Gluten Free Pumpkin Oatmeal Cookies for Cozy Fall Snacking

Delight in these Gluten Free Pumpkin Oatmeal Cookies that are perfect for fall snacking.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 12 cookies

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

2 cups Gluten Free Oats Ensure they are certified gluten-free.
1 cup Pumpkin Puree Adds moisture and rich fall flavor.
1/2 cup Maple Syrup Can be substituted with honey or agave.
1/2 cup Chocolate Chips Using dairy-free options makes it vegan-friendly.
1 teaspoon Cinnamon Feel free to add additional spices like nutmeg or ginger.
1/2 teaspoon Salt Using high-quality salt is recommended.

Optional Mix-Ins

1/2 cup Nuts Add chopped walnuts or pecans.
1/2 cup Dried Fruits Incorporate raisins or cranberries.
1/4 cup Seeds Utilize sunflower or pumpkin seeds.

Equipment

Oven
mixing bowl
baking sheet
Cookie Scooper

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C).
In a large mixing bowl, add pumpkin puree and maple syrup. Stir until smooth.
In another bowl, combine gluten free oats, cinnamon, and salt. Mix thoroughly.
Pour the dry mixture into the wet ingredients and gently fold together.
Fold in chocolate chips or your favorite mix-ins.
Scoop dough onto a lined baking sheet, leaving space between each cookie.
Bake for 15–20 minutes until edges are lightly browned.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 60mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 405IUCalcium: 30mgIron: 1mg

Notes

Use certified gluten-free oats for the best results. Avoid overmixing the dough to keep cookies tender.

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