Spelt oatmeal pumpkin cookies with a drizzle of chocolate and a sprinkle of pepita seeds. These vegan cookies are made with spelt flour, oats, pumpkin puree and are sweetened with dates! They’re packed with fiber and make for a perfect snack or dessert!

Also, this is the best cookie dough I’ve ever tasted. Better than any sugar-filled cookie dough. I actually made this recipe this morning and left half of the batch uncooked in the fridge… and no I’m not planning to cook them later. I’m planning to do the same thing I did last time and eat it by the spoon. On the couch. While watching Netflix.

I suggest you do the same.

If you do decide to cook them though, try adding a drizzle of dark (or unsweetened) chocolate and a sprinkle of pepita seeds. They’re delicious on their own, but I like to change it up once in a while. And chocolate makes everything better. Right?!

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5 from 1 vote

Spelt Oatmeal Pumpkin Cookies

Soft spelt and oatmeal pumpkin cookies with a drizzle of chocolate and a sprinkle of pepita seeds. The perfect fall treat? I think so. Not only are they delicious, but they’re healthy too! Made with spelt flour, oats, pumpkin puree and sweetened with dates only! They’re packed with fiber and they make the perfect snack or dessert!

Course Breakfast, Dessert

Cuisine vegan, vegetarian

Prep Time 30 minutes minutes

Cook Time 8 minutes minutes

Total Time 38 minutes minutes

Servings 18

Ingredients

• 1 1/4 cup Medjool dates, pitted
• 1 cup pure pumpkin puree
• 1/4 cup coconut oil, melted
• 1/2 teaspoon vanilla extract
• 1 1/2 cups spelt flour (white or whole grain)
• 1/2 cup rolled oats
• 1 teaspoon baking soda
• 2 teaspoons cinnamon, ground
• 1/2 teaspoon nutmeg, ground
• 1/2 teaspoon cardamom, ground
• 1/2 teaspoon ginger, ground
• 1/4 teaspoon fine grain sea salt
• Pepita seeds, for topping (optional)

Chocolate drizzle

• 2 tablespoons unsweetened or dark chocolate
• 1/2 teaspoon coconut oil (for melting)

Instructions

• Preheat oven to 350F. Line a baking sheet with parchment paper.
• In a food processor, blend dates, pumpkin puree, melted coconut oil and vanilla until smooth. Set aside.
• In a large bowl, mix together your flour, oats, baking soda, cinnamon, nutmeg, cardamom, ginger and salt.
• Add your pumpkin/date mixture to the bowl with your dry ingredients. Knead the dough with your hands until it all comes together.
• Shape the dough into 18 cookies, about 1/8 cup each. Place on the prepared sheet. They don’t spread a lot, so don’t worry about putting them too close to one another.
• Bake for 8-10 minutes. Let them cool for 5 minutes before eating (if you can wait that long)!
• Let them cool completely before adding the chocolate drizzle. Simply heat the chocolate and coconut oil in a small saucepan over low heat or in the microwave until completely melted. Drizzle on top of the cookies and top with a few pepita seeds (optional).

Notes

Keep them in an airtight container in the fridge for a few days or store them in the freezer.

I like to bake them for only 8 minutes since it gives them a gooey interior and it keeps them a little sweeter. Feel free to cook them 10 minutes if you like your cookies a little more well-done.

To make these cookies gluten-free, use light buckwheat flour. Light buckwheat flour hardly affected the taste and texture of these cookies! Whole wheat flour also works with these cookies for another gluten containing option.

You can substitute the coconut oil with other light tasting oils. I actually like olive oil with these. Melted butter or margarine may work as well, but I’ve never tried it.

Whatever you do, do not let them chill in the fridge before baking! That did not end up well.

If you make these pumpkin cookies, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!