Today is the day! I am officially posting my first NEW pumpkin recipe of the year. Now that it’s officially fall AND almost October, I’m ready to start indulging in all things pumpkin for the next month or two! I LOVE oatmeal cookies, and this recipe is a spin on a classic oatmeal cookie. The pumpkin flavor is perfect and not overpowering. Unpopular opinion, there is such a thing as too much pumpkin.

The first day I made this recipe, about half were gone in the first 24 hours. I had to freeze the other half to stop us from eating all of them! These cookies are soft and chewy, with the perfect amount of pumpkin flavor. They also have the perfect blend of warm fall spices. You’re going to love these cookies even if you aren’t the biggest pumpkin fan because the flavors blend together so well!

What do you need to make these oatmeal pumpkin chocolate chip cookies?

• 1:1 gluten-free flour – we always use Bob’s Redmill
• Old-fashioned rolled oats – we always use Bob’s Redmill
• Baking soda
• Pumpkin pie spice
• Sea salt
• Coconut oil – we always use Nutiva
• Maple syrup
• Coconut sugar – by far, our favorite is Everland
• Cinnamon – we use Simply Organic for all of our spices
• Egg
• Pumpkin puree – this is what we use, just make sure you’re not using pumpkin pie filling!
• Vanilla
• Molasses
• Chocolate chips – we love Enjoy Life

Looking for more cookie recipes?

• The best oatmeal chocolate chip cookies
• Paleo tahini chocolate chip cookies
• Paleo maple pecan cookies

Ingredients:

• 2 1/4 cups 1:1 gluten-free baking flour
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon sea salt
• 1 1/2 cups old fashioned rolled oats – NOT quick cooking oats
• 1 cup coconut oil, melted and slightly cooled
• 1/4 cup maple syrup – if you store yours in the refrigerator, make sure it’s room temperature
• 2/3 cup coconut sugar
• 1 egg – room temperature
• 3/4 cup pumpkin puree – NOT pumpkin pie filling
• 2 teaspoons vanilla
• 1 tablespoon of molasses
• 1- 1 1/2 cups chocolate chips

Instructions:

Step 4:

Roll approximately 2 tablespoon sized balls of dough and place them on the prepared baking sheets, leaving 2 inches between each cookie. Before baking, flatten each ball slightly with your hand.

Step 5:

Bake for 12-15 minutes or until the edges and tops of the cookies become a golden brown color. Remove from the oven and allow to cool on the baking sheet for 5 minutes before carefully removing them to a wire cooling rack to cool to room temperature. Enjoy!

Notes:

1. Cookies can be stored at room temperature for up to a week
2. Cookies can be frozen for up to 3 months
3. You can swap the gluten-free flour and coconut oil for regular flour and butter in the same amounts

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