October 20th, 2008

Pumpkin Oatmeal Cookies

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Makes 4 dozen cookies

These are soft out of the oven, but as they cool they are nice and chewy. They are a serious crowd pleaser, for crowds with taste buds.

Note: I use flax seeds because they make the texture a little chewier, but I’ve made them without and they’re still good!

baking sheets
2 mixing bowls

2 cups flour
1 1/3 cups rolled oats
1 teaspoon baking soda
3/4 teaspoon salt
1 tsp cinnamon
1/2 teaspoon nutmeg

1 2/3 cups sugar
2/3 cup canola oil
2 tablespoons molasses
1 cup canned pumpkin, or cooked pureed pumpkin
1 teaspoon vanilla
optional: 1 tablespoon ground flax seeds

1 cup walnuts, finely chopped
1/2 cup raisins

Preheat oven to 350. Have ready 2 greased baking sheets.

Mix together flour, oats, baking soda, salt and spices.

In a seperate bowl, mix together sugar, oil, molasses, pumpkin and vanilla (and flax seeds if using) until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Fold in walnuts and raisins.

Drop by tablespoons onto greased cookie sheets. They don’t spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for 16 minutes at 350. If you are using two sheets of cookies on 2 levels of your oven, rotate the sheets halfway through for even baking. You’ll have enough batter for 4 trays.

Remove from oven and get cookies onto a wire rack to cool. These taste best when they’ve had some time to cool and set. They taste even better the next day!

148 comments to Pumpkin Oatmeal Cookies

  • […] to run to the store for eggs–score, no salmonella today! If you are interested in the recipe go here, now! You can’t go wrong with an original recipe by Isa Chandra […]

  • Truthie

    These cookies are truly the cats pajamas. It’s a wonderfully simple recipe that make some very impressive cookies.

  • […] recipe is adapted from post punk kitchen and is wonderful – i just “healthified” it a bit with no sugar and spelt flour […]

  • Tricia

    I’m currently baking these babies for the 5th time since you came out with this recipe! Myself, my boyfriend and family LOVEEE them!
    Thank you!

  • Kim

    I have been looking for the original recipe for these cookies everywhere! I’m so glad somebody else has it. These are the best pumpkin cookies I’ve ever had–and arguably just the best cookies in general.

    Thanks for this!

  • Maisha

    WOW!!! There is not a flavor missing with these. I even swapped out regular sugar with agave nectar and used unbleached flour and they were light a fluffy. The kids loved them, being healthy with no sacrifice.


  • […] are again butter-free cookies and again from the same site as the previous butter-free recipes.  The kids loved these and they seem pretty healthy in terms […]

  • These turned out so good! I was a little nervous because the batter was so moist, but they are the real deal. Mine did spread a bit in the oven and took about 18 min- maybe they were a little bigger than a tablespoon drop. I will definitely make these again!!! Thank you 🙂

  • Made these cookies and loved it. I only made 2 dozen but kept the spice amount the same.

    It’s soft, not too sweet and definitely smells and taste like pumpkin. Thanks for the recipe. I will link the blog post here.

  • This recipe rocks. I added a tiny bit of pumpkin pie spice mix and subbed chocolate chips for the raisins and they are amazing!

  • stephie

    this recipe looks awesome! question about subbing with agave for maisha, or anyone who knows — how much agave should be used to replace the sugar, and did you find you needed to compensate for the added liquid? thanks!!

  • […] and low-fat. The main sources I drew from were Vanilla Garlic (most heavily), Michelle Jones, Post Punk Kitchen and as always, Martha Stewart. The result was a delicious batter and cookies that could be a bit […]

  • […] ended up choosing five. Here are 3 of the 5 recipes I chose: Mexican Hot Chocolate Snickerdoodles, Pumpkin Oatmeal with Cranberry and Walnut, Chocolate ‘Magic in the Middle’ Peanut Butter Cookies.  I’ve been sick for the […]

  • Sharon

    When I made these they were more like cake instead of cookies. I adjusted the spices to my taste adding ginger & clove but I made them in little mini loaf pans and they were very tasty as pumpkin breads.

