Gluten-Free Pumpkin Oatmeal Cookies
These Gluten-Free Pumpkin Oatmeal Cookies are soft, chewy, and packed with warm fall flavors. Adding the oats gives them a satisfying texture. These gluten-free cookies will become a family favorite after the first bite and your newest fall tradition!
Servings: 16 cookies
Equipment
- Oven
- Electric Mixer
Ingredients
For the Cookies
- 1 cup gluten-free flour
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter softened at room temperature
- 1/2 cup light brown sugar packed
- 1 large egg
- 1/3 cup canned pumpkin puree
- 2 tbsp maple syrup
- 1 1/2 cup gluten-free oats
- 1/2 cup pecans chopped
For the Glaze
- 3/4 cup monk fruit sugar
- 1 tbsp maple syrup
- pumpkin pie spice pinch
- 1-3 tsp water
Instructions
To Make the Cookies
- Preheat the oven to 350°.
- Line 2 large baking sheets with parchment paper.
- In a large bowl, whisk flour, pumpkin pie spice, baking soda, and salt.
- In another large bowl, using an electric mixer on medium speed, beat butter and brown sugar until light and fluffy, about 2 minutes.
- Add egg, pumpkin, and maple syrup and beat on medium speed until combined, then gradually add flour mixture and beat until fully combined. Stir in oats and pecans.
- Cover and refrigerate until cold, about 30 minutes.
- Scoop out 16 balls of dough and arrange 2" apart on prepared baking sheets.
- Bake until cookies are firm and lightly browned, 14 to 16 minutes.
- Let cool completely.
For the Glaze
- In a small bowl, whisk monk fruit sugar, maple syrup, and pumpkin pie spice. Add water, 1 teaspoon at a time, until icing is thick but pourable.
- Drizzle icing over cooled cookies. Let stand until icing sets, about 15 minutes