Gluten Free Pumpkin Oatmeal Cookies

Hi, I’m Sam from dishfoody.com, where fall flavors meet healthy baking wins. If you’re tired of dry gluten-free treats or overly sweet pumpkin desserts, these Gluten Free Pumpkin Oatmeal Cookies deliver soft, chewy oatmeal cookies packed with pumpkin spice, real pumpkin puree, and raisins or chocolate chips naturally gluten-free, dairy-free option, and perfect for breakfast, snacks, or holiday cookie swaps.

Ready in 25 minutes with no refined sugar, they’re hearty and satisfying. With years of gluten-free baking expertise, I’ve crafted this foolproof recipe for perfect texture every time. Here’s everything you need: ingredients, easy steps, variations, and tips.

Why This Recipe Works

• Old-fashioned oats create chewy texture without gluten-free flour blends
• Pumpkin puree adds moisture and natural sweetness without extra oil
• Pumpkin pie spice delivers authentic fall flavor in every bite
• One-bowl mixing, no chilling required
• Naturally gluten-free using certified GF oats
• Freezer-friendly for healthy grab-and-go snacks

Ingredients & Prep

• 2 cups certified gluten-free old-fashioned oats
• 1 cup pumpkin puree (not pie filling)
• ½ cup almond butter or peanut butter
• ⅓ cup maple syrup or honey
• 2 tablespoons coconut oil or melted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup raisins, chocolate chips, or chopped pecans
• Optional: 2 tablespoons almond flour for extra structure

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In large bowl, mix pumpkin puree, almond butter, maple syrup, coconut oil, egg, and vanilla until smooth.
3. Stir in oats, pumpkin pie spice, baking soda, salt, and almond flour (if using) until combined. Fold in raisins or chips.
4. Scoop 2-tablespoon portions onto baking sheets, flatten slightly (cookies don’t spread much).
5. Bake 12-15 minutes until edges golden and centers set. Cool 5 minutes on pan, then transfer to rack.

Flavor Variations

• Chocolate Chip: Use dark chocolate chips and sea salt finish.
• White Chocolate Cranberry: White chips + dried cranberries for holidays.
• Nutty: Chopped walnuts + cinnamon swirl.

Storage Tips

Store airtight at room temperature 3 days, refrigerate 1 week, or freeze 2 months. Thaw at room temp.

FAQs

• Quick oats? No, old-fashioned holds shape better.
• Nut-free? Use sunflower seed butter.
• Vegan? Use flax egg (1 tbsp flax + 3 tbsp water).

Conclusion

Soft chewy Gluten Free Pumpkin Oatmeal Cookies healthy fall flavor explosion that’s naturally gluten-free. Perfect anytime treat. For more gluten-free baking, visit dishfoody.com and try our Banana Oatmeal Bars.

Gluten Free Pumpkin Oatmeal Cookies

Print Recipe

Soft and chewy Gluten Free Pumpkin Oatmeal Cookies packed with pumpkin puree, warm fall spices, rolled oats, and raisins or chocolate chips. Perfect healthy-ish fall baking treat.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 12 mins
• Total Time: 27 mins
• Yield: 24 cookies 1x
• Category: Breakfast, Cookies
• Method: Baked
• Cuisine: American, Fall Baking

Ingredients

Scale 1x2x3x

• 1 1/2 cups gluten-free rolled oats
• 1 cup gluten-free 1:1 flour blend
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 cup pumpkin puree
• 1 large egg
• 2 teaspoons vanilla extract
• 1/2 cup raisins or chocolate chips

Instructions

• 1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
• 2. In a bowl, whisk together oats, flour, baking soda, cinnamon, ginger, nutmeg, and salt.
• 3. In large bowl, beat butter, brown sugar, and granulated sugar until fluffy.
• 4. Add pumpkin puree, egg, and vanilla; beat until smooth.
• 5. Gradually mix in dry ingredients until just combined. Fold in raisins or chocolate chips.
• 6. Scoop tablespoon-sized dough balls onto baking sheets, 2 inches apart.
• 7. Bake 10-12 minutes until edges are set but centers are still soft. Cool on sheet 5 minutes, then transfer to wire rack.

Notes

• Chill dough 30 minutes for thicker cookies.
• Use certified GF oats if celiac.
• Perfect with pumpkin spice latte.
• Store airtight up to 5 days or freeze dough balls.

Nutrition

• Serving Size: 1 cookie
• Calories: 140
• Sugar: 12g
• Sodium: 120mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 20mg

Keywords: gluten free pumpkin cookies, pumpkin oatmeal cookies, healthy fall cookies, gf cookies