October 20, 2008

Pumpkin Oatmeal Cookies

by IsaChandra

Makes 4 dozen cookies

These are soft out of the oven, but as they cool they are nice and chewy. They are a serious crowd pleaser, for crowds with taste buds.

Note: I use flax seeds because they make the texture a little chewier, but I’ve made them without and they’re still good!

Equipment
baking sheets
2 mixing bowls

Ingredients
2 cups flour
1 1/3 cups rolled oats
1 teaspoon baking soda
3/4 teaspoon salt
1 tsp cinnamon
1/2 teaspoon nutmeg

1 2/3 cups sugar
2/3 cup canola oil
2 tablespoons molasses
1 cup canned pumpkin, or cooked pureed pumpkin
1 teaspoon vanilla
optional: 1 tablespoon ground flax seeds

1 cup walnuts, finely chopped
1/2 cup raisins

Directions
Preheat oven to 350. Have ready 2 greased baking sheets.

Mix together flour, oats, baking soda, salt and spices.

In a seperate bowl, mix together sugar, oil, molasses, pumpkin and vanilla (and flax seeds if using) until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Fold in walnuts and raisins.

Drop by tablespoons onto greased cookie sheets. They don’t spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for 16 minutes at 350. If you are using two sheets of cookies on 2 levels of your oven, rotate the sheets halfway through for even baking. You’ll have enough batter for 4 trays.

Remove from oven and get cookies onto a wire rack to cool. These taste best when they’ve had some time to cool and set. They taste even better the next day!



  • November 10, 2010 at 3:44 am: Truthie

    These cookies are truly the cats pajamas. It’s a wonderfully simple recipe that make some very impressive cookies.

  • November 21, 2010 at 9:03 pm: Tricia

    I’m currently baking these babies for the 5th time since you came out with this recipe! Myself, my boyfriend and family LOVEEE them!
    Thank you!

  • November 22, 2010 at 9:47 pm: Kim

    I have been looking for the original recipe for these cookies everywhere! I’m so glad somebody else has it. These are the best pumpkin cookies I’ve ever had–and arguably just the best cookies in general.

    Thanks for this!

  • November 23, 2010 at 6:21 pm: Maisha

    WOW!!! There is not a flavor missing with these. I even swapped out regular sugar with agave nectar and used unbleached flour and they were light a fluffy. The kids loved them, being healthy with no sacrifice.

    Thanks!!!

  • December 5, 2010 at 7:26 pm: Jess

    These turned out so good! I was a little nervous because the batter was so moist, but they are the real deal. Mine did spread a bit in the oven and took about 18 min- maybe they were a little bigger than a tablespoon drop. I will definitely make these again!!! Thank you :)

  • December 7, 2010 at 6:10 am: Lea @ Healthy Coconut

    Made these cookies and loved it. I only made 2 dozen but kept the spice amount the same.

    It’s soft, not too sweet and definitely smells and taste like pumpkin. Thanks for the recipe. I will link the blog post here.

  • December 13, 2010 at 1:06 am: domestipithecus

    This recipe rocks. I added a tiny bit of pumpkin pie spice mix and subbed chocolate chips for the raisins and they are amazing!

  • December 13, 2010 at 6:32 pm: stephie

    this recipe looks awesome! question about subbing with agave for maisha, or anyone who knows — how much agave should be used to replace the sugar, and did you find you needed to compensate for the added liquid? thanks!!

  • December 19, 2010 at 4:41 pm: Sharon

    When I made these they were more like cake instead of cookies. I adjusted the spices to my taste adding ginger & clove but I made them in little mini loaf pans and they were very tasty as pumpkin breads.

  • December 23, 2010 at 12:03 am: candace

    anyone tried to half this??

  • December 23, 2010 at 2:00 pm: Dominique

    Yum! Living in Tennessee I substituted sorghum for molasses, and they were good but not quite sweet enough for my taste-testing friends. Since these cookies are my vegan gift to my boyfriend’s very non-vegan Alabama family this Christmas, and I want to represent (or at least not frighten them), I am making a big ol double batch today, with double the sorghum.

  • December 24, 2010 at 11:39 pm: beckyanne

    OMG! Probably one of THE best tasting cookies of all time. :) Seriously good!!!

  • December 24, 2010 at 11:40 pm: beckyanne

    I used cherry flavored cranberries (craisins) and pecans instead of raisins and walnuts. Awesome!!!

  • December 29, 2010 at 9:27 pm: Frankie Marie

    Made these last night..and the results aren’t exactly what I was expecting. I was under the impression they were going to come out more chewy, and less CAKEY. I think this recipe would have been much better for muffins instead. Overall, delicious flavors!!!

  • December 30, 2010 at 7:35 pm: Teri

    These are the best cookies. My Husband and everyone I share them with always want to know when I’m going to make more. Have to double the recipe and make them all the time ;)

  • January 3, 2011 at 7:15 am: B

    Luv these and posted this yummy recipe on my blog 4 my vegan followers with a sweet tooth, check it out @
    iluvbecca.tumblr.com

  • January 4, 2011 at 3:37 am: Amy

    I used maple syrup instead of molasses since I like a milder flavor and added 1 cup dried blueberries and 1/2 cup dark chocolate chips instead of nuts and raisins. They’re so good that I couldn’t wait for them to cool before I started eating them!

  • January 22, 2011 at 5:22 am: Tracy

    Love these cookies! I always sub chocolate chips for the raisins, though. I hand these out to all my non-veg friends, and get RAVE reviews every time. Thank you, thank you , thank you!

  • February 24, 2011 at 10:58 pm: Charissa

    This recipe is so good. I use the recommendations from one of the posts and substituted half of the sugar for agave nectar, used unsweetened apple sauce instead of oil, and added 1/4 tsp of ginger. Instead of making them as cookies, I made 4 dozen mini-muffins. They came out great! Thanks for the awesome recipe!

  • March 14, 2011 at 12:15 am: Ashley

    Just made these and they were soo amazing! My omni brother could not stop eating the batter… he loved that since there were so eggs he could do this! Going into my regular rotation with the Mexican Hot Chocolate Snicker-doodles :)

  • March 16, 2011 at 2:17 pm: Tammy

    OMGosh! These were the best…pumpkin flavor shines through. I made them with beet sugar and they were still divine. TY for sharing this one here, Isa.

  • April 9, 2011 at 6:47 pm: Jen

    Just made these. Doubled the recipe since the I froze the pumpkin I roasted last year in bags of 2 C each. Used whole wheat flour for 1/2 the flour, applesauce for 1/2 the oil, upped the amount of spice and added a dash of allspice, ginger, and cloves. Also used pecans (didn’t have walnuts on hand), and CC. AMAZING. May not last the day.

  • May 2, 2011 at 4:32 pm: Danielle

    I LOVE this recipe. At Thanksgiving, I made several batches for my family, my boyfriend’s fam, and my co-workers. Everyone loved them! I left out the walnuts (because you never know who’s allergic, and I think they’re gross anyways), and they turned out just as delicious. My omnivorous grandmother aked me for the recipe and baked a batch for her family reunion in Arkanas. These are so easy to prepare ahead of time, and are still pretty damn moist and chewy up to a week, at least. Thanks for this great recipe! :D

  • May 26, 2011 at 12:03 am: Jerilyn

    My son was home visiting from college and he has currently decided to become vegan. These cookies were a big hit!! I think they were better than my standby Chocolate Chips. Thank you so much. I will be making these again soon. They were so YUMMY!

  • June 11, 2011 at 1:17 am: Ivy

    I just made these right now and WOW they are DELICIOUS!!!! So far the BEST oatmeal cookies EVER! Thank you!!!!

  • June 25, 2011 at 2:32 pm: Nessie

    I tried this with frozen chickoo from an IndoPak grocer and left out the spices, nuts, and raisins and they came out amazing!

  • August 27, 2011 at 4:25 am: ayse

    cant stop eating so gooooood

  • August 28, 2011 at 11:57 pm: Julie

    The cakiness may come from a left-out step. In the book, the instructions tell you to simmer the pumpkin until it reduces to 3/4 cup.

  • September 10, 2011 at 11:44 am: Sarah

    My 3-year-old son picked out this recipe (well actually, the pumpkin cookie for your cookie book but I didn’t have the time to reduce the pumpkin) and he is now saying that this is the BEST cookie recipe EVER! I have to say that these cookies are really good, and yes they have a muffin-like texture (and I did cook some in a mini-muffin tin,) but they are still amazing. These are the type of cookie that tastes better the longer they sit there. Now I am on a major pumpkin kick.

