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
Scale
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.
