Introduction

These gluten free pumpkin oatmeal cookies are a delicious, wholesome treat perfect for fall or any time you crave a cozy snack. Soft, naturally sweetened, and packed with pumpkin flavor, they’re easy to make and sure to satisfy.

The image shows six homemade oatmeal cookies with chocolate chips placed on a white plate. Each cookie is round but slightly uneven in shape, featuring visible layers of golden-brown oats mixed with dark brown chocolate chips embedded throughout. The cookies have a rough texture with some oats sticking out, making them look chewy and hearty. The plate sits on a white marbled surface, giving a clean and bright background to the warm colors of the cookies. 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 bowl, combine the gluten free oats, pumpkin puree, maple syrup, chocolate chips, cinnamon, and a dash of salt. Mix until everything is evenly incorporated.
Step 3: Using a cookie scooper or your hands, scoop the cookie dough onto a baking sheet. Gently flatten each cookie slightly to help them bake evenly.
Step 4: Bake the cookies for 15 to 20 minutes, or until they are lightly browned around the edges. Let them cool slightly before enjoying.

Tips & Variations

For extra texture, try adding chopped nuts like walnuts or pecans to the cookie batter.
Swap chocolate chips for raisins or dried cranberries for a fruitier cookie.
If you prefer a spicier flavor, add a pinch of nutmeg or ginger along with the cinnamon.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat gently in the microwave or oven before serving for a soft, warm treat.

How to Serve

Five pumpkin oatmeal cookies with dark chocolate chips are placed on a round white plate. The cookies have a chunky texture with visible oats and scattered glossy dark chocolate chips throughout. The color of the cookies is a warm orange-brown tone, showing the pumpkin mixed with the oats. Two small bright orange pumpkins sit beside the plate on a white marbled surface, adding a seasonal autumn feel to the scene. 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 the easiest option. Just be sure it’s plain pumpkin puree, not pumpkin pie filling which has added spices and sugar.

Are these cookies dairy free?

This recipe is naturally dairy free as written, but always check your chocolate chips to make sure they don’t contain milk if you need to avoid dairy completely.

Gluten Free Pumpkin Oatmeal Cookies Recipe

Print Recipe

★★★★★

4.5 from 312 reviews

These Gluten Free Pumpkin Oatmeal Cookies are a moist and chewy treat combining wholesome oats and pumpkin puree, naturally sweetened with maple syrup and studded with chocolate chips. Perfect for a cozy fall snack, they are easy to make and free from gluten, making them suitable for those with gluten sensitivities.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 25-30 minutes
Yield: 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

Preheat Oven and Prepare Ingredients: Gather all your ingredients and preheat your oven to 350ºF (175ºC) to ensure it reaches the correct temperature by the time you’re ready to bake.
Mix Ingredients: In a large mixing bowl, combine the gluten free oats, cinnamon, salt, pumpkin puree, maple syrup, and chocolate chips. Stir thoroughly until all ingredients are evenly incorporated to form a cookie dough.
Shape Cookies: Using a cookie scoop or your hands, scoop out portions of the dough onto a baking sheet lined with parchment paper or a non-stick surface. Gently flatten each cookie slightly to help them bake evenly.
Bake Cookies: Place the baking sheet in the preheated oven and bake the cookies for 15 to 20 minutes, or until the edges are lightly browned and the cookies are set.
Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy your delicious gluten free pumpkin oatmeal cookies!

Notes

For extra flavor, add 1/2 tsp of vanilla extract or a pinch of nutmeg to the dough.
Ensure your oats are certified gluten free to avoid cross-contamination.
If you prefer a less sweet cookie, reduce the maple syrup by a tablespoon.
Store cookies in an airtight container for up to 5 days or freeze for longer keeping.

Keywords: gluten free cookies, pumpkin cookies, oatmeal cookies, healthy dessert, fall cookies, pumpkin oatmeal cookies