This easy recipe for Gluten Free Pumpkin Oatmeal Cookies makes tasty, soft, and chewy cookies. The pumpkin and oatmeal put a healthy spin on the cookies and the added spices make them a great fall treat.
Have you baked with both pumpkin and oatmeal in the same recipe before? I’ll admit I hadn’t considered combining the two flavors together.
I’ve baked my share of pumpkin cookies like these Gluten Free Pumpkin Cookies and Gluten Free Chocolate Chip Pumpkin Cookies. And, since my husband enjoys oatmeal cookies, some of his favorite recipes include Gluten Free Oatmeal Raisin Cookies and Gluten Free Cranberry Oatmeal Cookies.
It wasn’t until recently I tried making cookies with both pumpkin and oats. I was pleasantly surprised at how well the two flavors blended together.
The pumpkin adds extra moisture and a subtle flavor to the cookies. And by using pumpkin in this recipe no eggs are required.
Adding rolled oats gives the cookies a hearty, chewy texture. The combination of pumpkin and oats makes these cookies soft, chewy, and definitely tasty.
If you enjoy cookies as much as I do, check out my other cookie recipes.
(This post contains affiliate links. Read my disclosure policy here.)Are Rolled Oats Gluten Free?
Pure oats are naturally gluten free, but many packaged oats have the potential for cross-contamination. If the oats are processed in a facility that also processes barley, rye, and wheat, it’s possible the oats are no longer gluten free. For more information, see BeyondCeliac.org.
As a Celiac, I’m always careful to use certified gluten free oats. Not all people living with Celiac disease can tolerate oats. If you can eat oats, you’ll want to use oats that are certified gluten free.
Why this Recipe Works
- Using pumpkin puree and rolled oats gives the cookies a soft and chewy texture.
- The combination of pumpkin pie spice and cinnamon adds a warm, spicy taste of fall.
- Using vanilla and butter gives the cookies an extra layer of flavor.
Ingredients You’ll Need:
- Gluten free flour blend – I use Bob’s Red Mill 1 to 1 Baking Flour. If your local store doesn’t carry Bob’s Red Mill, you can find it online at Amazon and Thrive Market. I haven’t tried the recipe with almond or coconut flour.
- Pumpkin pie spice – I like the ease of using one spice that combines the flavors of cinnamon, ginger, nutmeg, cloves, and allspice.
- Cinnamon – Ground cinnamon.
- Baking powder and baking soda – The combination adds lift to the cookies.
- Salt – Table salt.
- Brown sugar – I used light brown sugar, but dark brown sugar will also work.
- Pumpkin – Use pumpkin puree, not pumpkin pie filling.
- Butter – Unsalted butter. I use unsalted butter so I can control how much salt is in the recipe.
- Vanilla – Pure vanilla extract.
- Old-Fashioned Oats (certified gluten free) – If you’re making these cookies for someone with Celiac disease, it’s important to use certified gluten free oats. I like Bob’s Red Mill Old Fashioned Rolled Oats.
How to Make Gluten Free Pumpkin Oatmeal Cookies
- Whisk together the flour, spices, baking powder, baking soda, and salt until combined.
- Stir together the sugar, pumpkin, butter and vanilla until completely combined.
- Add the dry ingredients to the wet ingredients and stir until combined.
- Stir in the oats and chill dough.
- Drop scoops of cookie dough on prepared pans, roll the scoops into balls and press to flatten dough.
- Bake for 12-14 minutes.
Step by Step Instructions
In a medium mixing bowl, add the gluten free flour blend, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt and whisk until combined.
In a large mixing bowl, stir together the sugar, pumpkin puree, melted butter and vanilla until completely combined.
Stir the dry ingredients into the wet ingredients until combined.
Add the oats to the mixture and stir until completely combined.
Chill the dough in the refrigerator for at least 20 minutes.
Preheat the oven to 350° F. and line 2 baking pans with Silpat liners or parchment paper.
Using a 1.5-tablespoon cookie scoop, drop the dough onto the lined baking pans 2 inches apart.
After dropping the dough onto the pans, roll each scoop of dough between the palms of your hands to form balls. Then use your fingers to gently press the dough balls flat. (Note: The dough will not spread.)
Bake for 12-14 minutes, or until the cookies are set and the bottoms are lightly browned.
Cool the cookies for 5 minutes on the pan, then transfer to a wire rack to cool completely.
Baker’s Tips
- Be sure to use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has added sugar in it and will make the cookies overly sweet.
