There’s something about the aroma of pumpkin spice filling my kitchen that just feels like a hug from fall.
These cookies were inspired by my love for cozy afternoons with a warm cup of tea and the need for a healthier treat I wouldn’t feel guilty about sharing with my kids—or sneaking a few extra myself.
Packed with whole ingredients and free of gluten, they’re my go-to when the weather cools, and everyone’s asking for “just one more.”
Tips for Flavor and Nutrition
- Toast the Nuts: If adding nuts, lightly toast them in a dry pan for 2–3 minutes. It brings out their flavor and adds an irresistible crunch.
- Homemade Pumpkin Puree: If you’ve got fresh pumpkins, roast and puree them for a richer taste.
- Substitutions: Swap coconut sugar for regular sugar or monk fruit for a lower-glycemic option. Coconut oil can be replaced with olive oil for a slightly different flavor.
Variations
- Vegan: Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and rested for 5 minutes).
- Nut-Free: Skip the nuts and add sunflower seeds for a fun crunch.
- Extra Indulgent: Drizzle with melted chocolate or a light glaze made from powdered sugar and almond milk.
Serving and Presentation:
Serve these cookies slightly warm with a drizzle of maple syrup or alongside a mug of chai or hot apple cider. For gifting, stack them neatly in parchment paper, tie with twine, and add a little handwritten note for a personal touch.
Gluten-Free Pumpkin Oatmeal Cookies
- Total Time: 25 minutes
- Yield: About 20 cookies 1x
- Diet: Gluten Free
Description
Chewy, spiced, and naturally gluten-free, these cookies are perfect for fall afternoons and holiday gatherings.
Ingredients
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup gluten-free rolled oats
- 1 cup oat flour (or blend rolled oats to make your own)
- 1/2 cup coconut sugar (or brown sugar)
- 1/4 cup pure maple syrup
- 1/4 cup melted coconut oil (or unsalted butter)
- 1 large egg (or flax egg for vegan)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dark chocolate chips or raisins (optional)
- 1/4 cup chopped pecans or walnuts (optional)
Instructions
- Prep Your Ingredients: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. If you’re making oat flour, pulse your oats in a food processor until fine.
- Mix It Up: In a large bowl, whisk together the pumpkin puree, coconut sugar, maple syrup, melted coconut oil, egg, and vanilla. It should look creamy and smooth.
- Dry Ingredients: In a separate bowl, combine rolled oats, oat flour, cinnamon, nutmeg, ginger, baking soda, and salt. Stir these into the wet mixture until fully incorporated.
- Add-Ins: Fold in your chocolate chips, raisins, or nuts if using. This is where the magic happens—customize them to your heart’s desire!
- Scoop and Bake: Using a tablespoon or cookie scoop, drop dough onto your prepared baking sheet, leaving a couple of inches between each. Gently flatten with the back of the spoon.
- Bake: Bake for 12–15 minutes, or until the edges are golden and the tops look set. Let them cool on the pan for 5 minutes before transferring to a wire rack.
Notes
Store in an airtight container for up to 5 days or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 120
- Sugar: 7g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
