What is the best cookie recipe ever? Gluten-free pumpkin oatmeal cookies. These aren’t your average cookie. They’re like a warm hug on an autumn day. What is your favorite oatmeal cookie? Both are chewy and perfectly soft. I’d put these up against a classic Chocolate Chip Cookie any day. My kids literally cheer when I tell them I’m making a batch, and that’s saying something. What is the best part? They’re so easy to whip up, even on a weeknight. Is this a good book to bookmark?
What is gluten free pumpkin oatmeal cookies?
What are gluten-free pumpkin oatmeal cookies? Is marriage made in heaven? What is the comforting familiarity of oatmeal cookies? What are some of the best ways to infuse pumpkin pie with sweetness? Think of it as pumpkin pie in cookie form, but without all the fuss of making a pie crust. What is the gluten-free part? What are the benefits of having a bonus for those of us who need it? Is Gluten Free? I think I have nailed it. It took me a few tries to get the texture right.
Why you’ll love this recipe?
What are some of the best gluten-free pumpkin Oatmeal Cookies? What is the best combination of pumpkin, cinnamon, oats, and nutmeg? What is that perfect autumn blend that makes you want to curl up with a good book and mug of coffee? What I love most about these are how surprisingly simple they are to make. I’m a novice baker, but I can nail this recipe. The ingredient list is straightforward, the steps are easy to follow, and the results are always the same. What are some of the most cost-effective solutions? How do you make pumpkin puree yourself? Why are oats a pantry staple? What are some of the best cookies to make for breakfast? What are some great lunchboxes to pack for potlucks? What are some of my favorite cinnamon cookies? What are some fall favorites? Can you freeze them for a make-ahead treat?
How do you make gluten-free pumpkin oatmeal cookies?
Quick Overview
What are some gluten-free pumpkin Oatmeal Cookies? It’s a pretty straightforward process, I promise! How do you mix dry ingredients and wet ingredients together? What is the star of the show? Oats and pumpkin puree. After a short chill in the fridge, you’ll scoop them onto an ungreased baking sheet and bake until golden. How do I keep my peas nice and soft? What makes these cookies so good? Is it really easy to do?
Ingredients
For the Main Batter: What are some examples?
* 1 12 cups gluten-free all-purpose flour blend (I use Bob’s Red Mill 1-to-1 Baking Flour) * 2 cups oat flour for baking. 1 teaspoon baking soda * 12 teaspoon ground cinnamon *14 teaspoon grated nutmeg *2 tablespoon ground Black Pepper *3 teaspoons ground clove *4 tablespoons salt *8 teaspoon cinnamon. Is it safe to use cloves in cooking? * 12 cup granulated sugar* 1 large egg * 2 teaspoons vanilla extract*1 cup pumpkin puree (not canned) *1 teaspoon vanilla flavor *2 teaspoon sour cream (non-perishable) What is the best pumpkin pie filling ) * 3 cups gluten-free rolled oats (not Quick Oat)
How do I follow step
Step 1: Preheat & Prep Pan
First things first, let’s preheat that oven to 350°F (175°C). While it’s heating up, line a baking sheet with parchment paper. This is super important because it prevents cookies from sticking and makes cleanup a breeze. I always do this, even if I have a non-stick baking sheet. Is it easy to make a decision?
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the gluten-free flour, baking soda, cinnamon, cloves, and salt. Set aside. Make sure to whisk it really well to get rid of any lumps and distribute the spices evenly. This step is crucial because it ensures that the baking soda and spices are evenly incorporated. Is there a way to make the cookie batter thicker?
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Set aside. What is the best way to make a good electric mixer? What is the best way to cream butter and sugar together? This incorporates air into the batter, which helps the cookies be soft and chewy. Then, beat in the egg and vanilla extract until well combined. Make sure your egg is at room temperature, it helps it incorporate better into the batter.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. How do you not overmix? Overmixing can cause gluten in the flour (even gluten-free flour blends can sometimes have gluten). Starches react with gluten, resulting in tough cookies. If you see streaks of flour, mix again. Don’t stop.
Step 5: Add Pumpkin & Oats
Stir in pumpkin puree and rolled oats until evenly distributed. Make sure you’re using pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has sugar and spices that we don’t need in this recipe. I’ve tried this with quick oats, and the texture just isn’t the same. What is the perfect texture for cookie dough? Rolled oats give it that perfect chewy texture.
Step 6: Chill the Dough
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This step is important because it helps the dough to firm up, which prevents the cookies from sticking. How do you spread too much in the oven? I know it’s tempting to skip this step, but trust me, it is worth the wait!
Step 7: Bake
What are some of the best ways to place a baking sheet? Drop by rounded tablespoons onto the baking sheets, leaving about 2 inches between each. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Keep a close eye on them, as baking times can vary depending on your oven. When you take cookies out of the oven, they should be soft to the touch. They will continue to set up as they cool.
Step 8: Cool
Let the cookies cool on the baking sheet for a few minutes before transferring them to the wire rack. To cool completely. This prevents them from breaking apart while they’re still warm and soft.
Step 9: Enjoy!
What are some good gluten-free pumpkin oatmeal cookies? I promise you won’t regret it! What are some good options for a hot drink?
What is the best way to serve it?
What are gluten-free pumpkin oatmeal cookies? What are some good ideas for serving them, depending on the occasion.
For Breakfast:What’s a good morning treat? I love dunking them in my coffee – don’t judge me!
For Brunch:Arrange them on a pretty platter with other pastries and fresh fruit for an elegant brunch spread. Serve with mimosas or sparkling cider.
As Dessert:Serve warm with vanilla ice cream or whipped cream for a simple yet delicious dessert. What are some of the What is the best way to serve caramel sauce?
For Cozy Snacks:What are some comforting snacks to have on a cold winter day? What is my go-to snack when I’m craving something sweet but don’t want to bake a whole banana?
My family loves these cookies so much that they often disappear within a day or two. I’ve even caught my kids sneaking them straight from the cookie jar! They are just that delicious!
How do I make gluten-free pumpkin oatmeal cookies?
How do you make gluten-free pumpkin oatmeal cookies? What are some tips for baking?
Gluten-Free Flour Blend: 100%Not all gluten-free flours are created equal. I’ve found that Bob’s Red Mill 1-to-1 Baking Flour works best in this recipe. It has a good balance of starches and gums, which helps to create taint that’s similar to the texture of ice cream. Traditional wheat flour. If you use a different blend, you may need to adjust the amount of flour or liquid in the recipe.
Mixing Advice:Be careful not to overmix the batter. Overmixing can develop the starches in the gluten-free flour, resulting in tough cookies. If you see streaks of flour, mix again. If not, stop. I always mix on low speed to avoid overmixing.
Ingredient Swaps:If you don’t have pumpkin pie spice on hand, you can make your own by combining cinnamon, ginger, and cloves. What is the best combination of alls I usually use a ratio of 4 parts cinnamon, 2 parts ginger, 1 part allspice. Can you substitute brown sugar for coconut sugar?
Baking Tips:How long does it take for a cookie to bake? When you take them out of the oven, they should be soft to the touch. As they cool, they will continue to set up. I always bake one or two test cookies first to get a better idea of the baking time in my oven.
Add-Ins:What are some of the best add-ins for cookies? What are some good substitutes for sea salt? Chocolate chips, chopped nuts, dried cranberries, or even a sprinkle of salt. What are some good addition I sometimes add a handful of chopped pecans for extra crunch.
What are some Storing and Reheating Tips?
How do I make gluten free pumpkin oatmeal cookies? How do you store and reheat your food?
Room Temperature:Store cookies in an airtight container at room temperature for up to 3 days. To keep them from drying out, I like to add a slice of bread to the container. The bread will absorb any excess moisture and keep the cookies nice and soft.
Refrigerator Storage: HowStore cookies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving, or warm them up in the microwave.
How do I use For longer storage, you can freeze the cookies for up to 2 months. Wrap them individually in plastic wrap or foil to prevent freezer burn, and then place them in a freezer-safe bag or container. Thaw them at room temperature or in the refrigerator before serving.
I usually bake a double batch of these cookies and freeze half of them for later. It’s so nice to have a stash of homemade cookies on hand for when I need a quick and easy treat.
Frequently Asked Questions
Final Thoughts
So, there you have it: my go-to recipe for gluten-free pumpkin oatmeal cookies. I truly believe that everyone should have this recipe in their arsenal, especially during the fall season. They’re easy to make, incredibly delicious, and perfect for sharing with friends and family. If you love this recipe, be sure to check out my other cookie recipes for more sweet treats! And now, I’m off to enjoy another one of these cookies with a cup of tea. Happy baking! Can’t wait to hear how yours turn out – let me know in the comments below! Don’t forget to rate the recipe if you try it, and share your own variations; I love hearing about them!
Gluten-Free Pumpkin Oatmeal Cookies: 7 Secrets for Chewy Perfection
Ingredients
Main Ingredients
- 1.5 cups Gluten-Free Rolled Oats Use certified gluten-free oats.
- 1 cup Pumpkin Puree Not pumpkin pie filling.
- 0.75 cup Brown Sugar Packed.
- 0.5 cup Coconut Oil Melted.
- 1 tsp Vanilla Extract
- 1 tsp Pumpkin Pie Spice
- 0.5 tsp Baking Soda
- 0.25 tsp Salt
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the gluten-free rolled oats, pumpkin puree, brown sugar, melted coconut oil, vanilla extract, pumpkin pie spice, baking soda, and salt. Mix until well combined.
- Drop rounded tablespoons of dough onto the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
