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stack of pumpkin chocolate chip oatmeal cookies

Pumpkin Chocolate Chip Oatmeal Cookies.

These chewy pumpkin chocolate chip oatmeal cookies are a delicious treat for fall!

Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Keyword pumpkin dessert recipes, pumpkin oat cookies
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 24
Calories 148 kcal
Author Kelly Roenicke

Ingredients

US Customary - Metric

Instructions

  1. Preheat the oven to 350 degrees. 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 for 10-12 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

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.

Nutrition Facts
Pumpkin Chocolate Chip Oatmeal Cookies.
Amount Per Serving
Calories 148 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Sodium 88mg4%
Potassium 80mg2%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 11g12%
Protein 1g2%
Vitamin A 715IU14%
Vitamin C 0.2mg0%
Calcium 17mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.