Soft Pumpkin Oatmeal Cookies: The Ultimate Cozy Fall Treat
These soft and chewy Pumpkin Oatmeal Cookies combine the hearty texture of oats with the warm, spiced flavors of pumpkin. Naturally moist and tender, they can easily be made gluten-free and dairy-free for the perfect fall cookie everyone can enjoy.
Equipment
- baking sheets with parchment
- Mixing bowls
- electric hand mixer or stand mixer
- Rubber Spatula
- Wire Cooling Rack
Ingredients
- 1 cup gluten-free all-purpose flour blend (or regular all-purpose flour)
- 1 cup certified gluten-free rolled oats (or regular rolled oats)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp pumpkin pie spice
- 1/2 cup unsalted butter, softened (or solid coconut oil for dairy-free)
- 1/2 cup packed brown sugar (or coconut sugar)
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
- 1 large egg
Instructions
- Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a small bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
- In a large bowl, cream butter (or coconut oil) with brown sugar and granulated sugar using an electric mixer until light and fluffy.
- Add pumpkin puree, vanilla extract, and egg. Mix on low speed until just combined.
- Add dry ingredients to the wet mixture. Stir gently until just combined. Do not overmix.
- Fold in rolled oats until evenly distributed.
- Drop rounded tablespoons of dough onto prepared sheets, about 12 per sheet. Flatten slightly if desired.
- Bake for 12–14 minutes, until edges are set and tops are firm. Let cool on the baking sheet for a few minutes, then transfer to a wire rack.
Notes
Use certified gluten-free oats and a GF flour blend to make these cookies gluten-free. For dairy-free, swap butter with solid-state coconut oil. Store cookies in an airtight container at room temperature for 3 days, or refrigerate for up to a week.