Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the pumpkin puree, maple syrup, sugar, and softened butter. Mix until smooth.

In another bowl, whisk together the all-purpose flour, gluten-free flour blend, baking soda, ground cinnamon, ground nutmeg, and salt.

Gradually add the dry mixture to the wet mixture, stirring until just combined.

If using, fold in oats until evenly distributed.

Drop rounded portions of dough onto the baking sheet, spacing them 2 inches apart.

Bake for 12-15 minutes, until edges are set and centers are soft.

Cool on the baking sheet for 5 minutes before transferring to a wire rack.