Pumpkin Oatmeal Cookies are the perfect autumn dessert that combines the warmth of pumpkin puree with the hearty goodness of oats. Whether you’re in the mood for something soft and chewy or looking for a healthier twist on traditional cookies, these gluten-free and dairy-free Pumpkin Oatmeal Cookies will hit the spot. With just the right balance of spices and sweetness, these cookies are a great way to enjoy the flavors of fall, anytime!
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Why You’ll Love These Pumpkin Oatmeal Cookies
Pumpkin Oatmeal Cookies are a must-try for those who love fall flavors. They’re easy to make, healthy (with optional gluten-free and dairy-free modifications), and the combination of oats and pumpkin creates a chewy yet soft texture that’s simply irresistible. With just the right amount of sweetness, these cookies are the perfect snack for a cozy afternoon. Plus, they’re great for kids and family-friendly, making them ideal for holiday gatherings or everyday treats!
Ingredients for Pumpkin Oatmeal Cookies
Here’s what you’ll need to make these mouthwatering Pumpkin Oatmeal Cookies:
- Gluten-Free All-Purpose Flour: Adds structure to the cookies while keeping them soft and chewy.
- Baking Soda: Helps the cookies rise and gives them that perfect texture.
- Salt: Enhances the flavor and balances the sweetness.
- Pumpkin Spice Seasoning: A blend of cinnamon, nutmeg, ginger, and allspice that creates that classic fall flavor.
- Butter (or Coconut Oil): Adds richness to the cookies. Use coconut oil for a dairy-free version.
- Brown Sugar: Provides deep, molasses-like sweetness.
- White Sugar: Adds a light sweetness and helps with texture.
- Pumpkin Puree: The star ingredient that gives these cookies a lovely moist texture and a subtle pumpkin flavor.
- Vanilla Extract: Adds depth to the flavor profile.
- Egg: Binds the ingredients together, creating a soft, chewy texture.
- Rolled Oats: Adds chewiness and texture while helping the cookies hold their shape.
Alternative Ingredient Suggestions
- Flour: You can substitute regular flour with a gluten-free flour blend if you’re going for a gluten-free option.
- Coconut Oil: For a dairy-free option, coconut oil is the perfect substitute for butter. It adds a subtle coconut flavor and a slight crispness.
- Maple Syrup: If you’re looking for a healthier sweetener, you can substitute the brown sugar with maple syrup, but reduce the amount of wet ingredients accordingly.
Step-by-Step Instructions for Pumpkin Oatmeal Cookies
Follow these simple steps to make the most delicious Pumpkin Oatmeal Cookies:
- Preheat the Oven and Prepare Baking Sheets: Set your oven to 350°F (175°C) and line two baking pans with parchment paper. This ensures the cookies don’t stick and are easy to remove once baked.
- Mix Dry Ingredients: In a small bowl, combine the gluten-free flour, baking soda, salt, and pumpkin spice seasoning. Stir until well blended.
- Cream Butter and Sugar: In a larger mixing bowl, beat the butter (or coconut oil) with the brown and white sugars for 1-2 minutes, until the mixture is smooth and creamy.
- Add Wet Ingredients: Add the pumpkin puree, vanilla extract, and egg to the butter and sugar mixture. Mix until just combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until the dough is well-mixed.
- Fold in the Oats: Gently fold the rolled oats into the dough, ensuring they’re evenly distributed throughout the cookie mixture.
- Scoop the Dough: Using a cookie scoop or spoon, place small dollops of dough onto the prepared baking sheets, spacing them evenly. For thicker cookies, leave them as is, or flatten them for a more traditional cookie shape.
- Bake: Bake the cookies in the preheated oven for 12-14 minutes, or until the edges are lightly golden and the tops are set.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips & Tricks for Perfect Pumpkin Oatmeal Cookies
- Don’t Overmix: Once you add the dry ingredients, mix until just combined. Overmixing can lead to dense cookies.
- Check Doneness: If the cookies are golden brown on the edges and set on top, they’re done. For a chewier cookie, bake on the shorter end of the time range.
- Storage: These cookies can be stored in an airtight container at room temperature for up to 3 days. For longer freshness, store them in the fridge.
Pairing Ideas and Variations
These Pumpkin Oatmeal Cookies pair perfectly with a warm cup of chai or pumpkin spice latte for an extra cozy fall treat. If you want to spice them up, consider adding chocolate chips, chopped nuts, or raisins to the dough before baking.
