Flavours of Fall Cookies are loaded with seasonal ingredients.  This gluten free cookie recipe is bursting with the tastes of pumpkin, cranberries, oatmeal and spices that bring to mind cooler weather days!

Enjoy these cookies any time of the year to bring back fond fall memories.  This recipe yielded 41 cookies when using a one tablespoon scoop.

Flavours of Fall Cookies are a great snack that can be paired with a hot drink or grabbed on the go.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Flavours of Fall Cookies I dumped some brown sugar, granulated sugar and some margarine into a mixing bowl.

Then I used an electric hand mixer to beat them together until they were creamy.

Once the sugars and margarine were combined I added pure pumpkin puree, a large egg and a bit of vanilla extract to the mixing bowl.

I used the electric hand mixer again to beat everything together until smooth.

Next I added the dry ingredients which included, rolled oats, Bob's Red Mill 1 to 1 Gluten Free Baking Flour, ground cinnamon, baking powder, salt, nutmeg, cloves and ginger.

I used a large wooden spoon to stir in the dry ingredients until they were well incorporated.

Then I added some Craisins (dried cranberries), and mini chocolate chips.  I used dairy free chips but you can use regular as well.

I used the large wooden spoon again to fold in the cranberries and mini chocolate chips.

Once the Craisins and mini chocolate chips were mixed well into the batter I used a 1 tablespoon scoop to drop them onto a cookie sheet lined with parchment paper.

Then I used the bottom of a cup to flatten the dough balls into discs because they don't spread out during baking.

After I had flattened the cookie dough I placed the cookie sheet into a preheated 375F oven for 10 - 12 minutes or until the cookies were beginning to turn golden brown around the bottom edges.

After taking the cookies out of the oven, I allowed them to cool on the pan for about 10 minutes.

After 10 minutes I transferred them to a cooling rack to finish cooling.

Flavours of Fall Cookies are a tasty treat, loaded with ingredients and spices, that will bring to mind the coziness of sweater weather.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You'll Need to Make these Flavours of Fall Cookies:

• ¾ cup packed brown sugar
• ½ cup granulated sugar
• ½ cup margarine
• ¾ cup pure pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract
• 2 ½ cups rolled oats
• 1 ¾ cups Bob's Red Mill 1 to 1 Gluten Free Baking Flour
• 2 teaspoon ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• ¼ teaspoon ginger
• 1 cup Craisins or dried cranberries
• ½ cup mini chocolate chips (regular or dairy free)

How to Make Flavours of Fall Cookies:

1. Preheat oven to 375F and line a cookie sheet with parchment paper.
2. Dump the two sugars and margarine into a mixing bowl.
3. Use an electric hand mixer to beat until creamy.
4. Add in the pumpkin puree, the egg and vanilla extract. Again beat with the electric hand mixer until combined.
5. Stir in the rolled oats, Bob's Red Mill 1 to 1 Baking Flour, ground cinnamon, baking powder, salt, nutmeg, cloves and ginger.
6. Fold in the Craisins or dried cranberries and the mini chocolate chips.
7. Scoop by tablespoon onto the prepared cookie sheet.
8. Use the bottom of a cup to flatten the dough into discs.
9. Bake in the preheated 375F oven for 10 - 12 minutes or until starting to turn golden brown around bottom edges.
10. Remove from oven and allow to cool on pan for about 10 minutes before transferring to a cooling rack.
11. Once cooled serve and enjoy!