  • […] Vegan pumpkin oatmeal cookies (I changed the add-ins, obviously) and vegan gingerbread, courtesy of the Post-Punk Kitchen. […]

  • candace

    anyone tried to half this??

  • Dominique

    Yum! Living in Tennessee I substituted sorghum for molasses, and they were good but not quite sweet enough for my taste-testing friends. Since these cookies are my vegan gift to my boyfriend’s very non-vegan Alabama family this Christmas, and I want to represent (or at least not frighten them), I am making a big ol double batch today, with double the sorghum.

  • beckyanne

    OMG! Probably one of THE best tasting cookies of all time. 🙂 Seriously good!!!

  • beckyanne

    I used cherry flavored cranberries (craisins) and pecans instead of raisins and walnuts. Awesome!!!

  • Frankie Marie

    Made these last night..and the results aren’t exactly what I was expecting. I was under the impression they were going to come out more chewy, and less CAKEY. I think this recipe would have been much better for muffins instead. Overall, delicious flavors!!!

  • Teri

    These are the best cookies. My Husband and everyone I share them with always want to know when I’m going to make more. Have to double the recipe and make them all the time 😉

  • B

    Luv these and posted this yummy recipe on my blog 4 my vegan followers with a sweet tooth, check it out @

  • Amy

    I used maple syrup instead of molasses since I like a milder flavor and added 1 cup dried blueberries and 1/2 cup dark chocolate chips instead of nuts and raisins. They’re so good that I couldn’t wait for them to cool before I started eating them!

  • […] när jag ändå håller på, här kommer ett recept på pumpakakor! Bloggar det mest eftersom originalreceptet har amerikanska mått och jobbigt att översätta varje gång man […]

  • Tracy

    Love these cookies! I always sub chocolate chips for the raisins, though. I hand these out to all my non-veg friends, and get RAVE reviews every time. Thank you, thank you , thank you!

  • […] I very much enjoyed baking (and eating) this week and I might try my hand at some pumpkin cookies this evening. I also want to try those delicious-looking chocolate chip cookies above, and the […]

  • Charissa

    This recipe is so good. I use the recommendations from one of the posts and substituted half of the sugar for agave nectar, used unsweetened apple sauce instead of oil, and added 1/4 tsp of ginger. Instead of making them as cookies, I made 4 dozen mini-muffins. They came out great! Thanks for the awesome recipe!

  • Ashley

    Just made these and they were soo amazing! My omni brother could not stop eating the batter… he loved that since there were so eggs he could do this! Going into my regular rotation with the Mexican Hot Chocolate Snicker-doodles 🙂

  • Tammy

    OMGosh! These were the best…pumpkin flavor shines through. I made them with beet sugar and they were still divine. TY for sharing this one here, Isa.

  • Jen

    Just made these. Doubled the recipe since the I froze the pumpkin I roasted last year in bags of 2 C each. Used whole wheat flour for 1/2 the flour, applesauce for 1/2 the oil, upped the amount of spice and added a dash of allspice, ginger, and cloves. Also used pecans (didn’t have walnuts on hand), and CC. AMAZING. May not last the day.

  • Danielle

    I LOVE this recipe. At Thanksgiving, I made several batches for my family, my boyfriend’s fam, and my co-workers. Everyone loved them! I left out the walnuts (because you never know who’s allergic, and I think they’re gross anyways), and they turned out just as delicious. My omnivorous grandmother aked me for the recipe and baked a batch for her family reunion in Arkanas. These are so easy to prepare ahead of time, and are still pretty damn moist and chewy up to a week, at least. Thanks for this great recipe! 😀

  • Jerilyn

    My son was home visiting from college and he has currently decided to become vegan. These cookies were a big hit!! I think they were better than my standby Chocolate Chips. Thank you so much. I will be making these again soon. They were so YUMMY!

  • Ivy

    I just made these right now and WOW they are DELICIOUS!!!! So far the BEST oatmeal cookies EVER! Thank you!!!!

  • I tried this with frozen chickoo from an IndoPak grocer and left out the spices, nuts, and raisins and they came out amazing!

  • ayse

    cant stop eating so gooooood

  • Julie

    The cakiness may come from a left-out step. In the book, the instructions tell you to simmer the pumpkin until it reduces to 3/4 cup.

  • Sarah

    My 3-year-old son picked out this recipe (well actually, the pumpkin cookie for your cookie book but I didn’t have the time to reduce the pumpkin) and he is now saying that this is the BEST cookie recipe EVER! I have to say that these cookies are really good, and yes they have a muffin-like texture (and I did cook some in a mini-muffin tin,) but they are still amazing. These are the type of cookie that tastes better the longer they sit there. Now I am on a major pumpkin kick.

    I added ground ginger to the recipe, used blackstrap molasses, used the flax seed meal, and cut down the sugar and added agave and maple syrup as a substitute for some of the sugar (in total about 2/3 cup of agave and maple syrup – I was low on both so I had to combine them, and less than 1/2 cup or sugar). I also omitted the walnuts (my son does not like nuts) but did keep the raisins.

  • Whitney

    I just made these cookies and they are AMAZING! It was my first successful Vegan baking adventure and I can’t wait to make more and share with friends. So delicious!!!

  • sd

    My 7 year old says these technically are not cookies because they are soft like muffins. So he calls them Mookies. Delicious! Next time I will make them with dates instead of raisins.

  • Kendall

    Made these for a party, big hit. Very yummy!

  • these are so yum! just whipped up a batch for my rosh hashanah dinner, they’re a huge hit!

  • […] I based it on this recipe but made a few adjustments, because I wanted to get a more muffin like […]

  • krysi

    Just dying to make these, but we do not use sugar here. So what Im wondering is, how do you think they would turn out f I blended some dates with my milk instead? Or should I just omit the sugar and add the agave ? I will have to tinker around with this recipe, and all the others that are making me drool. If anyone else has any ideas about the no sugar thing, I would appreciate any feedback!

  • Delicious! Just made a gluten free version of this, added a little ginger and some ground cloves, and they were amazing! One of the moms at my son’s school wanted the recipe as soon as she tried them! Thanks for an awesome recipe!

  • Kris

    Okay, I made these yesterday, for my kids’ marching band…the vast VAST majority of whom are not vegan. They were devoured. There were lots of “standard” cookies left over, but these babies were GONE. I feel like some sort of diplomat, as I put a sign up that clearly stated they were vegan. Good to know I gave those kids something to chew on. 😉

    I did bake them a day beforehand, and I do think the extra day made a difference.

  • Sandy

    Made these cookies for a work Halloween party tomorrow — yum! Thank goodness the recipe made more than the 24 cookies I need to share! I reduced the sugar by 1/3 cup and instead of raisins, used currants (they are like using mini chocolate chips instead of the big chips — they disperse better in the cookies). Thanks for everyone’s posts with variations on the ingredients. Next time I will try some of them!

  • heart.revolution

    Just baked these for my Son’s class Halloween party. Delicious!

  • Caitlin

    I didn’t realize I’d stumbled upon a vegan website until after starting to prepare these cookies (I’m non-vegetarian and non-vegan) and these are incredible!! I have the biggest sweet tooth EVER but my husband doesn’t like overly sweet things — we both love these! Can’t wait to try to chocolate pumpkin loaf. 🙂

  • Christine

    I made these gluten-free. I highly recommend increasing oats by 1/2 cup and decreasing sugar to 1 cup. Otherwise these rocked!

  • Amy

    I am making these now for the first time. I didn’t have everything like the molassas so I subed with
    Maple syrup. I also added a little brown sugar, and a bit of honey. The batter was so good I could just
    Eaten it. But they should be ready in about 5 minutes. I have a feelibg I’m gonna be making them again !!

  • Kate

    I didn’t do the 2 separate bowl thing and used pumpkin pie spice for the spices, as well as white whole wheat flour. These are phenomenal! The weird thing is I thought they were so good because they WEREN’T cake or muffin-like. They were cookies. I can’t stand pumpkin cookies that are cake-like. Perhaps because I used one bowl and mixed it all together? Nevertheless, I’ll be making these at least once a week for my boys. They love them and they work for the dairy free allergies in the house. Thank you so much for these!

