When I first tasted these I squealed with joy. Wow. These pumpkin spice cookies are perfectly crisp on the edges and soft and chewy on the inside. They are seriously sooo good and perfect for my kiddos.
Pumpkin Spice Cookies that are gluten-free with no refined sugar!
Almost every holiday cookie out there is packed with refined white flour and refined white sugar…but not these babies! I use nutrient-dense oat flour that is gluten-free and sweeten the batch with organic coconut sugar and maple syrup.
I recommend using Arrowhead Mills Organic Oat Flour to make this recipe, as this will give you the most consistent result.
You can also make your own oat flour with One Degree Sprouted Rolled Oats and blend them into a flour in a blender. If you make your own oat flour it is very important to increase the total amount of oat flour to 1 3/4 cup in the recipe. These are my favorite oats because they are sprouted (making them more nutritious and easier to digest) and certified glyphosate-free. You don’t want no Roundup weed killer in your oats!
I often use organic coconut sugar and maple syrup in my baking because these natural sweeteners are unrefined, which means their vitamins and minerals are intact. White sugar is stripped of minerals and has an acidic affect on the body, so I try to avoid that as much as possible. You can take almost any recipe and substitute coconut sugar for the white sugar on a 1:1 ratio!
These cookies bake up perfectly crisp on my 360 Cookware Stainless Steel Cookie Sheets:
I’m totally obsessed with 360 Cookware* because their products are so high quality, made with stainless steel and free of any harmful coatings such as PFAS, PFOS, PFOA and PTFE.
The way they conduct the heat in the oven is great, and I come out with perfect cookies every time. I know these cookie sheets will last me a very long time and I’m so happy to have them in my kitchen!
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This is a great time to get that cookware you’ve been eyeing at a big discount. I also highly recommend their slow cookers!
- ½ cup butter, softened
- ½ cup coconut sugar
- 1 egg yolk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup + 2 tablespoons Arrowhead Mills oat flour
- 2 teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon sea salt
- Preheat the oven to 350 degrees F.
- In a large bowl, cream together the butter and sugar. Add the egg yolk, maple syrup, and vanilla and mix to combine.
- In a separate bowl, mix together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Add to the wet ingredients and mix until just combined.
- Scoop 2 tablespoons of dough onto a parchment-lined cookie sheet. Repeat with the remaining dough, spacing the cookies 2 inches apart. Bake for 10 to 12 minutes. Let cool.
You can also make your own oat flour with One Degree Sprouted Rolled Oats and blend them into a flour in a blender. If you make your own oat flour it is very important to increase the total amount of oat flour to 1¾ cup in the recipe.
**Please choose all organic ingredients if possible**
If you want to give these cookies a protein boost, check out this recipe with Truvani Pumpkin Spice Plant-Based Protein:
- ½ cup butter, softened
- ½ cup coconut sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- ¾ cup Arrowhead Mills oat flour
- ¼ cup Truvani Pumpkin Spice Protein Powder
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon sea salt
- Preheat the oven to 350 degrees F.
- In a large bowl, cream together the butter and sugar. Add the egg yolk and vanilla and mix to combine.
- In a separate bowl, mix together the flour, protein powder, baking soda, baking powder, and salt. Add to the wet ingredients and mix until just combined.
- Scoop 2 tablespoons of dough onto a parchment-lined cookie sheet. Repeat with the remaining dough, spacing the cookies 2 inches apart. Bake for 10 to 12 minutes. Let cool.
You can also make your own oat flour with One Degree Sprouted Rolled Oats and blend them into a flour in a blender. If you make your own oat flour it is very important to increase the total amount of oat flour to 1¾ cup in the recipe.
**Please choose all organic ingredients if possible**
I hope you enjoy these gluten-free Pumpkin Spice Cookies with your friends and family this holiday season. You may want to double the batch because they won’t be able to stop at just one!
Xo,
Vani
How do I keep them from flattening so much? I followed it step by step and I tried it two times. Not sure what I can do..
Hi Sam! You might want to try adding additional oat flour if they are flattening too much.
So Dissappointed! I used all organic ingredients and they were nothing like your results. At 12 minutes they were not completely baked.
How big did you make them?
I do not have any coconut sugar can I substitute granulated stevia or monk fruit? Thanks!
I would not try that with these measurements, it will have to be a lot of recipe development!
Can I use Einkorn WW flour to sub for the oat flour? Einkorn flour has more nutrition. Thank you.
Hi, could this work with almond flour?
These cookies look amazing, would like it if I could modify?
Hi can I make this vegan with a non dairy butter (like Miyokos) and flax egg?
I also would like to know if I can use almond flour. Oats of any kind do not agree we me. I love pumpkin anything and these cookies sound delicious.
I’ve been meaning to ask you this question. Is silicone bakeware harmful?
What can you use as a substitute for butter? For example, adding another egg? I’m dairy free because I’m lactose intolerant.
Are these measurements correct? Should there be more oat flour? I put 11 cookies on the pan and ended up with a sheet cookie.
For the most consistent results, it’s best to use store-bought oat flour, such as Arrowhead Mils Organic Oat Flour. If you make your own oat flour, please increase the amount, which is noted in the recipe. I hope that helps!
Just wondering why you chose not to use the whole egg and instead use yolk only. Thanks:) Btw, I made these and turned out and are really good. However, they didn’t have that nice crackle appreance like in the photo, but they are delicious!
Hello!
I also ended up with a giant cookie the size of my baking sheet after following all the steps
I tried these last night and they are delicious! They did flatten which is what I expected from your instructions. Thanks for the holiday cookie recipe!
My cookies melted into wafers, but I baked some 10 min and got a softer; pliable cookie, and others I baked 12 min and got a crispier cookie. My husband LOVES these, he said “I love how chocolate-y they are”. I said, “ah, there’s no chocolate in them.” He didn’t believe me and keeps asking when I’m going to make the chocolate cookies again. Very strange. I think I’ll put the cookies on the sheets, refrigerate til the butter has a chance to firm up, and then bake them so they’ll hold more shape. But the flavor, these are addictingly delicious! And for my husband to love a non-chocolate chip cookie, shocking!
If you don’t have the pumpkin protein powder, can you use another form of pumpkin?
Hi Jacqueline! You can just make the first recipe above as it doesn’t include protein powder.