1. Can I use regular flour instead of gluten-free flour

Yes! If you don't need a gluten-free version, you can easily substitute the gluten-free flour with all-purpose flour in equal amounts. This will yield equally delicious cookies, with the same soft and chewy texture.

2. How do I make these Pumpkin Oatmeal Cookies vegan

To make these cookies vegan, simply substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, let sit until it forms a gel). You can also use dairy-free butter or coconut oil instead of regular butter.

3. How can I make these cookies even healthier

For a healthier twist, you can replace the sugar with natural sweeteners like maple syrup or honey. You can also swap half of the butter with additional pumpkin puree to reduce the fat content, keeping the cookies soft and flavorful.

4. Can I freeze these Pumpkin Oatmeal Cookies

Absolutely! These cookies freeze beautifully. Once baked and cooled, store them in an airtight container or freezer bag. For best results, freeze them individually on a baking sheet before transferring them to a bag. They can be stored in the freezer for up to three months

Pumpkin Oatmeal Cookies - Easy & Delicious Recipe

Name: Pumpkin Oatmeal Cookies
Prep time: 10 min
Cook time: PT-487226H42M44S
Total time: PT-487226H42M44S
Cuisine: American
Ingredients: 1 cup gluten-free all-purpose flour (or regular flour); 1/2 tsp baking soda; 1/4 tsp salt; 1 tbsp pumpkin spice seasoning; 1/2 cup butter (or coconut oil for dairy-free); 1/2 cup brown sugar (or coconut sugar); 1/4 cup white sugar; 1/2 cup pumpkin puree; 1 tsp vanilla extract; 1 egg; 1 cup rolled oats (certified gluten-free)

Description

These Soft Pumpkin Oatmeal Cookies combine the rich flavors of pumpkin puree with a blend of fall spices and hearty oats, resulting in a soft, chewy texture. Perfect for cozy fall days or holiday treats, these cookies are also customizable to be gluten-free and dairy-free, making them suitable for a variety of dietary preferences.

Ingredients

Scale

1 cup gluten-free all-purpose flour (or regular flour)
1/2 tsp baking soda
1/4 tsp salt
1 tbsp pumpkin spice seasoning
1/2 cup butter (or coconut oil for dairy-free)
1/2 cup brown sugar (or coconut sugar)
1/4 cup white sugar
1/2 cup pumpkin puree
1 tsp vanilla extract
1 egg
1 cup rolled oats (certified gluten-free)

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Instructions

Preheat your oven to 350°F and line two baking sheets with parchment paper.
In a small bowl, whisk together the gluten-free flour, baking soda, salt, and pumpkin spice seasoning.
In a large bowl, beat the butter (or coconut oil) with the brown and white sugars until creamy, about 1-2 minutes.
Add the pumpkin puree, vanilla, and egg to the mixture, and blend until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
Fold in the oats gently.
Scoop the dough onto the prepared baking sheets, leaving space between each cookie.
Flatten the dough slightly for thinner cookies, or leave as is for a puffier cookie.
Bake for 12-14 minutes or until the edges are golden and the tops are set.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

For a dairy-free version, use coconut oil and ensure your oats are certified gluten-free.
These cookies freeze well. Allow them to cool, then store them in an airtight container or freeze them individually.
For added flavor, try adding chocolate chips, nuts, or dried fruit.
If you prefer a flatter cookie, gently press the dough down before baking.

Prep Time: 10 minutes
Cook Time: 12-14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 129 kcal
Sugar: 10g
Sodium: 50mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1g
Protein: 1g
Cholesterol: 20mg