Healthy Gluten-Free Pumpkin Cookies are soft, chewy, and full of the warming spices of fall. Soft, almost like cake, they’re made with olive oil and are the perfect way for gluten-free eaters to get their sweet pumpkin fix.
Inspiration
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.
I’m always inspired to make things healthy and delicious.
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.
What’s in this recipe?
- pumpkin purée
- brown sugar
- olive oil
- eggs
- vanilla
- cloves and cinnamon
- raisins
- chocolate chips
- oats
- Cup4Cup gluten-free all-purpose flour
- baking soda, salt
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 makes them healthy?
- In this recipe I add pumpkin purée, which is rich in fiber, potassium, and vitamin C.
- I also use extra virgin olive oil for the fat in the cookie.
- There are oats in these cookies, and oats are among the healthiest grains on earth. They’re a gluten-free whole grain and are packed with vitamins, minerals, fiber and antioxidants. (More about the nutritional benefits of oats is here.)
- They’re gluten-free — if that matters to you. 😉
Recipe Tips and Substitutions
- I use semisweet chocolate chips and golden raisins in these gluten-free pumpkin cookies. Feel free though, to use milk chocolate or black raisins — or skip one and add double of the other. (I prefer the golden raisins because they are generally a bit plumper and softer.)
- If you use a gluten-free flour other than the Cup4Cup gluten-free all-purpose flour, read the ingredients, and if it doesn’t have xanthan gum, you’ll need to add ½ teaspoon of it. (Xanthan gum is included the Cup4Cup gluten-free flour, and it’s a binding agent that’s necessary in gluten-free baking.)
- To store these cookies, if you stack them, be sure to use sheets of parchment or wax paper between the layers. Otherwise, because of how soft they are, they will likely stick together.
Can you make them ahead?
While there’s nothing quite like cookies right out of the oven, these cookies can be made ahead.
*For all of the below methods of storing, use sheets of parchment or wax paper between the layers so they don’t stick together.
Room temperature. They will keep well for one day in a tightly sealed container at room temperature.
Refrigerator. They’ll keep well for about four days in a tightly sealed container in the refrigerator.
Freezer. The cookies will keep well for about two months in a heavy-duty zip-lock bag with all of the air removed in the freezer.
These seasonal Gluten-Free Pumpkin Cookies are really delicious, with a soft texture and warm flavors. They’re sort of like little bites of cake.
I hope you enjoy every last crumb!
More sweet gluten-free pumpkin recipes:
- Gluten-Free Olive Oil Pumpkin Pie Muffins
- Caramel Pumpkin Coffee Cake with Chai
- Gluten-Free Pecan Crusted Caramel Pumpkin Pie
Healthy Gluten-Free Pumpkin Cookies
Ingredients
- ⅔ cup pumpkin purée
- ¾ cup brown sugar
- ⅓ cup plus 1 tablespoon extra virgin olive oil
- 1 egg
- 1 egg yolk
- 2 teaspoons pure vanilla extract
- 1 cup gluten-free all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ cup old-fashioned rolled oats (be sure they are marked gluten-free!)
- ½ cup raisins
- ½ cup semisweet chocolate chips
Instructions
- Preheat the oven and prepare the baking sheets. Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Mix the wet ingredients. Add the pumpkin, sugar, olive oil, egg, egg yolk and vanilla to a large mixing bowl. Whisk everything together until it's smooth.
- Mix the wet ingredients. In another smaller bowl, combine the flour, baking powder, baking soda, salt, cinnamon and cloves. Mix to blend.
- Combine the wet ingredients with the dry ingredients. Add the dry ingredients to the wet ingredients and mix until it's completely absorbed and you no longer see dry spots. Fold in the oats, raisins and chocolate.
- Shape the batter. Use a 1¼ inch cookie scoop (or teaspoons) to scoop the batter into balls on prepared baking sheets, leaving a couple of inches between them. (This batter is on the wet side.)
- Bake. Bake in the preheated 350°F oven just until they look dry on the surface, about 12 minutes. Remove from the oven, and allow the cookies to cool on the baking sheet.
