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A close up of pumpkin cookies on a plate

Soft Pumpkin Oatmeal Cookies (gluten-free, dairy-free option)

Prep Time 10 minutes
Cook Time 14 minutes
Servings 18 cookies
Calories 129 kcal


  • 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)


  1. To begin, preheat your oven to 350 and line two baking pans with parchment paper.

  2. In a small mixing bowl add your flour, baking soda, salt, and pumpkin spice seasoning and stir them together till well combined.

  3. 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.

  4. 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.

  5. 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.

  6. Bake in the oven for 12-14 minutes, or till the cookies have set around the edges and on top.

  7. Let cool and devour!

Recipe Notes

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.