As fall rains turn to snow I am just about done with this year’s pumpkin recipes.  

These Pumpkin Cookies include the flavours of fall without overdoing the sweetness.

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!

For this simple cookie recipe I dumped all the ingredients except the chocolate chips into a large mixing bowl.

This included pumpkin puree, quick oats, maple syrup, margarine, Bob’s Red Mill Gluten Free All Purpose Flour, a large egg, cinnamon, nutmeg and ginger.

I used an electric mixer to blend all the ingredients together until smooth.

Next I dumped in some semi sweet chocolate chips.

I lined a cookie sheet with parchment paper and then scooped the cookie dough onto it.

I pushed them down slightly with a spoon before baking.

Then I baked the cookies in a 350F oven for 12-15 minutes.  

I allowed them to cool slightly on the pan before transferring them to a cooling rack.

As the days become shorter cozy up with some Pumpkin Cookies and your favourite hot drink.

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

More Cookies Recipes You Will Enjoy…

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

Ingredients You’ll Need to Make these Pumpkin Cookies:

• 1 1/3 cup pumpkin puree
• 2 cups quick oats
• 1/2 cup maple syrup
• 1/2 cup Bob’s Red Mill Gluten Free All Purpose Flour
• 1 egg, large
• 1/2 cup margarine
• 1 tsp ground cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 3/4 cup semi-sweet chocolate chips

How to Make Pumpkin Cookies:

1. Preheat oven to 350F.
2. Line a cookie sheet with parchment paper.
3. Dump all ingredients except the chocolate chips into a large mixing bowl.
4. Blend well using electric hand mixer.
5. Add chocolate chips and stir them in using a wooden spoon.
6. Use a scoop or teaspoon to transfer the cookie dough to the parchment paper lined cookie sheet.
7. Bake in the 350F oven for 12-15 minutes.
8. Allow to cool slightly before removing to cooling rack.