These Gluten-Free Pumpkin Oatmeal Cookies are the perfect fall treat! They are soft, chewy, and full of pumpkin spice flavor. If you are looking for a delicious, gluten-free cookie that is perfect for the fall season, then look no further than these Gluten-Free Pumpkin Oatmeal Cookies!
You also might this Banana Chocolate Chip Cookies recipe too!
WHY YOU’LL LOVE THIS RECIPE
- These Gluten-Free Pumpkin Oatmeal Cookies are soft, chewy, and loaded with pumpkin spice flavor.
- The perfect fall dessert that your entire family will love.
- Easy to make and will fill your house with a delicious aroma.
- Enjoy a variety of fold in ingredients; chocolate chips, nuts, raisins, or cranberries. I like to divide the batter in half and mix in chocolate chips in half and chopped walnuts in the other half.
- Pumpkin puree is nutritious with a good source of Vitamin A, so why not add it to a treat?!
You need a handful of kitchen tools to help you make this easy and delicious cookie recipe. Gather these tools and get ready to enjoy these fall-flavored sweet treats.
- hand mixer
- baking sheet
- large bowl
- medium bowl
- parchment paper or silicone baking mat
- cookie scoop
INGREDIENTS FOR PUMPKIN OATMEAL COOKIES
You only need a few simple ingredients to help you make this easy recipe. All of these ingredients are easy to at your local grocery but you may already have most if not all of them hand which can save you a trip.
- gluten free flour blend – use a gluten free 1:1 baking flour like Bob’s Red Mill brand.
- gluten free oats – I like Trader Joe’s Gluten Free oats. Use extra oats to make this GF baked oatmeal recipe.
- baking soda
- pumpkin pie spice
- granulated sugar
- dark brown sugar
- pumpkin puree – try this homemade pressure cooker method and make your own pumpkin puree.
- vanilla extract
- large egg
HOW TO MAKE THESE GLUTEN FREE PUMPKIN OATMEAL COOKIES
Making these cookies are simple, just follow the directions below and you will have chewy pumpkin-flavored cookies in no time at all.
STEP 1: PREHEAT THE OVEN AND PREPARE A BAKING SHEET
Preheat the oven to 350°F. Line a baking sheet with a baking mat or parchment paper, and set aside.
STEP 2: WHISK TOGETHER THE DRY INGREDIENTS
In a medium size mixing bowl whisk together flour, oats, baking soda, salt, and pumpkin pie spice.
STEP 3: BEAT TOGETHER THE BUTTER AND SUGAR
In a large mixing bowl with a hand the mixer beat the sugar and the butter until light and fluffy.
STEP 4: ADD REMAINING INGREDIENTS
Mix in the pumpkin puree, vanilla, and egg until well combined.
STEP 5: STIR TOGETHER DRY INGREDIENTS AND WET INGREDIENTS
Add the flour mixture to the wet ingredients a 1/2 cup at a time. Stir in optional add-in ingredients if using.
STEP 6: BAKE THE COOKIES
Place cookie dough on a cookie sheet about 2-inches apart using a 1″ to 2″ cooking scoop. Bake for 12-14 minutes or until lightly browned.
STEP 7: COOL THE COOKIES
Cool the cookies on the cookie sheet for about 2 minutes before placing them on a cooling baking rack.
WHAT TO SERVE WITH THESE COOKIES
SUBSTITUTIONS AND ADDITIONS
This recipe is pretty perfect just the way it is, but sometimes you may want to make a substitution or add an ingredient. Here are a few suggestions.
- If you don’t have pumpkin pie spice you can substitute it with cinnamon, nutmeg, and allspice.
- For a little extra sweetness and texture, you can add 1/2 cup of chocolate chips, raisins, or dried cranberries to the cookie dough.
- For extra crunch, you can add 1/2 cup of chopped nuts. Pecans and walnuts taste amazing in this recipe.
- If you are not following a gluten-free diet, you can use all-purpose flour in place of the gluten-free flour blend.
Making the perfect batch of gluten-free pumpkin oatmeal cookies is easy if you follow a few simple tips.
- Use room temperature butter and eggs. Room temperature ingredients mix together better and produce a more consistent cookie.
- Do not overmix the cookie dough. Overmixing the cookie dough will result in a tougher cookie.
- Do not bake the cookies for too long. Baking the cookies for too long will make them dry and crumbly.
- For uniform size use a 1 or 2-inch cookie scoop. These cookies won’t spread so if you want flatter cookies press down before baking.
HOW TO STORE
Once these cookies have cooled completely, you can store them in an airtight container at room temperature for up to 1 week. You can also freeze them for up to 3 months. When you are ready to enjoy a frozen cookie, simply thaw it out at room temperature or place it in the microwave for 20-30 seconds,
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
No, there is no need to chill this cookie dough.
You can use either one. If you like a chewier cookie I suggest using old fashioned oats.
Yes, you can top these cookies with a simple icing or glaze that is made with a little pumpkin pie spice.
OTHER DELICIOUS PUMPKIN RECIPES YOU MAY ENJOY
- 2 cups gluten free flour blend
- 1 1/3 cup gluten free oats (old fashioned or quick oats)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 cup butter, softened at room temperature
- 2/3 cup granulated sugar
- 2/3 cup brown sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 large egg
- Optional add in ingredients 1-2 cups; raisins, cranberries, chopped nuts, chocolate chips
- Preheat oven to 350°F. Line a baking sheet with a baking mat or parchment paper, set aside.
- In a medium size mixing bowl whisk together flour, oats, baking soda, salt, pumpkin pie spice, and cinnamon.
- In a large mixing bowl with a hand mixer beat the sugar and the butter until light and fluffy.
- Mix in the pumpkin puree, vanilla, and egg until well combined.
- Add the flour mixture to the wet ingredients about 1/2 cup at a time. Stir in optional add-in ingredients if using.
- Place cookie dough on a cookie sheet about 2-inches apart using a 1" to 2" cooking scoop. Bake for 12-14 minutes or until lightly browned.
- Cool the cookies on the cookie sheet for about 2 minutes before placing them on a cooling baking rack.
For a sugar free option substitute the sugars for a sugar free alternative.
For a variety of cookies, divide the batter in half and mix in your favorite ingredient (about 1 cup) to each section of cookie batter.
Nutrition Information:Yield: 48 Serving Size: 1
Amount Per Serving: Calories: 114Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 84mgCarbohydrates: 17gFiber: 1gSugar: 10gProtein: 1g
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.