Introduction

These Gluten Free Pumpkin Oatmeal Cookies are a delicious and simple treat perfect for fall or any time you crave a cozy snack. They combine warm spices, pumpkin puree, and chocolate chips for a naturally sweet, chewy cookie that everyone can enjoy.

A white round plate holds six chunky cookies, each made of orange-colored dough mixed with visible light brown oats and dark brown chocolate chips scattered throughout. The cookies have a rough texture with uneven edges, showing clumps of oats and chocolate chips on top, giving them a thick and chewy look. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup gluten free oats
3/4 cup pumpkin puree
1/4 cup maple syrup
1/2 cup chocolate chips
1 tsp cinnamon
dash of salt

Instructions

Step 1: Gather your ingredients and preheat the oven to 350ºF (175ºC).
Step 2: In a large bowl, combine the gluten free oats, pumpkin puree, maple syrup, chocolate chips, cinnamon, and a dash of salt. Mix until well blended.
Step 3: Scoop the cookie dough onto a baking sheet using a cookie scooper or your hands, then gently flatten each cookie slightly to help them bake evenly.
Step 4: Bake for 15 to 20 minutes, or until the cookies are lightly browned around the edges. Allow to cool before enjoying.

Tips & Variations

For added texture, try mixing in chopped nuts or dried cranberries instead of chocolate chips.
If you prefer a less sweet cookie, reduce the maple syrup to 2 tablespoons.
Make sure to use certified gluten free oats to keep the recipe safe for gluten sensitive diets.
Press cookies thinner if you want a crispier texture or leave thicker for chewier cookies.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze in a sealed container for up to 3 months. Reheat gently in the microwave for a few seconds before serving.

How to Serve

A close-up view shows a small cookie held between a woman's thumb and index finger with red nail polish, revealing a rough, chunky texture filled with thick oats and dark brown chocolate chips mixed throughout. In the background, more cookies lie on a white plate, their surface similarly textured with oats and chocolate chips, and two small orange pumpkins appear slightly blurred, along with a syrup bottle laying sideways. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and is a convenient option for this recipe.

Are these cookies vegan?

Yes, this recipe is naturally vegan as it contains no animal products. Just ensure your chocolate chips are dairy-free if needed.

Gluten Free Pumpkin Oatmeal Cookies Recipe

Print Recipe

★★★★★

4.6 from 72 reviews

These Gluten Free Pumpkin Oatmeal Cookies are a delicious and healthy treat perfect for fall or any time you crave a cozy, spiced cookie. Made with wholesome gluten free oats, pumpkin puree, and naturally sweetened with maple syrup, they are soft, moist, and packed with warm cinnamon flavor. Chocolate chips add a touch of indulgence while keeping the recipe simple and nutritious.

Author: Daniel
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 25-30 minutes
Yield: About 12 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Dry Ingredients

1 cup gluten free oats
1 tsp cinnamon
Dash of salt

Wet Ingredients

3/4 cup pumpkin puree
1/4 cup maple syrup

Add-ins

1/2 cup chocolate chips

Instructions

Prepare and Preheat: Gather all your ingredients and preheat your oven to 350ºF (175ºC) to ensure it’s ready for baking once the cookie dough is mixed.
Mix Ingredients: In a large bowl, combine the gluten free oats, cinnamon, salt, pumpkin puree, maple syrup, and chocolate chips. Stir the mixture well until all ingredients are thoroughly incorporated into a sticky cookie dough.
Shape Cookies: Using a cookie scooper or your hands, portion out the dough onto a baking sheet lined with parchment paper. Gently flatten each cookie slightly with your fingers or the back of a spoon to help them bake evenly.
Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the cookies are lightly browned around the edges and set in the center.
Cool and Enjoy: Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy your wholesome pumpkin oatmeal cookies as a snack or dessert.

Notes

Ensure your oats are certified gluten free if you have severe gluten intolerance.
For a vegan version, ensure the chocolate chips are dairy-free.
These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Add nuts like walnuts or pecans for an extra crunch if desired.
You can substitute maple syrup with honey if not strictly vegan.

Keywords: Gluten Free Pumpkin Cookies, Pumpkin Oatmeal Cookies, Healthy Pumpkin Cookies, Fall Dessert, Dairy Free Cookies