Welcome the crisp, comforting flavors of autumn into your kitchen with these exceptional **Gluten-Free Pumpkin Oatmeal Cookies**. Imagine a cookie that perfectly marries the rustic charm of a classic oatmeal cookie with the warm, inviting essence of fall. This recipe delivers just that: a wonderfully soft, irresistibly chewy texture, richly infused with the seasonal delights of pumpkin, aromatic spices, and a hint of luxurious brown butter, all beautifully crowned with a glossy vanilla glaze. It’s truly a celebration of fall in every single bite.
For many bakers, myself included, autumn sparks an unparalleled joy in the kitchen. It’s a season brimming with rich, comforting ingredients and the perfect excuse to indulge in spiced treats. And when it comes to fall baking, few things bring as much delight as a batch of freshly baked **gluten-free pumpkin oatmeal cookies**. These aren’t just any cookies; they are a delightful fusion of wholesome oats, creamy pumpkin, and a symphony of warm spices, all elevated by the nutty, caramel notes of browned butter. The finishing touch? A decadent, smooth vanilla glaze that adds a touch of sweetness and a beautiful sheen, making these cookies as appealing to the eye as they are to the palate. Each cookie offers an incredible combination of textures and flavors, promising a delightful experience from the first enticing aroma to the last satisfying crumb.
What makes this particular **gluten-free pumpkin cookie recipe** stand out is its ability to achieve that sought-after soft and chewy texture without compromise, a quality often challenging in gluten-free baking. Every single bite transports you to a cozy autumn day, filled with the warmth of cinnamon, nutmeg, ginger, and cloves, complemented by the natural sweetness of pumpkin. The addition of brown butter infuses a deep, complex caramel and toffee-like flavor that pairs exquisitely with the fall spices, creating a truly unforgettable treat. And the best part? You won’t need an arsenal of exotic ingredients to create this masterpiece. Simple, accessible components come together to form these perfect fall cookies.
Key Ingredients for Your Delicious Gluten-Free Pumpkin Oatmeal Cookies
This irresistible recipe for glazed pumpkin oatmeal cookies is a beloved twist on our popular Gluten-Free Iced Oatmeal Cookies. If some of the ingredients seem familiar, that’s because they are! We’ve meticulously adapted the base, enriching it with pure pumpkin puree and a carefully balanced blend of warm, inviting spices to create an entirely new flavor experience that embodies the essence of autumn. Let’s delve into the essential components that make these cookies so special and ensure your baking success:
- Pumpkin Puree: This is the heart of our pumpkin cookies. It’s crucial to use unsweetened pumpkin puree, not canned pumpkin pie filling, which contains added sugars and spices that will alter the final flavor and texture. We also include an important step to blot out excess moisture, ensuring your cookies have the perfect chewiness without becoming overly cakey.
- Butter: For an unparalleled depth of flavor, we’ll be transforming ordinary butter into luscious brown butter. This simple technique toasts the milk solids in the butter, imparting rich, nutty, and caramel-like notes that perfectly complement the warm pumpkin spice blend, adding a sophisticated layer to every bite.
- Sugar & Brown Sugar: The blend of granulated white sugar and light brown sugar is key to achieving the ideal cookie texture. Granulated sugar contributes to crispiness, while brown sugar adds moisture, chewiness, and a subtle molasses flavor. If you desire an even deeper, richer molasses profile, dark brown sugar can be substituted for the light brown variety.
- An Egg Yolk: In this recipe, we opt for just an egg yolk rather than a whole egg. The pumpkin puree already provides significant moisture and some binding, and adding a whole egg could result in a cakey texture, which we want to avoid. The yolk adds richness and helps bind the dough without making the cookies too fluffy. Save the egg white for another culinary adventure!
- Vanilla Extract: A generous amount of pure vanilla extract is indispensable. It enhances all the other flavors, adding a fragrant, sweet base that ties everything together beautifully. Don’t skimp on the vanilla!
- Gluten-Free Oats: To ensure these pumpkin oatmeal cookies are truly gluten-free and safe for those with sensitivities or celiac disease, make sure to use certified gluten-free rolled oats. These are sometimes labeled as “old-fashioned oats.” Avoid quick oats, as they will drastically change the texture of your cookies.
