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Gluten free cookies pumpkin
Gluten free cookies pumpkin are soft, chewy treats made with canned pumpkin puree, warm spices like cinnamon and nutmeg, and wholesome rolled oats. Ready in about 30 minutes, this recipe yields approximately 24 cookies that balance a rich, spiced flavor with a tender texture. These cookies are perfect for fall or anytime you’re craving a little sweetness with a hint of seasonal warmth.
Whenever I bake these, my son Theo insists on sneaking one warm off the baking sheet while pretending he’s helping me clean up. It’s our little tradition, and one of the many reasons these cookies are so special to me.
Table of Contents
- What makes these Soft Pumpkin Oatmeal Cookies so good?
- What ingredients do you need for Soft Pumpkin Oatmeal Cookies?
- How do you make Soft Pumpkin Oatmeal Cookies step by step?
- Frequently Asked Questions About Soft Pumpkin Oatmeal Cookies
- How should you store Soft Pumpkin Oatmeal Cookies?
- What are common mistakes when making these cookies?
What makes these Soft Pumpkin Oatmeal Cookies so good?
Soft Pumpkin Oatmeal Cookies are beloved for their rich flavor, soft texture, and versatility. They offer a perfect balance of spices, oats, and pumpkin in every bite.
- Soft and chewy texture: The combination of pumpkin puree and rolled oats creates a moist, melt-in-your-mouth cookie that’s irresistible.
- Warm fall flavors: Cinnamon, nutmeg, ginger, and cloves blend perfectly with pumpkin, making these cookies taste like autumn in every bite.
- Flexible add-ins: Whether you choose chocolate chips for a sweet touch or raisins for a chewy burst of flavor, these cookies adapt to your preferences.
- Quick to make: From start to finish, you’ll only need about 30 minutes, making them ideal for busy schedules or impromptu baking sessions.
What ingredients do you need for Soft Pumpkin Oatmeal Cookies?
To make these cookies, you’ll need a mix of pantry staples and fall-inspired ingredients, all working together to create a perfectly spiced and chewy treat.
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 3/4 cups old-fashioned rolled oats
- 1 cup semi-sweet chocolate chips or raisins (optional)
The canned pumpkin puree is the star ingredient, providing moisture and a subtle sweetness that’s enhanced by the warm spices. Be sure to use pure pumpkin puree and not pumpkin pie filling, which contains added spices and sweeteners.
How do you make Soft Pumpkin Oatmeal Cookies step by step?
Making Soft Pumpkin Oatmeal Cookies is a simple process of mixing wet and dry ingredients, adding the oats, and baking them for a golden treat.
Step 1 — Preheat your oven
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats for easy cleanup.
Step 2 — Mix the wet ingredients
In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the pumpkin puree, egg, and vanilla extract, whisking until fully combined.
You might also enjoy our soft pumpkin cookies recipe.
Step 3 — Combine the dry ingredients
In a separate bowl, whisk together the flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder, and salt. Gradually mix these dry ingredients into the wet mixture until just combined.
Step 4 — Incorporate the oats and optional add-ins
Gently fold in the rolled oats, ensuring they are evenly distributed. If you’re using chocolate chips or raisins, fold those in as well.
Step 5 — Scoop and shape the cookies
Use a tablespoon or small cookie scoop to portion out the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Gently flatten the tops with the back of a spoon or your fingers.
Step 6 — Bake the cookies
Bake for 12-14 minutes, or until the edges are set and the cookies are lightly golden. Be careful not to overbake, as you want them to remain soft.
Step 7 — Cool and serve
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Serve them warm or at room temperature for a delightful treat.
For more ideas, check out our gluten free pumpkin oatmeal cookies.
Frequently Asked Questions About Soft Pumpkin Oatmeal Cookies
Can I make these cookies ahead of time?
Yes, you can make the dough ahead and refrigerate it for up to 3 days. Let it come to room temperature before baking for the best results.
Can I freeze these cookies?
Absolutely! These cookies freeze well for up to 3 months. To freeze, store cooled cookies in an airtight container or freezer bag and thaw at room temperature before serving.
Why are my cookies too cakey?
Overmixing the dough can cause the cookies to become cakey. Mix the ingredients just until combined to maintain the perfect chewy texture.
Can I use quick oats instead of rolled oats?
While rolled oats are best for texture, quick oats can be used in a pinch. However, the cookies may have a slightly different consistency.
How can I make these cookies gluten-free?
Substitute all-purpose flour with a 1:1 gluten-free baking flour for an equally soft and delicious cookie.
Looking for something similar? Try our gluten free pumpkin oatmeal cookies.
How should you store Soft Pumpkin Oatmeal Cookies?
Soft Pumpkin Oatmeal Cookies are best stored in an airtight container at room temperature for up to 5 days. If you prefer them warm, a quick 10-second zap in the microwave will freshen them up.
For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months. Thaw them at room temperature for a convenient fall treat anytime.
What are common mistakes when making these cookies?
Overmixing the dough is a common issue. It can lead to tough or cakey cookies, so mix just until the ingredients are combined.
Another mistake is using pumpkin pie filling instead of pure pumpkin puree. Pie filling contains added sugar and spices, which will alter the flavor and texture of the cookies.
Finally, skipping the step of flattening the dough can result in unevenly baked cookies, so be sure to gently press down on each scoop of dough before baking.
Soft Pumpkin Oatmeal Cookies
Equipment
- Mixing bowl
- Whisk
- baking sheet
- parchment paper
- Oven
Ingredients
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup unsalted butter (melted)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 3/4 cups old-fashioned rolled oats
- 1 cup semi-sweet chocolate chips or raisins (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
- Add the pumpkin puree, egg, and vanilla extract to the sugar mixture and whisk until fully combined.
- In a separate bowl, whisk together the flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the rolled oats and, if desired, the chocolate chips or raisins.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten the tops of the cookies slightly with the back of a spoon or your fingers.
- Bake in the preheated oven for 12-14 minutes, or until the edges are set and the cookies are lightly golden.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
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