- Stirring the dry ingredients into the wet ingredients prevents overmixing the dough. Over mixing the dough can make the cookies tough.
- Chilling the dough will solidify the melted butter and keep the cookies from spreading. It will also make it easier to roll the dough into balls.
- Use a 1.5-tablespoon cookie scoop to portion the dough. This will keep the cookies uniform in size and ensure even baking time.
- If you don’t have a cookie scoop, you can use two spoons from your flatware. Use one spoon to scoop the dough and the other spoon to push the dough onto the baking pan.
Recipe Variations:
Pumpkin Chocolate Chip Oatmeal Cookies: Add ¾ cup chocolate chips to the dough. Semi-sweet, milk, dark, and white chocolate chips will work so choose your favorite flavor.
Pumpkin Oatmeal Cookies with Nuts: If you want a crunchier cookie, add ¾ cup chopped nuts to the recipe. Walnuts or pecans are a great choice for adding extra crunch to the cookies.
Pumpkin Oatmeal Cookies with Dried Fruit: If you like a sweeter cookie, consider adding ¾ cup dried fruit to the dough. Dried cranberries or raisins would add sweetness and complement the flavor of the cookies.
Recipe FAQs
Store the cookies at room temperature in an airtight container for 3-4 days. Baked goods can dry out in the refrigerator, so I recommend storing the cookies at room temperature.
Yes. The baked cookies can be stored in the freezer for up to 3 months. Cool the cookies completely, then place in a freezer-safe bag or container before freezing.
You can also freeze the cookies before baking. Simply freeze the dough balls on the baking pan until completely frozen, then transfer to a freezer-safe bag for up to 3 months.
Thaw the dough balls completely, then press flat on the prepared pan before baking.
These pumpkin and oatmeal cookies have a soft and chewy texture you’re sure to enjoy. They’re also a little healthier than your average cookie, so feel free to enjoy them any time of day.
We like to have them at breakfast with our coffee and tea or in the afternoon to tide us over until dinner. Give them a try and let me know what you think.
More Gluten Free Pumpkin Recipes to Try
- Gluten Free Pumpkin Snickerdoodles
- Easy Gluten Free Pumpkin Brownies
- Gluten Free Pumpkin Banana Muffins
- Gluten Free Pumpkin Donuts
More Gluten Free Cookie Recipes You’ll Love
- Gluten Free Red Velvet Crinkle Cookies
- Gluten Free Cinnamon Roll Cookies
- Easy Gluten Free Butter Cookies
- Gluten Free Candy Bar Cookies
- Gluten Free Chocolate Chip Cookie Bars
If you tried this recipe or any other recipe on the blog, don’t forget to leave a star rating and let me know how it turned out in the comments below. I really enjoy hearing from you!
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- 1 1/4 cups gluten free flour blend
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup brown sugar, firmly packed
- 1/2 cup pumpkin puree (not pie filling)
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 1/4 cups old-fashioned rolled oats (certified gluten free)
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In a medium mixing bowl, whisk together the gluten free flour blend, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt until combined.
-
In a large mixing bowl, stir together the sugar, pumpkin puree, melted butter and vanilla until completely combined.
-
Stir the dry ingredients into the wet ingredients until combined.
-
Add the oats to the mixture and stir until completely combined.
-
Chill the dough in the refrigerator for at least 20 minutes.
-
Preheat oven to 350° F. Line 2 baking pans with Silpat liners or parchment paper.
-
Using a 1.5-tablespoon cookie scoop, drop the dough onto the lined baking pans 2 inches apart.
-
After dropping the dough onto the pans, roll each scoop of dough between the palms of your hands to form balls. Then use your fingers to gently press the dough balls flat. (Note: The dough will not spread.)
-
Bake for 12-14 minutes, or until the cookies are set and the bottoms are lightly browned.
-
Cool the cookies for 5 minutes on the pan, then transfer to a wire rack to cool completely.
- Be sure to use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has added sugar in it and will make the cookies overly sweet.
- Stirring the dry ingredients into the wet ingredients prevents overmixing the dough. Over mixing the dough can make the cookies tough.
- Chilling the dough will solidify the melted butter and keep the cookies from spreading. It will also make it easier to roll the dough into balls.
- Use a 1.5-tablespoon cookie scoop to portion the dough. This will keep the cookies uniform in size and ensure even baking time.
- If you don’t have a cookie scoop, you can use two spoons from your flatware. Use one spoon to scoop the dough and the other spoon to push the dough onto the baking pan.
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