Description
Soft pumpkin oatmeal cookies: tender, spiced, and perfect for fall. Easy to bake, adaptable for dietary needs, and freezer-friendly.
Ingredients
1 cup gluten-free all-purpose flour (or regular flour)
1/2 tsp baking soda
1/4 tsp salt
1 tbsp pumpkin spice (or 2 tsp cinnamon, 1/4 tsp each nutmeg, ginger, allspice, cloves)
1/2 cup butter (or coconut oil)
1/2 cup brown sugar (or coconut sugar)
1/4 cup sugar
1/2 cup pumpkin puree
1 tsp vanilla extract
1 egg
1 cup rolled oats (certified gluten-free recommended)
Optional: pecans, raisins, or chocolate chips
Instructions
1. Preheat oven to 350°F (175°C) and line two baking pans with parchment paper.
2. In a bowl, whisk together all dry ingredients.
3. Cream butter and sugars until creamy (1–2 minutes).
4. Blend in pumpkin puree, vanilla, and egg just until smooth.
5. Stir in dry ingredients until combined.
6. Fold in rolled oats and any optional add-ins.
7. Scoop dough onto prepared pans (about 12 per pan), flatten slightly if desired.
8. Bake for 12–14 minutes until edges and tops are set.
9. Cool completely before serving.
Notes
For vegan option, substitute egg with flax egg (1 tbsp flaxseed meal + 2.5 tbsp water, gelled).
Use coconut oil and coconut sugar for dairy-free version.
Store in fridge for up to 1 week due to moist texture.
Freeze dough or baked cookies for easy prep ahead.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 129
- Sugar: 10g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg