Go Back
–+ servings

Soft & Chewy Gluten Free Pumpkin Oatmeal Cookies

Pretty Delicious Life
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 the perfect breakfast cookies for the fall season paired with a warm cup of coffee or tea!
No ratings yet
Print Recipe Pin Me
Prep Time 5 minutes
Cook Time 14 minutes
Total Time 19 minutes
Course Breakfast, Dessert
Cuisine American
Servings 10 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

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!
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.
Tried this recipe?Mention @prettydeliciouslife or tag #PDLrecipes!