Pumpkin Oatmeal Cookies (Gluten-Free)
These pumpkin oatmeal cookies are soft, chewy, and perfectly spiced. A simple gluten-free baking recipe that works beautifully for fall snacks, holidays, or everyday treats. Perfect holiday cookie everyone will love.
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Gluten-free fall baking
These gluten-free pumpkin cookies with oats are amazing! Soft, chewy, and perfectly spiced, they are perfect for seasonal baking and sharing. They are also a perfect pumpkin breakfast cookie.
The cookies bake up soft, tender, and chewy in the center. They are drizzled with an icing, but it’s optional. Ideal for holiday trays or simple homemade desserts. If you are looking for seasonal pumpkin recipes, you can’t miss these super easy pumpkin cornbread muffins. Great fall recipe!
Some notes about the main ingredients of this recipe:
- Pumpkin: canned pumpkin or homemade puree.
- Oats: gluten-free old-fashioned rolled oats.
- Butter: unsalted butter softened at room temperature.
- Eggs: Room temperature.
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.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the softened butter and sugars on medium-high speed until light and fluffy (about 3 to 5 minutes). Add the pumpkin puree, egg, and vanilla extract. Reduce the speed to low, and gradually add the dry ingredients, and mix until combined. Don’t overmix.
Finally, fold in the oats by hand with a rubber spatula. Let the dough rest covered in the refrigerator for 1 hour.
Finally, fold in the oats by hand with a rubber spatula. Let the dough rest covered in the refrigerator for 1 hour.
Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper or a silicone mat.
Let the dough soften at room temperature for 5 to minutes, scoop balls and place on the prepared baking sheets, leaving space between them. Bake for 15 minutes or until golden brown. Let cool for 5 minutes before removing to a wire rack to cool completely.
For the icing:
In a small bowl, mix the powdered sugar and milk. If the glaze is too thick, add more milk, 1 teaspoon at a time. If it’s too runny, add more powdered sugar.
When the cookies are completely cold, drizzle with the glaze and allow to set.
Store the cookies covered at room temperature or in the refrigerator. Freeze them in an airtight container or freezer bag.
Baking tips
- Don’t overmix the dough: Mix just until the ingredients are combined to keep the cookies soft and tender.
- Gluten-free old-fashioned rolled oats: for the best chewy texture.
- Leave space between cookies: The cookies spread as they bake, so place them about 2 inches apart on the baking sheet.
- Don’t overbake: The cookies are ready when the edges are set, but the centers look slightly soft. Overbaking them will dry the cookies.
- Let the cookies cool for about 5 minutes before transferring to a wire rack. This will prevent breaking.
Variations
- Add mix-ins: add chocolate chips, raisins, or walnuts. Fold them at the end and don’t overmix the butter. Mix until combined. You can also add more on top of the cookies.
- Topping: top the cookies with icing, chocolate drizzle, or leave them plain.
For more gluten-free holiday treats
- Pumpkin chocolate chip muffins
- Pumpkin bread
- Simple Pumpkin Muffins
- Sweet Potato Cake with cream cheese frosting
Chewy Pumpkin Oatmeal Cookies (Gluten-Free)
Ingredients
- 1 and 3/4 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon pumpkin pie spices
- Pinch of salt
- 3/4 cup unsalted butter, softened at room temperature
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 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.
- In the bowl of a stand mixer fitted with the paddle attachment or a hand mixer, beat together the softened butter and sugars on medium-high speed until light and fluffy (about 3 to 5 minutes). Add the pumpkin puree, egg, and vanilla extract. Reduce the speed to low, gradually add the dry ingredients, and mix until combined. Don’t overmix.
- Finally, fold in the oats by hand with a rubber spatula. Let the dough rest covered in the refrigerator for 1 hour.
- Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper or a silicone mat.
- Let the dough soften at room temperature for 5 to minutes, scoop balls, and place on the prepared baking sheets, leaving space between them. Bake for 15 minutes or until golden brown. Let cool for 5 minutes before removing to a wire rack to cool completely.
For the icing:
- In a small bowl, mix the powdered sugar and milk. If the glaze is too thick, add more milk, 1 teaspoon at a time. If it’s too runny, add more powdered sugar. When the cookies are completely cold, drizzle with the glaze and allow to set.