Make-Ahead Tips:
- Freezing: These cookies freeze wonderfully! You can freeze the dough by scooping it onto a baking sheet, freezing the dough balls for 30 minutes, and then storing them in a freezer-safe bag for up to 6 weeks. Bake them directly from frozen, adding a couple of extra minutes to the baking time.
Why Pumpkin Oatmeal Cookies Are a Fall Favorite
Pumpkin Oatmeal Cookies are an iconic fall treat, filled with the comforting flavors of pumpkin and cinnamon. The combination of moist pumpkin puree and hearty oats gives them a unique texture that’s both soft and chewy. Plus, they are versatile and customizable to suit dietary preferences, making them a go-to dessert for any occasion. Whether you make them gluten-free, dairy-free, or just the traditional way, these cookies will warm your heart as much as they do your home.
Conclusion
Pumpkin Oatmeal Cookies are the perfect blend of comfort, flavor, and texture, making them an ideal treat for fall or any time you’re craving something sweet and wholesome. Whether you enjoy them with a warm drink or as an on-the-go snack, these cookies will quickly become a favorite. With their soft, chewy consistency and the irresistible taste of pumpkin spice, you won’t be able to stop at just one! So, preheat your oven and make a batch today to indulge in the deliciousness that only autumn flavors can bring.
Frequently Asked Questions (FAQs)
Can I make these Pumpkin Oatmeal Cookies gluten-free?
Absolutely! The recipe can easily be made gluten-free by using a certified gluten-free all-purpose flour. Make sure to also use gluten-free oats to ensure the entire recipe is safe for those with gluten sensitivities.
How do I store leftover Pumpkin Oatmeal Cookies?
To store leftover cookies, place them in an airtight container and keep them at room temperature for up to 3 days. For longer freshness, you can store them in the fridge, where they will stay good for up to a week.
Can I add mix-ins like chocolate chips or nuts to this recipe?
Yes, you can definitely add chocolate chips, nuts, or even dried fruits like raisins or cranberries to this recipe. Just fold them into the dough along with the oats for an added twist on flavor and texture.
More Relevant Recipes
- Healthy Pumpkin Oat Cookies
- Pumpkin Bread Pudding: A Fall Dessert Delight
- Classic Pumpkin Pie Recipe: The Ultimate Thanksgiving Dessert
Pumpkin Oatmeal Cookies
- Total Time: 24 mins
- Yield: 18 cookies 1x
- Diet: Gluten Free
Description
These Pumpkin Oatmeal Cookies are soft, chewy, and bursting with fall flavors like pumpkin puree, cinnamon, and pumpkin spice. Perfect for a cozy treat or snack, these cookies are easy to make and can be enjoyed by the whole family. Whether you’re gluten-free or dairy-free, these cookies have got you covered while still delivering delicious flavor and texture.
Ingredients
- 1 cup gluten-free all-purpose flour (or regular flour)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp pumpkin spice seasoning
- 1/2 cup butter, or coconut oil (for dairy-free)
- 1/2 cup brown sugar (or coconut sugar)
- 1/4 cup sugar
- 1/2 cup pumpkin puree
- 1 tsp vanilla
- 1 egg
- 1 cup rolled oats (certified gluten-free)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a small bowl, combine gluten-free flour, baking soda, salt, and pumpkin spice seasoning. Stir to combine.
- In a larger bowl, cream together butter (or coconut oil) and both sugars for 1-2 minutes until smooth and creamy.
- Add pumpkin puree, vanilla, and egg to the butter mixture. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the rolled oats until evenly incorporated.
- Scoop the dough onto the prepared baking sheets, spacing the cookies evenly. For thicker cookies, leave them as is. For flatter cookies, press them slightly with a spatula.
- Bake for 12-14 minutes, or until the edges are lightly golden and the tops are set.
- Allow the cookies to cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
Notes
- For a dairy-free version, use coconut oil instead of butter.
- Feel free to add mix-ins like chocolate chips, nuts, or raisins for extra flavor.
- These cookies freeze well. You can freeze the dough in balls and bake from frozen by adding a few extra minutes to the baking time.
- If you’re using regular flour, ensure it’s measured correctly to avoid dense cookies.
- Prep Time: 10 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 129 kcal
- Sugar: 14g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 19mg
