Pumpkin oatmeal cookies are soft and chewy and refined sugar free. These gluten free cookies are topped with a sweet cream cheese frosting, perfect for fall.
It’s almost impossible to make it through the fall without having some sort of pumpkin based dessert.
Whether you’re a pumpkin pie fan {Me!}, or maybe pumpkin bars {also me!}, or a sugar coated pumpkin doughnut {oh heck yes, me!}. There’s never a shortage of pumpkin this time of year.
Which was why I had to jump on the bandwagon with these chewy pumpkin oatmeal cookies.
They’re bursting with pumpkin pie spices, and a hefty dollop of cream cheese frosting, making them the quintessential pumpkin spice treat.
Pumpkin Oatmeal Cookies
The Cookie Base
Oatmeal cookies are some of my favorites.
I’ve always loved the chewy texture the oats provide. Making the cookie feel hearty and somewhat healthy.
This particular pumpkin oatmeal cookies definitely fall into the healthy side, with no refined sugar, and canned pumpkin for antioxidants and vitamins.
The base of the cookie consists of pumpkin puree {no pumpkin pie filling here}, and coconut sugar for sweetness.
Using oats makes these cookies naturally gluten free, but to bind them together, use a 1:1 gluten free flour. My favorite is King Arthur because it’s not gritty, and leaves the cookies with the perfect consistency.
The cream cheese frosting
I felt these pumpkin cookies wouldn’t be complete without a little bit of cream cheese frosting.
This frosting is so simple to make. Just beat softened cream cheese with pure maple syrup that pairs so perfectly with pumpkin.
Slather on some of the frosting and top with a dash of nutmeg.
I highly suggest the nutmeg in this case because it brings out the pumpkin flavors in the cookies that much more.
Healthy cookies FTW
If you’re looking for a healthier alternative to the traditional pumpkin pie this Thanksgiving, then give these cookies a go.
They’re especially great for friends and family who are gluten free, and want to still enjoy a sweet treat.
I took these to work for a co-worker’s bridal shower, and they were an instant hit.
Like I said, pumpkin desserts are a quintessential fall treat, so you might as well make this one to make everyone fall in love with. {I know, cheesy, but I couldn’t help it…just enjoy the cookies!}
Looking for more healthy fall desserts? Check these out:
- 1 {15 oz} can pumpkin puree*
- ½ cup coconut sugar
- ⅓ cup raw cane sugar
- 2 eggs
- 2 tsp. vanilla
- 2 tsp. maple extract
- 2 cups King Arthur Gluten Free 1:1 flour
- 1 Tbsp. pumpkin pie spice
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 2 cups old fashioned oats
- 8 oz cream cheese softened
- ¼ cup pure maple syrup
- 2 tsp. maple extract
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Preheat oven to 350°F and grease a large cookie sheet with baking spray.
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In a medium-size bowl, beat together pumpkin puree, coconut sugar and cane sugar. Add in the eggs, one at a time.
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Stir in vanilla and maple extract.
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In a large bowl, whisk together flour, pumpkin pie spice, baking powder and soda, and salt.
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Stir half of the dry ingredients into the wet, until combined. Stir in remaining flour mixture. Stir in the oats.
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Spoon cookie mixture onto prepared baking sheet** and bake for 10-12 minutes.
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Remove and let cool.
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Meanwhile, in a medium-sized bowl, beat the cream cheese until smooth. Beat in pure maple syrup and maple extract until smooth.
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Frost cooled cookies with cream cheese icing and sprinkle with a dash of nutmeg, if desired.
*Note: should not be pumpkin pie filling.
**Note: these cookies do not spread. Press them down lightly into desired shape before baking
