Soft & Chewy Gluten Free Pumpkin Oatmeal Cookies
Serves 105 mins prep14 mins cook
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!
0 servings
What you need
tsp vanilla
tsp ground cinnamon
cup pumpkin puree
cup rolled oats
tsp baking powder
cup maple syrup
cup oat flour
Instructions
0 Preheat & Prep. Preheat oven to 350°F. Line a baking sheet with parchment paper. 1 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. 2 Add the Wet Ingredients. To the same bowl, add pumpkin purée, maple syrup, and vanilla. Fold everything together using a silicone spatula. 3 Fold in the Chocolate Chips. Add in the dark chocolate chips and gently mix. 4 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! 5 Bake. Bake for 12–14 minutes until set. Let cool on a cooling rack before devouring.View original recipe