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Gluten Free Pumpkin Oatmeal Cookies Recipe
Eoe recipes are soft, chewy cookies made with gluten-free oats, almond flour, and pumpkin puree, ready in just 25 minutes. This easy recipe yields 12 cookies perfect for a healthy snack or breakfast. Packed with fall-inspired spices, these cookies are a wonderful treat for crisp mornings or cozy afternoons.
As a mom to a son who loves sweet snacks, I’m always looking for healthier options that satisfy without sacrificing flavor. These Gluten Free Pumpkin Oatmeal Cookies are a staple in our home, especially during the autumn months, when the smell of pumpkin and warm spices fills the kitchen.
Table of Contents
- Why should you make gluten free pumpkin oatmeal cookies?
- What ingredients do you need for Gluten Free Pumpkin Oatmeal Cookies?
- How do you make Gluten Free Pumpkin Oatmeal Cookies step by step?
- Frequently Asked Questions About Gluten Free Pumpkin Oatmeal Cookies
- Are there easy ingredient swaps for this recipe?
- How to store and reheat these cookies?
- Common mistakes to avoid when making pumpkin oatmeal cookies
- Serving ideas and pairings for these cookies
Why should you make gluten free pumpkin oatmeal cookies?
- They’re a fantastic option for those with gluten sensitivities and dietary restrictions.
- Pumpkin puree adds moisture and natural sweetness without refined sugar.
- Almond flour gives these cookies a soft yet slightly nutty balance.
- Customize them with chocolate chips, raisins, or nuts for extra flavor and texture.
What ingredients do you need for Gluten Free Pumpkin Oatmeal Cookies?
The recipe uses a mix of wholesome, gluten-free ingredients, making it both healthy and flavorful. Here’s the full list:
- 1 cup gluten-free rolled oats
- 3/4 cup almond flour
- 1/2 cup canned pumpkin puree
- 1/3 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/3 cup dark chocolate chips or raisins (optional)
- 1/4 cup chopped pecans or walnuts (optional)
Canned pumpkin puree is key to achieving the cookies’ moist texture and subtle sweetness, while almond flour ensures they remain gluten-free and protein-packed.
How do you make Gluten Free Pumpkin Oatmeal Cookies step by step?
Step 1 — Preheat the oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2 — Mix dry ingredients
In a large mixing bowl, combine the gluten-free oats, almond flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
You might also enjoy our vegan pumpkin pie cookies.
Step 3 — Combine wet ingredients
In a separate bowl, whisk together pumpkin puree, maple syrup, and melted coconut oil until smooth.
Step 4 — Mix wet and dry ingredients
Gradually add the wet ingredients to the dry ingredients and mix until fully combined.
Step 5 — Add optional mix-ins
If desired, fold in chocolate chips, raisins, or chopped nuts for extra texture and sweetness.
Step 6 — Form cookies
Using a tablespoon or cookie scoop, drop the dough onto the prepared baking sheet, spacing them 2 inches apart. Flatten gently with the back of a spoon or your fingers.
Step 7 — Bake
Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the cookies feel set. Let cool for 5 minutes on the baking sheet before transferring to a wire rack.
For more ideas, check out our chewy pumpkin chocolate chip cookies recipe.
Frequently Asked Questions About Gluten Free Pumpkin Oatmeal Cookies
Can I make these cookies dairy-free?
Yes, this recipe is naturally dairy-free since it uses coconut oil instead of butter.
Do these cookies freeze well?
Absolutely! Store cooled cookies in an airtight container in the freezer for up to 2 months.
Can I substitute maple syrup?
Yes, you can use honey or agave syrup for a slightly different flavor profile.
What’s the best way to store them?
Store these cookies in an airtight container at room temperature for 2-3 days, or in the fridge for up to a week.
Why won’t my cookies spread?
These cookies are designed to be thick and chewy, so flattening them before baking ensures the right shape.
Looking for something similar? Try our chewy pumpkin cookies.
Are there easy ingredient swaps for this recipe?
- Replace maple syrup with honey for a deeper sweetness.
- Use regular rolled oats if gluten-free oats aren’t necessary for your diet.
- Swap almond flour for oat flour for a slightly denser texture.
How to store and reheat these cookies?
Keep cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for 2 months.
Reheat cookies by microwaving for 10-15 seconds or warming in a 300°F oven for 5 minutes.
Common mistakes to avoid when making pumpkin oatmeal cookies
- Not flattening the cookies: These won’t spread much during baking, so flatten them before placing in the oven.
- Overmixing the batter: Stir just until combined to avoid tough cookies.
- Skipping parchment paper: It prevents sticking and ensures even baking.
Serving ideas and pairings for these cookies
- Serve with hot coffee or tea for a cozy afternoon snack.
- Enjoy with a scoop of vanilla or pumpkin ice cream for dessert.
- Pair with fresh fruit or yogurt for a balanced breakfast.
- Take them on-the-go as part of a packed lunch or snack box.
Gluten Free Pumpkin Oatmeal Cookies
Equipment
- Mixing bowl
- Whisk
- baking sheet
- parchment paper
- Oven
Ingredients
- 1 cup gluten-free rolled oats
- 3/4 cup almond flour
- 1/2 cup canned pumpkin puree
- 1/3 cup maple syrup
- 1/4 cup coconut oil (melted)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/3 cup dark chocolate chips or raisins (optional)
- 1/4 cup chopped pecans or walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the gluten-free rolled oats, almond flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, whisk together the pumpkin puree, maple syrup, and melted coconut oil until smooth.
- Gradually add the wet ingredients to the dry ingredients and mix until fully combined.
- If desired, fold in the optional chocolate chips, raisins, or chopped nuts.
- Using a tablespoon or cookie scoop, drop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
- Gently flatten the cookies with the back of a spoon or your fingers, as they won’t spread much during baking.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the cookies feel set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy your gluten-free pumpkin oatmeal cookies!
Notes
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