Gluten-Free Pumpkin Cookies (with Oat Flour!)
Gluten-Free Pumpkin Cookies are moist, chewy, and made with only whole ingredients. Perfect for the fall season and the holidays!
When the temperatures start dropping I must say I am in love with all things pumpkin and chocolate.
Well if you know me you know I love chocolate year-round!
AndiIf you follow me on Instagram you know I recently fell in love with my Applesauce Chocolate Chip Cookies and Chocolate Dipped Nice Cream Bites!
If you haven’t had a chance to make those yet, run don’t walk! You can thank me later!
Need more pumpkin recipes in your life? Check out my favorites below!
- Healthy Pumpkin Chocolate Chip Muffins
- No-Bake Pumpkin Protein balls (gluten-free)
- Healthy Double Chocolate Pumpkin Bread
- Soft Baked Pumpkin Snickerdoodle Cookies with White Chocolate Chips
Even if you don’t have a gluten allergy, I highly recommend you try these pumpkin cookies!
Many people think lifestyle foods such as vegan, vegetarian, and dairy-free have to taste different or even nasty compared to regular recipes. That could not be further from the truth.
Gluten-Free foods have substitutes for breading, flour, and grains. Most are super simple to replace without compromising the taste!
So don’t let those terms or what other people say scare you away from healthy eating.
You still get to indulge in desserts and baked goods and enjoy them just as everyone else does!
Ingredients for Gluten-Free Pumpkin Cookies
Gluten-Free Oat Flour – If you are buying your flour from the store, just be sure it is in fact gluten-free.
Oat flour is simply oats ground into a powder. With that being said, not all oats are gluten-free.
You can use regular oat flour if you’re not gluten-free.
Pumpkin Puree – You want to make sure you are not buying pumpkin pie filling. It’s not the same and will ruin your cookies.
Coconut sugar – Feel free to use regular sugar if you don’t have coconut. But in the future, I recommend having this on hand for baking!
It’s much better for you than granulated sugar
Coconut Oil – If you are swapping this for vegetable oil, canola oil, or butter, just use the same amount as the recipe calls for.
Chocolate Chips – I am using regular size, if you are using mini chips just double the amount.
Other Ingredients: baking powder, baking soda, pumpkin pie spice, cinnamon, vanilla extract, salt, and egg.
What else do I need to make Pumpkin Cookies?
- Mixing Bowl (I love these copper ones!)
- Rubber Spatula
- Cookie scooper
- Parchment Paper
- Whisk
- Cooling Rack
Be sure to check out my Amazon Store! People always want to know my favorite things to use and gadgets I love, so I decided to make a store so it’s easier for you to view!
Can I Use Pumpkin Pie Filling instead of Pureed Pumpkin?
No. Pumpkin pie filling already has spices, sugar, and other additives in it.
Since we don’t know the amounts of each ingredient the taste and texture could totally throw the cookie recipe off.
Did you make these Gluten-Free Pumpkin Cookies? Tag me on Instagram @hellospoonful so I can see!
Other Gluten-Free Cookie Recipes:
- Gluten-Free No Bake Cookies with Peanut Butter
- Healthy Chocolate Chip Chickpea Cookies
- Chocolate Peanut Butter Cookie Dough Bars
PIN ME FOR LATER
Gluten Free Pumpkin Cookies
Ingredients
- 1 cup gluten free oat flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 3/4 tsp pumpkin pie spice
- 1/4 tsp Salt
- 1/2 cup 100% pumpkin puree
- 1/2 cup Coconut Sugar
- 3 tbsp melted coconut oil
- 1 Egg
- 1 tsp Pure Vanilla Extract
- 1/2 cup Chocolate Chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- In a medium bowl, whisk together oat flour, baking powder, baking soda, spices, and salt. Set aside.
- In a large bowl, whisk together pumpkin, coconut sugar, coconut oil, egg, and vanilla.
- Add the dry mixture to the wet mixture. Using a rubber spatula, stir and fold until well mixed. Fold in chocolate chips.
- Using a medium cookie scoop, scoop and drop cookie dough balls onto the prepared baking sheet, evenly spaced apart. Cookies will spread just a bit; if you don’t flatten them, you’ll get very round, domed cookies. If desired: using a fork, flatten the cookies to the desired thickness.
- Bake for 12-16 minutes. Allow cookies to cool on the sheet for about 12 minutes (on a cooling rack). Then, transfer cookies directly onto a cooling rack to cool completely before storing. Storing instructions below. Enjoy!
Notes
- Store cookies in an airtight container after completely cooling.
Amazing recipe. Super easy to make and loved the cookies. Definitely give it a try!
Great texture, nice treat!
not gonna lie… i was a little skeptical after making the cookie dough bc it wasn’t as thick when prepping other cookie dough BUT the end result was perfect! these came out so fluffy and moist. i typically prefer my cookies a little more on the crispy side but i loved the way these turned out. i don’t have a cooling rack so i just let them cool on the pan for 20 minutes and we’re good to go! if you’re thinking about trying these out, just do it.