Gluten Free Pumpkin Oatmeal Cookies

Gluten Free Pumpkin Oatmeal Cookies

Introduction
There’s a warm, cinnamon-kissed scent that fills the kitchen the moment these gluten free pumpkin oatmeal cookies slide into the oven — a cozy, nostalgic aroma that makes you slow down and breathe. The first bite is comforting: soft and slightly chewy oats melding with velvety pumpkin, a hint of warming spice, and pockets of melty chocolate that add a playful sweetness. Texture meets tenderness in every bite, with just enough structure from the oats to make them portable and snackable.

This recipe is perfect for crisp autumn mornings, a quiet cup-of-coffee break, an after-school snack, or a crowd-pleasing addition to holiday cookie trays. They’re quick enough for weekday baking, gentle enough for picky eaters, and naturally gluten free when made with certified oats. If you love oatmeal-forward cookies, you might also enjoy my ultimate gluten-free oatmeal cookies guide for more ideas and techniques.

Dish Snapshot

• Prep Time: 10 minutes
• Cook Time: 15–20 minutes
• Total Time: 25–30 minutes
• Servings: Makes about 12 medium cookies
• Difficulty Level: Easy — great for beginner bakers

Nutrition Highlights
Nutrition per cookie (estimate — values are approximate and based on ingredient data from USDA FoodData Central; see notes below):

• Calories: ~83 kcal
• Protein: ~1.4 g
• Total Carbohydrates: ~14.5 g
  • Dietary Fiber: ~1.25 g
  • Sugars: ~7.3 g
• Total Fat: ~2.2 g
• Sodium: ~35 mg

Notes on nutrition: These figures are estimates calculated from standard values (rolled oats, canned pumpkin, pure maple syrup, semisweet chocolate chips) sourced from USDA FoodData Central. Individual brands (especially chocolate chips and canned pumpkin) will change the numbers; consider checking labels for precise tracking. For general health guidance about portion sizes and sugar intake, reputable sources like the Centers for Disease Control and Prevention (CDC) and Mayo Clinic offer science-based recommendations.

Why You’ll Love It
These cookies hit several sweet spots:

• Flavor & Aroma: A gentle pumpkin-cinnamon warmth with chocolate pockets makes them instantly craveable.
• Comfort & Memory: They evoke home-baked coziness — perfect for sharing with family or bringing to gatherings.
• Ease & Speed: Minimal ingredients, no creaming or complicated steps, and a 25–30 minute total time makes them ideal for quick baking sessions.
• Health-conscious: Naturally gluten free when using certified oats; pumpkin adds fiber, vitamin A, and moisture without added fat. Pair the flavor benefits with mindful portioning for a treat that feels nourishing.

Method & Process
Ingredients:

• 1 cup gluten free oats (certified GF rolled oats)
• 3/4 cup pumpkin puree (canned or homemade)
• 1/4 cup pure maple syrup
• 1/2 cup chocolate chips (semisweet or dairy-free for vegan)
• 1 tsp ground cinnamon
• Dash of salt

Optional ingredients and substitutions:

• 1 large egg (adds structure; omit or replace with 1 tbsp ground flaxseed + 3 tbsp water for a vegan binder)
• 1/4 cup chopped walnuts or pecans (adds crunch and healthy fats)
• 1/4 tsp ground nutmeg or pumpkin pie spice (for more warmth)
• 1/4 cup raisins or dried cranberries instead of chocolate chips
• 2 tbsp nut butter (for extra protein and richness)

Step-by-step instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. In a mixing bowl, combine the gluten free oats, pumpkin puree, maple syrup, chocolate chips, cinnamon, and a dash of salt. If using an egg or flax “egg,” add it now. Stir until the mixture is evenly combined — the batter will be sticky and cohesive.
3. Let the mixture rest for 5 minutes to allow the oats to hydrate; this helps the cookies hold shape.
4. Scoop tablespoon-sized portions (or use a small cookie scoop) onto the prepared baking sheet, spacing about 1.5 inches apart. Gently press or flatten each mound to a typical cookie thickness — these won’t spread much on their own.
5. Bake for 15–20 minutes, or until the edges are lightly browned and the tops look set. Check at 15 minutes; ovens vary.
6. Remove from oven and let cool on the baking sheet for 10 minutes to firm up before transferring to a cooling rack.
7. Once cooled, enjoy immediately or store as directed below.

Practical tips:

• Avoid overmixing once the chips are in; stir just enough to combine.
• If the dough feels too loose to form, chill for 10–15 minutes or add 1–2 tablespoons of additional oats.
• For chewier cookies, bake closer to 15 minutes; for a drier, firmer cookie, push toward 20 minutes.
• Use a light hand when flattening — these cookies benefit from being slightly compacted so they hold together.

Best Pairings
Serve these pumpkin oatmeal cookies with:

• A steaming mug of coffee or a spiced latte for cozy mornings.
• Chilled milk or a dairy-free oat milk for kids and snacks.
• Spread with a smear of nut butter or softened cream cheese for a decadent twist.
• Crumble over yogurt or oatmeal for a textured topping.

If you want tips for maximizing chocolate-chunk distribution and texture in gluten-free cookies, check these useful pointers on gluten-free chocolate chip cookie tips.