  • […] by Isa Chandra Moskowitz’s Vegan With A Vengeance. I tried two new recipes: Moskovitz’s Pumpkin Oatmeal Cookies and Kelly Peloza’s Bakery Style Crispy Chewy Chocolate Chip Cookies (with A Hint of Maple). […]

  • These are awesome. Made them for my (non-vegan) students, and they were gone.

  • Annette

    Beautiful, beautiful cookies. I added chocolate chips, in addition to the walnuts and raisins, to half the dough and ALL came out just great. Tomorrow they get packed up-half for my kiddo in Syracuse and the other half for the littlest duckie in Florida…I know they will be loved and appreciated. Rock and roll pumpkin love for sure!

  • […] made these Pumpkin Oatmeal Cookies recently and have been enjoying them. I’ve brought them out with me (i.e. Disneyland) and […]

  • Morgan

    OH SWEET LORD. Just made these for Thanksgiving tomorrow. There may not be any cookies left by then…. I substituted maple syrup for molasses, and just added extra nuts instead of raisins, but still oh so amazing. My boyfriend even loves them and he hates pumpkin.

  • lauren

    I made these last night for today and they are DELISH! Instead of using flour I ground up oats so they are essentially 100% oatmeal and used dried cranberries instead of raisins. They are SO good!

  • Kathryn

    Made them with leftover pumpkin with a friend and we can confirm – these things are awesome. A couple modifications – ran out of oil partway through and switched to margarine, which makes them spread, omitted the raisins and replaced the walnuts with pecans. Mmm.

  • m.

    these are the most amazing cookies i think i have ever made. they are soft and cakey (my cookies are usually hard and chewy). the flavor is right on too! this recipe is a keeper for sure.

  • […] Oatmeal Cookies (thaaank you Post Punk Kitchen) yield 3-4 […]

  • Jay

    Just made these as a holiday gift. Used maple syrup instead of molasses, cranberries instead of raisins and DID opt to use the flax seed. The result is a delightfully chewy, light and just-sweet-enough cookie. So tasty and super super easy!

  • Brandie

    These turned out perfect. Mine did not have the cakey consistency that some posters mentioned. I let my pumpkin simmer down to 3/4 cup as the book suggests. I also used 1/2 whole wheat pastry flour and 1/2 all purpose and replaced half the oil with applesauce. I am making them again tonight for our fire department’s New Years Eve party and I am sure they will be a crowd pleaser.

  • Andrea

    These cookies were great! Very easy and tasty. I omitted the raisins and the walnuts, but otherwise followed the recipe exactly.

  • Amanda

    I just made these. They turned out great!! I made some changes– 15 oz pumpkin (instead of 1 cup), applesauce instead of oil, 1/3 cup additional oats, maple syrup instead of molasses. I also added some ginger and cloves. It took longer to bake– maybe 18 or 20 mins. I will make this again.

  • Brittany

    Yum. I used dried cranberries instead of raisins and I think this turned out better. I also added extra pumpkin

  • […] – Pumpkin Oatmeal Cookies via Post Punk Kitchen […]

  • […] look a little like fried chicken bites, but they are in fact delicious oatmeal cookies! Made by J. Black. Secret ingredient: pumpkin […]

  • Delicious! I added a little ground ginger and subbed in some choc chips instead of walnuts.
    I can’t wait to make these again and try them with a few other substitutions. I love your idea of using Cranberries Brittany – I will definitely try that.


  • […] awesome recipe for pumpkin and sage savoury muffins.  Then I still had pumpkin left so I made vegan pumpkin oatmeal cookies.  But then I STILL had pumpkin left, so I made a basic pumpkin soup for dinner.  There’s […]

  • be-ezer

    meh, too sweet for my tastes. will have to adjust the sugar next time i make these. they r soft n chewy though.

  • […] in the end, I didn’t end up getting called.) I found this recipe for pumpkin cookies from The Post Punk Kitchen and thought it would easily adapt. I got a big, unsolicited, “These are really good,” […]

  • Holly

    Is there anything that I can use as a substitute for the molasses?

