Gluten Free Pumpkin Spice Oat Cookies (Edit recipe)

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These chocolate chip pumpkin spice oat cookies are an easy autumn treat to whip up, and they’re a perfect way to use up that opened half-can of pumpkin. They’re incredibly allergy-friendly. If you enjoy simple oat cookies like these, you should also try my gluten free breakfast cookies.

5 minutes

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	332
Fat:	12 g
Carbohydrates:	50 g
Protein:	8 g
Cholesterol:	0 g
Sodium:	171 mg
Fiber:	8 g
Sugars:	17 g
Calculated per serving.

Serves: 6

Ingredients

7.5 oz Pumpkin Purée, approx half of a 15 oz can
3 Tbsp Pure Maple Syrup
1 cup Gluten Free Rolled Oats
1.5 tsp Pumpkin Pie Spice
0.5 tsp Ground Cinnamon
0.25 tsp ground Nutmeg
0.25 tsp Salt
2 Tbsp Chia Seeds, optional
0.5 cup Semi-Sweet Chocolate Chips, semi-sweet or dark, optional
1 pinch Maldon Sea Salt Flakes, optional

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 375°F.
In a mixing bowl, combine the pumpkin puree and maple syrup, stirring until well mixed.
In a separate bowl, combine the oats, pumpkin pie spice, cinnamon, nutmeg, chia seeds and 1/4 tsp of salt.
Combine the wet and dry ingredients, mixing until well blended. Gently fold in the chocolate chips until evenly distributed.
Using a cookie scoop, drop portions of the cookie dough onto a baking sheet lined with parchment paper.
Optionally, gently press down on each cookie to flatten it slightly, and top each one with a few extra chocolate chips.
Bake the cookies for approximately 12-15 minutes.
Let the cookies cool for about 10 minutes to help them hold their shape. Enjoy them slightly warm!

Notes

These cookies are versatile—use semi-sweet, dark chocolate chips, or skip them entirely. I like adding chia seeds for a health boost, but that’s optional too. They’re delicious straight from the oven but will firm up as they cool. The recipe yields about 12 cookies, depending on the size of your scoop!