If you’re craving a cozy, wholesome treat that embraces the flavors of autumn, this Gluten Free Pumpkin Oatmeal Cookies Recipe is your new best friend. Bursting with warm spices and hearty oats, these cookies blend the natural sweetness of pumpkin with a tender, chewy texture that melts in your mouth. Perfect for anyone avoiding gluten but unwilling to sacrifice taste or comfort, these cookies offer a delightful balance of nutrition and indulgence in every bite.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward making these pumpkin oatmeal cookies truly shine. Each element brings something special—from the soft butter that enriches the dough, to the warming spices that evoke seasonal cheer, and of course, the oats and gluten free flour that give the cookies their hearty, chewy bite.
- 1 cup butter, soft: Provides richness and helps create a tender cookie texture.
- 1 cup brown sugar: Adds natural sweetness and a hint of caramel flavor.
- 2 eggs: Acts as a binder to hold everything together smoothly.
- 1/2 cup pumpkin puree: Infuses moisture and autumnal flavor without overpowering.
- 1 teaspoon ground cinnamon: The classic spice that adds warmth and depth.
- 1/2 teaspoon ground ginger: Offers a subtle zing to brighten the overall taste.
- 1 teaspoon ground nutmeg: Enhances the cozy spice profile brilliantly.
- 1/4 teaspoon ground cloves: Just a pinch to bring complexity and aroma.
- 1 cup oat flour*: A naturally gluten free flour that provides a tender crumb.
- 1/2 teaspoon baking powder: Helps the cookies rise gently for a soft texture.
- 1/2 teaspoon salt: Balances sweetness and enhances all the flavors.
- 3 cups oats: The star of the show, adding chewiness and heartiness.
How to Make Gluten Free Pumpkin Oatmeal Cookies Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 350 degrees Fahrenheit so it’s ready when your dough is mixed. This ensures even cooking and perfectly baked cookies every time.
Step 2: Cream Butter and Sugar
In a stand mixer bowl, cream together the softened butter and brown sugar until fluffy and light. This step is crucial because it introduces air, creating that melt-in-your-mouth texture you’re aiming for.
Step 3: Mix in Eggs, Pumpkin, and Spices
Add the eggs, pumpkin puree, cinnamon, ginger, nutmeg, and cloves to the bowl. Mix until all these beautifully aromatic ingredients come together into a smooth, unified batter. You’ll already notice that comforting pumpkin scent filling your kitchen.
Step 4: Add Dry Ingredients
Next, stir in the oat flour, baking powder, and salt. These dry ingredients balance the wet ones and start to form the structure of your cookies.
Step 5: Incorporate the Oats
Slowly add the oats, one cup at a time, mixing gently until everything is fully combined. This step guarantees that every bite has that hearty oatmeal feel, giving the cookies their signature chew.
Step 6: Prepare Your Baking Sheet
Line a cookie sheet with parchment paper. This simple step prevents sticking and makes cleanup a breeze while keeping your cookies intact.
Step 7: Shape the Cookies
Scoop tablespoon-sized portions of dough onto the lined sheet, spacing them about 2 inches apart. Since these cookies don’t naturally spread much during baking, gently flatten each scoop slightly with the back of a spoon. This helps them bake evenly and develop a nice shape.
Step 8: Bake to Perfection
Bake your cookies for 11 to 14 minutes, watching for golden edges and a set surface. The kitchen will fill with irresistible pumpkin and spice aromas, a sure sign that these treats are ready to enjoy.
How to Serve Gluten Free Pumpkin Oatmeal Cookies Recipe
Garnishes
Sprinkle a little cinnamon sugar on top right after baking for an added sparkle and a sweet, crunchy finish. Alternatively, drizzle a light glaze made of powdered sugar and vanilla extract for a pretty, festive touch that enhances flavor without overpowering.
Side Dishes
These cookies pair wonderfully with a warm cup of chai tea, coffee, or a glass of cold almond milk. Their spicy-sweet flavor perfectly complements soothing drinks, making for an ideal afternoon pick-me-up or after-dinner treat.
