Chewy Pumpkin Oatmeal Cookies (Gluten-Free)
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. An easy fall treat for snacking, sharing, or adding to a holiday cookie tray.
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
Storing: 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.