If you’re on the hunt for a cozy, flavorful treat that fits perfectly into a gluten free lifestyle, this Gluten Free Pumpkin Oatmeal Cookies Recipe is an absolute must-try. Bursting with warm spices and the lovely natural sweetness of pumpkin, these cookies are chewy, tender, and packed with wholesome oats. Whether you’re baking for the fall season or just craving something comforting and naturally gluten free, this recipe combines simple ingredients into a delightfully satisfying cookie that will quickly become a beloved favorite.
Ingredients You’ll Need
The magic of this Gluten Free Pumpkin Oatmeal Cookies Recipe lies in the simplicity and thoughtfulness of its ingredients. Each element is essential, contributing to the perfect texture and flavor harmony that makes these cookies stand out, from buttery richness to that unmistakable pumpkin spice warmth.
- 1 cup butter, soft: Provides a creamy richness that keeps the cookies tender and flavorful.
- 1 cup brown sugar: Adds moisture and a deep caramel sweetness that complements the pumpkin.
- 2 eggs: Bind everything together and help create the perfect chewy texture.
- 1/2 cup pumpkin puree: Brings moisture, color, and that classic autumnal pumpkin flavor.
- 1 teaspoon ground cinnamon: A warm, inviting spice that feels like a hug in every bite.
- 1/2 teaspoon ground ginger: Adds a subtle zing and balances sweetness.
- 1 teaspoon ground nutmeg: Intensifies the pumpkin spice profile with its nutty sweetness.
- 1/4 teaspoon ground cloves: A little goes a long way to add depth and warmth.
- 1 cup oat flour*: Keeps the recipe 100% gluten free while adding softness.
- 1/2 teaspoon baking powder: Helps the cookies rise slightly for a light texture.
- 1/2 teaspoon salt: Enhances all the flavors and balances sweetness.
- 3 cups oats: Gives a hearty chew and wholesome goodness to each bite.
How to Make Gluten Free Pumpkin Oatmeal Cookies Recipe
Step 1: Preheat Your Oven and Prepare
Start by setting your oven to 350º F. This ensures it’s perfectly heated and ready for baking. While the oven warms up, lining your cookie sheet with parchment paper will prevent sticking and make cleanup a breeze.
Step 2: Cream Butter and Brown Sugar
In a stand mixer bowl, whip together the soft butter and brown sugar until the mixture is light and fluffy. This first step is key to giving your cookies that melt-in-your-mouth texture and perfect sweetness.
Step 3: Add Eggs, Pumpkin, and Spices
Next, mix in the eggs, pumpkin puree, and the warm cinnamon, ginger, nutmeg, and cloves. Stir everything just until combined – this mixture will smell heavenly and fills your kitchen with cozy fall vibes.
Step 4: Incorporate Dry Ingredients
Now it’s time to add the oat flour, baking powder, and salt. Mixing these dry ingredients into the wet mixture creates the base that holds the cookies together while keeping them light and chewy.
Step 5: Fold in the Oats
Add the oats gradually, about a cup at a time, mixing slowly so the oats distribute evenly. These oats bring that lovely hearty texture that makes these cookies so satisfying.
Step 6: Shape Your Cookies
Using a tablespoon-sized scoop, place dollops of dough about two inches apart on the parchment-lined cookie sheet. Gently press each cookie down with the back of a spoon, flattening them slightly—since these will not spread much during baking, the flattening helps them cook through nicely.
Step 7: Bake the Cookies
Bake the cookies for 11 to 14 minutes, just until the edges start to turn golden and the centers are set but still soft. The smell will be irresistible! Let them cool a bit before you dig in.
How to Serve Gluten Free Pumpkin Oatmeal Cookies Recipe
Garnishes
A simple dusting of powdered sugar or a drizzle of maple glaze can elevate your cookies instantly. For a festive touch, sprinkle chopped toasted pecans or a few dark chocolate chips on top right after baking.
Side Dishes
These cookies pair wonderfully with a steaming cup of chai tea, coffee, or even a cold glass of almond milk. Offering fresh fruit on the side, like sliced apples or pears, can balance the richness and add a refreshing crisp contrast.
