Soft Pumpkin Oatmeal Cookies

These gluten-unfastened Pumpkin Oatmeal Cookies are soft cookies with oats and Fall spices at some stage in. They are the first-rate easy Fall cookie!

Apple cinnamon, chai, maple pecan, apple cider, ginger, pumpkin, snickerdoodle I really like ALL Fall flavors! My favored time to bake is Fall, you probably guessed that by now though huh?

Soft Pumpkin Oatmeal Cookies
Soft Pumpkin Oatmeal Cookies

I like baking with pumpkin in particular. Pumpkin puree provides a piece of a healthy spin to recipes, and adding pumpkin spice seasonings like cinnamon, nutmeg, ginger, allspice and cloves to baked goods is natural Heaven.

Those tender Pumpkin Oatmeal Cookies are all of that Fall goodness in a single cookie. Gentle, almost soften-in-your-mouth Pumpkin Cookies made with oats, growing a high-quality texture mixture of soft cookies and chewy oats.

Soft Pumpkin Oatmeal Cookies


  • 1 cup all purpose gluten-free flour (I use Bob's 1-to-1 all purpose)
  • 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
  • 1/4 cup sugar
  • 1/2 cup pumpkin puree
  • 1 tsp vanilla
  • 1 egg
  • 1 cup 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!

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