Use a 1:1 ratio of dairy-free butter to coconut oil for optimal texture—this creates soft, chewy cookies without greasiness. Too much coconut oil will make them spread excessively; too much butter may result in a cake-like crumb.

Gently fold in the canned pumpkin and egg replacer mixture to avoid developing excess gluten, which toughens the dough. Mix just until combined for the most tender final texture.

Refrigerate your dough for at least 30 minutes to prevent excessive spreading and ensure chewy centers with defined edges. This step is crucial for dairy-free doughs that tend to spread more quickly than traditional recipes.

Dry-toast the oats in a skillet for 2-3 minutes before adding to enhance their nutty undertones and complement the warm spices. This elevates the overall depth and prevents a raw grain taste.

Remove cookies from the oven when centers still look slightly underdone (about 1 minute before they appear fully set). They'll continue cooking on the hot baking sheet and set to perfectly chewy texture as they cool.