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Soft and chewy gluten free and vegan pumpkin oatmeal cookies are topped with a white chocolate glaze. Delicious! #ad

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.
Prep Time 1 hour 10 minutes
Cook Time 12 minutes
Total Time 1 hour 22 minutes
Servings 24
Calories 139 kcal
Author The Pretty Bee


For the glaze:

  • 3/4 cup PASCHA white chocolate baking chips


  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.
Nutrition Facts
Pumpkin Oatmeal Cookies with White Chocolate Glaze.
Amount Per Serving
Calories 139 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 1mg0%
Sodium 108mg5%
Potassium 61mg2%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 12g13%
Protein 2g4%
Vitamin A 710IU14%
Vitamin C 0.2mg0%
Calcium 24mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.