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    Home » Recipes » Category » Cookies » Soft & Chunky Gluten free Chocolate Chip Oatmeal Pumpkin Cookies

    Published: Nov 3, 2021 by Ansley Beutler

    Soft & Chunky Gluten free Chocolate Chip Oatmeal Pumpkin Cookies

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    These gluten free pumpkin cookies are soft and chewy with crispy edges and gooey inside that melts in your mouth! They combine the classic chocolate chip and oatmeal cookie and put a fun pumpkin spin on them. Naturally made gluten free and dairy free, they're sure to be a crowd hit!

    Thick gluten free pumpkin cookies scattered on a wire rack with a bite taken out of one.

    It's that time of year where pumpkin gets its time to shine! I'm a big fan of my girl pumpkin and she works great in so many baking recipes. She adds some moisture, a soft texture, and subtle hints of fall.

    However, pumpkin can be a tad tricky to work with when it comes to cookies. This is because pumpkin tends to bake up (literally) and have a thick and cake like texture. Which isn't a bad thing for things like scones, bars, and bread (and even a cocktail). But most people don't want a super fluffy cakey cookie.

    A cookie should be crispy on the outside and warm and gooey in the inside. That's where oats come into the picture. They help mitigate the fluffiness of the pumpkin cookie and the result is perfectly thick and chunky gluten free pumpkin cookies!

    Jump to:
    • Recipe characteristics
    • Ingredients
    • Step by step directions
    • Storing
    • Frequently asked questions
    • Recipe
    • Reviews

    Recipe characteristics

    • Naturally gluten free and dairy free
    • Nut free option
    • Thick and chunky style cookie
    • Made in one bowl
    • Come together in 30 minutes or less

    Ingredients

    Overhead view of pumpkin cookie ingredients on a tan surface with labels in black.
    • Cashew butter - This adds some moisture to the cookies along with a fat source. Any nut butter will work or swap with sunflower butter to make these nut free!
    • Coconut sugar - Adds sweetness to the cookies. Substitute with light brown sugar if needed.
    • Pumpkin puree - We use just a little bit to provide a soft pumpkin flavor. A little goes a long way when it comes to pumpkin. Make sure to use pumpkin puree and not pumpkin pie filling.
    • Oats - Use gluten free quick cooking rolled oats. The smaller flakes work better in this recipe as they become soft quicker in the oven without over baking the cookie.
    • Pumpkin spice - Adds the fall pumpkin flavor! Use a little cinnamon, nutmeg, and ginger if you don't have pumpkin spice. You can also just use cinnamon.
    Gluten free pumpkin cookies with chocolate chips scattered on a wire rack.

    Step by step directions

    This is one of the most simple cookie recipes on the block! All you need is a large mixing bowl and a baking pan to bake the cookies.

    Step 1 : Whisk together the wet ingredients with the coconut sugar

    In a mixing bowl, add the eggs, cashew butter, pumpkin puree, coconut sugar, and vanilla. Mix well with a stiff whisk or a hand or stand mixer. Continue to mix until the batter is thick and creamy.

    Person whisking batter in. a large mixing bowl with a whisk.

    Step 2 : Fold in the dry ingredients

    Add the oat flour, rolled oats, pumpkin spice, and baking soda to the bowl. Fold into the batter with a rubber spatula until well mixed. Don't over mix the batter - only mix until the flour is fully incorporated into the batter.

    Add the chocolate chips to the bowl and fold into the batter until well mixed. I used mini chocolate chips so you're sure to get a heavy dose of chocolate in every bite!

    • Overhead view of someone mixing oatmeal cookie batter with a whisk.
    • Someone mixing gluten free chocolate chip oatmeal cookie batter in a bowl.

    Step 3 : Bake!

    Use a 2-inch cookie scoop or a large spoon to scoop the dough onto a baking pan lined with parchment paper. Leave a 2 inches in between each cookie so they have room to spread a little in the oven.

    Sprinkle more chocolate chips on top (optional) and bake in the oven until the sides of the cookie are a light brown. Let cool before transferring to a cooling rack.

    Baked pumpkin gluten free cookie on  wire rack with chocolate chips on top.

    Storing

    Allow the cookies to cool down all the way until storing. This will prevent the chocolate on top from getting everywhere and the cookies won't stick together if they aren't warm.

    You can stack them on top of each other in an airtight container with a lid. They will keep for a 5 days out on the counter or a week in the fridge. I recommend warming them up in the microwave if you store them in the fridge to soften them up before enjoying.

    A pumpkin gluten free cookie with chocolate chips on top and a bite taken out of it on a tan surface.

