Pumpkin Oatmeal (Breakfast) Cookies

October 13, 2017

It's officially fall and officially pumpkin everything season. We went ahead and jumped on that bandwagon, and are giving you the best, lightly sweet, most healthy, full-of-pumpkin and spice cookie imaginable.  It's got more oomph to it than what you're used to in a cookie- dense, grainy (in a good way), and nutritious. 



Honestly, they're a perfect breakfast cookie because they're so good for you.  Make them small like we did and eat a handful.  Or, make them giant and just have one- a perfectly portioned breakfast ready to grab and go. 


These cookies have NO sugar,

are filled with heart healthy and cholesterol lowering oats,

are 100% gluten-free, vegan, and

have just the right amount of fall pumpkin flavor.




They are equally as delicious with and without the frosting, too. 


We recommend making a batch and storing them in the fridge or freezer-

IF you don't gobble them all up right away!





Soft Pumpkin Oatmeal Cookies


  • 2 1/2 cups oatmeal

  • 1 TB cinnamon

  • 1 tsp ginger

  • 1/2 tsp nutmeg

  • 3/4 tsp baking soda

  • 3/4 tsp salt

  • 24 pitted dates

  • 1/2 cup hot water

  • 1 cup pumpkin puree

  • 1/2 cup unsweetened applesauce, microwaved for 30 seconds

  • 1/2 cup coconut oil, softened

  • 1/4 cup ground flax

  • 1 TB vanilla extract


  1. Combine the dates and hot water and let sit for 15-30 minutes. Once softened, puree the dates into a thick paste using a food processor or high speed blender.

  2. Place the oatmeal into a blender or food processor and process until you have oat "flour". Pour the oat flour into a mixing bowl, add the remaining dry ingredients and whisk to combine.

  3. Place the date paste and remaining wet ingredients into a mixing bowl and beat until thoroughly combined.

  4. Add the dry ingredients to the mixing bowl and mix well. Let the cookie dough sit for 10-15 minutes while the oven preheats to 350 degrees. This will allow the oat flour to absorb some of the moisture.

  5. Portion out the cookies into even sized balls and place onto parchment lined cookie sheets. Use damp hands to lightly flatten each ball.

  6. Place cookies into preheated oven and bake for 10-12 minutes.


Sweet Potato Frosting


  • 1/2 cup mashed white sweet potato

  • 1/4 cup coconut oil

  • 3 TB maple syrup

  • 1 TB unsweetened applesauce

  • 1 TB arrowroot powder

  • 1-2 TB lemon juice

  • 1 1/2 tsp vanilla extract

  • pinch salt


  1. Place all ingredients into a blender and process until smooth. Place frosting into the refrigerator until it sets slightly. This allows you to spread versus drizzle the frosting onto the cookies.


*The frosting recipe was inspired by a recipe in Alissa Segersten's cookbook Nourishing Meals.

Please reload

Featued Posts 

Bloody Mary, a Drinkable Salad

May 23, 2019

Please reload

Recent Posts 

February 23, 2019

February 13, 2019

February 2, 2019

Please reload

Find Us On
Please reload

© 2023 by Two Kitchen Collision

  • Grey Facebook Icon
  • Grey Pinterest Icon
  • Grey Instagram Icon