Gluten Free Pumpkin Oatmeal Cookies

These gluten free pumpkin oatmeal cookies are so darn healthy that we like to eat them for breakfast.

Healthy Pumpkin Oatmeal Cookies

With the exception of a small handful of chocolate chips and a little bit of brown sugar, these gluten pumpkin chocolate chip cookies consist almost entirely of wholesome ingredients. They are a fall twist (in honor of pumpkin spice season, of course!) on our favorite oatmeal breakfast cookie recipe. While the inclusion of peanut butter in a pumpkin recipe may seem strange, the cookies don’t taste like peanut, but the nut butter gives the cookies a pleasantly chewy texture and a bit of extra moisture. The pumpkin spice flavor in these soft cookies was a huge hit with our whole family. As a side note, this is a great way to use up any pumpkin pie filling you might have leftover from other pumpkin baking projects during pumpkin season!

Related Treats

Not a pumpkin fan but still want to eat cookies for breakfast? Check out our original oatmeal breakfast cookie recipe. It, too, can be made into a gluten free cookie by swapping the all-purpose flour for oat flour.

Or, conversely are you a pumpkin fanatic in search of more ways to enjoy your favorite fall vegetable? Here are some of our favorite pumpkin recipes:

gluten free pumpkin chocolate chip cookies

Gluten Free Pumpkin Oatmeal Cookies

These gluten free pumpkin oatmeal cookies are so darn healthy that we like to eat them for breakfast.
5 from 1 vote
Prep Time 15 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine American
Servings 15 cookies


  • silicone baking mat
  • parchment paper
  • cookie sheet


  • 2/3 cup canned pumpkin puree (or fresh pumpkin puree, if you're the kind of person who has that lying around)
  • 1 whole egg at room temperature
  • 1/4 cup vegetable oil or coconut oil (melted)
  • 1/4 cup brown sugar
  • 1 tsp vanilla extract
  • 2 tbsp peanut butter, almond butter, or other nut butter
  • 1 cup oat flour (you can make your won by running whole oats through your food processor for 1-2 minutes)
  • 1 cup gluten-free oats (we prefer old fashioned oats to quick oats here for a chewier texture)
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp cinnamon or pumpkin pie spice
  • 1/4 cup mini semi-sweet chocolate chips


  • Preheat oven to 350 F and line a cookie sheet with parchment paper or a silicone baking mat.
  • In a large bowl, combine the pumpkin puree, egg, oil, vanilla extract, brown sugar, and nut butter. Stir the wet ingredients until well combined.
  • Stir in dry ingredients, followed by the chocolate chips.
  • Using a 3 tbsp sized cookie scoopscoop pumpkin oat cookies onto the prepared large baking sheet.
  • Bake 10 minutes in preheated oven, until the cookies are golden brown.
  • Cool 5 minutes, then remove to a wire rack to cool fully.


These chewy pumpkin oatmeal cookies theoretically keep well stored in an airtight container, but have never lasted more than 2 days in our house. For best results, serve warm!
Keyword chocolate chip, gluten free, oat flour, pumpkin
Tried this recipe?Let us know how it was!

Affiliate Disclosure: As Amazon Associates, we earn a small commission from qualifying purchases when you click on links embedded in this post.