Creative Ways to Present
For a party, stack the cookies in towers tied with twine for a rustic look. Or, sandwich a dollop of cream cheese frosting between two cookies for a luscious twist. You can also crumble them atop vanilla ice cream for a crunchy, pumpkin-spiced topping that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature. They should stay wonderfully soft and chewy for up to 4 days—perfect for enjoying multiple times throughout the week.
Freezing
If you want to make these cookies ahead, freeze the unbaked dough in individual scoops on a baking sheet. Once solid, transfer to a freezer-safe bag. When ready, bake straight from frozen but add a couple of extra minutes to the baking time for best results.
Reheating
Warm leftover cookies in the microwave for about 10 seconds or pop them into a preheated oven at 300 degrees Fahrenheit for 5 minutes. This refreshes their soft, chewy texture and revitalizes the seasonal spices beautifully.
FAQs
Can I substitute oat flour with another gluten free flour?
While oat flour gives these cookies their unique texture and flavor, you can substitute with a gluten free all-purpose flour blend if needed. Just note the texture may be slightly different, potentially less chewy.
Is it necessary to flatten the cookie dough before baking?
Yes, flattening helps the cookies cook evenly since these cookies do not naturally spread during baking. It also creates a better bite-sized shape that’s easy to enjoy.
Can I use canned pumpkin for this recipe?
Absolutely! Canned pumpkin puree works perfectly and is an easy pantry staple to use for these cookies.
How long do these cookies keep?
Stored properly in an airtight container, these cookies stay fresh and delicious for about 4 days at room temperature.
Are these cookies suitable for vegans?
This particular recipe contains eggs and butter, so it’s not vegan. However, you can experiment with vegan egg substitutes and plant-based butter to adapt the recipe.
Final Thoughts
I genuinely hope you give this Gluten Free Pumpkin Oatmeal Cookies Recipe a try because it’s a delightful way to bring a little autumnal magic into your kitchen. Soft, spicy, and perfectly chewy, these cookies make any day feel special. Plus, they’re made with wholesome ingredients that you can feel good about. So go ahead—bake a batch, share with friends, and savor those pumpkin-infused moments!
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
These Gluten Free Pumpkin Oatmeal Cookies are a delicious and wholesome treat perfect for fall or any time you crave a soft, spiced cookie. Made with pumpkin puree, warm spices, and wholesome oats, they offer a delightful texture and a naturally gluten-free option for cookie lovers seeking a comforting snack.
Ingredients
Wet Ingredients
- 1 cup butter, soft
- 1 cup brown sugar
- 2 eggs
- 1/2 cup pumpkin puree
Dry Ingredients
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup oat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups oats
Instructions
- Preheat Oven: Preheat your oven to 350º F (175º C) to prepare for baking the cookies.
- Cream Butter and Sugar: In the bowl of a stand mixer, cream together the softened butter and brown sugar until light and fluffy, ensuring a smooth base for the dough.
- Add Wet Ingredients and Spices: Mix in the eggs, pumpkin puree, ground cinnamon, ginger, nutmeg, and cloves until everything is thoroughly combined, infusing the mixture with warm, seasonal flavors.
- Incorporate Dry Ingredients: Add oat flour, baking powder, and salt to the bowl, mixing until just combined to maintain the right texture.
- Add Oats: Gradually add the oats, one cup at a time, gently stirring each addition until fully incorporated to create a hearty oatmeal cookie batter.
- Prepare Baking Sheet: Line a cookie sheet with parchment paper to prevent sticking and to make cleanup easier.
- Shape Cookies: Using a tablespoon-sized spoon, scoop the dough onto the parchment paper, spacing cookies about 2 inches apart. Press each cookie dough mound gently with the back of a spoon to flatten slightly, aiding even baking since the cookies do not spread much.
- Bake: Bake in the preheated oven for 11 to 14 minutes, until the cookies are set and lightly golden around the edges. Let cool before serving.
Notes
- Ensure butter is softened for easier creaming with sugar.
- Use certified gluten-free oats and oat flour if strict gluten-free adherence is needed.
- Flatten cookies slightly before baking as they don’t spread much on their own.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well for up to 3 months; thaw before serving.