  • […] my favs are Coconut Cream Pie Larabars, Oikos Greek yogurt (with granola), Bing cherries and the pumpkin oatmeal cookies from Isa Chandra at The Post Punk Kitchen. Okay, maybe the last one wasn’t super healthy, but […]

  • […] While yesterday was too hot to make chili and settle in to watch college football, today was cool and breezy with the perfect amount of sun to keep it in the low 70s… which meant I could, for the first time without AC, turn on the oven comfortably this afternoon.  I missed out on going to the apple orchard this weekend, which means it will likely be October before I can reasonably make the pilgrimage… but in the interim, I settled for some hearty, but light chickpea cutlets and pumpkin cookies.  Both recipes started courtesy Isa Chandra Moskowitz, but were adapted to have no added oil.  Ok, I did more than just swap oil in the cookie recipe, but I’ll share that below.  For Moskowitz’s original, click here. […]

  • Sydney

    Freaking amazing! I love these! I used whole wheat flour and turbinado sugar instead and they still turned out wonderful!!!

  • Rebecca

    Would it work here to use the trick from Vegan Cookies Invade Your Cookie Jar of cooking the pumpkin down to reduce it? I like the idea of a more cookie like chew from the recipe in the book but I would rather use the oil called for in this recipe than the shortening listed in the book.
    Thanks for all the wonderful vegan cookies Isa! I especially LOVE your biscotti recipes, specifically the Kitchen Sink and Green Tea Walnut ones 🙂

  • Great cookies! Easy to make and very tasty. I added the flax, used 1/2 whole wheat flour and 1/2 all purpose, no nuts or raisins and they were still tasty. Would be a great snack for hiking and recording GPS Hiking Tracks.

  • Mjg

    Mine turned out really bad. They tasted ok but the texture was Nothing like a normal cookie. :-/

  • Jenni

    All my husband and I could taste was molasses! The texture is good, but if you’re looking for a cookie with pumpkin flavor you’ll be disappointed. If I make them again I’ll cut the molasses in half or omit it all together.

  • Catherine

    These were great, and the raw batter was delicious too! I included the flax seeds, used coconut oil in place of the canola oil, cut down the sugar to about 1 cup, and included only about 1/4 cup raisins. I also used parchment paper instead of greasing the cookie sheets. Mine were done after about 12 minutes. They do seem to be a bit cakier than other cookies, but I don’t mind it one bit!

  • […] a bit yesterday and today… you need to have snacks in case of power outage!!! I made this Pumpkin Oatmeal cookies, they are so easy to make and delicious!! I also made biscuits, breakfast casserole and right now I […]

  • […] Kitchen: I found this blog from a cousin who made the pumpkin oatmeal cookies. Since then, I have never been at a loss for finding a good staple recipe […]

  • Dana

    After 16 minutes in the oven, they seemed way too soft… left them in for 2 more minutes. They cooled off pretty fast, so I could taste my creation without the agony of waiting for too long: I believe this is my new favorite cookie recipe! Subbed pecans for the walnuts and white chocolate chips for the raisins. Very sorry that I halved the recipe… will just have to make them again!!! Slightly crispy on the bottom and soft inside = perfection!!!

  • […] Chewy Pumpkin Oatmeal Cookies (adapted from Post Punk Kitchen) […]

  • […] wasn’t over just yet. I also had a pumpkin oatmeal cookie that I’d made on […]

  • Lunalux

    Great cookies! Made a batch of these for a pre-Thanksgiving work party: used gluten-free, wheat-free flour (for wheat-allergic co-workers), added 2 tbsp of flaxseeds, used less oil and a mix of veg oil and coconut oil, used pumpkin pie spice, and substituted dried cranberries for raisins.. They did come out a bit cakey, and a tad dry {used half a can (1c) of pumpkin, but maybe I didn’t mix batter enough?].. Definitely better the next day, flavorwise.. I’d love to experiment with these to make them less dry, more dense. Someone asked about using dates, sounds like a good idea. Any other suggestions?

  • Jen

    These are not my favorites. The recipe sounds delicious, but my cookies turned out tasting like raw flour and not much else. They’re cooked through, so I’m not sure what went wrong. Granted, I left out the raisins and walnuts (raisins gross me out and I don’t like nuts in my baked goods), so maybe that altered the flavor. As it is, I’ll probably make these once again, but up the amount of spices and halve the recipe.

