Can I make these cookies egg-free?

Yes! A flax egg (1 tbsp flaxseed + 2.5 tbsp water) works well. Let it sit for 5 minutes before using.

Do they work with regular flour or oats?

Absolutely. Both regular all-purpose flour and standard rolled oats work if you don’t need them gluten-free.

How can I make the cookies sweeter or less sweet?

To increase sweetness, add chocolate chips or a bit more sugar. For less sweetness, reduce the sugar by a tablespoon or two, or swap some with maple syrup.

Soft Pumpkin Oatmeal Cookies for a Wonderful Treat

Description

Soft pumpkin oatmeal cookies come together quickly and bake up tender and chewy. Perfectly spiced with pumpkin pie flavors, these cookies offer gluten-free and dairy-free options. Ready in under 25 minutes, they yield 18 cozy, fall-flavored treats at 129 calories each.

Ingredients

Scale

1 cup gluten-free all-purpose flour (or regular flour)
1/2 tsp baking soda
1/4 tsp salt
1 tbsp pumpkin spice seasoning (or 2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp allspice, 1/4 tsp cloves)
1/2 cup butter or coconut oil (for dairy-free)
1/2 cup brown sugar (or coconut sugar)
1/4 cup white sugar
1/2 cup pumpkin puree
1 tsp vanilla extract
1 egg
1 cup rolled oats (certified gluten-free)

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Instructions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a small bowl, whisk together flour, baking soda, salt, and pumpkin spice seasoning.
In a large bowl, cream butter (or coconut oil) with both sugars until creamy (1–2 mins).
Add pumpkin puree, vanilla, and egg; mix briefly until combined.
Stir dry ingredients into wet mixture until fully incorporated.
Fold in oats.
Scoop dough onto prepared sheets (max 12 per pan). For flatter cookies, gently press down with a spatula.
Bake 12–14 minutes, or until tops and edges are set.
Cool and enjoy.

Notes

Store cookies in the fridge for up to one week to keep them soft.

Cookies freeze well; defrost in the fridge or bake from frozen at 325°F for 3–5 minutes longer.

Substitute butter with coconut oil for dairy-free.

Use a flax egg (1 tbsp flaxseed + 2.5 tbsp water) to make egg-free.

Add chocolate chips, pecans, or raisins (1/2 cup) for mix-ins.

Recipe works well at high altitudes (around 7000 ft).

Prep Time: 10 minutes
Cook Time: 12-14 minutes
Category: Pumpkin Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 129 kcal
Sugar: 10 g
Sodium: 85 mg
Fat: 5 g
Saturated Fat: 3 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 20 mg