I don’t know how many of my readers tend to shop at Trader Joes, but if you do, then you would know that they take pumpkin season VERY seriously! Walking into Trader Joes in the fall is an explosion of pumpkin! Pumpkin oat milk…pumpkin pasta…pumpkin ravioli! It’s only logical that when I went to Trader Joes the other day, I came home with several cans of pumpkin purée. I was inspired! It’s pumpkin season! I needed to make something pumpkin-related! The first thing I made were these Vegan Pumpkin Oatmeal Cookies!
Now, I’ll explain some of the allergy substitutes I made. For the vegan margarine, I used Earth Balance. This butter comes in both a vegan and a soy-free version. I used applesauce as an egg substitute! For the non-dairy milk, you have lots of options! You can choose any substitute you like, but I love oat milk. My favorite brands are Califia Farms and Chobani!
These cookies are perfect for people who don’t like chocolate. I have a sister who hates chocolate chip cookies, so I normally make oatmeal cookies when I bring her cookies. However, now I have this recipe to try. It’s a tad more flavorful than regular oatmeal cookies and adds a more creative element.
I hope you love these Vegan Pumpkin Oatmeal Cookies. My family ate them up so quickly! Now, I need to find a use for all of the rest of the pumpkin I bought! Maybe I’ll make this Pumpkin Chocolate Bread with Pepita Streusel! Or maybe I’ll make some Vegan Orange Pumpkin Cakes! So many options! Anyways, I hope you love these Vegan Pumpkin Oatmeal Cookies and I’ll see you next week!
Vegan Pumpkin Oatmeal Cookies
- ½ c unsalted non-dairy margarine, softened
- ½ c granulated sugar
- ¾ c brown sugar
- ¼ c applesauce
- 1 tsp vanilla extract
- ½ c pumpkin puree, drained
- 1 ½ c all-purpose flour
- 1 ½ c old-fashioned oats (not quick oats)
- ¾ tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- ½ tsp salt
- 1 ½ c confectioners’ sugar
- ¼ c coconut oil, melted and cooled
- 3 tbsp non-dairy milk
- ½ tsp vanilla extract
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicon baking mats. Remove non-dairy margarine from the refrigerator and let it sit while you are mixing the dry ingredients.
- Prepare the pumpkin puree: Place a paper towel in a bowl, add the pumpkin puree and let it sit until you are ready to use. This will help soak up the extra moisture.
- Make the dough: mix the flour, baking soda, cinnamon, pumpkin pie spice and salt in a medium bowl and set aside.
- Using a mixer with a paddle attachment, cream the non-dairy margarine and the sugars. Add the applesauce and vanilla and pumpkin puree and mix until combined. Slowly add the dry ingredients and mix until well combined and creamy. Then stir in the old-fashioned oats until just combined.
- Using a medium cookie scoop, place cookie dough on prepared cookie sheets. Flatten the dough slightly before placing in the oven. Bake for 12-14 minutes. Remove form the oven and allow to cool for 10 minutes before icing.
- Make the icing: Melt the coconut oil and let cool. In a small bowl, mix the confectioner’s sugar, non-dairy milk and vanilla. Slowly stir in the coconut oil and stir until ingredients are thoroughly combined. Either dip the cookie into icing mixture or drizzle icing on top.