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.

Soft Pumpkin Oatmeal Cookies: A Delicious Fall Treat

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

Scale

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)

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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