Warmly spiced Gluten-Free Pumpkin Oatmeal Cookies bring all the fall flavor while still being gluten-free, dairy-free, and ultra-low on processed sugar!
Diving into fall flavors doesn't mean piling on the processed sugar! Thankfully, we can enjoy a chewy and hearty fall treat with these Gluten-Free Pumpkin Oatmeal Cookies!
These cookies are easy to make, made in just one bowl, and are a great recipe for the kiddos to help with! So, pull out your cookie sheets and get ready to enjoy a healthy treat!
The time is officially here, my friends.
The time to....
- Stock up on all things pumpkin at Trader Joe's (don't even get me started on their Pumpkin Swirl Brioche bread!)
- Order pumpkin spice lattes at Starbucks
- Carve pumpkins
- Make anything pumpkin that we can possibly get our hands-on
- And (obviously) proudly profess a love for pumpkin on the internet
Did I mention that so far this week I have made these gluten-free pumpkin cookies (more on that in a second) twice, whipped up some pumpkin butter, and made a batch of my pumpkin muffins?!
Oh yeah, and I've also started my mornings with pumpkin bagels (Trader Joe's, of course!), dreamt of pumpkin ice cream, and made a pumpkin cake!!
I think I need help. 😬
And the pumpkin-eating monster inside of me still. Isn't. Satisfied.
But, I guess that monster should be relieved to know she still has plenty of time to dive into pumpkin treats.
One of those treats I'm going to continue to dig into between now and the end of whenever pumpkin season ends (I insist on that being Thanksgiving, by the way. #positivethinking) is going to be these gluten-free oatmeal pumpkin cookies.
With a thick, chewy, and warmly spiced pumpkin interior and a cinnamon maple frosting that I wish I could jump headfirst into, these cookies do a good job of satiating my inner pumpkin monster.
Until the next pumpkin craving hits, that is.
But when pumpkin season hits only once a year, how are we to blame these insatiable orange monsters?!
Instead, let's give them the respect they deserve by feeding them as many pumpkin treats as possible. Might as well start with these oatmeal pumpkin cookies. 🎃
Pro-tips to make these cookies delicious every time!
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These gluten-free pumpkin cookies are...
- Brimming with pumpkin flavor
- Finished with a delicious cinnamon maple glaze
- Full of whole grains
- Ultra-low in processed sugar
- Made without any expensive gluten-free flours
- Freeze well
- Make great gifts
- Begging for you to make them... soon!
Now's the time to dig into all things pumpkin, so let's dig into these healthy pumpkin cookies, shall we?!
- Canned pumpkin -- we will need just a cup of your favorite canned pure pumpkin, without any spices or other seasonings added!
- Coconut oil -- raw, or virgin coconut oil is the best because it adds a sweet and nutty flavor to the cookies
- Large eggs
- Pure maple syrup -- will keep the processed sugars low and the flavor delicious, so go for it over an imitation syrup
- Pure vanilla liquid extract -- the same amount of powdered extract also works
- Oat flour -- using gluten-free oat flour keeps the recipe gluten-free without having to purchase an expensive gluten-free flour blend. This recipe is best if you make your own oat flour -- see my instructions on how below (hint: it's super easy and takes only oats!)
- Old fashioned oats -- we want the old-school style rolled oats or old fashioned oats. Quick cook oats and steel-cut are the wrong textures for this recipe
- Pumpkin spice blend -- use a storebought blend (I love the blend at Trader Joe's!) or make your own with this recipe!
- Cinnamon -- 'cause when is a little extra cinnamon not a good idea in fall baking?!
- Baking powder & Salt
What is the best type of canned pumpkin to use?
Whatever brand of canned pure pumpkin you can find should be perfect for this recipe. The only type of canned pumpkin that doesn't work is pumpkin pie mix.
Pumpkin pie mix has seasonings, sweeteners, and other additives in it which we don't need for this recipe.
How do you make homemade oat flour?
The best type of oat flour to use in this recipe is homemade oat flour, which is awesome because it's
- Easy to make
- Cheaper than storebought!
To make your own flour, just pour about 2 ½ cups old fashioned oats (gluten-free if you want your cookies to be GF!) into a blender or food processor and blend until the oats form a fine flour.
Are these cookies also dairy-free?
Yes, these cookies are dairy-free! They have no butter, milk, or other dairy products in them.
What is the best way to get evenly-sized & baked cookies?
The best way to get evenly-sized cookies is to use a cookie scooper. I was stubborn and resisted getting one for a while, but I'm so glad now that I have one! My cookies are uniform every time.
Having uniform cookies helps the cookies to bake evenly. Rotating the cookie pan halfway through baking also helps! If you're baking with two sheets, rotate the pans between oven shelves halfway through baking. If you're baking with 1 pan, rotate the pan 180 degrees in the oven halfway through baking.
A special note about how to measure flour:
The best way to measure flour is by measuring it. It is, without a doubt, the most accurate way to do so. I offer grams measurements in my recipe so you will want to weigh out grams.
The least accurate way to measure flour is by scooping the cup directly into the flour.
If you don't have a scale, here's a link to my favorite one (it's less than $10 on Amazon!). Otherwise, I recommend spooning the flour into a measuring cup and leveling it for the second-best results.
How to make these oatmeal pumpkin cookies...
Follow my illustrated steps below to make this recipe. For the complete recipe and specific measurements, please see the recipe card at the bottom of the post.
- Whisk together the wet ingredients in a large mixing bowl.
- Add the dry ingredients into the mixing bowl and whisk until mixed well.
- Fold the oats into the batter.
- Fold in chocolate chips (if using).
- Scoop cookie batter onto parchment-lined baking sheets.
- Bake the cookies.