  • Julie

    I followed the directions given in the book and simmered the pumpkin down to 3/4 cup. The cookies spread nicely and weren’t cakey at all. They were VERY sweet, though, so I think I’ll cut back on the sugar in the future.

  • […] total gechillt jetzt backen, zwischen den Tagen, saional & regional, wies sein soll und zwar Kürbis-Zimt-Walnuss-Cookies (vegan, of course) mit dem letzten Kürbis ausm Garten. Mein Tipp für oben drauf: […]

  • Julie

    I just baked these and they are fabulously delicious! Perfect treats for a winter storm! Thanks for the creative recipe. –Julie

  • steph

    I made a double batch of these with fresh pumpkin puree and golden raisins. I really liked them! I was worried about all the molasses at first because the batter looked so dark, but the flavor was wonderful.

  • Miss bear

    I made these yesterday and whilst they are AMAZING they have turned out “cakey”. However, tasting this good I just do not care, they are like a wonderful hybrid of the very nicest carrot cake and my mothers coffee walnut cake (minus the coffee), I will make them again and again and again, delicious.

  • Wendy

    On my goodness, I can’t believe how good these cookies taste! I wanted to make some sort of cookies but my ingredients were limited to basically what is in this recipe. I was making them for a group of teenagers getting g together after school and wasn’t sure if these will be a hit with the pumpkin part in them. Unfortunately, they never left the house they are so good we gobbled them up before we could take them out. I am going to try again tomorrow. Thanks for sharing this recipe. Yummy!

  • Christina

    I didn’t have any molasses so I used agave syrup and it worked wonderfully!

  • Erica

    The thing about pumpkin cookies is, you have to reduce the pumpkin if you don’t want it to be cakey. I like cakey cookies, so I don’t, but I’ve used other recipes when you reduce the pumpkin puree to make them more cookie-like.

  • Erica

    Also, I subbed the oats for spent grain (from our beer-brewing process) and they came out great! I had a cup of medium-roasted grain that I squeezed the moisture out of and then added to the wet ingredients instead of dry. I also added some cardamom. and a little extra flour to counteract the moisture in the spent grain. YUM!

  • Amy A.

    I lowered the sugar by 1/3 cup and I don’t think it made a taste difference. Next time I’ll pump up the pumpkin. I think it could do with more pumpkin flavor. Really good cookie. I added some dark chocolate chips and that worked nicely.

  • Hi every one, here every one is sharing these experience, so
    it’s fastidious to read this webpage, and I used to pay a quick visit this blog all the time.

  • […] Inspired by: http://www.theppk.com/2008/10/pumpkin-oatmeal-cookies/ […]

  • Mallory

    So good! I modified mine and made them gluten free as well. Used an all purpose gluten blend I buy at the health food store. I used a brown/coconut sugar combo, took out the molasses and used a bit more vanilla. I also added sunflower seeds, pumpkin seeds, hemp seeds and white and dark chocolate chips instead of raisins and walnuts. They turned out amazing!

  • […] the rest of my pumpkin mash.  It just so happen to be vegan and from an awesome recipe blog called The Post Punk Kitchen. I followed the recipe almost exactly except I used honey instead of molasses (there-go the […]

  • Heather

    These cookies are the Bomb!!!! Do you know the calorie count by any chance?

  • kenzi

    these were ok, I found them ro be a bit bland…so I added a maple glaze on top! much better

  • These are amazing! Every time I go home my family requests these right as I walk through the door. These are quite possibly the best cookies EVER! I’ve done batches with a few variations in spices to great effect, but honestly, the originals are phenomenal. Enjoy!

  • Darrell Fisher

    very easy to make and they taste great. I made this for the first time due to limited ingredients, but they are a great calorie saver. Thanks

  • […] fruit. Pumpkin cookies topped the list since we had not tried that before.  We found a recipe in Post Punk Kitchen and tweaked it to our […]

  • Susie

    This is the third or fourth time I’ve made these, but this time I didn’t have any molasses, so I used coconut sugar which has a kind of molasses-y taste… The batter wasn’t very sweet, so I added just a splash of maple syrup. And I didn’t have any vanilla, so I just left it out, I didn’t try to sub anything for it. I used pecans instead of walnuts and dark chocolate chips instead of raisins. They are SO good! Isa, you are a cookie GENIUS!

