These pumpkin cookies have everything you can ask for! They’re so soft and fluffy, and full of chocolate chips, oats, and rolled in sugar! This recipe makes 13 big cookies, so it’s a perfect fall treat! If you love pumpkin and are looking for something delicious, these are for you!
First, preheat the oven to 375F and line a baking sheet with a silicone baking mat or parchment paper. In a large bowl, whisk together the pumpkin purée, dairy free yogurt, almond butter, coconut oil, agave syrup and vanilla extract!
Canned pumpkin purée works best in this recipe, and I’ve never tried it with homemade pumpkin purée, but feel free to give it a go! The dairy free yogurt helps keep the cookies soft and moist! Use any brand and practically any flavor, I used plain but vanilla would be amazing as well.
The almond butter may seem like an odd ingredient for these cookies but it gives them a rich and amazing flavor and the slight nuttiness pairs perfectly with the pumpkin flavor! You can use easy nut butter, although peanut butter may have a too overpowering flavor for this recipe!
If you’re nut free, feel free to use sunflower seed butter! The coconut oil helps give the cookies a moist and buttery texture. Make sure it’s softened so you can mix it in better with the other wet ingredients! Finally, the vanilla helps add a super amazing flavor that can’t be beat! Make sure to whisk the wet ingredients super well until smooth and combined!
Next, add in the dry ingredients into the large bowl. These include whole wheat flour, oats, ground flaxseed, baking powder, baking soda, salt, pumpkin pie spice and the chocolate chips!
I use whole wheat flour in this recipe to help get an amazing flavor, but you’re welcome to use white flour if it’s all you have! The oats add the best chew to these cookies! The ground flaxseed helps these cookies stay together! There isn’t really a substitute, because it’s essential to the texture of these cookies!
The combination of baking powder and baking soda gives these cookies their incredible rise, they may be the fluffiest pumpkin cookies ever! Pumpkin pie spice is essential for that pumpkin flavor, but you can use any fall spice blend like gingerbread spice or apple pie spice as well!
Feel free to use your favorite chocolate chips or chocolate chunks in this recipe, whatever works best for you! Next, just fold the dry ingredients into the wet until all combined! Then, carefully scoop into into large balls, I used a cookie scoop but you could eyeball it (I would make the balls about 2 tablespoons worth of dough)!
Carefully place in a shallow bowl with your Demerara, Turbinado, or even plain white sugar! I love using sugar varieties with larger granules so you get that nice crunch, but it’s up to you. Roll the dough balls in the sugar, and then place on the prepared baking sheet. Bake for 17 minutes, cool and enjoy!
The Ultimate Pumpkin Cookies
- 3/4 cup pumpkin puree
- 1/4 cup dairy free yogurt
- 1 tsp vanilla
- 2 tbs almond butter
- 2 tbs agave syrup
- 2 tbs coconut oil
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp pumpkin pie spice
- 2 tbs ground flaxseed
- 1 cup whole wheat flour
- 3/4 cup oats
- 1/2 cup chocolate chips
- 1/2 cup demera sugar for rolling (or use white sugar)
- Preheat oven to 375 and line a baking sheet with parchment or a silicone mat. In a large bowl, whisk together the pumpkin puree, dairy free yogurt, vanilla extract, almond butter, agave and coconut oil.
- Add in the whole wheat flour, oats, baking powder, baking soda, salt, pumpkin pie spice, ground flaxseed and chocolate chips. Mix until combined and then scoop into 2 tablespoon balls.
- Roll the balls of dough in a shallow bowl filled with your sugar. Place on a baking sheet, bake for 17 minutes, and enjoy!
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