Pumpkin and oatmeal are just made to go together! If you love fall flavors, why not enjoy my new homemade gluten free pumpkin oatmeal cookies recipe? I include dairy-free and protein options so you can make them exactly how you like them! Make them in 20 minutes.
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One of the things I love most about this gluten free pumpkin oatmeal cookie recipe is that it is so customizable. You can add all sorts of ingredients or even add collagen protein powder. I share lots of great variations below.
I am a pumpkin spice fanatic, but you may love my plain Gluten Free Oatmeal Raisin Cookies if pumpkin spice isn’t your thing. You may also love these Gluten Free Oatmeal Lace Cookies.
Why we love these gluten free pumpkin oatmeal cookies:
- These cookies are full of pumpkin spice and fall flavors. They can be made healthier or as written.
- Kids love these cookies, especially if you use M&Ms instead of chocolate chips!
- I include a delicious way to add protein to this recipe without changing the flavor or texture of the cookies. See the recipe FAQ for instructions for protein powder.
- If you don’t feel like pumpkin outside of fall, you can make any of my delicious gluten free cookie recipes!
Just made these and tasted my first one, it’s fantastic! (No surprise because all of your recipes are fantastic). I did cut the sugar to 3/4 of what was asked for and for my taste it was perfect. In lieu of chocolate chips I added Craisins (dried cranberries) because they seemed to fit the holiday feel of the cookie. So wonderful, thank you again for this recipe!”
denise, blog comment
Allergen Information:
These homemade pumpkin oatmeal cookies are gluten-free, soy-free, and nut-free. Make them dairy-free using plant-based butter and dairy-free chips.
Flour Blends Tested:
- King Arthur Measure for Measure—This blend works really well in my recipes. I don’t have to let the flour blend rest in the batter.
- Gluten-Free Rolled Oats – I used Bob’s Red Mill gluten-free oats in this recipe. If you are gluten-free, using gluten-free oats grown under the purity protocol is critical.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe with the flour blend listed above. Most blends should work well, but avoid any blends with bean flour.
- Xanthan Gum- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add one teaspoon.
- Baking Powder – I always recommend aluminum-free to avoid any metallic aftertaste. Check the list to be sure your baking powder is gluten free.
- Rolled Oats – Use regular rolled oats and not thick-cut. It is critical to use certified gluten free oats if you are Celiac. Cross-contamination runs high in regular oats.
- Brown Sugar – Use light or dark brown sugar. Check to be sure brown sugar is gluten free.
- Ground Cinnamon – Be sure the spices you use are gluten free.
- Pumpkin Pie Spice – You can buy this pre-mixed or make your own blend with 3 TBSP Cinnamon, 2 tsp ground ginger, 2 tsp nutmeg, 1 1/2 tsp allspice, and 1 tsp ground cloves.
- Pumpkin Puree – Use pumpkin puree and NOT pumpkin pie filling.
- Eggs – Use size large.
- Butter – Use unsalted butter. If you are dairy-free, use dairy-free butter.
- Vanilla Extract – Use pure vanilla extract if you can.
Step-By-Step Photos and Directions:
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Step 1: In a standing mixer, add the pumpkin, egg, softened butter, brown and white sugar, and vanilla. Whip on low and gradually increase the speed to medium until they are blended.
Step 2: Add the gluten free oats, flour, baking powder, pumpkin pie spice, and salt. Whip until a soft cookie dough forms.
Step 3: Add in the chocolate chips and mix with a large spoon.
Step 4: Use a cookie scoop to drop cookie dough balls onto a parchment paper-lined
Preheat the oven to 350º F and check to ensure the oven rack is in the middle oven position. Let the cookie dough sit for 10-15 minutes while the oven preheats. This will give the oats some time to absorb some of the moisture and soften.
Step 5: Bake the cookies for 10 minutes. Remove the cookies from the oven and place them on a cooling rack.
Try some of these yummy flavor variations:
- Swap the chocolate chips for raisins.
- Add nuts for some extra crunch and protein.
- Change the flavor of your chocolate to white chocolate or butterscotch chips!
