Gluten Free Pumpkin Oatmeal Cookies
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.
- 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
- 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