Pumpkin Oatmeal Cookies with White Chocolate Glaze.

These pumpkin oatmeal cookies are full of warm autumn flavor and are topped with a sweet white chocolate glaze. These autumn treats are chewy, delicious, and gluten free and vegan, too.

Disclosure: This post is sponsored by PASCHA Chocolate. As always, all thoughts and opinions are my own. 

Is there a special dessert or recipe that sticks out in your mind as something you could only enjoy before you had food allergies?

Once upon a time, many years ago, before food allergies entered my life, there was a certain cookie that I liked very much. It was from Mrs. Field’s, and it was only available in the fall. A pumpkin spice cookie with white chocolate and pecans. Oh my goodness…it was so good.

And every year fall rolls around, and I think about that cookie, and sadly, I’ve never tried to make it. Mostly because I’ve never heard of a dairy free, nut free, allergy friendly white chocolate.  So when PASCHA Chocolate contacted me and told me about their new rice milk white chocolate baking chips, I was so excited! We love PASCHA Chocolate at our house, and I couldn’t wait to try their white chocolate.

Of course the most important thing to me when I choose baking ingredients is safety. I trust PASCHA Chocolate and their commitment to producing excellent, safe, allergen free chocolate. Their chocolate bars and chocolate chips are made in a facility that is free of the top allergens.

The flavor of these baking chips is so nice – just the right amount of sweetness with a good vanilla flavor. I chose to melt the chips and use them as a glaze for these cookies. The white chocolate chips melted quickly and easily, and had a very smooth texture that was perfect for drizzling. PASCHA also has a milk chocolate version of these rice milk chips, too. If you wanted to be really fancy, you could drizzle both types on these cookies.

Can I use something other than white chocolate?

Sure, you can use dark chocolate chips if you prefer – that would also be delicious! Or you could make a quick glaze of powdered sugar and water and drizzle that on top of these cookies.

Where can I find gluten free oats?

Many brands of oats are certified gluten free – be sure to read labels and call the company to ask questions. I like GF Harvest Oats because they are made in an allergy friendly facility. You can find GF Harvest on Amazon.

These pumpkin oatmeal cookies are based on that old favorite fall cookie of mine. They’re nut free, of course, but I included pumpkin seeds to give them a little crunch. They’re lightly spiced, full of oats, and generously drizzled with white chocolate. This is a perfect allergy friendly cookie to enjoy this fall!

Disclosure: This post contains affiliate links.

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Pumpkin Oatmeal Cookies with White Chocolate Glaze.

Soft and chewy pumpkin oatmeal cookies are topped with a white chocolate glaze - so delicious!

Course Dessert

Cuisine gluten free, vegan.

Keyword fall dessert recipes

Prep Time 1 hour 10 minutes

Cook Time 12 minutes

Total Time 1 hour 22 minutes

Servings 24

Calories 139 kcal

Author Kelly Roenicke

Ingredients

• ½ cup vegan buttery spread
• ½ cup light brown sugar
• ½ cup sugar
• 2 Tablespoons applesauce
• ⅓ cup pumpkin puree
• ½ teaspoon vanilla
• 1 cup gluten free flour blend or all purpose flour if you are not gluten free
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• ¾ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 ¾ cups certified gluten free old fashioned oats
• ½ cup pumpkin seeds

For the glaze:

• ¾ cup PASCHA white chocolate baking chips

US Customary - Metric

Instructions

1. In a large bowl, cream the butter and sugars until light and fluffy. Add the applesauce and vanilla and continue to mix. Add the pumpkin puree and mix again.
2. Add the gluten free flour, baking soda, cinnamon, nutmeg, and salt. Mix until combined.
3. Stop the mixer and stir in the oats and pumpkin seeds.
4. Place the dough in the refrigerator for one hour to chill.
5. Preheat oven to 350 degrees, and line a cookie sheet with parchment paper.
6. Scoop the dough into balls about one inch in diameter and place on the cookie sheet. Flatten the cookies slightly with your hand.
7. Bake at 350 degrees for 10-12 minutes. Let the cookies cool on the cookie sheet before moving them to a plate or cooling rack.
8. Place the white chocolate chips in a microwave safe bowl. Microwave for 15 seconds, then stir. If not fully melted, microwave for 10 more seconds. Drizzle the melted white chocolate chips over the cookies.
9. Makes about 24 cookies.

Recipe Notes

If you aren't vegan, feel free to use regular butter and regular white chocolate chips.

Store leftover cookies in an airtight container. They should stay fresh for up to 5 days.

Nutrition Facts

Pumpkin Oatmeal Cookies with White Chocolate Glaze.

Amount per Serving

Calories

139

% Daily Value*

Fat

 

6

g

9

%

Saturated Fat

 

2

g

13

%

Cholesterol

 

1

mg

0

%

Sodium

 

108

mg

5

%

Potassium

 

61

mg

2

%

Carbohydrates

 

20

g

7

%

Fiber

 

1

g

4

%

Sugar

 

12

g

13

%

Protein

 

2

g

4

%

Vitamin A

 

710

IU

14

%

Vitamin C

 

0.2

mg

0

%

Calcium

 

24

mg

2

%

Iron

 

0.6

mg

3

%

* Percent Daily Values are based on a 2000 calorie diet.