1. Can I use regular flour instead of gluten-free flour in these pumpkin oatmeal cookies?

Yes, you can substitute the gluten-free flour with regular all-purpose flour. The cookies will still come out delicious, but for those needing a gluten-free option, stick with certified gluten-free flour for the best results.

2. How can I make these cookies dairy-free?

To make these cookies dairy-free, simply swap the butter for coconut oil or any plant-based butter of your choice. This will give you the same rich flavor without the dairy.

3. Can I freeze the cookie dough for later use?

Absolutely! To freeze the dough, scoop it onto a baking sheet and freeze until solid. Once frozen, transfer the dough balls to a freezer-safe bag or container. You can bake them directly from frozen, adding an extra few minutes to the baking time.

Soft Pumpkin Oatmeal Cookies: A Cozy Fall Delight

Description

These soft Pumpkin Oatmeal Cookies are a perfect fall treat, made with the warm flavors of pumpkin, pumpkin spice, and oats. They’re gluten-free and offer a dairy-free option, making them suitable for a variety of dietary preferences. The chewy oats combined with the soft pumpkin texture make every bite irresistible!

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 (175°C) and line two baking pans with parchment paper.
In a small bowl, combine the gluten-free flour, baking soda, salt, and pumpkin spice seasoning. Stir until well mixed.
In a large bowl, cream the butter (or coconut oil) with the brown and white sugar until light and fluffy, about 1-2 minutes.
Add the pumpkin puree, vanilla extract, and egg to the butter-sugar mixture. Mix briefly until just combined.
Slowly add the dry ingredients to the wet ingredients, stirring until well incorporated.
Fold in the rolled oats until evenly mixed into the dough.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, leaving space between each cookie. Flatten them slightly for a classic cookie shape or leave them in mounds for a fluffier result.
Bake for 12-14 minutes, until the edges are set and the tops no longer look wet.
Allow the cookies to cool on the pans for a few minutes before transferring them to a wire rack to cool completely.

Notes

To make the cookies dairy-free, swap the butter for coconut oil or plant-based butter.
If you prefer a firmer cookie, flatten the dough balls before baking.
You can freeze the cookie dough for later use. Simply freeze the dough balls and bake them directly from frozen, adding extra time if needed.
For added texture, consider mixing in chopped nuts, dried fruit, or chocolate chips.

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

Nutrition

Serving Size: 1 cookie
Calories: 129 kcal
Sugar: 12g
Sodium: 45mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 2g
Cholesterol: 20mg