Pumpkin Oatmeal Cookies

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.


27 thoughts on “Pumpkin Oatmeal Cookies

  1. Hello! I tried your recipe in a non-gluten free version and with other changes. I used all-purpose flour (I wanted to use have wheat, but I was out), swapped the coconut oil for a heaping 1/2 cup vegetable oil (again, didn’t have it around), and cut the brown sugar to 1/2cup ( I tend to like things less sweet). I was very pleased with the pretty and tasty cookie! It’s moist, feels healthy and has a great pumpkin flavor. Thanks so much for sharing.

  2. I have a super basic question to ask… what’s the difference between parchment paper vs this cookie sheet? Is it because it’s re-usable and not related to the outcome of your baking goods? I see everyone has it and wonder if it’s worth a buy,.. Can we use it for non-dessert items too?? Or this is just for dessert like cookies etc? Your pumpkin oatmeal cookies look divine. I need a lots of milk and these cookies.

    • Hi Nami, The silpat mat you see in the picture is one of my favorite cooking tools! This is the perfect liner for sheet pans when you don’t want anything to stick, EVER! I use it for cookies, dinner rolls, candy making (caramels won’t stick to it), crackers, etc. Basically you can bake anything on it, and you don’t have to grease your pan or anything. Just toss the mat down and plop your cookie dough down and you are good to go! In restaurants we relied on silpat mats for things like delicate tuile cookies and parmesan crisps that you bend into shapes right out of the oven. Hope this helps answer your question! Hope your daughter is feeling better. 🙂

  3. Hello,

    I just wanted to say these cookies look soooo good I have been craving oatmeal cookies lately and I will be baking them soon. Well before I start my baking I wanted to ask about taking things out and adding others in. Instead of the pumpkin puree can I do rasins, and last but no least instead of coconut oil is there another oil that I can use? Your expertise and advise is greatly appreciated. (all smiles) Thanks in Advance

    • It sounds like you are looking to make a more classic style oatmeal cookie? If that is the case, you could substitute 1 cup applesauce for the pumpkin puree and then add raisins to the cookie dough towards the end of mixing. The pumpkin puree adds a whole cup of liquid and the fiber in the pumpkin helps bind these vegan cookies, so I don’t think you could just sub whole raisins for the pumpkin. I can’t guarantee the results with the applesauce (since I haven’t tried it), but my best guess is that it would work well. Personally if I was going to do this I would use unsweetened applesauce. If you use sweetened applesauce I would reduce the sugar by 2-3 tablespoons. Let me know if any of this doesn’t make sense and definitely let me know if you are feeling adventurous and give it a go. 🙂

    • Oops, I realized I didn’t answer all your questions! You could easily substitute canola oil or any other light tasting oil you like to use. Also, I had one more thought about the applesauce: you may want to use 1 cup, minus 2 tablespoons of the applesauce to substitute the 1 cup of pumpkin puree. Pumpkin puree has less water content than the applesauce.

      • Thank you soooo much yes I am looking to go with a more traditional style of oatmeal cookies. Yes I eat only unsweeted applesauce so that will be perfect and canola oil is what I will use. I will be making these cookies in the morning and I will make sure I let you know how they turn out. Thanks again for EVERYTHING!!! (all smiles)

      • Great, I will look forward to hearing from you. Oh, and just FYI, you can probably tell from the photos, but these cookies are soft-style oatmeal cookies. In the future I may post another recipe for a crisp oatmeal cookie.

      • Hi, I just wanted to let you know that I have made these cookies and they came out EXCELLENT!! They where sooooooo good the applesauce worked great to substitue the pumpkin puree; also I did add the rasins and used canola oil. I had a friend over to test them and she really did like them. My husband the picky eater ate majority of my cookies and I just baked them yesterday. I saw him leaving the house today with a bag of the cookies I asked where are you going with MY cookies lol!! He advised to work I told some of the guys how good they were so they want to try them I was amazed happy but amazed. Also I added something else to my batter I have here some vanilla sugar and I added 3 teaspoons of that as well. Overall these cookies was AMAZING!!!

  4. I just made these and they are AMAZING!!! Everyone in the house loved them. I did add some dried cranberries to the batter, it was a delicious addition. Thank you for the recipe.

  5. Another Autumn recipe I cannot wait to try! My Celiac husband loves soft chewy oatmeal cookies but isn’t a huge raisin or chocolate chip fan. Hoping the pumpkin will win him over!

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