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.
A drizzle of white chocolate on top of these chewy pumpkin cookies is the perfect finishing touch! This is a wonderful cookie to bake in the fall. I don’t feel like I’m missing out anymore.
Ingredient Notes
- White Chocolate Chips – PASCHA makes white chocolate baking chips, and that’s what I used here. If you have a different brand that you prefer, that should be fine. Of course the most important thing to me when I choose baking ingredients is safety. I trust PASCHA Chocolate and the fact that their chocolate bars and chocolate chips are made in a facility that is free of the top allergens.
- Certified 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.
- Pumpkin Puree – You need to use pure pumpkin puree for this recipe – not pumpkin pie filling. Pie filling has added ingredients like sugar and spices.
Variations
If you don’t love white chocolate, 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.
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Storage
Store these cookies in an airtight container. They should stay fresh for about 5 days.
Disclosure: This post contains affiliate links.
Recipe
Pumpkin Oatmeal Cookies with White Chocolate Glaze.
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
Instructions
- 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.
- Add the gluten free flour, baking soda, cinnamon, nutmeg, and salt. Mix until combined.
- Stop the mixer and stir in the oats and pumpkin seeds.
- Place the dough in the refrigerator for one hour to chill.
- Preheat oven to 350 degrees F, and line a cookie sheet with parchment paper.
- Scoop the dough into balls about one inch in diameter and place on the cookie sheet. Flatten the cookies slightly with your hand.
- Bake at 350 degrees F for 10-12 minutes. Let the cookies cool on the cookie sheet before moving them to a plate or cooling rack.
- 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.
Notes
Nutrition
Julia Mueller
Aaaaagh these cookies look sooo addicting! I love white chocolate and pumpkin together – Definitely need to get on this ASAP! Bring on those white chocolate chips!
Kelly Roenicke
Thank you!