Okay, picture this: I’m it’s a crisp autumn afternoon, the leaves are turning, and you’re craving something warm, so why? What is comforting, and just a little bit sweet. Forget those fussy layer cakes; you want something you can whip up without a ton of fuss.Gluten-free pumpkin oatmeal cookies.Are *exactly* that. What are some of the best oatmeal cookies my grandma used to make? What are some good reasons to try pumpkin twist and gluten free? What are some of the best chocolate chip cookies?
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What is gluten free pumpkin oatmeal cookies?
Think of Gluten-free pumpkin oatmeal cookies. Gluten free.As the perfect marriage between a soft, chewy oatmeal cookie and the spiced goodness of pumpkin pie. What is a drop cookie? No fancy rolling or cutting required! What makes them special is the use of gluten-free flour and the generous helping of pumpkin puree. What are some good warm spices like cinnamon, nutmeg, and ginger? What are some of the best oat cookie recipes? What are some autumnal recipes? What are some healthy desserts?
Why you will love this recipe?
What are some of the reasons to love these movies?Gluten-free pumpkin oatmeal cookies.First off, the flavor is just amazing. The pumpkin spice blend perfectly complements the nutty oats, creating a warm and comforting taste. What screams fall? Is this recipe surprisingly easy to make? Even if you’re not a seasoned baker, you can nail this. I’ve made it with my niece and nephew, and they loved helping (and eating!). Thirdly, the ingredients are pretty budget-friendly. What are some pantry staples? Pumpkin puree, oats, gluten-free flour – most of these are pantry items. Is there any gluten-free baking?
What I love about these cookies is their versatility. Can you enjoy them as a simple afternoon snack with tea, pack them in your lunchboxes? (They’re always a hit! ), or serve them as a light dessert after dinner. What are some good alternatives to pumpkin pie? What are some of the best pumpkin spice latte recipes? Is it true that baking cookies fill your house with an amazing smell?
How do I make gluten-free pumpkin oatmeal cookies?
Quick Overview
Making these Gluten-free pumpkin oatmeal cookies.Is it a breeze to mix dry and wet ingredients together? Then, you’ll combine them, fold in the oats, and drop spoonfuls of the batter onto a baking sheet. Bake until golden brown, let them cool slightly, and then devour! The whole process takes less than 30 minutes, making them perfect for when you need a quick and easy solution. What a delicious treat What is gluten free baking?
Ingredients
What are some gluten-free pumpkin Oatmeal Cookies?
* 1 12 cups gluten-free all-purpose flour blend (make sure it contains xanthan gum) * 2 teaspoons salt * Baking soda * 12 teaspoon salt * 2 teaspoon ground cinnamon * 3 teaspoons ground nutmeg* 1 teaspoon baking powder Ground ginger * 12 cup (1 stick) unsalted butter, softened * 34 cup packed brown sugar * 2 cups ground ginger. * 1 large egg * 2 teaspoons vanilla extract* 1 cup pumpkin puree (not pumpkin pie) (see recipe) ) * 3 cups rolled oats (use certified gluten-free flour if needed)
How do I follow step
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 375°F (190°C). While the oven is heating up, line a baking sheet with parchment paper. How do you prevent cookies from sticking to your hard drive? Why don’t you skip this step?
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the gluten-free flour, baking soda, salt, cinnamon, and nutmeg. Set aside. Make sure everything is well combined so that the spices are evenly distributed throughout the recipe. I always do this step first; this ensures that every bite is packed with flavor. It makes combining everything easier.
Step 3: Cream Butter & Sugars
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Set aside. What is the best way to make a batch of pancakes with an electric mixer? You want the mixture to be pale and airy, as this will help create a tender cookie. If you don’t have an electric mixer, you can do this by hand. It will take a bit more elbow.
Step 4: Add Wet Ingredients
Beat the egg and vanilla extract until well combined. Then, stir in the pumpkin puree. What do you think of the batter at this point? I’ve even used melted coconut oil instead of butter here, and it works great – just gives a slightly different flavor. What is the difference between
Step 5: Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix cookies, as this can result in hard cookies. You want the batter to be just mixed until there are no streaks of flour remaining. I’ve found that using a rubber spatula works best for this step.
Step 6: Stir in Oats
Fold in the rolled oats until evenly distributed throughout the batter. What is the magic of oats? If you want to add any other mix-ins, like chocolate chips or chopped nuts, now is the time to do so.
Step 7: Drop onto Baking Sheet
Drop by rounded tablespoons onto the prepared baking sheet, leaving about 2 inches between each. This will give them enough room to spread out while baking. I like to use a cookie scoop for even-sized cookies, but I usually just eyeball it.
