Gluten-Free, Vegan, Pumpkin Oatmeal Cookie

Tis the season of all things #pumpkinspice and everything nice!

Pumpkin Oatmeal Cookies Ingredients 2 cups GF flour 1 1/2 cups GF old-fashioned oats 1 teaspoon baking soda 1 1/2 teaspoon ground cinnamon 1 teaspoon pumpkin pie spice 1/2 teaspoon kosher salt 1 cup (2 sticks) vegan butter; softened 1 cup packed light brown sugar 1 cup granulated sugar 1 cup pure pumpkin puree 1 large egg /substitute 1 teaspoon vanilla extract 1 cup vegan white chocolate chips 1 cup dried cherries; roughly chopped (or cranberries)

Directions 1. Preheat oven to 350 degrees F. Line your baking sheet with a silicone mat or parchment paper. 2. Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy. 3. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; combine until all ingredients are incorporated. Fold in white chocolate chips and dried cherries. 4. Drop by rounded tablespoons onto prepared baking sheets. 5. Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Notes: Get creative! Add in whatever strikes your fancy, like a variety of chocolates, nuts, and dried fruits will really make the flavors and textures of this cook truly amazing. ** I almost doubled the pumpkin and added craisins instead of cherries. Then just eyeballed the extra flour, sugar ect in-order to balance out the extra pumpkin.