Gluten free Pumpkin Cookies

I am admittedly one of the pumpkin crazed foodies our there and can never wait until October to indulge in pumpkin goodness. Luckily, this year we were getting ready for October Nutrition Bootcamp, which meant plenty of opportunities to create new pumpkin recipes!

This pumpkin cookie recipe is gluten free and packed with protein! It is one of the many new recipes featured in the upcoming 28-Day Nutrition Bootcamp, starting on October 1st! We hope you join us throughout the month of October in re-grounding after summer and re-setting before the holidays set in.

Healthy Gluten Free Pumpkin Cookies

Gluten free pumpkin cookies


  • 3/4 cup rolled oats
  • 3/4 cup canned garbanzo beans, drained and rinsed
  • 1 large egg
  • 1/4 cup cashew butter
  • 1/2 cup canned pumpkin 
  • 1/4 cup maple syrup
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/8 tsp salt
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 Tbsp chia seeds


  1. Blend all ingredients in food processor.
  2. Let sit for 30 minutes (this will allow chia seeds to soak up some of the moisture and thicken up the batter which results in a better cookie texture).
  3. Scoop 1/4 cup batter for each cookie onto a baking sheet lined with parchment paper or well-greased.
  4. Bake for 20 minutes at 350F.
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Gluten Free Pumpkin Cookie healthy recipe