Gluten-Free Pumpkin-Oatmeal Cookies
Gluten-free pumpkin-oatmeal cookies could be described as Soft, fluffy, pumpkin-y deliciousness.
 Many gluten-free cookie recipes end up being hard and brittle, like a sweet cracker, or crumbly. But not these. I was looking for a good, healthy cookie recipe that I could freeze for Garrett to enjoy as a snack. His superpower, as it happens, is making messes, so despite my opinion that these cookies are remarkably un-crumbly, he managed to crumble them all over the living room carpet. So maybe sweet crackers are for him. No matter, while they may not be a candidate for long-term keeping in the snack jar, they’re a great treat.
PrintGluten-Free Pumpkin-Oatmeal Cookies
Ready to try some delicious new cookies? These pumpkin oatmeal cookies can’t be beat.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12–18 cookies (depending on size) 1x
Ingredients
)Instructions
- Mix together suagr, butter, vanilla, and egg.
- Add pumpkin and mix well.
- Mix dry ingredients together, add to first mixture and mix well.
- Drop on cookie sheet by the heaping teaspoon full. Bake at 350 for 10 minutes or so.
- Optional: You can sprinkle the cookies with Cinnamon-sugar before baking for an extra special treat,
Or you can ice them. Pumpkin cookies are typically iced with this glaze:
- 1 tsp. butter
- 1 T. milk or cream
- 1/4 cup pumpkin
- powdered sugar
Cream the first three ingredients together. Add powdered sugar to the desired consistency. Drizzle on slightly cooled cookies.
Enjoy!
