Soft Baked Gluten Free Pumpkin Oatmeal Cookies
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Soft Baked Gluten Free Pumpkin Oatmeal Cookies are the perfect way to welcome the fall season this year. Soft, sweet and deliciously chewy, you won’t even be able to tell that these pumpkin oatmeal cookies are gluten free. Not only are they perfect for autumn festivities, they’re also a great way to take oatmeal on-the-go. Pumpkin pie spice adds an extra kick to these oatmeal cookies, making these a sure-fire way to satisfy your sweet tooth.
Oh, yes. It’s finally here. The season that all food bloggers eagerly await all year. Ok, maybe not all, but definitely most of us.
As Labor Day comes to an end, the impending fall season will quickly be upon us. With it comes all of my absolute favorite recipes. Recipes that fill your house with delicious aromas, the kind of recipes that make anyone instantly feel at home.
That’s right. Get ready for slow cooked, apple-cinnamon, pumpkin-spiced comfort food coming up over the next few weeks.
All beginning with these Soft Baked Gluten Free Pumpkin Oatmeal Cookies.
Seriously soft. Seriously pumpkin. Seriously delicious.
These are loaded with pumpkin pie spice and topped with a sprinkle of cinnamon (cinnamon is optional). As you can see in the picture above, the cookies were baked on parchment paper. Not only will this help keep your pumpkin oatmeal cookies from sticking to the baking sheet, it also makes cleanup a breeze.
I pretty much use it for everything, because who really likes the cleanup afterwards, right?
You really just want to get to this part:
A tip for making great cookies – that I cannot stress enough – is to bring your ingredients to room temperature, especially the butter. If you melt the butter, your cookies will flatten as they cook. Which isn’t always terrible, but it’s really not what we’re going for here.
I also recommend chilling the dough for about 15 minutes in the refrigerator before cooking to help give the perfect shape to your cookies.
Another tip is to invest in a decent baking sheet. And by invest, I mean $15-$20. The metal on your sheet makes a big different in how well your food cooks (this rule also applies to your sauce and frying pans for other dishes). If you don’t have decent sheet pans, you may have issues with the cookies cooking unevenly or burning on the bottom before the cookie is fully cooked.
Feel free to add raisins to your oatmeal cookies. I left them out because my fiancé Andrew is not a big fan of them, and I’m not about to eat a whole batch of cookies by myself. Actually, I totally would, which is part of the problem.
You can also add white chocolate chips, butterscotch pieces, M&M’s or even cream cheese icing.
I highly recommend using a small ice cream scoop to transfer the dough from the mixing bowl to the cookie sheet. You could use a spoon, but the ice cream scoop will make your life considerably easier – and this recipe much faster. Trust me. How many cookies this recipe makes depends on the size of the cookies you prefer. My scoop made about 25 cookies.
So, without further adieu, I give you Soft Baked Gluten Free Pumpkin Oatmeal Cookies!
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<li>Bake your cookies on the middle rack of the oven. If you can fit two cookie sheets on the middle rack, then go for it!</li>
<li>If your cookies are burning on the bottom before they are done, then your oven may not be cooking at the correct temperature. Consider an oven-thermometer to check accuracy, or adjusting the temperature down by 25°F.</li>
<li>You may have to do multiple batches, depending on the size of your cookie sheets and oven. If so, then refrigerate the dough between batches and allow your cookie sheets to cool between uses.</li>
Soft Baked Gluten Free Pumpkin Oatmeal Cookies
- 1 3/4 cup gluten free all purpose flour
- 1 1/2 cup rolled oats, certified gluten free
- 1 cup light brown sugar
- 1 cup white sugar
- 2 tsp baking powder, double acting
- 1 1/2 tbsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 tsp kosher salt
- 1/2 tsp ground cloves
- 1 large egg
- 1 15oz can pumpkin puree
- 2 tsp vanilla extract
- 2 sticks unsalted butter, softened
- Sheet pan
- ice cream scoop
- Preheat oven to 350°F. Line baking sheet with parchment paper and set aside.
- In a large mixing bowl add flour, oats, brown sugar, white sugar, baking powder, pumpkin pie spice, cinnamon, salt, and cloves. Whisk together until well combined.
- In a separate bowl mix together egg, pumpkin puree, and vanilla extract. Add wet ingredients to dry ingredients, along with butter.
- Using a hand mixer, blend all ingredients together until well combined. Place dough in refrigerator and allow to chill for about 15 minutes.
- When dough is chilled, scoop 1-inch to 1 1/2-inch balls of dough onto cookie sheet, leaving about 2-inches of space between each cookie.
- Bake for 15-20 minutes, or until cookies are golden brown and slightly firm to the touch. Remove and allow to cool before eating.
- Bake your cookies on the middle rack of the oven. If you can fit two cookie sheets on the middle rack, then go for it!
- If your cookies are burning on the bottom before they are done, then your oven may not be cooking at the correct temperature. Consider an oven-thermometer to check accuracy, or adjusting the temperature down by 25°F.
- You may have to do multiple batches, depending on the size of your cookie sheets and oven. If so, then refrigerate the dough between batches and allow your cookie sheets to cool between uses.
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