Easy Oat Pumpkin Cookies | Vegan

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Whole Food Plant-BasedOil-freeSugar-free

Rich pumpkin flavor oat cookies, naturally sweetened with dates and enriched with chia seeds. A splendid blend of orange and cinnamon fills the air. This is one really fantastic pumpkin cookies recipe!


The recipe is plant-based (dairy-free, egg-free). It is made with only whole food ingredients, without any sugar. These Oat Pumpkin Cookies are oil-free as well, super healthy and rich in fiber. They are also easy to make!


A Whole Food Delight!

Another whole natural plant food snack that is truly healthy and truly tasty.

Without any animal products, oil or sugar, these cookies keep your arteries healthy, your blood pure, your skin clear… your health perfect!

Whole foods are also super-rich in fiber that slows the absorption of calories, plays a vital role in the body detox processes and helps maintain a healthy gut microbiome.

Pumpkin! It’s orange from all that healthy beta-carotene it’s so rich in. Beta-carotene is a powerful antioxidant, a precursor to vitamin A and a known anti-cancer nutrient. And since the pumpkin is unprocessed here, you get healthy fiber, magnesium, and calcium as well!


Oats are a great way to keep the extra pounds off since they are rich in complex carbs that are released slowly into the bloodstream giving you usable energy for a long time. Oats are also rich in most B vitamins, iron and magnesium.

Walnuts, which I consider to be the healthiest nuts, provide iodine, calcium, zinc but most importantly, they are a great source of Omega-3 fats. And since I used whole walnuts, the fiber-bound fats in them will help you lose weight!

And to further increase the Omega-3s, you also get to eat some super health chia seeds.


For sweetness, I used whole dates. They may be sweet but all the fiber they contain slows the absorption of sugars down. And dates are potassium-rich which helps to maintain the delicate potassium-sodium balance in the body.

I love to use some spices since spices smell and taste so good but they also are incredibly healthy. Cinnamon, in this case, is known to lower blood sugar and is super, super-rich in antioxidants. And antioxidants are vital for detoxifying your body and delaying the aging process.

I also used some orange juice for extra favor but also vitamin C, potassium, B vitamins.


How to prepare the Easy Oat Pumpkin Cookies?

These pumpkin cookies smell so great and have a fantastic rich pumpkin flavor. And their enchanting smell of cinnamon and orange…..

Fortunately, they are soo simple and easy to prepare! That’s why I love them!

For the Oat Pumpkin Cookies, I used butternut squash (however any variety of squash will do as well).

My favorite most simple way to cook a pumpkin is to steam it. Just cut it into several pieces and steam until tender. The amount of time required depends on the size of the pieces. I prefer larger ones.

You can also boil the pumpkin (the only disadvantage is that it will absorb more water and you may need to drain it afterward).

Health Tip: Steaming and boiling are the healthiest methods to cook food since the temperature cannot get above 100°C/215°F.

When I steam pumpkin I always prepare a large batch and then use it for different meal ideas. And I like to cook it in advance, then your cookies will be ready in no time!

When you steam the pumpkin let it cool for a while. Then place the cooked pumpkin, dates, and orange juice in a food processor. Blend for several minutes or until a smooth puree forms.

Quick Tip: If your dates are drier, you can soak them in warm water for 10 mins. They become softer, juicier and easier to chop.

Then, mix the pumpkin mixture with the other ingredients and stir everything with a spoon. Leave it aside for 10 mins until the oats moisten a bit.

Now, shape your cookies using a spoon and put them in the oven.

A wonderful aroma of cinnamon, pumpkin, and orange will fill the kitchen. Let the cookies cool for a while and enjoy!


Why you will love these Easy Oat Pumpkin Cookies?

They are:

  • Plant-based
  • Vegan
  • Egg-free
  • Dairy-free
  • Oil-free
  • Sugar-free
  • Low in calories
  • High in fiber
  • Soft and cinnamony!
  • Super tasty and flavorful pumpkin cookies!

