Gluten-Free Pumpkin Oatmeal Cookies with Chocolate Chips are a chewy, delightful fall-inspired treat. Sweetened with coconut sugar, these oatmeal chocolate chip cookies are refined sugar-free. Whip up a batch of these warmly-spiced delights to share with friends and family!
It’s a pumpkin meets chocolate chip cookies meets oatmeal cookies sort of day! This montage of treaty goodness is fall-inspired for those of us who prefer curling up to a nice sweet treat during the fall and winter months.
These gluten-free oatmeal cookies include canned pumpkin puree, pumpkin pie spice and chocolate chips to make them ultra palatable.
This isn’t our first foray into chocolate chip cookies made with pumpkin puree. In fact, you’ve seen it in my Paleo Pumpkin Chocolate Chip Cookies as well as my Gluten-Free Pumpkin Breakfast Cookies. And now we’re revisiting the topic with oats!
What you need to know about these cookies is they’re loaded with pumpkin spice flavor, are nice and chewy with a delectable crisp and contain plenty of chocolate chips for those of us who melt at the mere thought of chocolate.
How to Make Chewy Oatmeal Cookies:
The secret to chewy oatmeal cookies?: molasses.
Unsulphered Molasses adds natural sweetness, richness, and also chewiness to any cookie recipe! All it takes is 1 to 2 tablespoons for a full batch of cookies to get a magnificent chew. Those of you who don’t like molasses, don’t panic. You can’t taste the molasses since it is only a small amount.
These cookies are sweetened primarily with coconut sugar instead of cane sugar for a lower-glycemic treat, but they also contain 2 tablespoons of molasses to help give them a nice soft chew!
You can incorporate this trick into your regular oatmeal cookies recipes for that same chewy delight.
How to Make Gluten-Free Pumpkin Oatmeal Cookies:
In a mixing bowl, stir together the gluten-free flour, pumpkin pie spice, baking soda and sea salt until well-combined.
Add the butter to a stand mixer fitted by the paddle attachment and beat on medium until creamy and fluffy. Add the sugar and beat until well combined.
Add the eggs one at a time followed by the pumpkin puree, molasses and pure vanilla extract and beat until combined.
Scrape the sides of the bowl with a rubber spatula and beat for a few seconds more.
Add the flour mixture to the mixer and beat on medium speed just until combined. The dough should seem fairly wet.
Add the oats and chocolate chips and beat just until combined.
Transfer the cookie dough to the refrigerator and chill for at least 1 hour (up to 3 days).
When you’re ready to bake, preheat the oven to 350 degrees F.
Drop spoonfuls of dough on a large cookie sheet and bake 10 to 13 minutes, just until the edges begin turning golden-brown. The cookies will look very soft in the center.
Remove from the oven and allow cookies to cool at least 10 minutes before removing from the baking sheet and serving.
What Kind of Gluten-Free Flour To Use:
Use your favorite gluten-free flour blend that can be used as a 1:1 replacement for regular all-purpose flour. Bob’s Red Mill, Pamela’s, and King Arthur gluten-free blends will all work!
Recipe Adaptations:
- If you don’t have canned pumpkin on hand, replace it with one stick (½ cup additional) butter. The cookies will still taste pumpkin-esque due to the pumpkin pie spice!
- Omit the chocolate chips if you’re not into chocolate.
- Add 1 cup raisins and/or ⅔ cup chopped walnuts if desired!
- If you aren’t gluten-free, use regular all-purpose flour instead of gluten-free flour.
More Healthy Pumpkin Dessert Recipes:
- Gluten-Free Pumpkin Cookie Bars
- Paleo Pumpkin Cheesecake
- Paleo Pumpkin Coffee Cake
- Paleo Pumpkin Brownies
- Vegan Pumpkin Scones
Pumpkin spice cookies, here we GOOOOO!
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1 1/2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp sea salt
- 1 stick, 1/2 cup butter, or ghee, softened
- 1 1/3 cups coconut sugar
- 2 large eggs
- 1/3 cup pumpkin puree
- 2 Tbsp unsulphured molasses
- 2 tsp pure vanilla extract
- 3 cups quick oats
- 1 1/2 cups chocolate chips
Instructions
- In a mixing bowl, stir together the gluten-free flour, pumpkin pie spice, baking soda and sea salt until well-combined.
- Add the butter to a stand mixer fitted by the paddle attachment and beat on medium until creamy and fluffy. Add the sugar and beat until well combined. Add the eggs one at a time followed by the pumpkin puree, molasses and pure vanilla extract and beat until combined. Scrape the sides of the bowl with a rubber spatula and beat for a few seconds more.
- Add the flour mixture to the mixer and beat on medium speed just until combined. The dough should seem fairly wet.
- Add the oats and chocolate chips and beat just until combined.
- Transfer the cookie dough to the refrigerator and chill for at least 1 hour (up to 3 days).
- When you’re ready to bake, preheat the oven to 350 degrees F.
- Drop spoonfuls of dough on a large cookie sheet and bake 10 to 13 minutes, just until the edges begin turning golden-brown. The cookies will look very soft in the center.
- Remove from the oven and allow cookies to cool at least 10 minutes before removing from the baking sheet and serving.
Nutrition
Courtney
Friday 18th of September 2020
You failed to mention the importance of using gluten free oats. To serve this to someone with celiac disease using regular oats could cause them to get very sick.
Julia
Friday 18th of September 2020
Hi Courtney,
You are correct! As someone who is very sensitive to gluten, I can attest that those who have celiac are usually aware of the fact that they need to choose gluten-free oats. My blog is entirely gluten-free, so I sometimes assume anyone who ends up here already knows that...probably not the greatest assumption on my end. I appreciate your consideration ;) xo
Shirley
Thursday 17th of September 2020
This is a great cookie recipe. They are delicious and chewy down to the last crumb.
Julia
Thursday 17th of September 2020
I'm so happy you like them! xoxo
Katie Simmons
Thursday 17th of September 2020
These look great! Any recommendations for cutting out the butter to make them vegan? Or for cutting back some of the coconut sugar? Thanks!
Julia
Thursday 17th of September 2020
Hi Katie! You can replace the butter with coconut oil, although the cookie will not be vegan because there are two eggs required. I'm not sure they can be made with an egg replacer and still hold together, as I haven't tested a vegan version yet. Let me know if you try it! As for the sugar, you can either use less, or replace it with 1 cup of your favorite sugar-free sweetener. Let me know if you try it! xo