- Gluten-Free Flour: The choice of gluten-free flour blend significantly impacts the outcome. We highly recommend King Arthur Measure-For-Measure gluten-free flour blend for its consistent results. If you choose another 1:1 gluten-free blend, ensure it contains xanthan gum, which provides necessary structure and elasticity. Always measure your flour carefully, ideally by weight, to prevent dense or crumbly cookies.
- Warm Spices: Our signature blend includes cinnamon, nutmeg, ginger, and cloves. This combination creates the quintessential “pumpkin spice” flavor profile, striking the perfect balance between warmth, sweetness, and a hint of peppery depth, making each cookie wonderfully aromatic and flavorful.
- Baking Soda & Salt: Baking soda is our leavening agent, providing lift and tenderness. Salt, often overlooked, is crucial for balancing the sweetness and enhancing the overall flavor of the cookies, making them truly irresistible.
- A Quick Vanilla Glaze: The final touch is a simple yet elegant vanilla glaze. Made from powdered sugar, a touch of milk, and additional vanilla extract, this glaze adds a beautiful sheen, extra sweetness, and another layer of vanilla goodness that perfectly complements the spiced pumpkin cookies. It’s incredibly easy to whip up!
Baking the Perfect Gluten-Free Pumpkin Oatmeal Cookies: A Step-by-Step Guide
For precise ingredient measurements, comprehensive instructions, and additional expert tips, please refer to the full recipe card located further down.
Crafting Your Delightful Gluten-Free Pumpkin Oatmeal Cookies
- Preheat the Oven & Prepare Your Baking Sheets: Begin by preheating your oven to a precise 350 degrees Fahrenheit (175°C). Line two baking sheets with parchment paper. This non-stick surface is essential for preventing sticking and ensuring even baking, allowing your delicious cookies to slide off effortlessly. Set these prepared pans aside.
- Master the Art of Browning Butter: In a light-colored saucepan (which helps you monitor the color changes), melt the butter over medium heat. Whisk continuously as the butter melts and begins to bubble. Continue cooking, observing as the butter solids separate and start to turn a rich golden brown, releasing a wonderfully nutty, caramel-like aroma. Once you see amber-brown flecks at the bottom of the pan and the butter has a deep, sweet, toasty scent, immediately remove it from the heat. Pour the hot browned butter into a separate heatproof bowl to stop the cooking process and allow it to cool to room temperature. This step is critical for flavor development.
- Blotting the Pumpkin Puree for Perfect Texture: To prevent your cookies from becoming overly wet or cakey, it’s essential to reduce the moisture in the pumpkin puree. Layer two sheets of paper towels on a plate. Spread the pumpkin puree thinly over the paper towels, then cover it with another 1-2 layers of paper towels. Gently press down firmly to absorb excess liquid. Aim for the puree to be approximately 1 cup (or slightly under) after blotting. If it’s still too wet, continue patting until the desired consistency is achieved. This step is vital for the soft and chewy texture of your gluten-free pumpkin oatmeal cookies.
- Combine the Dry Ingredients Thoroughly: In a medium-sized mixing bowl, whisk together the gluten-free rolled oats, gluten-free measure-for-measure flour, ground cinnamon, nutmeg, ginger, cloves, baking soda, and salt. Whisking ensures all ingredients are evenly distributed, which is important for consistent flavor and rise in every cookie.
- Creaming the Brown Butter & Sugars: In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl with a hand mixer), combine the cooled brown butter with both granulated sugar and light brown sugar. Beat on medium speed for 1-2 minutes until the mixture is light in color, fluffy, and resembles wet sand. This creaming process incorporates air, contributing to the cookies’ final texture.
- Finishing the Wet Ingredients Blend: To the creamed butter and sugar, add the blotted pumpkin puree and mix until just combined. Next, incorporate the egg yolk, mixing until fully integrated. Finally, stir in the vanilla extract. Make sure to scrape down the sides of the bowl with a spatula to ensure all ingredients are uniformly mixed.