Want more healthy plant-based dessert recipes?

There is a way to be on a healthy diet and still eat those sweet delights from time to time. Here are some of our super healthy low-calorie dessert ideas for you. All of them are vegan, most are oil-free and easy to prepare.


Easy Oat Pumpkin Cookies | Vegan

Venelina Dove M.D.
Easy and healthy Oat Pumpkin Cookies!
Rich pumpkin flavor oat cookies, naturally sweetened with dates and enriched with chia seeds. A splendid blend of orange and cinnamon fills the air. This is one really fantastic pumpkin cookies recipe!
4.62 from 18 votes
Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 40 minutes
Course Breakfast
Cuisine European
Servings 35 -40 cookies
Calories 18 kcal



  • Preheat the oven to 350°F (180°C).
  • Place the cooked pumpkin, dates, and orange juice in a food processor and blend until smooth puree forms.
  • In a large bowl combine the pumpkin mixture with the other ingredients (fine rolled oats, ground walnuts, baking powder, chia seeds, and cinnamon). Stir everything well with a spoon. Leave it aside for 10-15 mins, until the oats are moistened a bit.
  • Line a baking sheet with parchment paper. Take about one tablespoon of the mixture, put it on the baking sheet and gently press it down to flatten it slightly. Smooth the edges a little bit with the spoon. Now, your cookie is ready. Keep in mind to leave a little space between the cookies as they will rise a bit while they bake.
  • Bake for about 20 mins. Let them cool for a while.
  • Enjoy!

You can find detailed instructions with photos in the post above.


  • When I use pitted dates, I soak them in warm water for 10 mins as they are a little bit drier. Thus they become softer and are chopped easily.


Serving: 1gCalories: 18kcalCarbohydrates: 3gProtein: 1gSodium: 28mgFiber: 1gSugar: 1g
Tried this recipe?Let us know how it was!


Author Image

I’m Venny, I am a medical doctor and I believe great health stems from eating whole plant foods. Here you’ll find delicious (mostly) oil-free whole food, plant-based recipes and learn how food makes you healthy!

10 thoughts on “Easy Oat Pumpkin Cookies | Vegan”

  1. Thank you for the recipe. It’s maybe my first time cooking without butter/oil or eggs. there is usually one or the other ingredient. That makes the taste definitely different, but delicious! I tried the pumpkin , orange, date mixture and it’s an amazing thin in itself. I want to make it cold and serve as a mousse or maybe even vegan ice cream. Look forward to explore other recipes on your website. Lots of inspiration! Thank you!

    • Hi Anastasia,
      thank you so much for your feedback! I’m thrilled to hear that you enjoyed the recipe. I’m glad you’re finding inspiration from my recipes. Can’t wait to hear about your culinary adventures with other recipes on my site. Happy cooking! 😊

  2. 5 stars
    Delicious! I made a few substitutions based on what I had on hand. Used canned pumpkin which was .5 cup short so I added half a cup of apple sauce. Used almond flour instead of ground walnuts. Also added half a teaspoon pumpkin spice, a few dried cranberries and chopped walnuts and 2 tablespoons of ground psyllium husk for extra fiber. Will definitely make again as this is easily one of the best date based cookie recipes I have tried. Thanks!

    • Hi Jacky,
      thank you so much for trying out the recipe and sharing your modifications! Your substitutions sound delicious, especially the addition of pumpkin spice, dried cranberries, and chopped walnuts. I’m glad you enjoyed the cookies!

    • Hey,
      You can store them in an airtight container and they will last around 5 days.

  3. Pumpkin cookies look delicious and love to make them. Can you use can hundred percent pumpkin? I am type one diabetic and had cancer trying to do plant-based. Thank you.

    • Hi, Eileen!
      Thanks! I haven’t tried but I guess you can use 100% pure pumpkin can. If you try it this way, share how it went.

4.62 from 18 votes (17 ratings without comment)

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