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
Scale
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.