    I added ground ginger to the recipe, used blackstrap molasses, used the flax seed meal, and cut down the sugar and added agave and maple syrup as a substitute for some of the sugar (in total about 2/3 cup of agave and maple syrup – I was low on both so I had to combine them, and less than 1/2 cup or sugar). I also omitted the walnuts (my son does not like nuts) but did keep the raisins.

  • September 11, 2011 at 11:54 pm: Whitney

    I just made these cookies and they are AMAZING! It was my first successful Vegan baking adventure and I can’t wait to make more and share with friends. So delicious!!!

  • September 16, 2011 at 4:15 pm: sd

    My 7 year old says these technically are not cookies because they are soft like muffins. So he calls them Mookies. Delicious! Next time I will make them with dates instead of raisins.

  • September 19, 2011 at 2:31 am: Kendall

    Made these for a party, big hit. Very yummy!

  • September 28, 2011 at 5:05 pm: rachel kipnis

    these are so yum! just whipped up a batch for my rosh hashanah dinner, they’re a huge hit!

  • October 16, 2011 at 8:06 pm: krysi

    Just dying to make these, but we do not use sugar here. So what Im wondering is, how do you think they would turn out f I blended some dates with my milk instead? Or should I just omit the sugar and add the agave ? I will have to tinker around with this recipe, and all the others that are making me drool. If anyone else has any ideas about the no sugar thing, I would appreciate any feedback!

  • October 20, 2011 at 8:44 pm: Jenny

    Delicious! Just made a gluten free version of this, added a little ginger and some ground cloves, and they were amazing! One of the moms at my son’s school wanted the recipe as soon as she tried them! Thanks for an awesome recipe!

  • October 26, 2011 at 11:06 pm: Kris

    Okay, I made these yesterday, for my kids’ marching band…the vast VAST majority of whom are not vegan. They were devoured. There were lots of “standard” cookies left over, but these babies were GONE. I feel like some sort of diplomat, as I put a sign up that clearly stated they were vegan. Good to know I gave those kids something to chew on. ;-)

    I did bake them a day beforehand, and I do think the extra day made a difference.

  • October 28, 2011 at 2:46 am: Sandy

    Made these cookies for a work Halloween party tomorrow — yum! Thank goodness the recipe made more than the 24 cookies I need to share! I reduced the sugar by 1/3 cup and instead of raisins, used currants (they are like using mini chocolate chips instead of the big chips — they disperse better in the cookies). Thanks for everyone’s posts with variations on the ingredients. Next time I will try some of them!

  • October 28, 2011 at 10:40 pm: heart.revolution

    Just baked these for my Son’s class Halloween party. Delicious!

  • October 29, 2011 at 11:17 pm: Caitlin

    I didn’t realize I’d stumbled upon a vegan website until after starting to prepare these cookies (I’m non-vegetarian and non-vegan) and these are incredible!! I have the biggest sweet tooth EVER but my husband doesn’t like overly sweet things — we both love these! Can’t wait to try to chocolate pumpkin loaf. :)

  • November 1, 2011 at 9:54 pm: Christine

    I made these gluten-free. I highly recommend increasing oats by 1/2 cup and decreasing sugar to 1 cup. Otherwise these rocked!

  • November 1, 2011 at 11:40 pm: Amy

    I am making these now for the first time. I didn’t have everything like the molassas so I subed with
    Maple syrup. I also added a little brown sugar, and a bit of honey. The batter was so good I could just
    Eaten it. But they should be ready in about 5 minutes. I have a feelibg I’m gonna be making them again !!

  • November 7, 2011 at 9:57 pm: Kate

    I didn’t do the 2 separate bowl thing and used pumpkin pie spice for the spices, as well as white whole wheat flour. These are phenomenal! The weird thing is I thought they were so good because they WEREN’T cake or muffin-like. They were cookies. I can’t stand pumpkin cookies that are cake-like. Perhaps because I used one bowl and mixed it all together? Nevertheless, I’ll be making these at least once a week for my boys. They love them and they work for the dairy free allergies in the house. Thank you so much for these!

  • November 11, 2011 at 4:03 pm: Allison

    These are awesome. Made them for my (non-vegan) students, and they were gone.

  • November 11, 2011 at 7:57 pm: Annette

    Beautiful, beautiful cookies. I added chocolate chips, in addition to the walnuts and raisins, to half the dough and ALL came out just great. Tomorrow they get packed up-half for my kiddo in Syracuse and the other half for the littlest duckie in Florida…I know they will be loved and appreciated. Rock and roll pumpkin love for sure!

  • November 24, 2011 at 6:56 am: Morgan

    OH SWEET LORD. Just made these for Thanksgiving tomorrow. There may not be any cookies left by then…. I substituted maple syrup for molasses, and just added extra nuts instead of raisins, but still oh so amazing. My boyfriend even loves them and he hates pumpkin.

  • November 24, 2011 at 2:24 pm: lauren

    I made these last night for today and they are DELISH! Instead of using flour I ground up oats so they are essentially 100% oatmeal and used dried cranberries instead of raisins. They are SO good!

  • November 27, 2011 at 3:52 am: Kathryn

    Made them with leftover pumpkin with a friend and we can confirm – these things are awesome. A couple modifications – ran out of oil partway through and switched to margarine, which makes them spread, omitted the raisins and replaced the walnuts with pecans. Mmm.

  • December 10, 2011 at 6:15 pm: m.

    these are the most amazing cookies i think i have ever made. they are soft and cakey (my cookies are usually hard and chewy). the flavor is right on too! this recipe is a keeper for sure.

  • December 23, 2011 at 4:52 am: Jay

    Just made these as a holiday gift. Used maple syrup instead of molasses, cranberries instead of raisins and DID opt to use the flax seed. The result is a delightfully chewy, light and just-sweet-enough cookie. So tasty and super super easy!

  • December 31, 2011 at 4:28 am: Brandie

    These turned out perfect. Mine did not have the cakey consistency that some posters mentioned. I let my pumpkin simmer down to 3/4 cup as the book suggests. I also used 1/2 whole wheat pastry flour and 1/2 all purpose and replaced half the oil with applesauce. I am making them again tonight for our fire department’s New Years Eve party and I am sure they will be a crowd pleaser.

  • January 14, 2012 at 3:10 am: Andrea

    These cookies were great! Very easy and tasty. I omitted the raisins and the walnuts, but otherwise followed the recipe exactly.

  • February 9, 2012 at 10:37 pm: Amanda

    I just made these. They turned out great!! I made some changes– 15 oz pumpkin (instead of 1 cup), applesauce instead of oil, 1/3 cup additional oats, maple syrup instead of molasses. I also added some ginger and cloves. It took longer to bake– maybe 18 or 20 mins. I will make this again.

  • February 13, 2012 at 5:10 am: Brittany

    Yum. I used dried cranberries instead of raisins and I think this turned out better. I also added extra pumpkin

  • April 11, 2012 at 4:25 am: Vegan Apprentice

    Delicious! I added a little ground ginger and subbed in some choc chips instead of walnuts.
    I can’t wait to make these again and try them with a few other substitutions. I love your idea of using Cranberries Brittany – I will definitely try that.

    http://theveganapprentice.blogspot.com.au/2012/04/pumpkin-oatmeal-cookies-with-choc-chips.html

  • May 26, 2012 at 8:24 pm: be-ezer

    meh, too sweet for my tastes. will have to adjust the sugar next time i make these. they r soft n chewy though.

  • July 20, 2012 at 7:29 pm: Holly

    Is there anything that I can use as a substitute for the molasses?

  • September 26, 2012 at 11:50 pm: Sydney

    Freaking amazing! I love these! I used whole wheat flour and turbinado sugar instead and they still turned out wonderful!!!

  • October 10, 2012 at 2:15 pm: Rebecca

    Would it work here to use the trick from Vegan Cookies Invade Your Cookie Jar of cooking the pumpkin down to reduce it? I like the idea of a more cookie like chew from the recipe in the book but I would rather use the oil called for in this recipe than the shortening listed in the book.
    Thanks for all the wonderful vegan cookies Isa! I especially LOVE your biscotti recipes, specifically the Kitchen Sink and Green Tea Walnut ones :)

  • October 20, 2012 at 3:37 am: Hiking Valerie

    Great cookies! Easy to make and very tasty. I added the flax, used 1/2 whole wheat flour and 1/2 all purpose, no nuts or raisins and they were still tasty. Would be a great snack for hiking and recording GPS Hiking Tracks.

  • October 27, 2012 at 3:46 pm: Mjg

    Mine turned out really bad. They tasted ok but the texture was Nothing like a normal cookie. :-/

  • October 27, 2012 at 6:47 pm: Jenni

    All my husband and I could taste was molasses! The texture is good, but if you’re looking for a cookie with pumpkin flavor you’ll be disappointed. If I make them again I’ll cut the molasses in half or omit it all together.

  • October 28, 2012 at 3:13 am: Catherine

    These were great, and the raw batter was delicious too! I included the flax seeds, used coconut oil in place of the canola oil, cut down the sugar to about 1 cup, and included only about 1/4 cup raisins. I also used parchment paper instead of greasing the cookie sheets. Mine were done after about 12 minutes. They do seem to be a bit cakier than other cookies, but I don’t mind it one bit!

  • October 31, 2012 at 4:47 pm: Dana

    After 16 minutes in the oven, they seemed way too soft… left them in for 2 more minutes. They cooled off pretty fast, so I could taste my creation without the agony of waiting for too long: I believe this is my new favorite cookie recipe! Subbed pecans for the walnuts and white chocolate chips for the raisins. Very sorry that I halved the recipe… will just have to make them again!!! Slightly crispy on the bottom and soft inside = perfection!!!

  • November 19, 2012 at 9:45 pm: Lunalux

    Great cookies! Made a batch of these for a pre-Thanksgiving work party: used gluten-free, wheat-free flour (for wheat-allergic co-workers), added 2 tbsp of flaxseeds, used less oil and a mix of veg oil and coconut oil, used pumpkin pie spice, and substituted dried cranberries for raisins.. They did come out a bit cakey, and a tad dry {used half a can (1c) of pumpkin, but maybe I didn’t mix batter enough?].. Definitely better the next day, flavorwise.. I’d love to experiment with these to make them less dry, more dense. Someone asked about using dates, sounds like a good idea. Any other suggestions?

  • November 21, 2012 at 12:29 pm: Jen

    These are not my favorites. The recipe sounds delicious, but my cookies turned out tasting like raw flour and not much else. They’re cooked through, so I’m not sure what went wrong. Granted, I left out the raisins and walnuts (raisins gross me out and I don’t like nuts in my baked goods), so maybe that altered the flavor. As it is, I’ll probably make these once again, but up the amount of spices and halve the recipe.

  • December 22, 2012 at 11:06 pm: Julie

    I followed the directions given in the book and simmered the pumpkin down to 3/4 cup. The cookies spread nicely and weren’t cakey at all. They were VERY sweet, though, so I think I’ll cut back on the sugar in the future.

  • February 8, 2013 at 6:55 pm: Julie

    I just baked these and they are fabulously delicious! Perfect treats for a winter storm! Thanks for the creative recipe. –Julie

  • February 21, 2013 at 4:05 am: steph

    I made a double batch of these with fresh pumpkin puree and golden raisins. I really liked them! I was worried about all the molasses at first because the batter looked so dark, but the flavor was wonderful.

  • February 25, 2013 at 5:23 pm: Miss bear

    I made these yesterday and whilst they are AMAZING they have turned out “cakey”. However, tasting this good I just do not care, they are like a wonderful hybrid of the very nicest carrot cake and my mothers coffee walnut cake (minus the coffee), I will make them again and again and again, delicious.

  • April 24, 2013 at 9:00 pm: Wendy

    On my goodness, I can’t believe how good these cookies taste! I wanted to make some sort of cookies but my ingredients were limited to basically what is in this recipe. I was making them for a group of teenagers getting g together after school and wasn’t sure if these will be a hit with the pumpkin part in them. Unfortunately, they never left the house they are so good we gobbled them up before we could take them out. I am going to try again tomorrow. Thanks for sharing this recipe. Yummy!

  • May 10, 2013 at 5:19 pm: Christina

    I didn’t have any molasses so I used agave syrup and it worked wonderfully!

  • May 27, 2013 at 7:47 pm: Erica

    The thing about pumpkin cookies is, you have to reduce the pumpkin if you don’t want it to be cakey. I like cakey cookies, so I don’t, but I’ve used other recipes when you reduce the pumpkin puree to make them more cookie-like.

