If you're a fan of pumpkin desserts, look no further than these festive cookies. Fresh-squeezed orange juice and orange zest give these naturally colored pumpkin cookies a bright and crisp edge to compliment the deep fall flavors found in pumpkin, cinnamon, and nutmeg. The milled flaxseed in this recipe provides a binder in place of using eggs and also provides some healthy omega-3's. These cookies are gluten-free, egg-free, dairy-free, and can easily be made vegan by using vegan chocolate chips, and just as well can also be made nut-free by subbing the almond milk for water or regular milk.

Recipe by MyRecipes October 2016


Credit: Jessica Colyer

Recipe Summary test

12 large cookies


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375°. 

  • Place oats into a food processor or blender and process until smooth. 

  • Combine 3 tablespoons of the almond milk with the milled flaxseed into a small dish. Stir until well soaked; let stand for 5 minutes or until the mixture thickens. Stir again to smooth. 

  • Whisk together sugar, cinnamon, baking soda, vanilla, nutmeg, and salt in a large mixing bowl. Add the flax mixture, pumpkin puree, and melted coconut oil. Stir until well combined. 

  • Stir in orange zest and juice.

  • Gradually add in the ground oats and stir until completely combined. Let the cookie dough sit for up to 2 minutes to absorb some moisture, then add remaining 1 tablespoon almond milk; stir until well-combined. The dough should be moist and hold its shape. Fold in chocolate chips

  •  Use a large spoon to drop 2-inch rounds of dough onto a lightly greased baking sheet. Press or use the back of a spoon to lightly flatten the rounds. Bake the cookies for 10 to 15 minutes or until the sides and tops have browned just slightly. Let cool on pan for 5-10 minutes; carefully transfer to a wire baking wrack to cool completely.