  • Jan

    OMG these are dangerous. I made half a batch without the nuts for a friend who does not do nuts, but I really think the walnuts add that little something extra. I also was generous with the spices and added some ginger and cloves as well, just because. I hope I don’t eat the entire batch myself before my Halloween party! Thanks for another great one!

  • Christine

    These are lovely. High altitude adjustments that I made – decreased sugar by 3T and increased temp to 360. Baked for 13 minutes to perfection.


  • Katie

    These turned out very good! I used white wheat for flour. Refined coconut oil(less coconutty taste). Halved the sugar using brown sugar and maple syrup. Also added flax and walnuts and chocolate chips! Very yummy!! I think with the addition of chocolate chips I could of decreased sugar and added a little almond milk in place. Will try next time!! Or use just maple syrup!

  • Megan C

    Thanks for the yummy recipe! I used a little less than a cup of cane sugar, 1/2 grapeseed oil and 1/2 applesauce and some cloves. I love that I can send these to school with my kids or share with friends who have allergies.

  • […] Pumpkin Oatmeal Cookies – recipe for this extraordinarily delightful treat created by my favorite vegan blogger Isa Chandra on her fabulous blog site Post Punk Kitchen. […]

  • sam

    If I want the cookies to be less cakey, would increasing the amount of molasses and reducing the sugar work?? Also, would using butter instead of oil help make them harder and hence more like cookies than muffins? please let me know if you have an idea if those substitutions would work.

  • Sam

    Wonderful cookies, I’ve made them every fall for the past 3 years. Highly recommended with chocolate chips!

  • i already love your blog. to death. i have made your mac and cheezes countless times and worn out the eggplant bacon recipe. i just did a general “pumpkin cookie” google search and came across your blog…again! you will always come through and i will now always check post punk kitchen before making ANYTHING! being a fellow vegan blogger, i appreciate the time and effort you put into every post. i love you. you are the best!

  • […] Pumpkin Oatmeal Cookies – recipe for this extraordinarily delightful treat created by my favorite vegan blogger Isa Chandra on her fabulous blog site Post Punk Kitchen. […]

  • Emily

    I’m confused. I love the Best Pumpkin Muffins recipe from VWAV so I was excited to see this as I had just made the muffins and had half a can of pumpkin left to use up. I used a bit less sugar and chocolate chips instead of raisins but they are bland as can be! I waited until they cooled can’t really taste much but the oats and salt. I even added some ginger! I do love the texture. I will try them again in the morning but I think they need more spices.

  • Cyndie

    A-MAY-zing. Made them with mini chocolate chips instead of raisins and nuts. So delish!

  • Melissa

    Fantastic! I modify this recipe a bit to reduce the fat and make w less sugars so my diabetic dad can eat them without guilt. They are wonderful. We call them harvest cookies in my house. Substitute 1/3 cup applesauce for half the oil. Cut the sugar to one cup. I add way more cinnamon and toss in some pumpkin pie spices. (taste the raw batter until the flavor is spicy enough.) I use 1/4 cup raisins and cut them up so that they go farther in the batter, and dad doesn’t suffer with the dried fruit (too much sugar for him). I use spelt flakes or rolled wheat flakes, as I cannot eat oats. Yum yum yum! A hit!

  • Elizabeth

    I’m out of molasses – could I use brown sugar instead of white sugar instead?

  • Sophie

    I made these over Christmas for two (non-vegan) parties. At both they were gone within minutes and everyone kept coming up asking for the recipe! I highly recommend them as a not-too-sweet, festive cookie. Absolutely perfect!