Keeping it Fresh
How to store:

• Room temperature: Store in an airtight container at room temperature for up to 2 days. These cookies are soft and best enjoyed fresh.
• Refrigeration: Keep in an airtight container for up to 7 days; bring to room temperature before serving or microwave briefly to restore softness.
• Freezer: Freeze in a single layer on a tray until firm, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm gently in a 300°F oven for 5–8 minutes.

Pro Tips & Tricks

• Oats: Use certified gluten free rolled oats, not instant oats, for better texture and chew.
• Chocolate: Choose high-quality chips that hold their shape but melt pleasantly — dairy-free chips work well if needed.
• Binder: If your cookies are falling apart, add an egg or a flax egg to help bind the mixture. Conversely, if they’re too dense, reduce the oats slightly.
• Thickness matters: Press cookies to about 1/2-inch thickness for the ideal balance of chew and structure.
• Test cookie: Bake a single test cookie first to fine-tune baking time for your oven and pan material.

Fun Flavor Ideas
Try one of these creative twists:

1. Pumpkin Spice & Cranberry: Add 1/4 cup dried cranberries and 1/4 tsp pumpkin pie spice; omit chocolate chips.
2. Maple-Pecan: Replace chocolate chips with 1/3 cup chopped pecans and stir in 1/2 tsp vanilla extract for a nut-forward option.
3. Protein Boost: Stir in 2 tbsp vanilla or unflavored protein powder and 2 tbsp nut butter; add 1–2 tbsp extra oats if needed to firm the dough.
4. Vegan Chocolate Chunk: Use dairy-free chocolate chunks and a flax egg; add 1/4 cup shredded coconut for extra chew.

All Your Questions Answered
Q: Can I make these without chocolate chips?
A: Yes — swap in raisins, dried cranberries, or chopped nuts. The texture will be similar; flavor will shift accordingly.

Q: My cookies are too wet and won’t hold shape. What should I do?
A: Chill the dough for 10–15 minutes to firm it up, or stir in 1–2 tablespoons more oats until it’s scoopable. A binding egg or flax egg can also help.

Q: Are oats always gluten free?
A: Oats themselves are naturally gluten free but can be contaminated in processing. Look for “certified gluten free” oats if you have celiac disease or strong sensitivity.

Q: How can I reduce sugar?
A: Reduce maple syrup to 3 tablespoons and add a mashed banana for sweetness and moisture; note color and flavor will change.

Conclusion

These gluten free pumpkin oatmeal cookies are a simple, satisfying treat — cozy, portable, and full of seasonal charm. Try them as written, experiment with the variations above, and share your results with friends and family; baking is better when it brings people together. For more inspiration and alternative pumpkin-oatmeal recipes, see this soft dairy-free version from Mile High Mitts: Mile High Mitts’ soft pumpkin oatmeal cookies, and for a chocolate-forward take with step-by-step video guidance, check out Amy’s Healthy Baking’s recipe: Amy’s Healthy Baking pumpkin chocolate chip oatmeal cookies.

Enjoy baking — and don’t forget to snap a photo and share how you customized your batch!

Gluten Free Pumpkin Oatmeal Cookies

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• Author: ollierecipegmail-com
• Total Time: 30 minutes
• Yield: 12 medium cookies 1x
• Diet: Gluten Free

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Description

Soft and chewy gluten free pumpkin oatmeal cookies infused with cinnamon and chocolate for a comforting treat.

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Ingredients

Scale 1x2x3x

• 1 cup gluten free oats (certified GF rolled oats)
• 3/4 cup pumpkin puree (canned or homemade)
• 1/4 cup pure maple syrup
• 1/2 cup chocolate chips (semisweet or dairy-free for vegan)
• 1 tsp ground cinnamon
• Dash of salt
• 1 large egg (optional for structure, or 1 tbsp ground flaxseed + 3 tbsp water for vegan)
• 1/4 cup chopped walnuts or pecans (optional)
• 1/4 tsp ground nutmeg or pumpkin pie spice (optional)
• 1/4 cup raisins or dried cranberries (optional)
• 2 tbsp nut butter (optional)

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Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. In a mixing bowl, combine the gluten free oats, pumpkin puree, maple syrup, chocolate chips, cinnamon, and a dash of salt. If using an egg or flax “egg,” add it now. Stir until the mixture is evenly combined.
3. Let the mixture rest for 5 minutes to allow the oats to hydrate.
4. Scoop tablespoon-sized portions onto the prepared baking sheet, spacing about 1.5 inches apart. Gently press or flatten each mound.
5. Bake for 15–20 minutes, or until the edges are lightly browned and the tops look set. Check at 15 minutes.
6. Remove from oven and let cool on the baking sheet for 10 minutes before transferring to a cooling rack.

Notes

For chewier cookies, bake closer to 15 minutes; for a drier cookie, push toward 20 minutes. Store in an airtight container at room temperature for up to 2 days.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 83
• Sugar: 7.3g
• Sodium: 35mg
• Fat: 2.2g
• Saturated Fat: 0g
• Unsaturated Fat: 2.2g
• Trans Fat: 0g
• Carbohydrates: 14.5g
• Fiber: 1.25g
• Protein: 1.4g
• Cholesterol: 0mg