Ok, I think I can finally admit pumpkin spice season is here. Just in time for it to be almost over...

Don't get me wrong- I enjoy pumpkin, especially with cinnamon, nutmeg, and ginger, but not to the point where I need to count down the days. So, before it's too late, I will definitely be indulging in a few pumpkin dishes.

And, few things in this world are quite as wonderful as a freshly baked chocolate chip cookie. Soft, warm, melty, gooey, maybe a little bit crunchy...thank you, Nestle Toulouse! (F*R*I*E*N*D*S, anyone?)

Oatmeal chocolate chip cookies are my absolute favorite! It's a little strange because as a kid we never ate oatmeal for breakfast. But now, oatmeal in almost any form ranks pretty high on my list! So, let's add some pumpkin to these sweet treats!

This dough is also amazing in raw form! Not that I'm making any recommendations...

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Ingredients for Gluten Free Pumpkin Chocolate Chip Oatmeal Cookies

• Butter
• Brown Sugar
• Pumpkin
• Vanilla
• Pumpkin Pie Spice: cinnamon, nutmeg, and ginger
• Baking Powder
• Gluten Free Flour Blend: I used oat, almond, and cassava.
• Old-Fashioned or Rolled Oats
• Chocolate Chips

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Tips for Pumpkin Cookies

• Line baking sheet with parchment paper or a baking mat.
• Don't overmix the dough.
• Use canned pumpkin for the best consistency. 
• Do not use pumpkin pie filling.

Can I use quick oats in my oatmeal cookies?

Yes, you can- but the cookies will not have as much of a chewy texture. In addition, quick oats may absorb liquid in the dough and lead to dry cookies. Old-fashioned or rolled oats are always my top picks.