Nothing says autumn like these pumpkin chocolate chip oatmeal cookies! This is a warm and cozy recipe that your whole family will love!
Pumpkin cookies are pretty much a favorite treat at this time of year. I remember the days before allergies, when I would be excited to try whatever pumpkin treat was available at Starbucks.
We don’t eat bakery treats anymore, and I can’t say that I miss them – especially when I’m able to bake cookies like this.
These pumpkin chocolate chip oatmeal cookies are chewy, chocolatey, and so delicious. Plus, they’re gluten free and free of the top allergens.
Can you make chewy cookies without eggs?
Yes! These are perfectly chewy, thanks to the pumpkin puree. They have just the right amount of texture from certified gluten free oats, too. Make sure you buy only certified gluten free oats – that way you know they will be free from wheat cross contamination.
This recipe makes two dozen pumpkin chocolate chip oatmeal cookies. If you only want to bake one dozen, you can freeze the other dozen for a later date.
How do you freeze cookie dough?
For these cookies, the best thing to do is to drop the dough on the cookie sheet, and stick the cookie sheet in the freezer for about an hour or until the dough is firm. Once the dough is frozen, remove the dough and store it in a freezer bag. This cookie dough should keep in the freezer for up to three months. Read more about freezing cookie dough here.
These pumpkin chocolate chip oatmeal cookies are just right for packing in school lunches or making for a bake sale. This recipe works well with a variety of gluten free flour blends. This time I used the Namaste Perfect Flour Blend, and they turned out with just the right texture.
If you can’t eat pumpkin, you could make these with sweet potato puree, applesauce, or mashed banana.
How to make pumpkin chocolate chip oatmeal cookies:
- Place the vegan buttery spread and sugars in a mixing bowl and mix until combined.
- Add the pumpkin puree and vanilla, and continue to mix.
- Add the gluten free flour and spices and beat on low speed. Turn the mixer off and stir in the gluten free oats and chocolate chips.
- Drop the dough in rounded spoonfuls onto a cookie sheet. Bake at 350 degrees for 10-12 minutes.
If you make these cookies, or any of my recipes, please share on Instagram and tag me @prettybeeblog. I love to see what you’ve been baking and making!
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Pumpkin Chocolate Chip Oatmeal Cookies.
These chewy pumpkin chocolate chip oatmeal cookies are a delicious treat for fall!
- ½ cup vegan buttery spread
- ½ cup light brown sugar
- ½ cup organic cane sugar
- ⅓ cup pumpkin puree
- ½ teaspoon vanilla extract
- 1 cup gluten free flour blend
- ½ teaspoon baking soda
- ⅓ teaspoon sea salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 cups certified gluten free oats
- 1 cup dairy free chocolate chips
Place the vegan buttery spread and sugars in a mixing bowl and mix on medium speed until light and fluffy, about a minute.
Add the pumpkin puree and vanilla extract, and mix until combined,
Add the gluten free flour blend, baking soda, sea salt, cinnamon, and nutmeg. Mix until combined, scraping down the sides of the bowl as needed.
Add the gluten free oats and chocolate chips, and stir by hand.
Drop the dough by rounded tablespoonfuls onto the cookie sheets. Use the back of a spoon to flatten them slightly. Bake at 350 degrees for 10-12 minutes.
Allow the cookies to cool on the cookie sheet. Store in an airtight container. Cookies should stay fresh for about 5 days.
You can freeze this cookie dough if you like - drop the cookie dough onto the cookie sheet and freeze until firm. Then put the cookie dough drops in a freezer bag. Remove as many as needed when you want to make cookies and bake as directed.
If you love pumpkin desserts, try these pumpkin spice cupcakes or these pumpkin spice sugar cookies with chocolate buttercream.