This recipe was shared with me by a dear friend, and it's the perfect treat to embrace fall! She recently brought these cookies to a party, and they were a big hit. You'd never know that gluten free treats could be so good!

Ingredients:

• 1/2 cup butter

• 1/2 cup shortening (or more butter)*

• 1 cup brown sugar

• 1 cup white sugar

• 3 cups gluten free flour**

• 1 cup gluten free oats

• 1 tsp cinnamon

• 1 tsp baking soda

• 1/2 tsp salt

• 1 egg

• 1 cup pumpkin puree

• 1 tsp vanilla extract

• 1 cup chocolate chips

• 1 cup nuts (optional)

Directions:

1. Combine flour, oats, salt, baking soda and cinnamon. Set aside.

2. Mix butter, shortening (if using), and sugars until smooth. Add egg and vanilla extract.

3. Slowly add dry ingredients to the mixture, alternating with the pumpkin. Mix until entirely incorporated.

4. Stir in chocolate chips and nuts (if using).

5. Drop spoonfuls onto a lined or greased cookie sheet.

6. Bake at 350 for 15-20 minutes.

7. Let cool and enjoy!

Recipe notes:

*Crisco is the most commonly used shortening. If you prefer not to use it, you can substitute with an equal amount of additional butter, or with coconut oil (use a 3/4 ratio to the amount of shortening suggested).

** Measure for measure GF flours can turn out really dense. I suggest substituting half the amount with almond flour for a lighter texture, unless you're working with a brand you've used before.