This recipe from Sandi Gaertner is a staff favorite amidst many delicious gluten-free cookies. The combination of pumpkin, cinnamon, oatmeal, and chocolate chips checks off all the boxes for a delectable and satisfying cookie, so good you’ll want to make it every season!
PrintPumpkin Oatmeal Cookies
(No Ratings Yet)
Loading…
This recipe from Sandi Gaertner is a staff favorite amidst many delicious gluten-free cookies. The combination of pumpkin, cinnamon, oatmeal, and chocolate chips checks off all the boxes for a delectable and satisfying cookie, so good you’ll want to make it every season!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies
Ingredients
- 2 ¼ cups gluten-free rolled oats
- ¾ cup gluten free flour blend (should contain xanthan or guar gum)
- ½ cup brown sugar
- ½ cup cane sugar
- 1 teaspoon aluminum-free baking powder
- 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 (not pumpkin pie filling)
- 1 large egg
- ¾ cup chocolate chips, optional
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: If using a stand mixer, 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 350 degrees Fahrenheit.
- 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
-
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.
-
Every gluten free flour blend has a different starch to grain ratio. A 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!