  • May 27, 2013 at 7:58 pm: Erica

    Also, I subbed the oats for spent grain (from our beer-brewing process) and they came out great! I had a cup of medium-roasted grain that I squeezed the moisture out of and then added to the wet ingredients instead of dry. I also added some cardamom. and a little extra flour to counteract the moisture in the spent grain. YUM!

  • May 29, 2013 at 6:17 pm: Amy A.

    I lowered the sugar by 1/3 cup and I don’t think it made a taste difference. Next time I’ll pump up the pumpkin. I think it could do with more pumpkin flavor. Really good cookie. I added some dark chocolate chips and that worked nicely.

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  • June 25, 2013 at 3:07 am: Mallory

    So good! I modified mine and made them gluten free as well. Used an all purpose gluten blend I buy at the health food store. I used a brown/coconut sugar combo, took out the molasses and used a bit more vanilla. I also added sunflower seeds, pumpkin seeds, hemp seeds and white and dark chocolate chips instead of raisins and walnuts. They turned out amazing!

  • July 21, 2013 at 7:42 pm: Heather

    These cookies are the Bomb!!!! Do you know the calorie count by any chance?

  • August 16, 2013 at 5:09 pm: kenzi

    these were ok, I found them ro be a bit bland…so I added a maple glaze on top! much better

  • September 1, 2013 at 4:20 am: Natasha

    These are amazing! Every time I go home my family requests these right as I walk through the door. These are quite possibly the best cookies EVER! I’ve done batches with a few variations in spices to great effect, but honestly, the originals are phenomenal. Enjoy!

  • September 14, 2013 at 2:15 pm: Darrell Fisher

    very easy to make and they taste great. I made this for the first time due to limited ingredients, but they are a great calorie saver. Thanks

  • October 16, 2013 at 2:54 pm: Susie

    This is the third or fourth time I’ve made these, but this time I didn’t have any molasses, so I used coconut sugar which has a kind of molasses-y taste… The batter wasn’t very sweet, so I added just a splash of maple syrup. And I didn’t have any vanilla, so I just left it out, I didn’t try to sub anything for it. I used pecans instead of walnuts and dark chocolate chips instead of raisins. They are SO good! Isa, you are a cookie GENIUS!

  • October 30, 2013 at 3:38 am: Jan

    OMG these are dangerous. I made half a batch without the nuts for a friend who does not do nuts, but I really think the walnuts add that little something extra. I also was generous with the spices and added some ginger and cloves as well, just because. I hope I don’t eat the entire batch myself before my Halloween party! Thanks for another great one!

  • November 3, 2013 at 3:35 am: Christine

    These are lovely. High altitude adjustments that I made – decreased sugar by 3T and increased temp to 360. Baked for 13 minutes to perfection.

    Gracias!

  • November 5, 2013 at 8:06 pm: Katie

    These turned out very good! I used white wheat for flour. Refined coconut oil(less coconutty taste). Halved the sugar using brown sugar and maple syrup. Also added flax and walnuts and chocolate chips! Very yummy!! I think with the addition of chocolate chips I could of decreased sugar and added a little almond milk in place. Will try next time!! Or use just maple syrup!

  • November 6, 2013 at 5:39 pm: Megan C

    Thanks for the yummy recipe! I used a little less than a cup of cane sugar, 1/2 grapeseed oil and 1/2 applesauce and some cloves. I love that I can send these to school with my kids or share with friends who have allergies.

  • November 8, 2013 at 6:59 am: sam

    If I want the cookies to be less cakey, would increasing the amount of molasses and reducing the sugar work?? Also, would using butter instead of oil help make them harder and hence more like cookies than muffins? please let me know if you have an idea if those substitutions would work.

  • November 11, 2013 at 2:23 am: Sam

    Wonderful cookies, I’ve made them every fall for the past 3 years. Highly recommended with chocolate chips!

  • November 17, 2013 at 10:14 pm: Matthew Iden

    i already love your blog. to death. i have made your mac and cheezes countless times and worn out the eggplant bacon recipe. i just did a general “pumpkin cookie” google search and came across your blog…again! you will always come through and i will now always check post punk kitchen before making ANYTHING! being a fellow vegan blogger, i appreciate the time and effort you put into every post. i love you. you are the best!

