Gluten-Free Oatmeal Cookies with Pumpkin + Dark Chocolate

These gluten-free pumpkin oatmeal cookies with dark chocolate chunks are everything I love about fall baking. They’re soft and warmly spiced, packed with hearty oats, loaded with rich dark chocolate, and finished with a sprinkle of flaky sea salt.

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There’s something about fall that makes me want to bake ALL the cookies. Never mind that here in Southern California, autumn often means 85-degree afternoons, Santa Ana winds, and pretending it’s sweater weather while wearing flip-flops. Once pumpkin season arrives, I’m ready for warm spices, cozy baking, and cookies fresh from the oven.

This recipe is a new twist on my original Gluten-Free Salted Pumpkin Oatmeal Butterscotchies, which were inspired by my famous (among friends) salted oatmeal cookies. This time, I’ve traded the butterscotch for generous chunks of dark chocolate, and I might love this combination even more.

The slightly bitter chocolate balances the sweetness of the pumpkin cookie dough, while the flaky salt brings everything together. They’re the kind of cookies that make you reach for another before you’ve finished the first.

And yes, I absolutely eat them for breakfast with coffee. I’m an adult. I make the rules.

Why You’ll Love These pumpkin spice Gluten-Free Oatmeal Cookies

There’s a lot to love about these delicious gluten-free oatmeal cookies, especially if you’re a fan of chocolate and pumpkin together.

Unlike traditional chewy oatmeal cookies, which usually have crisp edges and chewy centers, these pumpkin cookies have a wonderfully soft middle and a tender, slightly cakey texture. The pumpkin puree adds moisture, while lots of oats provide a satisfying bite.

And those dark chocolate chunks? They’re the best part. Rather than little chocolate chips scattered throughout, you get gorgeous pockets of melted chocolate in every bite.

The result is a cozy, not-too-sweet cookie with the perfect balance of sweetness, spice, and salt. They’re a fantastic option for bake sales, lunchboxes, fall gatherings, or stashing in the pantry where nobody else can find them. Not that I’d know anything about that.

Ingredients for the Best Gluten-Free Pumpkin Oatmeal Cookies

One of the things I’ve learned through years of gluten-free baking is that the right ingredients make all the difference. Here’s a closer look at what makes these cookies so delicious.

• Gluten-free flour blend: I use a high-quality gluten-free all-purpose flour blend. Look for one designed as a cup-for-cup replacement for regular flour. Bob’s Red Mill gluten-free flour blends are an option, but make sure you’re using a baking blend rather than a single-ingredient flour.
• Xanthan gum: This helps hold gluten-free cookies together. If your purpose flour blend already contains xanthan gum, don’t add extra.
• Certified gluten-free oats: Old-fashioned rolled oats are my favorite because they provide plenty of texture. Quick oats absorb moisture differently and create a softer cookie, while steel cut oats don’t work well here. If you have celiac disease, always choose certified gluten-free oats and follow your healthcare provider’s advice about oat tolerance.
• Salted butter: Bring your butter to room temperature before mixing. Softened butter creams beautifully with sugar and gives these cookies their rich flavor.
• Brown sugar and granulated sugar: A mix of white sugar and brown sugar creates sweetness and a subtle caramel flavor. Brown sugar also helps keep the cookies moist.
• Pumpkin puree: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. Pumpkin makes these cookies soft and tender and adds that unmistakable autumn flavor. Feeling ambitious? You can always make your own pumpkin puree!
• Dark chocolate chunks: I love chopping a good-quality dark chocolate bar into generous, irregular pieces. Some melt into lovely little chocolate puddles while others hold their shape. Chocolate chips work too, but chunks are especially good here.
• Warm spices: Cinnamon, ginger, nutmeg, and cloves make the kitchen smell like fall.
• Flaky sea salt: Don’t skip this! A little sprinkle of Maldon salt on top takes these cookies from delicious to downright irresistible.

How to Make Pumpkin Oatmeal Dark Chocolate Chunk Cookies

These cookies are wonderfully easy to make, which is exactly what I want from my favorite homemade treats.

Mix the dry ingredients

Preheat your oven to 350°F and line two baking sheets with parchment paper.

In a medium bowl, whisk together the gluten-free flour blend, baking soda, cinnamon, nutmeg, ginger, cloves, and xanthan gum, if needed.

Cream the butter and sugars

In a large mixing bowl, cream the room-temperature butter with the brown sugar and granulated sugar until well combined.

