Soft & Chewy Gluten Free Pumpkin Oatmeal Cookies
Serves 10
5 mins prep
14 mins cook
19 mins total
These gluten-free pumpkin oatmeal cookies are the soft, chewy, fall treat you didn’t know you needed. Made with simple ingredients like pumpkin purée, maple syrup, and certified gluten-free oats, they’re perfect for a cozy afternoon baking sesh or a quick pumpkin-season snack that won’t leave you in a sugar coma. They're also the perfect breakfast cookies for the fall season paired with a warm cup of coffee or tea!
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Preheat & Prep. Preheat oven to 350°F. Line a baking sheet with parchment paper.
Mix the Dry Ingredients. In a large mixing bowl, whisk together oats, oat flour, baking powder, pumpkin pie spice, cinnamon, and a pinch of salt.
Add the Wet Ingredients. To the same bowl, add pumpkin purée, maple syrup, and vanilla. Fold everything together using a silicone spatula.
Fold in the Chocolate Chips. Add in the dark chocolate chips and gently mix.
Scoop & Shape. Use a small cookie scoop or spoon to portion out cookie dough balls onto the cookie sheet. Flatten slightly as they won’t spread!
Bake. Bake for 12–14 minutes until set. Let cool on a cooling rack before devouring.
