Gluten Free Pumpkin Oatmeal Cookies – Healthy Thanksgiving Desserts!
Revamp traditional oatmeal raisin cookies with pumpkin pie spice and pecans! The fall flavors and crunchy nuts make these pumpkin oatmeal cookies even MORE comforting than the original. Satisfyingly sweet and indulgent, yet low in sugar, whole grain, and gluten free!
These are SERIOUSLY delicious. Now, I am partial to cookies—they might be my favorite dessert of all time… BUT, that also means I’m kind of a harsh judge, and let me tell ya, these pumpkin oatmeal cookies are hard for me to put down!
When fall time arrives and the holiday season is right around the corner, my thoughts start to revolve around treats and more treats. And, even though I want to eat well and indulge in moderation, I’m not always as successful as I’d like…
Ideally, I want the majority of what I eat to be real, whole foods that FUEL my body. And, when I do indulge, I want to thoroughly enjoy it! Plus, have you ever eaten healthy cookies or treats that taste too healthy?
If a healthy treat isn’t sweet and indulgent enough to satisfy my cravings, I just want MORE treats! So, I end up eating worse than I would’ve if I’d just indulged in the regular old cookie I was originally craving.
With that in mind, I designed these pumpkin oatmeal cookies to be lighter and cleaner. They’re lower in sugar and made with fuel-filled ingredients my body appreciates. But, they still taste satisfyingly indulgent like a dessert and not breakfast!
Lightening Up these Pumpkin Oatmeal Cookies
Naturally, these pumpkin oatmeal cookies have a base made of oats! Oat flour is a light, fluffy, whole grain alternative to refined flours. And, it contains the same nutritious complex carbs, fiber, and micronutrients as rolled oats.
Then, I’ve used coconut sugar for a cleaner, less refined sweetener. Plus, I replaced half of the sugar with a natural no calorie sweetener! Personally, I like to use stevia or erythritol rather than artificial sweeteners.
Of course, you could make your pumpkin oatmeal cookies with JUST a no calorie sweetener and no sugar. But, I don’t usually enjoy the taste of a totally sugar free cookie and prefer to have some actual sugar. After all, it’s supposed to be dessert!
Finally, I stuck with butter because I LOVE the indulgent texture it creates. And, I use grass-fed butter—which is actually loaded with nutrients and wholesome fats! Or, you could use coconut oil if you prefer.
With the comforting taste of pumpkin-y goodness and some crunchy pecans, these pumpkin oatmeal cookies are a true treat to eat!
1 cup oat flour ½ tsp baking soda ½ tsp baking powder ½ tsp salt ½ tsp cinnamon ¼ tsp pumpkin pie spice 2 Tbsp butter (or coconut oil) ⅓ cup coconut sugar ⅓ cup sweetener of choice 1 egg 1 tsp vanilla extract 1¼ cups rolled oats ⅓ cup pecans, chopped
Preheat oven to 350°F (180°C).
To a large bowl, add oat flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
In a separate bowl, use a hand mixer to beat together butter (or coconut oil), coconut sugar, and sweetener.
Add egg and vanilla extract and beat to integrate.
Add the dry mixture to wet and beat on low speed, until a batter forms.
Stir in rolled oats and chopped pecans.
To a baking sheet lined with parchment and sprayed, add spoonfuls of batter, leaving space in between because they will spread a bit. (I used a 4-teaspoon cookie scoop to portion my cookies!) Press down slightly as they won’t rise much during baking.
Bake 16-18 minutes, until slightly browned. Cool on a wire rack before serving and devouring!
Yields ~18 pumpkin oatmeal cookies (depending on size).
*Nutrition provided for pumpkin oatmeal cookies made with grass-fed butter and stevia as sweetener.