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.
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.
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.
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:
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Pumpkin Spice Oat Flour Cookies (Gluten Free, Vegan).
These pumpkin spice oat flour cookies are the perfect dessert for fall! They're soft, chewy, and just right with a cup of tea.
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.
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.