Description
Naturally sweetened and packed with oats and pumpkin purée, these easy pumpkin cookies are dairy-free, gluten-free, and perfect for fall baking.
Ingredients
2½ cups rolled oats (gluten-free if needed)
1 cup pure pumpkin purée (not pumpkin pie filling)
3 tablespoons maple syrup, agave syrup, or coconut sugar
2 teaspoons pumpkin pie spice or cinnamon (optional but recommended)
½ cup dairy-free chocolate chips (optional but recommended)
Pinch of salt (optional)
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, mix all ingredients together until a thick dough forms.
Using your hands, form the dough into 12 cookie shapes and place them on the prepared baking sheet.
Bake for 10 minutes until lightly set.
Allow cookies to cool on the pan for a few minutes before serving or storing.
Notes
Cookies will not spread—shape them before baking.
Optional add-ins: nuts, seeds, coconut, dried cranberries, or raisins.
Use a sugar-free sweetener like stevia for a lower-carb option.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack, Breakfast, Dessert
- Method: Baked
- Cuisine: American
