These gluten-free pumpkin oatmeal cookies are soft, flavorful, and perfect for fall. Made with wholesome ingredients, they are a delicious treat for everyone to enjoy!
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the gluten-free rolled oats, almond flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
In a separate bowl, whisk together the pumpkin puree, maple syrup, and melted coconut oil until smooth.
Gradually add the wet ingredients to the dry ingredients and mix until fully combined.
If desired, fold in the optional chocolate chips, raisins, or chopped nuts.
Using a tablespoon or cookie scoop, drop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
Gently flatten the cookies with the back of a spoon or your fingers, as they won’t spread much during baking.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the cookies feel set.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your gluten-free pumpkin oatmeal cookies!
Notes
For a nut-free version, substitute almond flour with oat flour and omit the nuts. You can also use vegan chocolate chips to make this recipe vegan-friendly.