Gluten-Free Pumpkin Oatmeal Cookies
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These Gluten-Free Pumpkin Oatmeal Cookies are soft and slightly chewy. Packed with pumpkin flavour and warming spices, these sugar-free cookies are sweetened with maple syrup and dates. So quick, easy to make and satisfying to eat.
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Chewy Gluten-Free Pumpkin Cookies are a little bit of a baking staple in our house in Pumpkin Season. These are the kind of oatmeal cookies that are good at any time of day and I have been known to nibble on them for breakfast, mid-morning and mid-afternoon snacks.
Plus we make them so much as they are great for baking with children since they are really just an assembly and mixing job with a bowl and wooden spoon, ideal for a child who loves to stir. They are so quick to bake and after ten minutes or so of cooling they are ready to eat. Instant gratification.
Why you'll love this recipe
- Incredibly quick assembly job cookie.
- So easy to make as my toddler can testify!
- Very useful recipe which uses up that half eaten tin of pumpkin puree.
- These healthy gluten free pumpkin cookies are sugar free with just maple syrup and dates to sweeten.
- No xanthan gum READ MORE >>> Why I don't bake with xanthan gum.
Gluten-free flours
This Gluten-Free Pumpkin Cookie recipe is mainly made up of rolled oats but we do have a little bit of flour to hold it all together.
Sweet rice flour (glutinous rice flour)
This is such a lovely flour to use here as it gives us chewy pumpkin cookies. It binds well so we have good structure. Not to be confused with regular rice flour.
READ MORE >>> The Ultimate Guide to Sweet Rice Flour
Substitution. If you can’t get hold of sweet rice flour then substitute with tapioca starch.
Almond flour
You can sub with ground almonds but either way the high protein in this flour makes these cookies a little more energy busting but also helps with the lovely texture.
Full list of ingredients needed
- Gluten-free rolled oats.
- Sweet rice flour.
- Almond flour.
- 1 teaspoon bicarbonate of soda
- Pumpkin pie spice. If you can’t find it then check out my Homemade Pumpkin Spice Mix.
- Pumpkin puree. Tinned or homemade with real pumpkin is fine.
- Medjool dates.
- Butter.
- Maple syrup
- Orange.
- Egg. This recipe uses medium sized.
How to make these Gluten-Free Cookies
For full recipe instructions go to the recipe card at the end of this post.
- Dry ingredients. Sift together the sweet rice flour, almond flour, bicarbonate of soda and pumpkin pie spice.
- Wet ingredients. Mix the pumpkin puree, dates, melted butter, maple syrup, orange zest and juice and the egg in a large mixing bowl.
- Combine the dry ingredients into the wet ingredients.
- Scoop up balls of cookie dough and release onto the baking sheet an inch or so apart.
- Flatten the cookies slightly with the back of a fork and bake for 13-15 minutes.
- Rest for 5 minutes on the baking sheet.
- Cool on a wire rack.
Make ahead
Store in an airtight container at room temperature (preferably not plastic) for up to 2 days.
Freeze
Allow these Gluten-Free Pumpkin Oatmeal Cookies to cool completely then layer into an airtight container, with parchment paper between the layers. Freeze for up to 2 months.
Allow to defrost at room temperature (about 1 hour) before consuming.
Shop the recipe
More gluten-free recipes you'll love
- Pumpkin Pie Spice Mix
- Easy Chocolate Chip Cookies
- Peanut Butter Oatmeal Cookies
- Easy Pumpkin Oatmeal Muffins
- Gluten-Free Pumpkin Pie
- Gluten-Free Pumpkin Bread
- Pumpkin Pancakes with Almond Maple Syrup
- Pumpkin Jam
✨Have you tried these Gluten-Free Pumpkin Cookies? Please leave a 5-star ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating on the recipe card and consider leaving a comment as well! I would love to hear about how your recipe turned out and your feedback also helps other readers✨
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Gluten-Free Pumpkin Oatmeal Cookies
Ingredients
- 125 g gluten-free oats
- 75 g sweet rice flour - glutinouse rice flour
- 50 g almond flour - or ground almonds
- 1 teaspoon bicarbonate of soda
- 2 teaspoons pumpkin pie spice - see notes
- 170 g pumpkin puree
- 75 g medjool dates - stoned and chopped finely
- 125 g unsalted butter - melted
- 100 g maple syrup
- 1 orange - zested, only 2 tablespoons juice needed
- 1 egg - medium, lightly beaten
Instructions
- Pre-heat oven to 170°C / 150°C /gas mark 3 and line a large baking sheet with baking parchment paper.
- Sift together the oats, sweet rice flour, almond flour, bicarbonate of soda and pumpkin spice in a large bowl.
- Mix the pumpkin puree, dates, melted butter, maple syrup, orange zest and juice and the egg in another bowl.
- Pour the dry ingredients into the wet ingredients and stir well until completely combined.
- Scoop up balls of cookie dough, using a cookie/ice cream scoop with a trigger action, and release the dough onto the baking sheet an inch or so apart.
- Flatten the cookies slightly with the back of a fork before putting them in the oven to bake for 13-15 minutes.
- Remove from the oven, let rest on the baking tray for 5 minutes then transfer to a wire rack to finish cooling.
Notes
- The egg used in this recipe is medium size, 60g with shell and 50g without shell.
- Sweet rice flour. You can sub this flour for tapioca starch.
- Pumpkin Pie Spice. You can use my Homemade Pumpkin Spice blend.
Make ahead
Store in an airtight container at room temperature (preferably not plastic) for up to 2 days.Freeze
- Allow to cool completely then layer into an airtight container, with baking parchment between the layers. Freeze for up to 2 months.
- Allow to defrost at room temperature (about 2 hours) before consuming.
Ingredient measurements
- Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
- US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups
Hi Georgina:
I love your recipes, but live on the Isle of Wight so access to flours is limited. I wanted to try your Spiced Pumpkin Date Cookies.
The "internet" suggests Almond Flour as a substitute. What do you think about that?
Thanks, Ronni
Hi Roneen, is it the sweet rice flour you can't get hold of? Yes, you can substitute for almond flour. They will be delicious! Let me know how it goes.