- Let the cookies cool. While cooling, whisk up the cinnamon maple glaze with a fork.
- Drizzle the glaze over the cookies.
- Let the drizzle dry and serve!
What can you stir into these cookies?
I love to add chocolate chips into these pumpkin cookies so I added instructions on how on the recipe card. These goodies would also be great in place of the chocolate chips:
- Dried cranberries
- Pepitas, or pumpkin seeds
- Flaked dried coconut
How do you drizzle a glaze over cookies?
Glaze drizzled over baked goods almost always looks fancy, but it's actually quite simple so don't let it intimidate you! Here's how you drizzle glaze over cookies:
- Place your cookies, spaced out an inch apart, on a piece of parchment paper
- Dip a fork in the glaze
- Lift up the fork and let the heavy glob of glaze fall off the fork into the bowl
- With the remaining drizzle on the fork, move the fork around in the air above the cookies as it drizzles the glaze on the cookies
- Complete with the rest of the cookies
- Let the cookies rest at room temperature or in the refrigerator, uncovered, or until the glaze has hardened
- Enjoy the cookies!
Pro-tip: whisk up the glaze immediately before drizzling it on the cookies. Otherwise, the glaze will start to form a skin or harden, making it hard to drizzle.
Can you make the cookies without the glaze?
Yes, you definitely can make these cookies without the glaze, but I wouldn't recommend it. 😉 He he, just kidding, of course. But the cinnamon maple glaze really does bring these cookies to a whole new level!
How do you cool these cookies?
It is important to cool these cookies before glazing them, as the glaze will melt and get runny if the cookies are hot.
Here's how I recommend cooling the cookies:
- Remove the cookie pan from the oven
- Place the pan on a wire rack
- Let the cookies cool on the pan for 5 minutes
- Move the cookies directly onto the wire rack and let cool the rest of the way to room temperature
How do you store these cookies?
The best way to store these cookies is in an airtight container in the refrigerator. You want to keep these cookies away from any heat, as it will cause the glaze to melt.
How long do these gluten-free cookies last?
These cookies last in an airtight container in the refrigerator for up to 5 days. They last frozen (more on that next) for up to 2 months.
Can you freeze these cookies?
These cookies are perfect for freezing! Just store them in a freezer-safe container for up to 2 months. Defrost them at room temperature for 30 - 45 minutes before enjoying.
Can you bake these cookies at high altitude?
Yes, these cookies are perfect for high altitude baking! The only adjustment you need to make is the baking temperature from 350 to 365 degrees Fahrenheit (as I share on the recipe card), but everything else works perfectly as-is!
Tools needed to make this recipe:
- Large mixing bowl
- Measuring cups and spoons
- Flour scale
- Cookie scooper
- 2 Large baking tray/cookie sheets
- Parchment paper or silicone baking mats
Other pumpkin recipes you might like to try:
- Gluten-Free Pumpkin Muffins
- Dairy-free Pumpkin Pie (without Evaporated Milk)
- Chicken Pumpkin Parmesan
- Peanut Butter Pumpkin Dog Treats
- Pumpkin Spice Granola Bars
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- 1 cup canned pumpkin puree
- ¼ cup coconut oil, melted
- 2 large eggs
- ⅔ cup pure maple syrup
- 1 ½ teaspoon pure vanilla extract
- 2 ½ cups (for 240g) oat flour
- ¼ teaspoon salt
- 2 teaspoon pumpkin pie spice blend
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking powder
- 2 ½ cups old fashioned oats
- 1 cup semisweet chocolate chips (optional)
Cinnamon Maple Glaze
- ¾ cup confectionary sugar
- 1 tablespoon maple syrup
- 1 tablespoon unsweetened almond milk
- ½ teaspoon ground cinnamon
1. Preheat the oven to 350 degrees Fahrenheit (365 degrees if baking at high altitude) and line 2 large baking sheets with parchment paper or a silicone baking mat.
2. In a large mixing bowl whisk together the pumpkin puree, coconut oil, eggs, maple syrup, and vanilla extract until combined.
3. Add in the oat flour, salt, pumpkin pie spice blend, ground cinnamon, and baking soda into the mixing bowl with the wet ingredients. Whisk until there are no streaks of flour left in the batter.
4. Fold in the old fashioned oats with a rubber scraper or wooden spoon until the oats are evenly mixed into the batter. Fold in the chocolate chips, if using.
5. Scoop the cookies onto a baking sheet in 1.5-2 tablespoon balls about 1.5-2 inches apart. Bake the cookies for 10-12 minutes, or until the bottom of the cookies are golden and the cookies have firmed up.
6. Remove the cookies from the oven and place the pans on wire cooling racks. Cool for 5 minutes. Then move the cookies directly onto the wire rack and cool until at room temperature.
7. If glazing the cookies, make the cinnamon maple glaze: whisk together the confectioner's sugar, maple syrup, almond milk, and ground cinnamon until a smoothy and runny glaze forms.
8. Drizzle the glaze over the cookies and let them cool for 45 minutes- 2 hours, or until the glaze has hardened. Enjoy with a glass of tea or almond milk!
1. For the best flavor, use raw or virgin coconut oil for this recipe.
2. To keep this recipe processed sugar-free, leave the cookies unglazed. The glaze does offer just a small amount of processed sugar, however, as less than 1 teaspoon of the glaze coats each cookie.
3. These cookies last covered in an airtight container in the refrigerator for up to 5 days. You can also freeze them in a freezer-safe container for up to 2 months.
Serving Size1 cookie
Amount Per Serving Calories 130Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 10mgSodium 31mgCarbohydrates 23gFiber 1gSugar 11gProtein 2g
Nutrition Disclaimer: This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dietitians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.