Celebrate Fall With These Gluten-Free Pumpkin CookiesNov 22, 2021
Between pumpkin-spiced lattes, pumpkin pies, and pumpkin-lined grocery store aisles, the fall season has become synonymous with this flavor. And, as fans of all things pumpkin, we’re not mad about it!
To celebrate the season, we created a gluten-free pumpkin treat sure to please. These pumpkin cookies are an excellent choice for Thanksgiving, holiday parties, or for a treat around the house. And while we know that gluten-free cookie alternatives can sometimes miss the mark, these soft pumpkin cookies are still incredibly moist and full of flavor.
Prepping for a gluten-free Thanksgiving meal? Bring these healthier, gluten-free pumpkin cookies to share with your loved ones this holiday season!
Gluten-Free Pumpkin Cookie Ingredients
- Nonstick cooking spray
- 2 large bananas
- ½ cup pumpkin puree
- 2 large eggs
- ¼ cup pure maple syrup
- 1 tsp. pure vanilla extract
- 3 cups dry rolled oats
- ¼ cup gluten-free flour
- 1 tsp. baking soda
- 1 tsp. pumpkin pie spice
With just 2 grams of added sugar per cookie, this pumpkin cookie recipe is sweetened with pure maple syrup, pumpkin puree, and potassium-rich bananas in place of table sugar. Thickened with eggs, you’ll also get 2 grams of protein in each cookie.
Vanilla extract adds that familiar warm flavor, while the dry rolled oats add a bit of hearty fiber and delicious nuttiness to your batch. It’s important to note that not all rolled oats are gluten-free, so make sure you’re using oats labeled GF. Then, complete this mixture with gluten-free flour, which ensures your gluten-free friends can enjoy this delicious treat as well. And despite the sweet, decadent flavor, all of this comes out to just 70 calories, with 1 gram of fat and 13 grams of carbs per serving!
Gluten-Free Pumpkin Cookies
These gluten-free pumpkin cookies are simple and easy, ready in just under 30 minutes.
Preheat oven to 350° F.
Line a large baking sheet with parchment paper; lightly coat with spray. Set aside.
Add bananas to a large bowl; mash well. Add pumpkin, eggs, maple syrup, and extract; stir to combine.
Add oats, flour, baking soda, and pumpkin pie spice; mix well.
Using clean hands, form dough into 25 equal balls; place on prepared sheet. Gently tap bottom of baking sheet to spread cookies.
Bake for 12 to 15 minutes; remove to a cooling rack. Let cool for 5 minutes. Enjoy!
The Nutrition Facts box below provides estimated nutritional information for this recipe.
Hot tip: To make this gluten-free, use gluten-free dry rolled oats. You can also sprinkle a dash of pumpkin pie powder on top of each cookie before baking!
Photography by Alex Sewald