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.
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
- 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
- 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 2 cookie sheets lined with parchment paper.
- Bake at 350 degrees F for 12-14 minutes.
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
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.
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
Instructions
-
Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
-
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 F for 12-14 minutes.
-
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.
Darryl
Awesome!