It's baking season and these gluten free pumpkin oatmeal cookies are are so easy to whip up- even if you're a beginner baker! These cookies are warm, cozy and made with wholesome ingredients. They're so fun and flavorful. These cookies are made with minimal ingredients, making them gluten free, dairy free, vegan, egg free and nutrient-dense. Plus, they're refined sugar-free!
The combination of oatmeal and pumpkin puree creates a thick, chewy texture that's simply irresistible. These cookies are naturally sweetened, making them a great option for dessert, snack or even breakfast. They are kid-friendly too! The best part is that they are ready in under 30 minutes! If you love cookies, you'll also love my milk and cookie shots, avocado cookies and pink sugar cookies!
Why You'll Love These Cookies
They are so easy to make!
You only need a handful of ingredients to whip them up.
They are perfect for fall.
These cookies make a great dessert, breakfast or snack!
They are kid-friendly!
These gluten free pumpkin oatmeal cookies are made in less than 30 minutes.
They are adaptable and also allergy-friendly!
Equipment Needed
All you need to make these pumpkin oatmeal cookies is a baking sheet, mixing bowl, mixing spoon, measuring cups and spoons and a cookie scooper (optional).
Ingredients Needed
Oats: Oats play a crucial role in these pumpkin oatmeal cookies. They add a chewy and hearty texture to these cookies. They also provide a subtle nutty flavor! Make sure to use certified gluten free oats!
Pumpkin Puree: Pumpkin adds a rich fall flavor to these cookies! It also contributes to the soft and chewy texture of the cookies.
Chocolate Chips: Chocolate chips add sweetness, texture and flavor to these cookies! The chocolate complements the pumpkin flavor so well. I used dairy free chocolate chips in this recipe because I am dairy free.
Maple Syrup: Maple syrup adds sweetness to these cookies!
Cinnamon: Cinnamon adds a delicious warm flavor to this dessert. It makes these cookies taste cozy and comforting!
Salt: Salt enhances the flavor of these cookies by balancing the other flavors! My favorite is Redmond's Real Salt because it is high-quality and made with zero fillers. If you use my discount code LESSWITHLAUR you can get 15% off Redmond's website.
Step-By-Step Instructions
Step 1: Gather your ingredients and preheat oven to 350ºF.
Step 2: Combine all ingredients in a bowl.
Step 3: Scoop cookies onto baking sheet using a cookie scooper or your hands. Gently flatten cookies slightly.
Step 4: Bake for 15-20 minutes or until lightly browned. Enjoy!
Storage
Store these gluten free oatmeal pumpkin cookies in the refrigerator in an airtight container for 4-6 days. These cookies are also great for freezer meal prep!
Variations
Mix-Ins: I used chocolate chips for this recipe, but feel free to add any other mix-ins you love! Feel free to add in nuts, seeds or dried fruit!
Spices: I used cinnamon in these pumpkin cookies. Feel free to add other spices like nutmeg or ginger if you desire!
Sweetener: I used maple syrup to sweeten these cookies. If you would like to make them sweeter, feel free to add some sugar. You can also use honey or agave instead of maple syrup.
How to Serve
Here are some delicious ways to serve your gluten free pumpkin oatmeal cookies:
Enjoy them fresh from the oven with a glass of milk or a cup of coffee.
With ice cream: Top your cookies with a scoop of vanilla ice cream for a sweet and creamy dessert.
As a sandwich: Place a cookie on top of another and fill it with a dollop of whipped cream, ice cream or frosting.
In a parfait: Layer crumbled cookies with Greek yogurt, pumpkin puree and a drizzle of honey for a healthy and satisfying treat.
In a s'more: Roast a marshmallow over a campfire or in the oven, then place it between two cookies with a piece of chocolate.
Recipe FAQ
Why can't you use instant oats in cookies?
I would not recommend it because the cookies will come out too soft.
Are these cookies dairy free?
Yes, these cookies are dairy free as long as you use dairy free chocolate chips!
Are these cookies vegan?
These cookies are vegan if you use dairy free chocolate chips!
What kind of chocolate chips should I use in this recipe?
I love using dairy free chocolate chips in these cookies!
Is this recipe nut free?
Yes, this recipe is nut free!
Can I add extra sweetness to these cookies?
Feel free to add sugar to these cookies to make them sweeter!
Can I use almond flour instead of oats?
I would recommend making these cookies as is, but these paleo pumpkin cookies use gluten free flour.
Related Recipes
Be sure to try these fall desserts next:
If you make these gluten free pumpkin oatmeal cookies and love them, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.
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Gluten Free Pumpkin Oatmeal Cookies
Equipment
- 1 baking sheet
- 1 bowl
- 1 mixing spoon
- measuring cups and spoons
- 1 cookie scooper
Ingredients
- 1 cup gluten free oats
- 3/4 cup pumpkin puree
- 1/4 cup maple syrup
- 1/2 cup chocolate chips
- 1 tsp cinnamon
- dash salt
Instructions
- Gather your ingredients and preheat oven to 350ºF.
- Combine all ingredients in a bowl.
- Scoop cookies onto baking sheet using a cookie scooper or your hands. Gently flatten cookies slightly.
- Bake for 15-20 minutes or until lightly browned. Enjoy!
Lauren
Anonymous
Kim
I took a lot of liberty with your recipe… eliminated the chocolate chips (can’t have) and added raisins and pumpkin seeds, a couple of shakes of nutmeg and cloves. I also doubled everything else and used a 15 oz can of pumpkin. Took them to the neighborhood pot-luck and they were a big hit! I also wrote down the ingredients and posted it next to them for people with allergies to see. Thanks for sharing this simple recipe!
Lauren
Would love to hear how it turned out! So you basically swapped the chocolate chips for raisins?
Kim
They were amazing, as I said, they were a hit. My husband even asked if I could make some for him to take to work 🥰 I swapped the chocolate chips for raisins and pumpkin seeds.
Lauren
Oh my gosh! Sorry your comment somehow got cut off after raisins and I couldn't see the rest, but now I can. Thank you so much! I'm so glad! Love that you posted the list of ingredients too- that is so kind!
Rebekah
I was thinking about doing the same thing. I never use recipes as written if they don’t use the whole can of pumpkin! 😂
Terry Wojciehowski
Would you mind posting quantities of the ingredients you added? Much appreciated!
Sydney
Anonymous
Pamela
Delicious!! I did add a little almond flour to give it more substance, but these didn’t last long in my house!
Kara
I added protein powder and a dash of vanilla!!! Up'd the protein and added a sweetness.
Lauren
love that!!