Gluten-Free Pumpkin Oatmeal Cookies
These gluten-free pumpkin oatmeal cookies are soft, chewy, and packed with pumpkin spice flavor. The cookies have lightly crisp edges, soft centers, and chewy oats in every bite. A simple powdered sugar icing adds a sweet finish, but you can also leave them plain.
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Chewy pumpkin cookies
These gluten-free pumpkin oatmeal cookies are soft, chewy, and perfectly spiced, making them an irresistible treat for fall baking. They’re also delicious pumpkin breakfast cookies, especially with a cup of coffee or tea.
The cookies bake up soft and tender, with wonderfully chewy centers and a delicious pumpkin spice flavor. A drizzle of icing adds a sweet finishing touch, but it’s completely optional. They’re perfect for holiday cookie trays, cozy fall afternoons, or an easy homemade dessert.
If you’re looking for more seasonal pumpkin recipes, don’t miss these super easy gluten-free pumpkin cornbread muffins for another delicious way to use pumpkin. And because these cookies freeze beautifully, you can make a batch ahead of time and have a homemade pumpkin treat ready whenever the craving strikes.
What goes in: ingredient notes
Some NOTES about the main ingredients of this recipe:
- Pumpkin: Use canned pumpkin puree or homemade pumpkin puree. Make sure you are using plain pumpkin puree, not pumpkin pie filling, since pie filling already contains added sugar and spices.
- Oats: gluten-free old-fashioned rolled oats.
- Butter: unsalted butter softened at room temperature.
- Eggs: Room-temperature eggs are better.
- Spices: Pumpkin pie spice gives these cookies their classic fall flavor. You can use a store-bought blend or make your own with cinnamon, nutmeg, ginger, and cloves
How to make gluten-free pumpkin cookies with oats
In a medium bowl, whisk together the gluten-free all-purpose flour, pumpkin pie spices, baking powder, baking soda, and salt. Set aside.
Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened butter, brown sugar, and granulated sugar on medium-high speed for 3–5 minutes, until light and fluffy.
Add the pumpkin puree, egg, and vanilla extract and mix until combined.
Gradually add the dry ingredients and mix on low speed until combined. Avoid overmixing, which can make the cookies less tender.
Add the gluten-free rolled oats and gently fold them into the dough with a rubber spatula.
Cover the dough and refrigerate for 1 hour.
Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper or a silicone mat.
Let the chilled dough sit at room temperature for about 5 minutes, then scoop it into balls and place them on the prepared baking sheets, leaving about 2 inches between each cookie.
Bake for about 15 minutes, or until the edges are set and lightly golden. The center should still look slightly soft.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
For the glaze: whisk the powdered sugar and milk together until smooth. Drizzle over the completely cooled cookies and let the icing set before serving.
Store the cookies covered at room temperature or in the refrigerator. Freeze them in an airtight container or freezer bag.
OPTIONAL ADD-INS: These cookies are easy to customize with your favorite add-ins and toppings. Fold in chocolate chips, raisins, chopped walnuts, or pecans for extra flavor and texture, then finish them with icing or a chocolate drizzle—or leave them plain for a less-sweet treat.
Good to know: baking tips
- Gluten-free old-fashioned rolled oats: Give the cookies their best chewy texture. Avoid substituting quick oats, as they will result in a softer texture.
- Don’t overmix the dough: Mix just until the ingredients are combined to keep the cookies soft and tender.
- Don’t overbake: Take the cookies out when the edges are set but the centers still look slightly soft. They will continue to firm up as they cool.
- Let the cookies cool completely before adding the icing to prevent it from melting into the cookies and help it stay beautifully on the surface.
You might wonder: FAQ
Can I use fresh pumpkin puree? Yes, you can use homemade pumpkin puree, but make sure it’s thick, not watery. Excess moisture can affect the cookie’s texture. For the best results, roast the pumpkin before pureeing it to remove excess moisture.
Can I make these pumpkin oatmeal cookies without the icing?
Yes! The cookies are delicious on their own, plain. The glaze adds an extra layer of sweetness and a beautiful finishing touch.
More Gluten-Free Pumpkin Recipes
If you love baking with pumpkin in the fall, try these gluten-free recipes next:
Chewy Pumpkin Oatmeal Cookies (Gluten-Free)
Ingredients
- 1 and ¾ cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon pumpkin pie spices
- Pinch of salt
- ¾ cup unsalted butter, softened at room temperature
- ¾ cup light brown sugar
- ½ cup granulated sugar
- ½ cup pumpkin puree, canned or homemade
- 1 egg, room temperature
- 2 teaspoons vanilla extract
- 3 cups gluten-free old-fashioned rolled oats
For the icing:
- 2 cups powdered sugar, sifted
- 3 tablespoons milk, or water
Instructions
- In a medium bowl, whisk together the gluten-free all-purpose flour, pumpkin pie spices, baking powder, baking soda, and salt. Set aside.
- Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened butter, brown sugar, and granulated sugar on medium-high speed for 3–5 minutes, until light and fluffy.
- Add the pumpkin puree, egg, and vanilla extract and mix until combined.
- Gradually add the dry ingredients and mix on low speed until combined. Avoid overmixing, which can make the cookies less tender.
- Add the gluten-free rolled oats and gently fold them into the dough with a rubber spatula.
- Cover the dough and refrigerate for 1 hour.
- Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper or a silicone mat.
- Let the chilled dough sit at room temperature for about 5minutes, then scoop it into balls and place them on the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for about 15 minutes, or until the edges are set and lightly golden. The center should still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
For the icing:
- Whisk the powdered sugar and milk together until smooth. Drizzle over the completely cooled cookies and let the icing set before serving.
Notes
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