Add the pumpkin puree, egg, and vanilla extract, mixing until smooth.

Make the cookie dough

Add the dry ingredients to the wet ingredients and mix until incorporated. Fold in the certified gluten-free oats and dark chocolate chunks.

The cookie dough will be soft and a little sticky. That’s normal! Pumpkin adds extra moisture, so don’t expect the same dough texture you’d get from traditional oatmeal chocolate chip cookies.

Scoop and bake

Use a cookie scoop to portion tablespoon-sized mounds of dough onto your prepared baking sheet, leaving about two inches between them. A cookie scoop helps make uniform cookies that bake evenly.

Press a few additional chocolate chunks into the tops if you want those gorgeous pools of chocolate. Finish with a light sprinkle of flaky sea salt.

Bake for 15–18 minutes, until the cookies are puffed and lightly golden brown around the edges.

Let them cool briefly on the lined baking sheet before transferring them to a wire rack.

Tips for Perfect Pumpkin Oatmeal Cookies

These aren’t complicated cookies, but a few simple tricks go a long way toward getting the best results.

Measure flour carefully. Spoon flour into your measuring cup and level it off, or use a kitchen scale. Too much flour can leave your cookies dense.

Use chopped chocolate. Dark chocolate chunks melt into irresistible pockets throughout the cookie. I like using chocolate that’s around 60–70% cacao for a rich flavor that isn’t overly bitter.

Don’t overbake. These are soft, slightly cakey cookies. They won’t get deeply golden brown or develop the same crisp edges as some chewy gluten-free oatmeal cookies.

Don’t skip the salt. Ever since I tasted a Salty Oat Cookie in Cape Cod, I’ve been sprinkling flaky salt on the outside of my oatmeal cookies. That little addition makes the chocolate taste even more chocolatey.

Easy Variations and Substitutions

One thing I love about simple recipes is finding creative ways to make them your own.

For a dairy-free option, try a good-quality plant-based butter and dairy-free chocolate chips or chunks. Check the labels carefully for dietary restrictions.

If you’re looking to experiment with vegan oatmeal cookies, a flax egg may work in place of the regular egg, but I haven’t tested that substitution. Pumpkin already adds plenty of moisture, so the texture may change.

You could also experiment with chopped toasted pecans or walnuts for added crunch.

I wouldn’t recommend swapping almond flour or oat flour for the gluten-free flour blend in equal amounts. While you can make homemade oat flour using certified gluten-free oats and a food processor, both flours behave differently and would require adjustments.

Similarly, coconut oil, coconut sugar, or peanut butter might be interesting in another gluten-free oatmeal cookie recipe, but I prefer the classic butter-and-brown-sugar combination here.

How to Store Pumpkin Gluten-Free Oatmeal Cookies

These cookies are lovely the day they’re baked, especially when the dark chocolate is still a little melty.

Once they’re completely cool, store them in an airtight container at room temperature for about two days. For longer storage, refrigerate them or freeze them for up to three months.

Because pumpkin cookies contain extra moisture, I like placing parchment paper between layers to keep them from sticking together.

To serve, bring refrigerated cookies to room temperature, or warm one briefly in the microwave to soften those chocolate chunks.

For simple presentation tips, pile them on a platter and sprinkle a few extra flakes of sea salt over the tops. They’re wonderful with coffee, tea, or a cold glass of milk.

A Little Chocolate, a Little Pumpkin, and a Lot of Cozy

Of all the gluten-free cookie recipes I’ve made over the years, oatmeal cookies will always have a special place in my heart. They’re comforting, nostalgic, and wonderfully unfussy.

This gluten-free version brings together everything I love about fall: warm pumpkin spices, hearty oats, rich dark chocolate, and just enough salt to keep things interesting.

Whether you’re new to the world of gluten-free baking or have been at it for years, I hope these cookies find their way into your fall baking rotation.

Happy baking!

My favorite gluten free pumpkin recipes (and yours)

• The Best Gluten-Free Pumpkin Pancakes
• Easy Pumpkin Gingerbread Cake – Gluten Free
• Gluten-Free Spice Cupcakes with Pumpkin Swirl Cream Cheese Frosting

And if you make these gluten-free pumpkin oatmeal cookies, please leave a comment and star rating below. I love hearing how my recipes turn out in your kitchens! Be sure to follow me on Instagram for more gluten free recipes.

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