Pumpkin Oatmeal Cookies are tender and chewy with a bit of crunch from the walnuts. These gluten-free cookies have a great pumpkin flavor with all the fall spices you love.
Do you like crispy or chewy cookies? If you said chewy, these are the cookies for you. They have a soft texture, are naturally sweetened, and no one will guess that they are gluten-free. No crumbly, dry texture here. Just delicious, lightly sweetened, better for you cookies.
Yep, they use oat flour instead of wheat flour to make sure they are naturally gluten-free. Do note that if gluten-free is a serious issue for you, ensure that your oats and flour are certified gluten-free.
Gluten-free Pumpkin Oatmeal Cookies are packed full of some of your favorite fall flavors: pumpkin, warm spices, and walnuts. It’s pretty much like pumpkin pie and oatmeal cookies had a baby. Ready to make your new favorite fall cookie?
FAQs:
Store in an airtight container at room temperature for 4-5 days.
Healthier Pumpkin Oatmeal Cookie Ingredients:
- Coconut sugar: It has a lower glycemic index than typical processed sugar.
- Maple syrup: Use a pure maple syrup for best results and taste.
- Rolled Oats: If gluten-free is a concern, ensure they are not cross processed in a facility that processes wheat products.
- Oat flour: It’s higher in protein, fiber, and healthy fats than many other flours. It’s also lower in carbs than many other whole grains. See the note below for making your own oat flour at home.
- Xanthan gum: Replaces the gluten found in typical wheat flour and provides structure for the cookies. Read more about xanthan gum and it’s uses in this article from Bob’s Red Mill.
- Walnuts: Add a nice crunch to the cookie and add omega-3s and antioxidants.
NOTE: It’s super easy and more economical to make your own oat flour. Simply grind rolled oats in a clean coffee grinder. One cup of oats will yield approximately one cup of oat flour.
How to Prepare Gluten-free Pumpkin Oatmeal Cookies:
- In a stand mixer, cream together the butter and coconut sugar. Add in the eggs, maple syrup, and vanilla. Mix until well combined.
- Add 1 cup of the flour and mix at a low speed until combined. Once combined, add the oats, remaining flour, pumpkin puree, baking soda, baking powder, xanthan gum, and spices. Mix at low speed until combined, making sure to scrape down the sides of the bowl as needed.
- Finally, fold in the walnuts and cranberries if using.
- Dough will be fairly wet. Refrigerate for one hour before working with the dough.
- Meanwhile, preheat the oven to 350ºF. Line a baking sheet with parchment paper. Scoop heaping tablespoon portions of dough onto the baking sheet about an inch apart. Press the balls with the palm of your hand to flatten to about a half inch thick. Bake 9-10 minutes until cookies begin to slightly brown. Cool on the baking sheet about 5 minutes, then transfer to a wire rack to finish cooling completely.
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Ingredient Substitutions and Additions:
- Walnuts: You could try pumpkin seeds or pecans.
- Maple syrup: Date nectar or agave nectar can also be used.
- Feel free to further customize these cookies by adding in some dark chocolate chips, raisins, or even top them with a glaze.
Recipe Notes:
- A stand mixer makes mixing up dough a breeze.
- Bob's Red Mill has a dedicated gluten-free facility for processing their gluten-free rolled oats.
- Xanthan gum replaces the gluten found in typical wheat flour and provides structure for gluten-free baked goods.
- Oat flour is gluten-free and has a light, mild taste.
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Pumpkin Spice Oatmeal Cookies
Pumpkin Oatmeal Cookies are tender with a slight crunch from the walnuts. These gluten-free cookies have a great pumpkin flavor with all the fall spices you love.
Ingredients
- 1 stick unsalted butter
- ⅔ cup coconut sugar
- 2 eggs
- ½ cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 ½ cups rolled oats
- 2 cups oat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon pink Himalayan salt
- ½ teaspoon xanthan gum
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 15-ounce can pumpkin puree
- ¾ cup chopped walnuts
- optional: 1 cup dried cranberries or raisins
Instructions
- In a stand mixer, cream together the butter and coconut sugar. Add in the eggs, maple syrup, and vanilla. Mix until well combined.
- Add 1 cup of the flour and mix at a low speed until combined. Once combined, add the oats, remaining flour, pumpkin puree, baking soda, baking powder, xanthan gum, and spices. Mix at low speed until combined, making sure to scrape down the sides of the bowl as needed.
- Finally, fold in the walnuts and cranberries if using.
- Dough will be fairly wet. Refrigerate for one hour before working with the dough.
- Meanwhile, preheat the oven to 350ºF. Line a baking sheet with parchment paper. Scoop heaping tablespoon portions of dough onto the baking sheet about an inch apart. Press the balls with the palm of your hand to flatten to about a half inch thick. Bake 9-10 minutes until cookies begin to slightly brown. Cool on the baking sheet about 5 minutes, then transfer to a wire rack to finish cooling completely.
Notes
It’s super easy and more economical to make your own oat flour. Simply grind rolled oats in a clean coffee grinder. One cup of oats will yield approximately one cup of oat flour.
Feel free to further customize these cookies by adding in some dark chocolate chips, raisins, or even top them with a glaze.
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Nutrition Information
Yield 18 Serving Size 1Amount Per Serving Calories 246Total Fat 10gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 6gCholesterol 14mgSodium 168mgCarbohydrates 38gFiber 3gSugar 22gProtein 4g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.
Sandra
You forgot to put the amount of eggs on the ingredients list.....
Inspired Fresh Life
Thanks so much for pointing that out, Sandra. It's been fixed.