potentially try other nut or seed butters with the understanding that the flavor and texture will change accordingly.
- Sweeteners: We get tons of questions about sweetener substitutions. We totally get it. Some folks want to use all maple syrup. This recipe calls for maple sugar and maple syrup. We have not tested any sweetener substitutions. If your diet permits, you can substitute coconut sugar for the maple sugar. However, we have not tested with coconut sugar, many of our readers have let us know that coconut sugar works well as a substitute for maple sugar.
- Raisins, Walnuts or Pecans: We did not add raisins or nuts to our cookies, but if you are a fan, please feel free to add them in.
- Rolling the Cookies: Use slightly dampened hands (water) to roll the cookies into a smooth ball, then flatten into a disk. Place on the lined cookie sheet. We used silicone pads. Once all the cookies have been rolled and flattened by hand. You may need to wash your hands about every 4 cookies or so. Wash your hands, then with slightly dampened hands, give the cookies just a tiny bit more flattening with the palm of your hand. The cookies should hold their shape and not break when flattening the second time.
Leftovers and Freezing:
Leftovers will generally keep for approximately 4 days. Store in a covered container.
These cookies freeze well.
Pantry Products Used:
- Molasses: We used Grandma’s Unsulfured Original Molasses. Feel free to use your favorite molasses.
- Rolled Oats: Use whole grain rolled oats, not instant oats. We used Bob’s Red Mill Rolled Oats (Whole Grain).
- Pumpkin Pie Spice: We used Penzey’s Pumpkin Pie Spice. It has great flavor and is not overly strong. You can use your favorite pumpkin pie spice.
Kitchen Products Used:
We certainly hope you give this deliciousness a try.Print
Delicious, wholesome, and healthy, this oil-free Old-Fashioned Pumpkin Spice Oatmeal Cookies recipe is made with simple plant-based ingredients.
- 1 cup rolled oats, processed – fine chop *
- 1 cup rolled oats, processed – medium chop *
- ¼ cup rolled oats *
- 2 ½ teaspoons pumpkin pie spice *
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ½ cup maple sugar (or coconut sugar) *
- ¼ teaspoon sea salt
- ½ cup almond butter *
- 1 Tablespoon natural peanut butter *
- 2 teaspoons molasses *
- 1 teaspoon vanilla
- 2 Tablespoons pure maple syrup *
- ¼ cup unsweetened plain plant milk
- Chopped walnuts or pecans
- Preheat the oven to 350 F. Place the oven rack in the center position.
- Line a large baking sheet with silicone baking pads or parchment paper. Set aside.
- Place 1 cup rolled oats into the food processor, and pulse for 30 seconds to finely chop, then place into a large bowl.
- Place 1 cup rolled oats into the food processor, pulse for 10 seconds to chop, then place into a large bowl with the finely chopped rolled oats.
- Add ¼ cup of rolled oats to the large bowl with the chopped rolled oats.
- Add all the remaining Dry Ingredients into the large bowl with the oats, whisk until well combined.
- Then add the Wet Ingredients to the dry ingredients, stir until everything is mixed well. If adding optional ingredients (raisins and/or nuts), add at this time.
- Scoop up about 2 tablespoons (2 small cookie scoops) of cookie dough, then roll into a ball and flatten into a ½ inch disk, then set onto the lined baking sheet. Continue until all the dough has been rolled and flattened.
- Place in a preheated oven (center rack) and bake at 350 F for 11 to 13 minutes until the cookies are set and the edges and bottoms are golden brown.
- Remove from the oven, allow to cool for 3 minutes on the cookie sheet, then transfer to a cooling rack.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: Makes 16 to 18 cookies
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