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Home » Desserts » Pumpkin Spice Oat Flour Cookies (Gluten Free, Vegan).

Pumpkin Spice Oat Flour Cookies (Gluten Free, Vegan).

Aug 31, 2021 by Kelly Roenicke · 5 Comments

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Soft and chewy, these pumpkin spice oat flour cookies are just right for the fall weather! These are made with simple ingredients and have a wonderful flavor and texture.

pumpkin spice oat flour cookies on a white plate

I had the urge to make something with pumpkin this week. There’s no good reason why…it was in the 90s here almost every day.

But, sometimes you just get a pumpkin spice craving, and it must be satisfied! That’s where these chewy pumpkin spice oat flour cookies come in.

These are soft and chewy, and have just the right amount of ginger and cinnamon. They’re made with “normal” ingredients – you don’t have to go to three different stores to track down special allergy friendly ingredients for this recipe.

I decided to use only oat flour for these cookies, because I know that some of my readers can’t have rice. Rice is an ingredient in many gluten free flour blends, so if you have a rice allergy, that can make baking difficult.

We often make oat flour chocolate chip cookies at my house, and I knew I could make a delicious pumpkin spice cookie recipe with only oat flour, too.

oat flour in food processor

Where to find certified gluten free oat flour:

I make my own oat flour by grinding up certified gluten free oats in my food processor. It’s really easy to do! I like GF Harvest Oats, which you can find on Amazon. They’re made in an allergen free facility, and they work really well for cookies, muffins, or for making overnight oats.

Do these cookies need an egg replacer?

If you look at the list of ingredients in this recipe, you will see that there’s no flax seed meal or anything like that. That’s because the pumpkin puree acts as an egg replacer in this recipe! The pumpkin puree provides great flavor and also holds these chewy cookies together.

Can I freeze this cookie dough?

Yes, this cookie dough should freeze very well. Just drop the cookie dough by tablespoons onto a parchment paper lined cookie sheet. Put the cookie sheet in the freezer and freeze until firm. Once the balls of dough are frozen, place them in a ziploc freezer bag. The cookie dough should stay fresh in the freezer for up to 3 months.

pumpkin oat cookies before and after baking

You will need to chill this cookie dough for about one hour before baking. That will help prevent them from spreading too much as they bake.

Since these pumpkin cookies are made with oat flour only, they are a little more delicate than the typical gluten free cookie. You do need to allow these to cool fully before moving them from the cookie sheet.

More gluten free vegan pumpkin recipes:

  • Pumpkin Streusel Coffee Cake
  • Iced Pumpkin Bread
  • Pumpkin Spice Sugar Cookies with Chocolate Cream

 

stack of gluten free vegan pumpkin cookies

Disclosure: This post contains affiliate links.

Recipe

pumpkin spice oat flour cookies

Pumpkin Spice Oat Flour Cookies (Gluten Free, Vegan).

Kelly Roenicke
These pumpkin spice oat flour cookies are the perfect dessert for fall! They're soft, chewy, and just right with a cup of tea.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 12 minutes mins
Chilling Time 1 hour hr
Total Time 1 hour hr 22 minutes mins
Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Servings 30
Calories 95 kcal

Ingredients
 
 

  • ⅔ cup vegan buttery spread
  • ¾ cup light brown sugar
  • ¼ cup granulated sugar
  • ½ cup pumpkin puree
  • 1½ teaspoons pure vanilla extract
  • 2 ¼ cups gluten free oat flour
  • ¾ teaspoon sea salt
  • 1 teaspoon baking soda
  • ¾ teaspoon cinnamon
  • ½ teaspoon ground ginger
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Instructions
 

  • Put the sugars and vegan buttery spread in a mixing bowl and beat on medium speed until fluffy. Add the pumpkin puree and vanilla and mix on low speed until combined.
  • Add the gluten free oat flour, sea salt, baking soda, and spices to the mixing bowl.
  • Mix on medium speed until combined.
  • Place the bowl of dough in the refrigerator to chill for one hour.
  • Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
  • Scoop the dough into balls about an inch in diameter. Place the balls on the cookie sheet, leaving about an inch and a half between them.
  • Bake at 350 degrees F for about 11-13 minutes. These cookies are delicate - allow them to cool completely on the cookie sheet before moving to a platter or plate.
  • Repeat steps 6 and 7 with the remaining dough.

Notes

This cookie dough does freeze well - simply scoop it onto a cookie sheet, place the sheet in the freezer, and keep it there for one hour. Once the cookie dough balls are frozen, just place them in a freezer bag. Cookie dough can be frozen for up to three months.
If you aren't dairy free, go ahead and use regular dairy butter.
Nutrition facts are for one cookie.
Store leftover cookies in an airtight container. They should stay fresh for about 4 days.

Nutrition

Calories: 95kcalCarbohydrates: 13gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 131mgPotassium: 52mgFiber: 1gSugar: 7gVitamin A: 827IUVitamin C: 1mgCalcium: 11mgIron: 1mg
Keyword chewy, fall dessert recipes
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!

pumpkin spice cookies on a white plate

Related

« How to Make a Flax Egg (Vegan Egg Substitute).
Cinnamon Streusel Donuts (Gluten Free, Vegan). »

Filed Under: Dairy Free, Desserts, Gluten Free, Nut Free, Recipes, Sweets, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Gluten Free, Mustard Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Gabrielle

    May 09, 2023 at 9:30 am

    Can I sub in maple syrup for the brown sugar? And can I sub in oil for the buttery spread?

    Reply
    • Kelly Roenicke

      May 09, 2023 at 8:27 pm

      I haven’t tried that. The oil may be okay, but I think maple syrup will make the cookie dough too wet.

      Reply
  2. Mandi

    November 02, 2022 at 6:36 am

    How long will these cookies stay good in the refrigerator?

    Reply
    • Kelly Roenicke

      November 07, 2022 at 3:15 pm

      I haven’t tried refrigerating these, but I would think they would last about 10 days or so. They may get a little dry after that long. I usually keep them at room temperature for about 5 days.

      Reply
  3. Darryl

    August 31, 2021 at 11:10 am

    5 stars
    These are soft an chewy and have become a favorite!

    Reply

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Hi! I’m Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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