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 perfect breakfast cookies for the fall season with a warm cup of coffee or tea!
If you’ve ever craved something sweet during pumpkin spice season but didn’t want to deal with a complicated recipe, this one’s for you. These cookies come together in one large mixing bowl, no fancy equipment required. and bake up into perfectly chewy cookies that taste like fall in every bite. They’re naturally sweetened, dairy-free, and totally celiac disease-friendly.
Want even more pumpkin recipes? Try these gluten free pumpkin muffins, pumpkin pancake donuts, pumpkin pie protein pudding or this dairy free pumpkin pie ninja creami ice cream. Or you can try this Pumpkin Spice Syrup that is perfect for jazzing up your morning coffee!
Why You'll Love This Recipe
- One-bowl, no-fuss recipe made with simple, wholesome ingredients in one bowl with no chill time for the dough required!
- Naturally gluten-free, dairy-free, and egg-free, perfect for anyone with food sensitivities (or just short on groceries).
- Cozy fall flavor meets chewy cookie texture, ideal for breakfast, dessert, or pumpkin spice snacking all season long.
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Pumpkin Oatmeal Cookie Ingredients & Tested Substitutions
- Pumpkin Purée. Use canned pumpkin puree, not pumpkin pie filling. Libby’s or Thrive Market brands work great.
- Gluten-Free Rolled Oats. Make sure they’re certified gluten-free if needed. You can sub quick oats but the texture will be slightly softer. I personally like using Bob's Red Mill protein oatmeal for a little extra protein boost.
- Gluten-Free Oat Flour. Bob's Red Mill also makes a great oat flour but you can easily make your own by blitzing oats in a food processor.
- Maple Syrup. Adds natural sweetness and keeps the cookies soft. Use real maple syrup, not pancake syrup.
- Pumpkin Pie Spice + Cinnamon. Warm, cozy, and fall-ready, pumpkin spice & cinnamon are the flavors of pumpkin season. Feel free to add a ¼ teaspoon nutmeg or ¼ teaspoon allspice for extra depth.
- Baking Powder. Choose gluten free if needed.
- Vanilla Extract. Opt for high quality vanilla extract if you can. Vanilla bean paste will also work.
- Dark Chocolate Chips. Totally optional, but highly recommend adding chocolate chips. You can sub pumpkin seeds or peanut butter chips for a fun twist.
Pumpkin Oatmeal Cookies Step by Step Instructions
1. Preheat & Prep. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. 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.
3. Add the Wet Ingredients. To the same bowl, add pumpkin purée, maple syrup, and vanilla. Fold everything together using a silicone spatula.
4. Fold in the Chocolate Chips. Add in the dark chocolate chips and gently mix.
5. 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!
6. Bake. Bake for 12–14 minutes until set. Let cool on a cooling rack before devouring.
Expert Tips & Tricks
- Boost the Protein by adding 2-3 tablespoons of your favorite protein powder to the batter.
- No Oat Flour? Make it at home in a blender or food processor in under a minute by pulsing oats in a food processor until fine.
- These healthy pumpkin oatmeal cookies can be made vegan by using dairy free, vegan chocolate chips like Hu Kitchen chocolate gems.
- If you like a sweeter cookie, add 1-2 tablespoons more of maple syrup or add a tablespoon of coconut sugar.
- For a fun fall dessert twist, sandwich a scoop of dairy free vanilla ice cream between two soft cookies!
How to Store Pumpkin Oatmeal Cookies
Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months. Layer with parchment paper to prevent sticking.
Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!
Soft & Chewy Gluten Free Pumpkin Oatmeal Cookies
Ingredients
- 1 cup gluten free rolled oats
- 1 cup oat flour
- 1 cup pumpkin puree
- ¼ cup maple syrup add 1-2 tablespoons extra for a sweeter cookie
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ⅓ cup dark chocolate chips optional
Instructions
- Preheat & Prep. Preheat oven to 350°F. Line a baking sheet with parchment paper.
- 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.
- Add the Wet Ingredients. To the same bowl, add pumpkin purée, maple syrup, and vanilla. Fold everything together using a silicone spatula.
- Fold in the Chocolate Chips. Add in the dark chocolate chips and gently mix.
- 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!
- Bake. Bake for 12–14 minutes until set. Let cool on a cooling rack before devouring.
Notes
- Boost the Protein by adding 2-3 tablespoons of your favorite protein powder to the batter.
- No Oat Flour? Make it at home in a blender or food processor in under a minute by pulsing oats in a food processor until fine.
- These healthy pumpkin oatmeal cookies can be made vegan by using dairy free, vegan chocolate chips like Hu Kitchen chocolate gems.
- If you like a sweeter cookie, add 1-2 tablespoons more of maple syrup or add a tablespoon of coconut sugar.
- For a fun fall dessert twist, sandwich a scoop of dairy free vanilla ice cream between two soft cookies!
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