Line a baking sheet with parchment paper and set aside.
In a medium mixing bowl combine oats, flour, pumpkin pie spice, cinnamon, and salt.
In a small mixing bowl, whisk the pumpkin puree, maple syrup, and vanilla until combined.
Pour the wet ingredients into the dry and stir until evenly combined.
Stir in the chocolate chips and pumpkin seeds.
Using a small cookie scoop or a small spoon, scoop the dough into equal sized balls and place them on the prepared cookie sheet. (The dough might be a bit crumbly, but when pressed it should stick together fine.)
Press down on the tops of the cookie balls to flatten them. The cookies will not spread or flatten on their own so make them the shape you want them now.
Bake for 20-25 minutes until lightly browned and crispy on the edges. The cookies will continue to crisp up as they cool.
Let cool for a few minutes on a wire rack before digging in!
Crunchy Gluten Free Pumpkin Oatmeal Chocolate Chip Cookies
Amount Per Serving
Calories 94Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Saturated Fat 1g5%
Total Carbohydrates 16g5%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.