- Top these gluten free pumpkin oatmeal cookies with icing! Mix 1/2 cup of powdered sugar with 2-3 tablespoons of milk or water. Add a dash of ground cinnamon, too, if you like!
I have a lot of excellent gluten free pumpkin recipes. If you love fall baking, be sure to check them out!
Frequently Asked Questions:
Yes, you can easily swap dairy-free butter for regular butter.
Store these pumpkin oatmeal cookies in an airtight container in the refrigerator. They will keep fresh for up to 4 days.
You can freeze these cookies. Place cooled cookies into a zipper freezer bag. They should keep fresh for up to 4 months.
Add two scoops of unflavored collagen protein to the dry ingredients to make these cookies higher in protein. This will not change the flavor or texture of the cookies.
You may also love these Gluten Free Chocolate Chip Oatmeal Cookies.
More Gluten Free Pumpkin Recipes:
- Gluten Free Iced Pumpkin Cookies
- Easy Gluten Free Pumpkin Dump Cake
- Gluten Free Pumpkin Biscotti
- Yummy Gluten Free Pumpkin Whoopie Pies
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Pumpkin Oatmeal Cookies
Ingredients
- 2 ¼ cup rolled oats *see note
- ¾ cup gluten free flour blend * see note
- ½ cup brown sugar
- ½ cup cane sugar
- 1 teaspoon baking powder aluminum-free
- ⅛ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter
- 1 teaspoon pure vanilla extract
- ½ cup pumpkin puree * see note
- 1 large egg
- ¾ cup chocolate chips optional
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Instructions
- In a large bowl, add 2 ¼ cup rolled oats, ¾ cup gluten free flour blend, ½ cup brown sugar, ½ cup cane sugar, 1 teaspoon baking powder, ⅛ teaspoon salt, ½ teaspoon ground cinnamon, and 1 teaspoon pumpkin pie spice. Whisk to blend.
- In a medium-sized mixing bowl, add ½ cup unsalted butter, 1 teaspoon pure vanilla extract, ½ cup pumpkin puree, and 1 large egg. I recommend softening the butter or at least ensuring it is room temperature and soft.
- Pour the wet ingredients into the dry ingredients and mix well. Add the optional ¾ cup chocolate chips.
- NOTE: You can also use a standing mixer, as I did. In this case, add the wet ingredients to the mixer bowl. Use a paddle attachment and whip the wet ingredients at medium speed. Turn it off and add your dry ingredients. Mix on low speed, gradually increasing the speed until the ingredients are mixed.
- Preheat your oven to 350º F.
- Line a cookie sheet with parchment paper and use a cookie scoop to drop cookie dough balls onto the cookie pan. Press each cookie down slightly.
- Bake for 10 minutes until done. Remove the cookies from the oven and cool them on a wire cooling rack.
Notes
- It is very important to use certified gluten free oats. Regular oats are usually cross-contaminated with wheat so look at the ingredients labels.
- You can use any gluten free flour blend, but be sure it has xanthan or guar gum.
- Be sure to use pumpkin puree and not pumpkin pie filling.
- To make these dairy-free, use a dairy-free or vegan butter.
- Store these cookies in the refrigerator in an airtight container.
- You can freeze the cookies once they are cooled. Place them in a freezer bag and squeeze out any extra air.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Just made this recipe. It is delicious! You are so good at making flavors that go together so well! I used Bob’s Red Mill flour. I had extra pumpkin puree, mixed that in, added chocolate chips and walnuts, put it in a pan instead of making cookies. Turned out wonderful!
I love the idea of making these oatmeal cookie bars. I am so glad you were able to use up that last bit of pumpkin puree!
Awsome recipe. Very good cookies.
I am glad you loved these cookies, Kathryn. Thank you so much for coming back to let me know!
Just made these and tasted my first one, it’s fantastic! (No surprise because all of your recipes are fantastic). I did cut the sugar to 3/4 of what was asked for and for my taste it was perfect. In lieu of chocolate chips I added Craisins (dried cranberries) because they seemed to fit the holiday feel of the cookie. So wonderful, thank you again for this recipe!
I am so glad you loved them! We like to cut back the sugar as well so they make good breakfast cookies.