- Gently Fold in the Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as overmixing can lead to tough cookies, especially with gluten-free flour blends. Scrape down the sides of the bowl once more to ensure no dry pockets remain.
- Scoop & Bake for Optimal Results: Use a medium cookie scoop (approximately 2 Tablespoons) to portion out balls of dough. It’s crucial not to roll these balls smooth or pack the dough tightly, as the dough will be soft and slightly sticky, resembling a thick batter. Simply scoop and drop them directly onto your prepared baking sheets, leaving enough space between each cookie for even spreading. Bake 6-8 cookies per sheet for 12-14 minutes, or until the edges are lightly golden and the centers are just set. Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely. Alternate baking sheets with each batch to ensure you’re always placing cool dough onto a cool sheet, which helps prevent over-spreading.
Preparing the Vanilla Glaze & Decorating Your Cookies
- Whip Up the Smooth Vanilla Glaze: Once all your gluten-free pumpkin oatmeal cookies are baked and cooling, it’s time to prepare the glaze. In a medium mixing bowl, combine the powdered sugar, an initial 2 tablespoons of milk, and the vanilla extract. Whisk thoroughly until smooth. If the glaze is too thick, add additional milk, half a teaspoon at a time, until it reaches a consistency that can slowly drip from your whisk, yet remains thick enough to look mostly opaque when applied to the cookies. The goal is a pourable but substantial glaze.
- Glazing Your Autumnal Treats: Working with one cooled cookie at a time, hold the cookie face-down in your hand and gently lower its top surface into the vanilla glaze until it just touches the liquid. Lift the cookie, allowing any excess glaze to drip off. Then, carefully place the glazed cookie, glaze-side up, onto a wire cooling rack. Ideally, the glaze should cover the upper ridge of the cookie, with small, appealing cracks visible in between. Repeat this process for all baked cookies, creating a beautiful and delicious finish.
- Serving & Storing for Lasting Enjoyment: Allow the glaze to set completely, which may take anywhere from 30 minutes to an hour, depending on humidity. Once the glaze is firm, your delicious gluten-free pumpkin oatmeal cookies are ready to be enjoyed! Store any leftover cookies in an airtight container at room temperature for 2-3 days to maintain their freshness. For longer storage, they can be frozen for up to 2 months. When freezing or storing, arrange the cookies in a single layer or separate layers with parchment paper to prevent the glaze from sticking or getting messed up.
Expert Baking Tips for Unforgettable Gluten-Free Pumpkin Oatmeal Cookies
- Precision in Flour Measurement is Key. Achieving the perfect texture in gluten-free baking heavily relies on accurate flour measurement. For the most consistent results, always use a kitchen scale to measure your flour by weight. If you don’t have a scale, employ the “scoop and level” method: gently spoon flour into your measuring cup until it overflows, then level it off with the straight edge of a knife. Never pack flour into the cup, as this can add too much flour, resulting in dense, dry cookies that won’t spread properly.
- How to Separate Eggs for Baking Success. This recipe specifically calls for just the egg yolk, contributing richness and structure without adding excessive moisture that can lead to a cakey texture. If you’re new to egg separation, don’t worry—it’s simpler than you think! You can use the traditional “shell-to-shell” method, a clean hand, or a simple egg separator tool. Our guide provides easy steps to help you master this technique, ensuring you get that perfect yolk every time.
- Mastering the Art of Brown Butter. Browning butter might sound intimidating, but it’s a game-changer for flavor, infusing your cookies with nutty, toasted caramel notes. The trick is to use a light-colored saucepan to clearly see the color change. Start with cubed butter over medium heat, whisking constantly. You’ll observe it melting, foaming, and then golden-brown specks will appear at the bottom, accompanied by a rich, sweet aroma. Remove it from heat immediately once browned to prevent burning. Our in-depth tutorial, complete with photos and video, walks you through every step to ensure your brown butter is perfectly golden and fragrant.
