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!
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!
- 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
- 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.
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.
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!
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.
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.
Frequently asked questions
Yes, simply swap the cashew butter with sunflower butter to make these cookies nut free!
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.
For more pumpkin recipes, check out my:
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Soft & Chunky Gluten free Chocolate Chip Oatmeal Pumpkin Cookies
- 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 tsp baking soda
- 1 tsp pumpkin spice
- ⅔ cup mini chocolate chips - dairy free (I used mini)
- 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!