  • conniejoon

    I love your recipes. a lot. so..I was recently blessed with a bunch of ripe Hachiya persimmons and I didn’t know what to make with them. The internet overwhelmed me and I was doing nothing until I realized that I trust you with everything eatable and delicious in life and you would have the answer. This recipe with persimmon in place of pumpkin and ginger and cardamon in place of the nutmeg created the best cookies I’ve ever made. Thank you. oh and chocolate chips instead of raisins is standard practice in my kitchen. Yum!

  • […] to hear how they turned out for you! Make sure to comment below. Oh, and the recipe is from the Post Punk Kitchen, my favorite stop for vegan recipes. Enjoy ♥ […]

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  • michelle

    These were amazing. I never post my comments but this was so amazing I was compelled to post. Yummy!

  • Jomi Cruz

    These were amazing. I’m making another batch today. I got about 60 cookies from the recipe. I used cranberries and pepitas instead of raisins and walnuts…

  • Jodi

    Delicious! It’s that pumpkin-time-of-year for me, finally; I’ve had my eyes on this recipe for awhile. Thank you so much for it!! I halved the recipe, and subbed choc. chips for the walnuts and raisins. I think next I could sub half (or all?) the oil for applesauce… I know I’ll be making them again. Thanks Isa. Your recipes are an amazing gift to aspiring vegans like me 🙂

  • […] enjoyed! The recipe was from my Vegan With a Vengeance cookbook, although if you fancy making them, the recipe is on her […]

  • […] fruits and veggies of the season, like pumpkin and apple.  Try whole grain pumpkin muffins, pumpkin oatmeal cookies, hot apple cider, baked apples or fun Halloween-themed fruit creations (i.e. ghost bananas, […]

  • Carole

    I made these because everyone’s comments said they were amazing! Mine turned out just okay. :- The first batch I tried to make gluten-free, so I subbed the flour for coconut flour. I also used Agave instead of sugar, and applesauce instead of oil. YUCK! They were the driest thing I have ever made! I made them again according to the recipe, but I think I may have used too much pumpkin? They were kind of “wet” and more like pumpkin bread. Suggestion?

  • Rosie

    Just made…will freeze for Grands on Thanksgiving! SO YUMMY!!!! I ate my breakfast in Pumpkin cookies! I have grands allergic to milk products and nuts and these are perfect. In half the dough I put a few mini chocolate chips for those that can eat chocolate….like me!!!!

  • Rosie

    oh…I used Maple Syrup and ginger instead of nutmeg! Perfect taste and texture! They are cakelike but I like that!r

  • Phil

    Just made a double batch of these today. For pumpkin, I used kabocha squash grown (organically) in my home garden which I had roasted and pureed prior to baking. I used whole wheat flour and brown sugar mixed with regular organic. I found that if I roll a ball of the dough in my hand and then mash with a fork they form up better- nice and round. They came out fantastic!

  • […] is another great example. I love pumpkin season. I look forward to pumpkin bread, pumpkin oatmeal cookies, and pumpkin curries! But even I have begun to question—does everything need to taste like […]

  • […] ik liever krokante dan zachte koekjes heb. Ook eens proberen? Het recept voor de koekjes kan je HIER […]

  • I inadvertently ended up celebrating World Vegan Day today by baking a batch of these. They are pretty good. I ended up using only half a cup of sugar, and 4 tablespoons of agave. Replaced half the flour with double the oats. And, replaced half the oil with applesauce. No nuts, just a few tablespoons of shredded coconut. It ended up very sweet, I’m sure the original is irresistible but I couldn’t imagine how sweet it’d be if I put 1 2/3 cups sugar. Great fall recipe and I’ll for sure make it again!

  • Karen

    I originally made these cookies for some friends who are vegan, but even my non-vegan friends loved them so much, I make them regularly for anyone! My toddler LOVES them, too! 🙂

  • Kathy

    If I needed to minimize oil for health reasons, is there a way to do that and still make this recipe work?
    Thanks for all the great recipes. I just tried the chocolate pumpkin bread. Everybody is going crazy over it.

  • Christine

    Super delicious. I roughly halved the recipe and made 12 giant cookies and baked for 18 minutes. I cut back on the sugar a tad because I like my cookies less sweet. These served perfectly with a glass of soy milk. I love the pumpkin flavor and the spices – it’s so perfect for the chilly weather.

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