Notes
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2pots2cook says
So happy to say autumn is in the air although daytime weather is still hot. Since we both love healthy and tasty this one is going to be out first “pumpkin” batch to open the season !
valentina says
Thank you! I hope you love them . . . and the scents and tastes of autumn they will bring. 🙂 ~Valentina
Marissa says
These little pumpkin cookies have such a wonderful texture, Valentina. Love all of the flavors and good stuff in them. Perfect autumn treat!
valentina says
Thanks, Marissa. Little autumn treats indeed. Enjoy. :-)~ Valentina
Christina Conte says
These make me want to get in the kitchen to make them right now! They look scrumptious!
valentina says
Yay! Thank you, my friend! 🙂 ~Valentina
Eha Carr says
*smile* Saw these on IG and thought they were the loveliest little meat patties ! Hmm ! Don’t eat biscuits (yes, well, cookies, but I”m writing from Down Under !) and do not believe in the need for a gluten-free diet for 99.4 % of the population and, yes, I do watch sugar BUT your beauties have far more good than bad in them and I shall not mention the ‘h’-word !! Actually this looks like so moreish a recipe I’ll make at first chance . ., . shall report back . . . best . . .
valentina says
Eha, I’m laughing that you thought these looked like meat patties — and I totally get it! 🙂 I’m with you on the gluten-free. You probably know from reading my recipes that I bake a lot of gluten-free so my son with Celiac Disease doesn’t miss out on them. I’m happy for this trend though, because it makes pretty much anything available for him. 🙂 ~Valentina
Eha Carr says
Valentina – thank you for having a sense of humour ! If one has not met in person as most of us have not, one may not be able to ‘see’ the grin on the writer’s face and may take fun words seriously ! You don’t – as re the ‘meat patties’ . . great 🙂 !1 And, sorry, you had mentioned your son being coeliac . . . I had forgotten. Yes, naturally you are in a different situation ! I guess on occasion I just feel sad when some recipes arrive with literally a half-dozen dietary adjectives attached as if ‘normal’ food was automatically ‘inferior’ !!! thank you for your words . . .
valentina says
Eha, I couldn’t agree more about the “half-dozen dietary adjectives.” I remember when it was just Vegan and Vegetarian. Hope you have a lovely week! 😀 ~Valentina
Jeff the Chef @ Make It Like a Man! says
But can you wash them down with a pumpkin spice latte?
valentina says
Exactly, Jeff! Love that idea! 🙂 ~Valentina
David Scott Allen says
If it weren’t for you, Valentina – I might not know what season it is! I see pumpkin and I know it is autumn… Yay! Love everything about these! 🙂
valentina says
Love that, David. Thank you and enjoy! 🙂 ~Valentina
Dawn - Girl Heart Food says
Healthy and delicious, you say? Well, that just means I can enjoy a few extra, right 😉 ?? Seriously, though, these look delicious, Valentina! I know my hubby would love ’em too! Perfect for dunking into a glass of cold milk right now.
valentina says
Thanks, Dawn. Yes, extra!! 🙂 ~Valentina
Kim says
Awesome Pumpkin cookies!! Love they have raisins in them!!
valentina says
Thanks so much, Kim. 🙂 ~Valentina
David @ Spiced says
What a great way to kick off a chilly Autumn morning…or evening…or both! I love oatmeal cookies, so I’m fairly certain the pumpkin version would be a huge hit, too. Yum!
valentina says
Thanks, David. Enjoy any time of day. 😉 ~Valentina
Kelly | Foodtasia says
Valentina, I’m loving these pumpkin cookie! Love the olive oil and oats in them and of course – chocolate!
valentina says
Thank you, Kelly! 🙂 ~Valentina
John / Kitchen Riffs says
These look great! We do cook (and bake!) gluten-free sometimes, but it’s mainly because we have a good friend who truly can’t tolerate it. Too bad so many GF baked goods forget to add the flavor. Loads of flavor in these, though. 🙂
valentina says
I agree, John. Thanks so much and enjoy. 🙂 ~Valentina
Colette says
I’m drooling just looking at this pic!
These are the BEST treat, especially for my nephew who can’t have flour.
Thanks, lovely! xo
valentina says
Yay! Thanks, Colette. 🙂 ~Valentina
Ron says
Your always giving me great ideas for GF treats for our neighbor and this cookie looks and sounds to be perfect for a fall treat. We don’t see canned pumpkin here, but we do get butternut squash. I’m thinking I could bake down some butternut squash and use it. Any thoughts on using butternut squash?