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Gluten Free Pumpkin Oatmeal Cookies

Soft and chewy gluten free pumpkin oatmeal cookies packed with cozy fall spices and wholesome oats for the perfect autumn dessert or snack.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cookie Batter
  • 1 cup pumpkin puree
  • 1.5 cups certified gluten free rolled oats
  • 1 cup almond flour
  • 0.5 cup gluten free oat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground ginger
  • 0.25 tsp salt
  • 0.5 cup brown sugar packed
  • 0.25 cup maple syrup
  • 0.33 cup melted coconut oil or butter
  • 1 egg large
  • 1 tsp vanilla extract
  • 0.5 cup dark chocolate chips or chopped pecans optional

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together pumpkin puree, brown sugar, maple syrup, melted coconut oil, egg, and vanilla extract until smooth.
  3. Add gluten free oats, almond flour, oat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  4. Mix until a thick cookie dough forms.
  5. Fold in chocolate chips or chopped pecans if desired.
  6. Scoop dough onto prepared baking sheet, spacing cookies 2 inches apart.
  7. Flatten cookies slightly with the back of a spoon.
  8. Bake for 12–14 minutes until edges are lightly golden and centers are set.
  9. Cool on baking sheet for 5 minutes before transferring to a wire rack.
  10. Serve warm or store in an airtight container.

Notes

For extra chewy cookies, let the dough rest for 10 minutes before baking. Add chopped nuts, raisins, or dairy-free chocolate chips for variation.