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?!
Spelt Oatmeal Pumpkin Cookies
- 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)
- 2 tablespoons unsweetened or dark chocolate
- 1/2 teaspoon coconut oil (for melting)
- 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).
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!