These pumpkin spice oat flour cookies are the perfect dessert for fall! They're soft, chewy, and just right with a cup of tea.
Put the sugars and vegan buttery spread in a mixing bowl and beat on medium speed until fluffy. Add the pumpkin puree and vanilla and mix on low speed until combined.
Add the gluten free oat flour, sea salt, baking soda, and spices to the mixing bowl.
Mix on medium speed until combined.
Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
Scoop the dough into balls about an inch in diameter. Place the balls on the cookie sheet, leaving about an inch and a half between them.
Bake at 350 degrees F for about 11-13 minutes. These cookies are delicate - allow them to cool completely on the cookie sheet before moving to a platter or plate.
Repeat steps 6 and 7 with the remaining dough.
This cookie dough does freeze well - simply scoop it onto a cookie sheet, place the sheet in the freezer, and keep it there for one hour. Once the cookie dough balls are frozen, just place them in a freezer bag. Cookie dough can be frozen for up to three months.
If you aren't dairy free, go ahead and use regular dairy butter.
Nutrition facts are for one cookie.
Store leftover cookies in an airtight container. They should stay fresh for about 4 days.