Gluten-Free Pumpkin Oatmeal Cookies are soft, chewy, and full of the warming spices of fall. They’re the perfect way for gluten-free eaters to get their sweet pumpkin fix. 
Update: This recipe was featured in the October 2016 issue of Gluten-Free Living Magazine.
Inspiration for Gluten-Free Pumpkin Oatmeal Cookies
Have you ever had a “healthy” cookie? Not always so good, right?
Okay, perhaps it can be good if you’re not comparing it to a “regular” cookie.
When I make a cookie that’s healthier than most, it means I’m adding in some nutrients, not removing all of the ingredients that make a cookie a cookie.
After all, a cookie should be a treat. Of course if there are dietary restrictions, you gotta do what you gotta do — but trust me, if a cookie is too healthy, you might as well skip it because isn’t the point to have a treat?
What makes these Gluten-Free Pumpkin Oatmeal Cookies healthy?
- In this recipe I add pumpkin purée, which happens to be rich fiber, potassium, and vitamin C.
- I also use extra virgin olive oil for the fat in the cookie.
There is still of course sugar. I’d call it a win-win if I could, but it’s more of a “break even.” 😉
What’s in these Pumpkin Oatmeal Cookies?
- pumpkin purée
- brown sugar
- olive oil
- eggs
- vanilla
- cloves and cinnamon
- currants
- mini chocolate chips
- gluten-free all-purpose flour, baking soda, xanthan gum and salt
These somewhat healthy seasonal Gluten-Free Pumpkin Oatmeal Cookies are really delicious, with a soft texture and warm flavors.
They’re sort of like little bites of cake. How fun is that!?
Enjoy every last one!
More gluten-free pumpkin recipes:
- Gluten-Free Olive Oil Pumpkin Pie Muffins
- Caramel Pumpkin Coffee Cake with Chai
- Gluten-Free Pecan Crusted Caramel Pumpkin Pie
Gluten-Free Pumpkin Oatmeal Cookies are soft, chewy, and full of the warming spices of fall. They're the perfect way for gluten-free eaters to get their sweet pumpkin fix.Makes about 3 dozen small cookies
Makes about 3 dozen small cookies
- 2/3 cup pumpkin purée
- 3/4 cup brown sugar
- 1/3 cup plus 1 tablespoon extra virgin olive oil
- 1 egg
- 1 egg yolk
- 1 1/2 teaspoons pure vanilla extract
- 1 cup gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup old-fashioned rolled oats (be sure they are marked gluten-free!)
- 1/2 cup currants
- 1/2 cup mini semisweet chocolate chips
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Preheat the oven to 325°F and line a couple of baking sheets with parchment paper.
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Add the pumpkin, sugar, oil, egg, egg yolk and vanilla to a large mixing bowl. Whisk everything together until it's smooth.
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In another smaller bowl, combine the flour, baking powder, cinnamon, baking soda, xanthan gum, cloves, and salt. Once it's blended, add it to the wet ingredients and mix until it's completely absorbed and you no longer see dry spots.
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Fold in the oats, currants and chocolate.
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Use a small cookie scoop or spoon to shape balls of dough onto the prepared baking sheets -- they should be about one generous tablespoon each. (They can be fairly close together because they don't spread.)
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Bake in the preheated 325°F oven just until they look dry on the surface, 10 to 12 minutes. Remove from the oven, and allow the cookies to cool on the baking sheet.
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sue/the view from great island says
They look great! And healthy enough so that I could probably convince myself that they are breakfast appropriate 😉
valentina says
Totally breakfast appropriate. Just brew the coffee and you’re set. 😉
Joan says
If I choose to use regular all purpose flour, could I omit the xantham gum? Thanks!
valentina says
Yes! 🙂
sippitysup says
Can you blow bubbles with xanthan gum (wink wink)? GREG
valentina says
I hope not, or these cookies might just blow up. 😉
Debra says
I love the piuctures of your kitchen. Can you share more of them?
valentina says
Thanks so much, Debra. I’ll try to take some pics of the kitchen soon. 🙂
David says
What does the xanthum gum do, other than give us a reason to use the x key? I have read that it really doesn’t make a difference, but you really know your GF baking, so I look to you for answers! 🙂 These sound wonderful. xo
valentina says
David, xanthan gum is used in gluten-free baking to hold things together – a binder. You are right though, it often doesn’t make a difference. I try most gluten-free baking recipes with out it first — and only use it when they fall apart. In those cases when I’ve added it, it works. (If you don’t need gluten-free, these cookies also would work with regular AP flour and no xanthan gum.) xo V