Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1/3 cup (80g) pumpkin puree
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (180g) certified gluten-free all-purpose flour blend
  • 1 cup (90g) certified gluten-free rolled oats
  • 1 tsp (5g) pumpkin pie spice
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (85g) semi-sweet chocolate chips

Instructions:

  1. Cream together the softened butter, brown sugar, and granulated sugar until the mixture is pale and fluffy. Beat in the pumpkin puree, egg, and vanilla extract until the batter is smooth and fully emulsified.
  2. In a separate bowl, whisk together the gluten-free flour, oats, pumpkin pie spice, baking soda, and salt. Gradually fold the dry mixture into the wet ingredients using a spatula until just combined. Fold in chocolate chips if using.
  3. Let the dough rest for 10 minutes to allow the oats to hydrate and prevent a gritty texture.
  4. Preheat oven to 350°F (175°C). Scoop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them 2 inches apart.
  5. Bake for 12–15 minutes until the edges are set and the tops have a matte finish. Transfer to a wire rack to cool completely.