These chewy and soft vegan pumpkin oatmeal chocolate chip cookies are the perfect fall twist on a classic cookie recipe. The Unsweetened Cashewmilk Yogurt acts as the “egg” and combined with tons of pumpkin puree, these pumpkin oatmeal cookies are gooey, warm, and deliciously spiced with cinnamon, nutmeg, and cloves. You can easily make them gluten-free too!
Ingredients
Prep
- Prep: Line 2 baking sheets with parchment paper. Measure out all ingredients.
- Whisk together the wet ingredients: In a large bowl, whisk together the melted vegan butter, brown sugar, granulated sugar, pumpkin puree, Forager Project unsweetened cashewmilk yogurt, and vanilla extract. Then add in the sea salt, pumpkin spice, baking powder, and baking soda, whisking again until combined
- Fold in the dry ingredients: Add in the flour and rolled oats, and use a silicone spatula to fold the dry ingredients into the wet, stopping JUST before the dry ingredients have fully incorporated. Then add in the chocolate chips and chopped chocolate bar, folding just until the chocolate is evenly distributed throughout the cookie dough.
- Chill the dough: Cover the cookie dough, and chill it in the fridge for about 45 minutes, or even overnight. When you’re ready to bake, preheat the oven to 375ºF with about 20 minutes left in the chilling time.
- Scoop the cookie dough: Use a large cookie scoop to scoop the cookie dough onto a baking sheet, spacing the cookies about 2 inches apart. Press extra chocolate chips on top if desired.
- Bake: Bake the cookies for 12-15 minutes, or until the edges are golden. Then remove the cookie sheets from the oven, and allow the cookies to cool on the cookie sheet for 10-15 minutes before serving.
- Serve and enjoy! Enjoy immediately, and store any leftovers in an airtight container and in the fridge for up to 1 week.
