These gluten-free Pumpkin Oatmeal Cookies are soft cookies with oats and Fall spices throughout. They’re the BEST easy Fall cookie!
Are you a pumpkin addict?
If so, you’ve landed on the right blog! 😉
Okay, so, I wouldn’t label myself as a pumpkin addict… you see, I’m a total Fall addict.
I love the crisp air, changing leaves, cool evenings and.. food. I love to eat Pumpkin Chocolate Chip Pancakes, snack on Chai-Spiced Granola, enjoy a few Apple Cider Cupcakes, and drink endless hot drinks!
Apple cinnamon, chai, maple pecan, apple cider, ginger, pumpkin, snickerdoodle… I love ALL Fall flavors! 🙂 My favorite time to bake is Fall, you probably guessed that by now though huh? 😉
I love baking with pumpkin in particular. Pumpkin puree adds a bit of a healthy spin to recipes, and adding pumpkin spice seasonings like cinnamon, nutmeg, ginger, allspice and cloves to baked goods is pure Heaven.
These soft Pumpkin Oatmeal Cookies are all of that Fall goodness in one cookie. Soft, almost melt-in-your-mouth Pumpkin Cookies made with oats, creating a great texture combination of soft cookies and chewy oats.
If you’re a texture eater and love pumpkin and spices, you GOTTA make these easy cookies! And also, be my best friend 😉
Let’s bake some Soft Pumpkin Oatmeal Cookies!
To begin, you’ll need to preheat your oven to 350 and line two pans with parchment paper. I especially recommend using parchment paper with soft cookies so they are easier to remove from the pan after baking.
Now, in a small mixing bowl add your dry ingredients and stir them together. Easy peasy right? This would be your flour, baking soda, salt and pumpkin spice seasoning.
You can use store bought pumpkin spice seasoning, or make your own.
If you do make your own, I recommend that you use high quality seasonings. It’s a real bummer to take a bite out of a cookie that isn’t quite seasoned enough, and using cheap seasonings won’t quite get you where you wanna be.
I prefer to make my own pumpkin spice seasoning, and I think the cinnamon I have been buying now has really made a huge difference. No more store brand seasonings for me (even though I love the low price!).
To make your own pumpkin spice seasoning, I recommend using 2 tsp of cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp allspice and 1/4 tsp cloves (for 1 tbsp of pumpkin pie seasoning total).
Now, in a large mixing bowl, add your butter (or coconut oil, if dairy-free) and white and brown sugars and beat them together. You want to mix them together till they are creamy, for about 1-2 minutes.
Next, add in your pumpkin, vanilla and egg and briefly blend them in. Be careful not to over-beat your egg in.
Take your dry ingredients and pour them in with your wet ingredients. Stir them all together till you have a well combined, wet cookie dough. Now add in your oats, and gently fold them into your batter.
Scoop your cookies onto your pan, evenly spaced apart, for no more than 12 cookies per pan.
After you have scooped all of your cookies onto your pans you have two options.
You can flatten the cookies out (I recommend using a spatula) to a more classic cookie shape, or you can leave them in balls. The cookies themselves don’t spread much. I’ve made them both ways and love them both.
So, if you want pumpkin pillow-like cookies (like in the pictures) then leave them the way they are. If you want more flat, larger cookies, gently use a spatula to spread the batter around into a flatter cookie shape.
Bake in the oven for 12-14 minutes, or till the edges and tops of the cookies are set.
Don’t you love how easy cookies are to make?!
I think that’s why they’re my go-to dessert, and why I have so many cookie recipes on here!
I hope you take a big bite out of these soft Pumpkin Oatmeal Cookies and are immediately transported to a world with falling leaves, crisp air, and people going crazy for pumpkin spice lattes 😉
- 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)
To begin, preheat your oven to 350 and line two baking pans with parchment paper.
In a small mixing bowl add your flour, baking soda, salt, and pumpkin spice seasoning and stir them together till well combined.
In a large mixing bowl, add your butter and sugars and "cream" together with a hand blender for a minute or two. Add to the bowl your pumpkin, vanilla and egg and briefly blend them in with the rest of the ingredients.
Pour your dry ingredients into the large bowl with your wet ingredients and stir them together till they are well combined. Finally, add your oats into the bowl and gently fold them into the batter.
Scoop your dough onto the pans, evenly spread apart, for no more than 12 cookies per pan. Leave cookies as is for thick cookies, or spread each cookies out (wider and thinner) with a spatula if you would like thinner cookies, as these cookies don't spread much.
Bake in the oven for 12-14 minutes, or till the cookies have set around the edges and on top.
Let cool and devour!
Due to the amount of pumpkin and soft cookie texture, I recommend storing these cookies in the fridge for them to last longer. In the fridge they should last about a week or so.