    Frequently asked questions

    Can I make this recipe nut free?

    Yes, simply swap the cashew butter with sunflower butter to make these cookies nut free!

    What type of gluten free flour is best in these cookies?

    Oat flour is the only flour I recommend in these cookies. It helps to soak up some of the extra liquid from the pumpkin puree and remains soft and tender when baked.

    What is the best pumpkin puree to use in this recipe?

    I have tested many pumpkin purees in my baking life. Farmer's Market is great and so is Whole Food's 365 brand and Libby's.

    Overhead view of pumpkin cookies on a wire rack with chocolate chips on top.

    For more pumpkin recipes, check out my:

    • Chocolate Chip Pumpkin Bread (Gluten free & Dairy free)
    • Soft and Fluffy Gluten free and Vegan Pumpkin Cinnamon Rolls
    • Pumpkin Cheesecake Brownies

    PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!


    Recipe

    Gluten free pumpkin cookies scattered on a gold wire rack.

    Soft & Chunky Gluten free Chocolate Chip Oatmeal Pumpkin Cookies

    These gluten free pumpkin cookies are soft and chewy with crispy edges and gooey inside that melts in your mouth! They combine the classic chocolate chip and oatmeal cookie and put a fun pumpkin spin on them. Naturally made gluten free and dairy free, they're sure to be a crowd hit!
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: dairy free pumpkin cookies, gluten free pumpkin cookies, healthy pumpkin cookies
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 12 Large Cookies
    Calories: 218kcal
    Author: Ansley Beutler

    Ingredients
     
     

    • 2 eggs
    • ¾ cup coconut sugar
    • ¼ cup pumpkin puree
    • ½ cup cashew butter - any creamy nut butter will work
    • 1 tsp vanilla
    • 1 cup oat flour - gluten free
    • ¾ cup quick cooking rolled oats - gluten free
    • ½ teaspoon baking soda
    • 1 teaspoon pumpkin spice
    • ⅔ cup mini chocolate chips - dairy free (I used mini)

    Instructions

    • Preheat oven to 350 F. In a mixing bowl, whisk together the eggs, coconut sugar, pumpkin puree, cashew butter, and vanilla until thick and creamy. This can be done with a stiff whisk or with a hand or stand mixer.
    • Add the oat flour, rolled oats, baking soda, and pumpkin spice to the bowl and fold into the batter. Be sure not to over mix here. Fold in the chocolate chips.
    • Use a 2 inch cookie scoop or a large spoon to scoop the dough onto a baking sheet lined with parchment paper. Leave 2 inches in between each cookie so there is room for them to bake in the oven. Sprinkle some extra chocolate chips over top (optional) and bake until the edges of the cookies are golden brown. Let cool slightly before transferring them to a cooling rack and enjoy!

    Notes

    Pumpkin puree brands : Farmer's Market is great and so is Whole Food's 365 brand and Libby's.
    Nut free option : Swap the cashew butter with sunflower butter to make these cookies nut free!
    Storing : Once cooled completely, stack them on top of each other in an airtight container with a lid. They will keep for a 5 days out on the counter or a week in the fridge. I recommend warming them up in the microwave if you store them in the fridge to soften them up before enjoying.

    Nutrition

    Calories: 218kcal | Carbohydrates: 29g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 86mg | Potassium: 135mg | Fiber: 2g | Sugar: 13g | Vitamin A: 857IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg
    Tried this recipe?Mention @the.fit.peach or tag #thefitpeach!
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    Reader Interactions

    Comments

    1. Ana says

      November 23, 2022 at 7:09 pm

      5 stars
      I just made these for Thanksgiving!!! They turned out really good and thick and pretty moist! I can't taste the pumpkin that much but more can be added next time, no problem. They still have lots of flavor! Not too sweet, not too dry, they're perfect. 🙂

      Reply
    2. Mandy says

      September 10, 2022 at 5:51 pm

      5 stars
      So tasty! I did sun gluten free flour for the oat flower as I had some I wanted to use up, but adore these. Will be making again this fall. Thank you for the awesome recipe!

      Reply
      • Ansley Beutler says

        September 18, 2022 at 9:49 pm

        Yay! I'm so glad to hear you enjoyed the recipe!

        Reply
    3. Mia M says

      November 04, 2021 at 10:43 am

      5 stars
      These turned out so chunky and i loved the oat addition!! Will be making them again soon for sure!!

      Reply
      • Ansley Beutler says

        November 09, 2021 at 9:37 am

        Hi Mia! So glad to hear you enjoyed them!

        Reply

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