Creative Ways to Present
Serve these cookies as part of a dessert platter alongside gluten free vanilla ice cream or whipped coconut cream. Stack them neatly tied with a rustic twine bow for charming gift-giving or party favors that everyone will adore.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature for up to five days. This ensures they stay soft and chewy without drying out.
Freezing
You can freeze these cookies for up to three months by placing them in a single layer on a baking sheet first, then transferring them to a freezer-safe container or bag once frozen solid. This way, you can enjoy them anytime you want without compromising freshness.
Reheating
To warm them up, pop cookies in the microwave for 10 to 15 seconds or place them in a preheated oven at 300º F for about 5 minutes. This refreshes their softness and revives that freshly baked feel.
FAQs
Can I substitute the butter with coconut oil?
Yes, you can swap butter for coconut oil to make the cookies dairy-free. Use the same amount, but keep in mind that coconut oil may add a slight coconut flavor, which pairs nicely with pumpkin.
Is it necessary to use oat flour or can I use almond flour instead?
Oat flour helps maintain the cookie’s chewy texture and supports the gluten free element perfectly. Almond flour can be used, but it will change the texture, making the cookies a bit more crumbly and dense.
Can I use canned pumpkin puree or should I make my own?
Canned pumpkin puree works wonderfully and is a great time saver. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains extra sugars and spices.
How do I make sure my cookies don’t turn out dry?
Be careful not to overbake the cookies. Take them out when the edges are just golden and centers look set but still soft; they will firm up as they cool, giving you that perfect moist texture.
Are these cookies vegan-friendly?
This recipe as is contains eggs and butter, so it’s not vegan. But you can experiment by using flax eggs and vegan butter substitutes to make a vegan-friendly version of this Gluten Free Pumpkin Oatmeal Cookies Recipe.
Final Thoughts
Making this Gluten Free Pumpkin Oatmeal Cookies Recipe is like inviting a warm hug into your kitchen. The perfect blend of pumpkin, spices, and oats creates a comforting cookie that’s both healthy and delicious. I can’t wait for you to try this recipe and share it with your loved ones—it might just become your go-to for gluten free baking!
Print
Gluten Free Pumpkin Oatmeal Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Delicious and wholesome gluten-free pumpkin oatmeal cookies that combine warm spices with soft pumpkin puree and hearty oats. Perfect for a cozy fall treat, these cookies are soft, slightly chewy, and packed with autumn flavors using natural ingredients.
Ingredients
Dairy and Eggs
- 1 cup butter, soft
- 2 eggs
Sweeteners
- 1 cup brown sugar
Produce
- 1/2 cup pumpkin puree
Spices
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Flours and Baking Agents
- 1 cup oat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Grains
- 3 cups oats
Instructions
- Preheat Oven: Set your oven to 350º F (175º C) and let it fully preheat to ensure consistent baking.
- Cream Butter and Sugar: In the bowl of a stand mixer, combine the softened butter and brown sugar and beat until light and fluffy, which helps with the cookie texture.
- Add Wet Ingredients and Spices: Add the eggs, pumpkin puree, cinnamon, ginger, nutmeg, and cloves. Mix everything together until the mixture is smooth and fully combined, allowing the spices to distribute evenly.
- Add Dry Ingredients: Add the oat flour, baking powder, and salt to the wet mixture. Stir or mix until just combined to maintain the right dough consistency.
- Incorporate Oats: Gradually add the oats, one cup at a time, stirring slowly to evenly mix them into the dough without overmixing.
- Prepare Baking Sheet: Line a cookie sheet with parchment paper to prevent sticking and make cleanup easier.
- Form Cookies: Using a tablespoon-sized spoon, scoop the dough onto the lined cookie sheet spacing the dough balls about 2 inches apart. Gently press down the dough balls with the back of a spoon to flatten them slightly, since they do not spread much while baking.
- Bake the Cookies: Place the cookie sheet into the preheated oven and bake for 11-14 minutes until the edges are lightly golden and the centers are set.
Notes
- Use certified gluten-free oats and oat flour to keep these cookies truly gluten free.
- Flattening the dough slightly on the baking sheet helps the cookies cook evenly and get better texture since they don’t spread much.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- You may substitute butter with coconut oil for a dairy-free version, but texture may slightly vary.
