How To Make Soft Pumpkin Spice Oatmeal Cookies (Gluten-Free & Cozy AF)

These cozy pumpkin spice oatmeal cookies are soft, chewy, and naturally gluten-free—like a warm sweater in cookie form. They’re loaded with warming spices, made with wholesome oats, and just sweet enough to pair perfectly with a mug of herbal tea or warm milk. Bonus: they smell like fall exploded in your kitchen.

Ingredients:

1 cup canned organic pumpkin puree (not pumpkin pie mix)
½ cup coconut sugar or maple sugar
¼ cup melted coconut oil or unsalted butter
1 large egg (or flax egg for vegan)
1 teaspoon vanilla extract
1½ cups gluten-free rolled oats
½ cup oat flour (or grind rolled oats in a blender)
1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
½ teaspoon baking soda
¼ teaspoon sea salt
½ cup mini chocolate chips, raisins, or chopped dates (optional)

Optional Add-Ins:

¼ cup shredded coconut
2 tablespoons sunflower or pumpkin seeds
A handful of dried cranberries

Instructions:

Preheat Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix Wet Ingredients: In a large bowl, stir together the pumpkin, coconut sugar, melted coconut oil, egg (or flax egg), and vanilla.
Add Dry Ingredients: Mix in oats, oat flour, pumpkin pie spice, baking soda, and salt. Stir until fully combined. Fold in your optional add-ins if using.
Let It Sit: Let the dough rest for 10–15 minutes. The oats will absorb some moisture and thicken up the dough.
Scoop & Bake: Drop spoonfuls onto the baking sheet and flatten slightly. Bake for 10–12 minutes until edges are set and centers are soft.
Cool & Munch: Let cookies cool on the tray for 5 minutes before moving to a rack. Enjoy warm or cooled!

Tips:

Make It Vegan: Swap the egg for a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 mins).
Storage: Store in an airtight container for up to 5 days—or freeze for a grab-and-go snack later.
Sweetness Hack: If your pumpkin is super wet, the cookies might be softer. You can add 1–2 tablespoons more oat flour to firm them up.

⚠ Warning: Be sure your oats are certified gluten-free to avoid cross-contamination if you're baking for someone with Celiac or gluten sensitivity.