Gluten-Free Pumpkin Oatmeal Cookies: 7 Secrets for Chewy Perfection
These gluten-free pumpkin oatmeal cookies are soft, chewy, and packed with warm spices. A perfect fall treat!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups Gluten-Free Rolled Oats Use certified gluten-free oats.
- 1 cup Pumpkin Puree Not pumpkin pie filling.
- 0.75 cup Brown Sugar Packed.
- 0.5 cup Coconut Oil Melted.
- 1 tsp Vanilla Extract
- 1 tsp Pumpkin Pie Spice
- 0.5 tsp Baking Soda
- 0.25 tsp Salt
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the gluten-free rolled oats, pumpkin puree, brown sugar, melted coconut oil, vanilla extract, pumpkin pie spice, baking soda, and salt. Mix until well combined.
- Drop rounded tablespoons of dough onto the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature.