Vegan Pumpkin Cookies


After watching way too much of intense British baking shows, Taylor and I were more than a bit inspired to bake something.

These cookies taste decadent and delicious but are much more on the healthy & whole side of the scale than the baking-challenges shows around today.

And as it ‘tis the season for all thinks pumpkin, I hope you enjoy as much as we did.


  • 1 and 1/2 cups spelt flour

  • 1 cup rolled oats

  • 1/3 cup coconut sugar (or refined sugar)

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 1 tsp ground cinnamon

  • 1/2 tsp ground nutmeg

  • 1/2 tsp ground ginger

  • 1/2 Cup maple syrup

  • 1 Cup pumpkin puree (not pumpkin pie filling)

  • 1 and 1/2 tsp vanilla extract

  • 3 TBSP coconut oil, melted.

  • 1/2-1 cup (baker’s choice) of dark chocolate chips


  1. Preheat oven to 350 degrees Fahrenheit and grease your cookie sheet.

  2. In a large mixing bowl, combine flour, oats, sugar, baking powder, salt, and spices.

  3. In another bowl, mix the maple syrup, pumpkin, coconut oil and vanilla.

  4. Add the wet ingredients to the dry ingredients being careful not to overmix, but to stir until just combined. Fold in the chocolate chips.

  5. Use a spoon to drop dough onto the baking sheet and flatten a bit.

  6. Bake for 10-12 minutes or until cooked through.

This Recipe makes about 20 medium-sized cookies.


This recipe was adapted from the Running With Spoons blog.