Soft, chewy, and perfectly spiced vegan fall cookies made with pumpkin puree, oats, and maple syrup. An easy autumn treat for all.

Scale

1 ½ cups all-purpose flour

1 cup rolled oats

1 tsp cinnamon

½ tsp nutmeg

½ tsp ginger

½ tsp baking soda

¼ tsp salt

½ cup pumpkin purée

½ cup vegan butter or coconut oil

½ cup maple syrup

½ cup brown sugar

1 flax egg (1 tbsp ground flax + 3 tbsp water)

1 tsp vanilla extract

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1. Preheat oven to 350°F (175°C). Line baking sheet with parchment.

2. Whisk flour, oats, baking soda, spices, and salt.

3. In a separate bowl, cream vegan butter, pumpkin purée, maple syrup, sugar, and vanilla.

4. Add flax egg and mix until combined.

5. Slowly fold dry ingredients into wet mixture. Do not overmix.

6. Scoop dough onto sheet with 2-inch spacing.

7. Bake for 9–11 minutes until golden and slightly soft.

8. Cool on baking sheet 5 minutes, then transfer to rack.

Store in airtight container for up to 4 days.

Freeze dough balls for quick fresh cookies later.

Add chocolate chips, pecans, or cranberries for variation.