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Home » Recipes » Cookies

Easy Gluten Free Pumpkin Oatmeal Cookies

Oct 23, 2021 · Leave a Comment

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Overhead view of a plate filled with gluten free pumpkin oatmeal cookies with text and overlay near the top of image for Pinterest.

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.

Overhead view of a round white plate filled with gluten free pumpkin oatmeal cookies and a blue and white striped kitchen towel on the left.

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

  1. Whisk together the flour, spices, baking powder, baking soda, and salt until combined.
  2. Stir together the sugar, pumpkin, butter and vanilla until completely combined.
  3. Add the dry ingredients to the wet ingredients and stir until combined.
  4. Stir in the oats and chill dough.
  5. Drop scoops of cookie dough on prepared pans, roll the scoops into balls and press to flatten dough.
  6. 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.

Image on left is overhead view of glass mixing bowl filled with dry ingredients for making gf pumpkin oatmeal cookies and image on the right is the same bowl after the ingredients have been whisked together.

In a large mixing bowl, stir together the sugar, pumpkin puree, melted butter and vanilla until completely combined.

Image on left is overhead view of glass mixing bowl filled with wet ingredients for making gf pumpkin oatmeal cookies and image on the right is the same bowl after the ingredients were stirred together.

Stir the dry ingredients into the wet ingredients until combined.

Left image is dry ingredients being added to wet ingredients in glass mixing bowl and image on the right is after the ingredients have been stirred together.

Add the oats to the mixture and stir until completely combined.

Left image is overhead view of oats being added to cookie dough and image on the right is after the oats have been stirred in.

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.)

Overhead view of gluten free pumpkin oatmeal cookie dough on Silpat lined baking pan.

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.

Overhead view of Silpat lined baking pan containing 12 gluten free pumpkin oatmeal cookies.

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.
Gluten free pumpkin oatmeal cookies cooling on a wire rack with a blue and white striped kitchen towel under the rack.

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

What’s the best way to store pumpkin oatmeal cookies?


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.

Can you freeze pumpkin oatmeal cookies?


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.

Close up view of a plate filled with gluten free pumpkin oatmeal cookies with more cookies in the background.

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
  • Oatmeal Chocolate Chip Bars (Gluten Free)
  • 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!

You can also FOLLOW ME on Facebook, Instagram and Pinterest to see more of the delicious food I'm making!

Plate of gluten free pumpkin oatmeal cookies with more cookies on a wire rack in the background.

Easy Gluten Free Pumpkin Oatmeal Cookies

Connie @ Flavor Walk
This easy recipe for Gluten Free Pumpkin Oatmeal Cookies makes tasty, soft, and chewy cookies.
5 from 1 vote
Print Recipe Pin Recipe
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Prep Time 15 mins
Cook Time 14 mins
Chilling Time 20 mins
Total Time 49 mins
Course Dessert, Snack
Cuisine American, Gluten free
Servings 20 cookies
Calories 116 kcal

Ingredients
  

  • 1 ¼ cups gluten free flour blend
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅔ cup brown sugar, firmly packed
  • ½ cup pumpkin puree (not pie filling)
  • ½ cup unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 ¼ cups old-fashioned rolled oats (certified gluten free)

Instructions
 

  • 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.

Notes

  • 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.

Nutrition

Serving: 1cookieCalories: 116kcalCarbohydrates: 17gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 12mgSodium: 60mgPotassium: 64mgFiber: 2gSugar: 8gVitamin A: 1096IUVitamin C: 1mgCalcium: 27mgIron: 1mg

Nutrition Disclaimer

Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.

More Cookie Recipes

  • Gluten Free Pumpkin Snickerdoodles
  • Gluten Free Chocolate Chip Cookie Bars
  • Gluten Free Lemon Cookies with Lemon Glaze
  • Gluten Free Candy Bar Cookies

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