Happy Fall friends! It feels so funny saying that when it has been 90 degrees in Los Angeles, but such is life when you live in a city notorious for an, “Indian Summer.” You’ve probably been wondering where I’ve been, and rightfully so.
To be honest, I hit a bit of a rough patch. After my grandmother passed away, September really got the best of me and things just sort of spiraled out of control. To make things worse, the week after her funeral, David and I broke up. I lost my best friend. Needless to say, that one-two punch knocked the wind out of me, and I have been struggling to catch my breath. Aside from being creatively (and/or emotionally) drained, I needed to take a step back from the blog for a few weeks and realign myself.
While I don’t feel 100% back to me yet, I can’t overlook the importance of getting back to the things that make me happy. This blog and the amazing community around it is most certainly one of those things! So, we’re hitting the reset button over at A Thousand Crumbs, and we’re celebrating with a plate full of these gluten free pumpkin oatmeal chocolate chip cookies! Because, well, do we really need a reason other than it is Fall, and PUMPKIN EVERYTHING!
These cookies seriously just scream FALL, especially if you eat them in rapid succession like I tend to do. They are full of all of the pumpkin flavor you love, plus oatmeal, plus chocolate chips, plus they are just so freaking delicious! And the best part, they are gluten free! You can totally make them full of gluten if you want, just swap in your favorite all-purpose flour.
While USC destroys Notre Dame on Saturday, why not whip up a batch of these gluten free pumpkin oatmeal chocolate chip cookies? I promise you won’t be sorry!
Gluten Free Pumpkin Oatmeal Chocolate Chip CookiesPrint Recipe
- 1 1/2 cups gluten-free flour (I like King Arthur or Bob's Red Mill Measure for Measure flours)
- 1 cup old-fashioned rolled oats
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup canned pumpkin (not pumpkin pie filling)
- 3/4 cup coconut sugar
- 1 stick butter, softened
- 1 egg
- 1 Tbsp vanilla extract
- 1 cup dark or semi-sweet chocolate chips
Prepare a cookie sheet by lining it with parchment paper. Set aside.
In a large bowl, combine the flour, oats, cinnamon, cloves, ginger, nutmeg, baking powder, baking soda, and salt. Stir to combine. Set aside.
In another large bowl, cream together the butter and the sugar, beating until fluffy. On the medium speed of an electric mixer, about 2 minutes. Add the egg and vanilla extract and beat well until combined. Add the pumpkin puree and beat until smooth.
Add the dry ingredients into the wet in 2-3 parts, beating well after each addition. Stir in the chocolate chips.
Using a a cookie scoop, form rounded tablespoon size cookie dough balls, and line them up on the prepared cookie sheet. It is okay if they touch, they are going to go into the refrigerator to cool for an hour.
Pre-heat your oven to 350 degrees. Line another cookie sheet with parchment paper. Working in batches, take 8-12 cookie dough balls out of the refrigerator, and space them out on the new cookie sheet. Press down firmly, so the cookies flatten out a little on top. They won't spread much in the oven.
Bake for 12-13 minutes or until the middle of the cookies has puffed slightly, and the edges are slightly golden.
Allow cookies to cool for 5 minutes before transferring to a wire rack.
Continue working in batches until all of the dough has baked.
This dough freezes really well. If you want to store a few fresh dough balls for later, simply add a minute or two to the cooking time when baking from frozen.