  • November 24, 2013 at 3:30 am: Emily

    I’m confused. I love the Best Pumpkin Muffins recipe from VWAV so I was excited to see this as I had just made the muffins and had half a can of pumpkin left to use up. I used a bit less sugar and chocolate chips instead of raisins but they are bland as can be! I waited until they cooled can’t really taste much but the oats and salt. I even added some ginger! I do love the texture. I will try them again in the morning but I think they need more spices.

  • December 12, 2013 at 1:46 am: Cyndie

    A-MAY-zing. Made them with mini chocolate chips instead of raisins and nuts. So delish!

  • December 14, 2013 at 10:04 pm: Melissa

    Fantastic! I modify this recipe a bit to reduce the fat and make w less sugars so my diabetic dad can eat them without guilt. They are wonderful. We call them harvest cookies in my house. Substitute 1/3 cup applesauce for half the oil. Cut the sugar to one cup. I add way more cinnamon and toss in some pumpkin pie spices. (taste the raw batter until the flavor is spicy enough.) I use 1/4 cup raisins and cut them up so that they go farther in the batter, and dad doesn’t suffer with the dried fruit (too much sugar for him). I use spelt flakes or rolled wheat flakes, as I cannot eat oats. Yum yum yum! A hit!

  • December 15, 2013 at 7:12 pm: Elizabeth

    I’m out of molasses – could I use brown sugar instead of white sugar instead?

  • January 3, 2014 at 8:32 pm: Sophie

    I made these over Christmas for two (non-vegan) parties. At both they were gone within minutes and everyone kept coming up asking for the recipe! I highly recommend them as a not-too-sweet, festive cookie. Absolutely perfect!

  • January 9, 2014 at 7:59 pm: conniejoon

    I love your recipes. a lot. so..I was recently blessed with a bunch of ripe Hachiya persimmons and I didn’t know what to make with them. The internet overwhelmed me and I was doing nothing until I realized that I trust you with everything eatable and delicious in life and you would have the answer. This recipe with persimmon in place of pumpkin and ginger and cardamon in place of the nutmeg created the best cookies I’ve ever made. Thank you. oh and chocolate chips instead of raisins is standard practice in my kitchen. Yum!

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    These were amazing. I never post my comments but this was so amazing I was compelled to post. Yummy!

  • September 23, 2014 at 3:48 pm: Jomi Cruz

    These were amazing. I’m making another batch today. I got about 60 cookies from the recipe. I used cranberries and pepitas instead of raisins and walnuts…

  • October 7, 2014 at 9:40 pm: Jodi

    Delicious! It’s that pumpkin-time-of-year for me, finally; I’ve had my eyes on this recipe for awhile. Thank you so much for it!! I halved the recipe, and subbed choc. chips for the walnuts and raisins. I think next I could sub half (or all?) the oil for applesauce… I know I’ll be making them again. Thanks Isa. Your recipes are an amazing gift to aspiring vegans like me :)

  • November 9, 2014 at 4:33 pm: Carole

    I made these because everyone’s comments said they were amazing! Mine turned out just okay. :-\ The first batch I tried to make gluten-free, so I subbed the flour for coconut flour. I also used Agave instead of sugar, and applesauce instead of oil. YUCK! They were the driest thing I have ever made! I made them again according to the recipe, but I think I may have used too much pumpkin? They were kind of “wet” and more like pumpkin bread. Suggestion?

  • November 22, 2014 at 4:34 pm: Rosie

    Just made…will freeze for Grands on Thanksgiving! SO YUMMY!!!! I ate my breakfast in Pumpkin cookies! I have grands allergic to milk products and nuts and these are perfect. In half the dough I put a few mini chocolate chips for those that can eat chocolate….like me!!!!

  • November 22, 2014 at 4:37 pm: Rosie

    oh…I used Maple Syrup and ginger instead of nutmeg! Perfect taste and texture! They are cakelike but I like that!r

  • December 14, 2014 at 8:01 pm: Phil

    Just made a double batch of these today. For pumpkin, I used kabocha squash grown (organically) in my home garden which I had roasted and pureed prior to baking. I used whole wheat flour and brown sugar mixed with regular organic. I found that if I roll a ball of the dough in my hand and then mash with a fork they form up better- nice and round. They came out fantastic!