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Vegan Pumpkin Spice Oatcakes

Vegan pumpkin spice oatcakes. A delicious fall-inspired version of my Nova Scotia Oatcakes. Have them for a snack or dessert. All you need is a few pantry ingredients!
Course Dessert
Cuisine vegan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12

Ingredients

  • 2 cups rolled oats
  • 1 cup all-purpose white flour, spoon and leveled
  • 2/3 cup vegan butter, cold
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin spice mix
  • 1/4 teaspoon cinnamon, ground
  • 1/4 teaspoon baking soda
  • 1/4 cup warm water
  • Chocolate for drizzling (optional)

Instructions

  • Preheat oven to 375°F. Line a baking sheet with parchment paper.
  • Add the oats, flour, brown sugar, salt, pumpkin spice, cinnamon and baking soda to a medium mixing bowl. Stir together.
  • Add the cold butter and combine it to the dry mixture, using a fork or your hands. You want to get a crumbly mixture. Add the water and stir it all together until you get a slightly wet dough.
  • Sprinkle flour on a clean surface. Transfer the dough to the floured surface. Sprinkle a small amount of flour on the dough and roll out until you get a 1/2" thick rectangle. Cut into 12 squares and transfer to the baking sheet, placed close together (see pictures). You can also do these steps directly on the prepared baking sheet.
  • Bake for 15 minutes or until lightly golden and crispy with a slightly soft middle.
  • Let them cool completely, then drizzle with melted chocolate if desired. Store in an airtight container at room temperature or in the freezer. They will be slightly crumbly, especially when warm.

Notes

I used about 1/4 cup of chocolate chips. You can use your favorite chocolate chips or bar (use vegan if desired). I melted the chocolate in the microwave for about 1 minute with 1 teaspoon of coconut oil to help it drizzle smoothly. You can also use vegan white chocolate for something different.
Feel free to adjust the amount of spices to taste.