Pumpkin Spice Oatmeal Cookies 

Pumpkin Spice Oatmeal Cookies 

Pumpkin Spice Oatmeal Cookies 

Get ready to spice up your old favorite oatmeal cookies with this pumpkin spice oatmeal cookie recipe! Its the perfect activity to get your hands dirty with your kids or to make as a gift for your family and friends. These cookies are chewy and soft, making them the perfect Fall treat!

Pumpkin Spice Oatmeal Cookies 

Yields 20


3/4 cup Simple Truth organic sugar

1/2 cup vegan butter, softened

1 cup King Arthur organic flour

1-1/2 cups rolled old fashioned oats

1/2 tsp. ground cinnamon

1/4 tsp. ground cardamom

1 tsp. pumpkin pie spice

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp. baking soda

1 tsp. vanilla extract

1 Tbsp. Bob’s Red Mill Egg Replacer + 2 Tbsp. filtered water

1/3 cup pumpkin purée



Preheat oven to 350 degrees F.

In a large bowl, whisk together the flour, pumpkin pie spice, salt, baking soda, and ground cinnamon. Set aside.

In another large bowl or stand mixer, cream together the butter and sugar until white and fluffy, 1 to 2 minutes. Add pre mixed egg replacer and vanilla extract and mix until well combined.

Slowly incorporate the dry ingredients into the wet, scraping down the sides of the bowl as needed. Combine the oats until fully mixed.

Place the covered dough into the refrigerator for 30 minutes to allow it to firm up. Once the dough is chilled, remove it from the fridge.

Using a cookie scooper, place the dough onto a prepared baking sheet lined with parchment paper. Slightly flatten each cookie ball with your hand and leave some space in between each cookie.

Bake for 10 to 13 minutes or until the edges of the cookies or slightly golden brown. Allow cookies to cool on the baking sheet for 1 to 2 minutes before transferring to a wire rack. 

Chef’s tip: Add 1/2 cup brown sugar and 1/4 cup cane sugar for added richness!


Other Pumpkin Recipes…

Creamy Pumpkin Pasta Sauce

Creamy Pumpkin Pasta Sauce
Creamy Pumpkin Pasta Sauce

This Creamy Pumpkin Sauce is the best alternative to the normal Alfredo sauce that’s usually made with cheese and other dairy products. Utilizing different ingredients in the kitchen really allows for your creativity to flow, as well as getting an understanding for what pairs well with what. This deliciously rich and creamy sauce will soon be your new go-to pasta sauce. It’s great for simple meals during s busy week as well as giving some extra nutrients. Although this may seem like an odd interpretation of fettuccine Alfredo, I can assure you that these two pair very well together. Bon appetit!

Creamy Pumpkin Pasta Sauce

Yields 2-3 servings


1/2 cup pumpkin puree

1/4 cup plain almond milk

1/4 cup fresh tomato, diced

1 garlic clove, minced

1/4 tsp. dried oregano

1 tsp. fresh basil, chopped

1/4 tsp. ground black pepper

1/2 tsp. Vitacost Himalayan Fine Pink Salt


  1. Using a hand held immersion stick, blend all ingredients together until sauce is smooth.
  2. Serve on top of pasta, warmed with choice of cheese and basil.

Chef’s tip: Feel free to add sage and browned butter for extra flavor!