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