Toddler-Friendly, Vegan Pumpkin Cookies

Always wanting to find calm, fun ways to celebrate the holidays and passing seasons, I decided to make a Halloween version of the chocolate banana biscuits I made at Easter. This time with pumpkin puree and spices. They’re a bit pumpkin pie like and a little bit gingerbread-y; I think I’ll try an apple gingerbread version for Christmas!

They’re really simple to pull together and Peter had a lot of fun starting the blender, adding in ingredients, and giving it all a good stir. They make a great alternative if you’re looking to avoid having too much sugar around this Halloween. The recipe is vegan and would be very easy to make gluten-free if you need something allergen-friendly for one of your kids to bring to a party or class room.


2 cups rolled oats
1/2 cup pumpkin puree (I used tinned)
1/4 cup whole wheat flour (I think any flour you have on hand would work)
2 tbsp. coconut oil
1 tbsp. molasses
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves

  1. Preheat oven to 180C / 350F.
  2. Blend your oats into a powder.
  3. Melt coconut oil.
  4. Combine dry ingredients.
  5. Add wet ingredients and combine (you might need to get in there with your hands).
  6. Roll on a floured surface to approximately 1/4 inch thick.
  7. Cut into shapes and place on a parchment paper lined baking tray.
  8. Bake for 10 minutes, or until golden brown.

These are meant as a fun baby/toddler snack and aren’t a sweet cookie by any means. But Peter ate three of them as soon as they cooled from the oven, so hopefully they’ll be just as big a hit for your family!

Let me know if you give them a try. And I’d love to know: do you have any favourite recipes to make at this time of year?

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