- Testing Your Baking Soda for Freshness. Baking soda is a crucial leavening agent, and its effectiveness diminishes over time. To ensure your cookies rise beautifully, test your baking soda for freshness. Simply combine a teaspoon of baking soda with a few tablespoons of white vinegar or lemon juice in a small bowl. If it fizzes vigorously, it’s still active and ready to use. If there’s little to no reaction, it’s time to replace it. This quick 5-second test can save your entire batch of cookies!
FAQ & Essential Tricks for the Best Gluten-Free Pumpkin Oatmeal Cookies
Curious about perfecting your gluten-free pumpkin oatmeal cookies? Here are some frequently asked questions and invaluable tricks to ensure your batch turns out flawlessly delicious every time.
The “Scoop, Don’t Roll” Technique Explained. This particular pumpkin oatmeal cookie dough will naturally be softer and stickier, more akin to a thick batter than traditional cookie dough. Attempting to roll these into smooth balls in your hands can be messy and might overwork the dough, leading to a tougher cookie. Instead, simply use a cookie scoop to portion the dough directly onto your prepared baking sheet. This method not only saves you a significant amount of mess and time but also allows the cookies to spread perfectly, ensuring that delightful soft and chewy texture.
Measure Your Gluten-Free Flour with Precision! As emphasized in our baking tips, accurate flour measurement is paramount, especially in gluten-free baking. We strongly advocate for using a digital kitchen scale to measure ingredients by weight (grams) for the most consistent and professional results. If a scale isn’t available, remember to scoop and level the flour carefully. This means gently spooning the flour into your measuring cup and then leveling off the top with a straight edge, without packing it down. Packing flour can add too much to the recipe, leading to dense, dry cookies that won’t spread correctly in the oven.
Pumpkin Spice Blend vs. Individual Spices? While you technically *could* use a pre-made pumpkin spice blend, we genuinely believe that using our recommended blend of individual spices (cinnamon, nutmeg, ginger, and cloves) yields the most vibrant, balanced, and nuanced flavor profile for these gluten-free pumpkin oatmeal cookies. Combining them yourself allows you to control the ratios, creating a truly superior and customized aromatic experience that highlights the pumpkin beautifully.
Elevate Your Glaze with Maple! For those who adore a touch of maple with their fall treats, consider customizing the vanilla glaze. You can add a drop or two of maple extract to the vanilla glaze for an intense maple flavor – remember, a little goes a long way! Alternatively, incorporating 1 teaspoon of pure maple syrup into the glaze adds a more subtle, natural maple sweetness that harmonizes wonderfully with the other autumn flavors in these cookies. Both options offer a fantastic twist to the classic vanilla.
Explore More Gluten-Free Pumpkin Recipes
Gluten-Free Pumpkin Whoopie Pies
Gluten-Free Pumpkin Snickerdoodles
Gluten-Free Pumpkin Cheesecake
Gluten-Free Pumpkin Crisp
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Gluten-Free Pumpkin Oatmeal Cookies
This soft, chewy gluten-free pumpkin oatmeal cookie recipe is perfect for pumpkin season! Every bite combines warm spices, pumpkin flavor, caramel notes from the brown butter, and vanilla glaze. YUM!
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Ingredients
For The Pumpkin Oatmeal Cookies:
- 1 cup butter cut into cubes (226 grams/2 sticks)
- 1 ¼ cup pumpkin puree
- 2 cups gluten-free rolled oats* (170 grams)
- 1 ½ cups gluten-free measure-for-measure flour (180 grams)
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar (200 grams)
- â…” cup light brown sugar (135 grams)
- 1 egg yolk
- 2 teaspoons vanilla extract
Vanilla Glaze:
- 1 ½ cups powdered sugar (180 grams)
- 2-3 Tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
First, Make The Cookies:
- Preheat The Oven & Prep The Pans. To start, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- Brown The Butter. In a light-colored saucepan, melt butter over medium heat, whisking constantly, until the butter is fully melted and begins to bubble. Continue cooking over medium heat and let it caramelize and brown. When the butter looks deeply golden under the foam, smells sweet and caramel-y, and you can see brown specks at the bottom, remove the pan from the heat. Transfer butter to a heatproof bowl to cool to room temperature while you work on the next few steps.
- Blot The Pumpkin. To remove some of the liquid from the pumpkin, layer 2 layers of paper towels on a plate. Spread the pumpkin puree out over the paper towels and top with another 1-2 layers of paper towels. Press down to soak up some of the liquid. (Ideally, the pumpkin puree should now be 1 cup or just under 1 cup. If you still have more than 1 cup of pumpkin, continue patting/blotting until you get down to about 1 cup.)
- Combine The Dry Ingredients. In a medium bowl, combine gluten-free oats, gluten-free flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt. Whisk to combine.
- Mix Butter & Sugar. In the bowl of a stand mixer (or a large mixing bowl), combine cooled brown butter, sugar, and brown sugar. Mix 1-2 minutes, or until the mixture looks like wet sand.
- Finish The Wet Ingredients. Mix in the pumpkin puree, then add the egg yolk and mix to combine. Mix in the vanilla and scrape down the sides of the bowl.
- Mix In The Dry Ingredients. Next, add the dry ingredients and mix until just combined. Scrape down the sides of the bowl again and check that everything is blended evenly.
- Scoop & Bake Cookies. Use a medium cookie scoop to measure 2 Tablespoon balls of dough. (I do NOT roll these smooth, I just scoop them directly onto a prepared baking sheet to avoid packing the dough together.) Bake 6-8 cookies at a time for 12-14 minutes. Let the cookies cool 2 minutes on the baking sheet before transferring to a wire rack. Repeat this process, alternating baking sheets with each batch so you don’t put cool dough on a hot baking sheet.
Next, Make The Glaze & Finish The Cookies:
- Mix Up The Glaze. When all the cookies are baked, start the glaze. In a medium mixing bowl, combine powdered sugar, 2 Tablespoons milk and the vanilla. Mix in the additional milk 1/2 teaspoon at a time, as needed, until you have a smooth, thick vanilla glaze that can slowly drip down from your whisk. Keep in mind that you want it quite thick so it looks mostly opaque on the cookies.
- Glaze Cookies. Working one cookie at a time, hold the cooking in your hand face-down and lower into the glaze until the cookie JUST touches the surface of the glaze. Gently shake off any extra glaze, then set the cookie glaze side up on a wire rack to set. Ideally, you want the glaze to cover the ridge of the top of the cookie, with little cracks visible in between. Repeat until all cookies are glazed.
- Serve & Store. Let the glaze set completely, then enjoy cookies. Store leftover pumpkin oatmeal cookies in an airtight container at room temperature 2-3 days, or in the freezer up to 2 months. (When storing, store in a single layer to avoid messing up the glaze!)
Notes
- Gluten-Free Oats. To ensure these cookies are safe for those with celiac disease or gluten sensitivities, it is crucial to use certified gluten-free ROLLED oats. These are sometimes labeled as “old-fashioned oats.” Avoid quick oats as their finer texture will significantly alter the chewiness and overall structure of these pumpkin oatmeal cookies.
- Gluten-Free Flour. The type of gluten-free flour blend you use can make a difference. We highly recommend King Arthur Measure-For-Measure Gluten-Free Flour blend for its consistent performance. If you opt for another 1:1 gluten-free flour, verify that it contains xanthan gum, which is essential for structure in gluten-free baking. Always weigh your flour for accuracy, or use the scoop and level method to avoid over-packing, which can lead to dry, dense cookies.
- Pumpkin Puree. Always use unsweetened pumpkin puree (brands like Libby’s are excellent) and NOT pumpkin pie filling, which contains added sugar and spices. Furthermore, **do not skip the blotting step**! Removing excess liquid from the pumpkin is vital for achieving the soft, chewy texture we desire in these cookies; without it, your cookies may turn out too moist and cake-like.
- Drizzle The Glaze. If dipping each cookie feels too time-consuming, or if you simply prefer a different aesthetic, feel free to drizzle the vanilla glaze over the completely cooled cookies instead. A simple fork or whisk can be used to create attractive glaze patterns.
Video
Find the recipe:
sweetsandthankyou.com/gluten-free-pumpkin-oatmeal-cookies/