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 way to satisfy your sweet tooth.
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.
Click on the time in the instructions to start a timer!
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.