Pumpkin Spice Oatmeal Cookies (Gluten-Free)

Celiac.com 10/09/2025 - Oat cookies trace their roots to humble oatcakes baked across the British Isles, where oats thrived in cool, damp climates. As those traditions crossed the Atlantic, home bakers sweetened and softened the formula, turning sturdy travel rations into the cozy oatmeal cookies we know today. Meanwhile, the warm blend we now call “pumpkin spice”—led by cinnamon with supporting notes of nutmeg and ginger—rose to fame in American kitchens as a ready shorthand for autumn.

This recipe marries those histories in a gluten-free cookie that is soft at the center, gently crisp at the rim, and perfumed with fall spices. Certified gluten-free oats provide chew and character; pumpkin purée brings moisture and a sunset hue; and a touch of coconut sugar yields caramel depth without heaviness. The method is simple and forgiving—perfect for weeknights, bake sales, or a first cool evening when the leaves begin to turn.

Ingredients

• 1½ cups certified gluten-free old-fashioned oats
• ½ cup gluten-free oat flour (blend your own from certified oats)
• ¾ cup pumpkin purée (plain, not pie filling)
• ½ cup coconut sugar (or lightly packed brown sugar)
• ¼ cup pure maple syrup
• ⅓ cup melted unsalted butter or melted coconut oil
• 1 large egg, at room temperature (or 1 flax egg for egg-free: 1 tablespoon ground flax + 3 tablespoons water)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ teaspoon baking soda
• ¼ teaspoon fine sea salt
• ½ cup add-ins (choose one or mix: raisins, chopped pecans, pumpkin seeds, or dark chocolate chunks)
• Flaky salt for finishing (optional)

Method

1. Prep: Heat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Whisk wet: In a large bowl, whisk pumpkin purée, coconut sugar, maple syrup, melted butter or oil, egg, and vanilla until smooth and glossy.
3. Combine dry: In a second bowl, stir oats, oat flour, cinnamon, nutmeg, ginger, baking soda, and salt until evenly mixed.
4. Bring together: Fold the dry ingredients into the pumpkin mixture until no dry pockets remain. Stir in your add-ins. Let the dough rest for 10 minutes; this brief pause hydrates the oats and improves the soft, chewy texture.
5. Scoop: Using a heaping tablespoon (about 2 tablespoons each), portion dough onto the prepared sheets, spacing about 2 inches apart. Gently pat the tops to about ½ inch thick; these cookies spread modestly.
6. Bake: Bake 11–13 minutes, rotating pans halfway. Edges should look set and lightly golden; centers will appear soft—this is perfect for a tender crumb.
7. Finish and cool: If you like, sprinkle a tiny pinch of flaky salt on each cookie. Cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling. Cookies firm as they cool.

Notes & Swaps

• About the oats: Always choose certified gluten-free oats to avoid cross-contact. Quick oats work in a pinch; reduce resting time to 5 minutes.
• No oat flour on hand? Blitz certified oats in a blender until fine; measure after grinding. Almond flour is a workable swap for a richer, softer cookie.
• Dairy-free: Use coconut oil and dairy-free chocolate (if using) to keep the cookies fully dairy-free.
• Sweeter cookie: Add an extra tablespoon of maple syrup for a softer, more cake-like crumb.
• Spice profile: For a bolder spice, add a pinch of clove or allspice; keep nutmeg modest for balance.

Storage

Celiac.com Sponsor (A12):
Store cooled cookies in an airtight container at room temperature for up to 3 days, or refrigerate up to 1 week. Freeze on a tray, then bag for up to 2 months; thaw at room temperature. To refresh, warm for 2–3 minutes in a 300°F (150°C) oven.

What This Means for Gluten-Free Bakers

By leaning on oats and pumpkin rather than complex flour blends, these cookies offer a reliable, naturally gluten-free texture—soft, plush, and satisfying. The recipe is friendly to substitutions and mindful of cross-contact, making it a confidence-building bake for households managing celiac disease or gluten sensitivity. The short rest, gentle bake, and balanced spice are the small details that create a “bakery” feel without specialty ingredients.

Conclusion

Pumpkin spice oatmeal cookies celebrate the lineage of oat baking while embracing modern gluten-free needs. They are simple to make, adaptable to your pantry, and full of cozy autumn character. Brew a cup of tea, share a warm tray, and enjoy a cookie that tells a story from hearth to harvest.