Chubby, moist, and chewy are qualities I look for in a cookie.
Pumpkin, oats, and brown sugar only bring me closer to personal nirvana.
If my cookie eating journey ended here, I’d die a happy woman.
Yep, these cookies are that good.
In fact, I’m reaching for another one…..NOW.
When I wake up in the morning, I’ll be reaching for another one to have with a dark cup of coffee.
Don’t you love a cookie that can satisfy early morning tummy rumblings without making you feel like you’ve ridden the sugar bus?
Of course, I wouldn’t blame you if you wanted to toss in a few handfuls of chocolate chips.
Pumpkin Oatmeal Cookies (Gluten-Free and Vegan)
- 2 cups all-purpose gluten-free flour mix
- 1 ½ cups gluten-free certified oats
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum, (click here for corn-free notes)
- 1 teaspoon baking soda
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 cup pumpkin puree, solidly packed into measuring cup
- 1/2 cup coconut oil (melted for easy measuring)
- 2 teaspoons vanilla extract (click here for corn-free notes)
—> Preheat oven to 350 degrees and line baking sheets with parchment paper or silpat mats.
—> In a mixing bowl, combine the flour, oats, cinnamon, ginger, salt, xanthan gum, baking soda, brown sugar and granulated sugar (dry ingredients).
—> Add the pumpkin puree, coconut oil and vanilla (wet ingredients) to the bowl and mix thoroughly for 1-2 minutes with an electric mixer, or a bit longer if mixing by hand. The dough will be thick and sticky.
—> Drop rounded scoops of dough (2 heaping tablespoons at a time) onto prepared sheet pans. I use a spring loaded metal ice cream scoop for this.
—> Bake on center rack in preheated oven for 12-14 minutes. The cookies’ edges will just be beginning to firm and if you look really closely you may notice a slight golden color around the edges.
—> Remove from oven and allow the cookies to cool for 5 minutes before transferring them to cooling racks.
Yield: approximately 24 large cookies
Storage: Gluten-free baked goods are best kept frozen and reheated as needed. After cooling, I store these cookies in heavy duty ziploc bags so that they are ready to grab anytime.