Introduction

These Gluten Free Pumpkin Oatmeal Cookies are a wholesome and delicious treat perfect for fall or any time you crave a soft, naturally sweet cookie. With the warm flavors of cinnamon and pumpkin, they’re easy to make and good for sharing.

The image shows a white plate with several round oatmeal cookies that have a golden brown color and a chewy texture, each studded with small dark chocolate chips scattered unevenly on the surface. The cookies are placed on a white marbled surface, and the lighting highlights the rough texture of the oats and the smooth melted areas of the chocolate chips. 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 all your ingredients and preheat your 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. Stir well until fully mixed.
Step 3: Using a cookie scooper or your hands, scoop the cookie dough onto a baking sheet lined with parchment paper. Gently flatten each cookie slightly with your fingers.
Step 4: Bake in the preheated oven for 15-20 minutes, or until the cookies are lightly browned around the edges.
Step 5: Remove from oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy!

Tips & Variations

Swap chocolate chips for raisins or pumpkin seeds for a nutty, naturally sweet alternative.
Add a pinch of nutmeg or cloves to deepen the fall spices.
Use canned pumpkin puree to save time and ensure consistent texture.

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 a microwave or oven before serving if desired.

How to Serve

The image shows several round oatmeal cookies with chocolate chips on a white plate, placed on a white marbled surface. Each cookie has a rough texture with visible oats and scattered dark chocolate chips that stand out against the light brown of the baked oats. The cookies are unevenly shaped, giving a homemade feel, and are spaced so that they don't touch each other. The lighting highlights the shiny chocolate chips and the slight golden tint of the oats. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular oats instead of gluten free oats?

Yes, but be aware that the cookies won’t be gluten free if you use regular oats that aren’t certified gluten free.

Can I make these cookies vegan?

Yes, as written this recipe is already vegan since it contains no eggs or dairy. Just ensure your chocolate chips are dairy-free.

Gluten Free Pumpkin Oatmeal Cookies Recipe

Print Recipe

★★★★★

4.8 from 127 reviews

These Gluten Free Pumpkin Oatmeal Cookies are a delicious and simple treat perfect for fall or any time you crave a wholesome, naturally sweet snack. Made with gluten free oats, pumpkin puree, and sweetened with maple syrup, these cookies are soft, flavorful, and topped with melty chocolate chips for an irresistible finish. Plus, they’re easy to prepare and bake in under 30 minutes!

Author: Maya
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 25-30 minutes
Yield: Approximately 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 the oven and prepare ingredients. Preheat your oven to 350ºF (175ºC). Gather all your ingredients to ensure a smooth baking process.
Mix the ingredients. In a large bowl, combine the gluten free oats, cinnamon, salt, pumpkin puree, maple syrup, and chocolate chips. Stir everything together until well combined into a sticky dough.
Shape the cookies. Using a cookie scooper or your hands, scoop portions of the dough onto a baking sheet lined with parchment paper. Gently flatten each cookie slightly to ensure even baking.
Bake the cookies. Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the cookies are lightly browned on the edges and set in the middle.
Cool and enjoy. Remove from the oven and let the cookies cool slightly on the baking sheet before transferring to a wire rack. Enjoy warm or at room temperature!

Notes

You can substitute chocolate chips with raisins and pumpkin seeds for a nut-free alternative.
Make sure to use gluten free oats as regular oats may contain gluten contaminants.
For added spice, consider adding a pinch of nutmeg or cloves.
Store cookies in an airtight container at room temperature for up to 5 days.
These cookies freeze well; thaw at room temperature before serving.

Keywords: gluten free pumpkin cookies, pumpkin oatmeal cookies, healthy fall cookies, gluten free dessert, pumpkin recipe, easy cookie recipe