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Home » Desserts » Pumpkin Chocolate Chip Oatmeal Cookies (Gluten Free, Vegan).

Pumpkin Chocolate Chip Oatmeal Cookies (Gluten Free, Vegan).

Sep 8, 2022 by Kelly Roenicke · 1 Comment

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pumpkin cookie recipe

Nothing says autumn like these pumpkin chocolate chip oatmeal cookies! These chewy cookies are perfectly spiced and loaded with chocolate chips. You’ll love these on a cool fall afternoon.

gluten free pumpkin chocolate chip oatmeal cookies

Pumpkin cookies are one of my favorite desserts 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 my own pumpkin cookies. We love pumpkin sandwich cookies, no bake cookie dough bites, and these chocolate chip oatmeal pumpkin cookies.

These simple cookies are chewy, chocolatey, and so delicious. Plus, they’re gluten free and free of the top allergens.

Jump to:
  • Ingredient Notes
  • Egg Replacer
  • Step by Step Instructions
  • Baking Tips
  • Variations
  • Storage/Freezing
  • More Pumpkin Desserts
  • Recipe
chewy chocolate chip pumpkin oatmeal cookies stacked up

Ingredient Notes

  • Gluten Free Flour Blend – 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.
  • Pumpkin Puree – Be sure to use 100% pure pumpkin puree, not pumpkin pie filling, which has added sugar. If you can’t eat pumpkin, you could make these with sweet potato puree, applesauce, or mashed banana.
  • Gluten Free Oats – Make sure you buy only certified gluten free oats – that way you know they will be free of cross contamination from wheat or other gluten containing grains.
  • Dairy Free Chocolate Chips – I used dairy free dark chocolate baking chips from Enjoy Life.

Egg Replacer

You might notice that there isn’t a specific egg replacer listed in this recipe. That’s because the pumpkin puree acts as an egg replacer here. These are perfectly chewy, and they hold together very well thanks to the pumpkin puree.

Step by Step Instructions

  1. Place the vegan buttery spread and sugars in a mixing bowl and mix until combined.
buttery spread and sugars after mixing
  1. Add the pumpkin puree and vanilla, and continue to mix.
sugar buttery spread and pumpkin mixed together
  1. 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.
chocolate chip pumpkin cookie dough in a bowl
  1. Drop the dough in rounded spoonfuls onto 2 cookie sheets lined with parchment paper.
pumpkin cookies before baking
  1. Bake at 350 degrees F for 12-14 minutes.
pumpkin cookies after baking

Baking Tips

  • Line the cookie sheets with parchment so that the cookies don’t stick to the pan.
  • Don’t overcrowd the baking pan – leave about 1.5 inches between each scoop of cookie dough.
  • Allow the cookies to cool completely on the cookie sheet before moving them. Gluten free cookies can be a little more delicate, especially before they cool.

Variations

Try adding white chocolate chips, pumpkin seeds, sunflower seeds, or nuts (if you are able to eat them) to this batter. You could also add some dried cranberries or raisins if you like.

Learn to make SAFE, tasty food for your family. Join my community today and start getting all my best tips, tricks, and allergy friendly recipes in your inbox.

Storage/Freezing

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.

More Pumpkin Desserts

If you love pumpkin desserts, try these pumpkin spice cupcakes, pumpkin cake with molasses buttercream, or this chocolate pumpkin bread.

Disclosure: This post contains affiliate links.

Recipe

gluten free vegan pumpkin chocolate chip oatmeal cookies
5 from 1 vote
Print

Pumpkin Chocolate Chip Oatmeal Cookies (Gluten Free, Vegan).

These chewy pumpkin chocolate chip oatmeal cookies are a delicious treat for fall! Enjoy these tasty cookies with a cup of tea or hot cider.

Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Keyword chewy
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 24
Calories 148 kcal
Author Kelly Roenicke

Ingredients

  • ½ cup vegan buttery spread
  • ½ cup light brown sugar
  • ½ cup organic cane sugar
  • â…“ cup pumpkin puree
  • ½ teaspoon vanilla extract
  • 1 cup gluten free flour blend
  • ½ teaspoon baking soda
  • â…“ teaspoon sea salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 2 cups certified gluten free oats
  • 1 cup dairy free chocolate chips
US Customary – Metric

Instructions

  1. Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.

  2. Place the vegan buttery spread and sugars in a mixing bowl and mix on medium speed until light and fluffy, about a minute.

  3. Add the pumpkin puree and vanilla extract, and mix until combined,

  4. 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.

  5. Add the gluten free oats and chocolate chips, and stir by hand.

  6. Drop the dough by rounded tablespoonfuls onto the cookie sheets. Use the back of a spoon to flatten them slightly. Bake at 350 degrees F for 12-14 minutes.

  7. Allow the cookies to cool on the cookie sheet. Store in an airtight container. Cookies should stay fresh for about 5 days.

Recipe Notes

Store cookies in an airtight container. They 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. The dough should stay fresh in the freezer for up to 3 months. Remove as many as needed when you want to make cookies and bake as directed.

Nutrition Facts
Pumpkin Chocolate Chip Oatmeal Cookies (Gluten Free, Vegan).
Amount per Serving
Calories
148
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
2
g
13
%
Sodium
 
88
mg
4
%
Potassium
 
80
mg
2
%
Carbohydrates
 
21
g
7
%
Fiber
 
1
g
4
%
Sugar
 
11
g
12
%
Protein
 
1
g
2
%
Vitamin A
 
715
IU
14
%
Vitamin C
 
0.2
mg
0
%
Calcium
 
17
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Related

« Slow Cooker Lamb Soup.
No-Bake Samoa Cookies (Grain Free, Vegan). »

Filed Under: Dairy Free, Desserts, food, Gluten Free, Nut Free, Recipes, Sweets, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Gluten Free, Mustard Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Darryl

    November 05, 2018 at 3:19 pm

    5 stars
    Awesome!

    Reply

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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