Step 8: Bake
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Gluten-free cookies can brown quickly. Keep a close eye on them. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to another sheet. How do you cool a wire rack? I usually let them cool on the baking sheet for a few minutes, but they’re less likely to break that way.
Step 9: Enjoy!
Once the cookies are completely cooled, it’s time to enjoy!Gluten-free pumpkin oatmeal cookies.Are they good on their own, but also great with a glass of milk, iced tea, or coffee? What’s a scoop of vanilla ice cream? Store them in an airtight container at room temperature for up to 3 days.
What should I serve it with?
These Gluten-free pumpkin oatmeal cookies.Are incredibly versatile when it comes to serving. What’s a good latte for breakfast? What is a good way to start your day? My kids love them with a side of yogurt and some fresh berries. I’ve never had them before.
If you’re planning a brunch, these cookies make scrumptious additions to your pastry platter. Arrange them alongside muffins, scones, and fresh fruit for a beautiful and tempting spread. What are some good pairings for mimosas? As a dessert, these cookies are perfect on their own, but you can also dress them up with some sprinkles. Vanilla Ice Cream or a drizzle of caramel sauce. What is powdered sugar?
What’s a good snack to have with your favorite hot chocolate? I love herbal teas and chocolates. What are some of the best? What are some of the best treats to curl up with on a rainy day? My family loves to dunk them in hot cocoa!
How do I make gluten-free pumpkin oatmeal cookies?
Okay, so you want to make the best. You have to be good at it.Gluten-free pumpkin oatmeal cookies.What is gluten-free flour? Do all gluten free flours work? I highly recommend using a blend that contains xanthan gum, as this will help bind the ingredients. How do you prevent cookies from crumbling? Is Bob’s Red Mill gluten free?
Don’t overmix the batter! This is crucial for tender cookies. Overmixing develops the gluten (even in gluten-free flour), which can result in tough, chewy, and sticky. Mix until just combined, and then fold in the oats gently. If you’re out of butter, you can substitute melted coconut oil for a slightly different flavor. What are some of the Is maple syrup better than granulated sugar? Just be sure to reduce the amount of liquid in the recipe slightly.
When it comes to baking, keep a close eye on the cookies. Gluten-free cookies tend to brown faster than regular cookies, so you don’t want to overbake them. Bake until edges are golden brown and the centers are set. And finally, let the cookies cool completely before storage. This will prevent them from sticking together and becoming soggy. What are some of the best tips for a successful business?
What are some Storing and Reheating Tips?
Storing these Gluten-free pumpkin oatmeal cookies.At room temperature, they’ll stay fresh for up to 3 days in an airtight container. I usually put a piece of parchment paper between layers to prevent them from sticking. If you want to keep them longer, you can store them in the refrigerator for up to a week. Is it safe to store them in a sealed container?
For longer storage, the freezer is your best friend. You can freeze these cookies for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. This will prevent freezer burn and keep them tasting fresh. When you’re ready to enjoy them, simply thaw them at room temperature for a few hours.
And here’s a little tip: if you want to warm them up, pop them in the microwave for a few seconds. They’ll taste like they just came out of the oven! I do this all the time when I’m craving a warm cookie.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite recipe for gluten-free pumpkin oatmeal cookies! I truly believe that these cookies are worth every single bite. They’re easy to make, packed with flavor, and perfect for any occasion. Whether you’re baking for yourself, your family, or a crowd, these cookies are sure to be a hit. If you loved these, you might also enjoy my gluten-free apple crisp or my pumpkin spice muffins. Happy baking, and I can’t wait to hear how yours turn out!
Gluten-Free Pumpkin Oatmeal Cookies: 7 Secrets to Chewy Perfection!
Ingredients
Main Ingredients
- 2.5 cups gluten-free oatmeal old-fashioned oats
- 1 cup almond flour blanched and sifted
- 1 teaspoon baking soda
- 0.5 teaspoon kosher salt
- 1 cup pumpkin puree not pie filling
- 1.25 cups brown sugar lightly packed
- 0.25 cup granulated sugar
- 0.5 cup unsalted butter melted and cooled
- 1 teaspoon vanilla extract pure
- 1.5 teaspoons pumpkin pie spice
- 2 large eggs room temperature
- 1 cup chocolate chips optional
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a bowl, whisk together the almond flour, baking soda, salt, and pumpkin pie spice until well combined.
- In a separate bowl, beat the pumpkin puree, brown sugar, granulated sugar, melted butter, eggs, and vanilla extract until smooth.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the oatmeal and chocolate chips.
- Drop spoonfuls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes until the edges are lightly browned. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
