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    Home » Recipes » Cookies

    Chewy Gluten-Free Pumpkin Oatmeal Cookies with Walnuts and Raisins

    Published: Sep 28, 2022 · Updated: Sep 28, 2022 by Katie | Wheat by the Wayside · This post may contain affiliate links, through which I may earn a small commission at no extra cost to you.

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    A wobbly stack of cookies with another one leaning on the stack.
    A gluten free pumpkin oatmeal cookie with a bite taken.
    Overhead view of gluten free pumpkin oatmeal cookie with a raisin and chopped walnuts poking out the top.

    Looking for the perfect fall cookie? You've found it with these chewy gluten-free pumpkin oatmeal cookies! These easy to make cookies feature the fall flavors of real pumpkin and warm spices. They're made with brown butter for an extra deep nutty flavor. These oatmeal pumpkin cookies with whole grains, raisins, and walnuts are sure to satisfy your cravings!

    A stack of gluten free pumpkin oatmeal cookies with one cookie leaning on the side of the stack.
    Jump to:
    • Why You'll Love These Cookies
    • Simple Ingredients
    • How to Get Chewy Pumpkin Cookies
    • How to Make Browned Butter
    • How to Make the Cookies
    • Other Mix-Ins
    • Equipment
    • How to Store These Cookies
    • Top Recipe Tips
    • Recipe
    • Comments and Ratings

    Why You'll Love These Cookies

    Fall baking is great, but let's be honest, it's actually pumpkin season. Everywhere you look, you just cant escape delicious pumpkin cakes, cookies, and pumpkin spice lattes!

    We're not complaining though! Fall is arguably the best baking season. As soon as those temps dip, even the slightest, everyone is eager to bust out all of the warm spices, comforting foods, and cozy recipes they've been craving.

    So here we are with another delicious pumpkin cookie that you sure don't want to miss! What makes these cookies so delish? I'll tell you!

    • Chewy Texture: This is a chewy pumpkin cookie with crisp edges, not a cakey cookie!
    • More Texture: Aside from oats that give a satisfying chew, I've added walnuts and raisins as well. Feel free to swap in any other mix-ins your heart desires!
    • Flavor: Pumpkin, warm spices, and brown butter... need we say more? Seriously, don't skip the brown butter. It's easy to make and adds the most insanely deep, nutty, toffee-like flavor to these cookies!
    • Quick and Simple: Yes, even the most novice of bakers can handle making these cookies! Even with the extra step of making brown butter, this is an easy recipe to make that requires no chilling of the dough!

    Simple Ingredients

    Ingredients for gluten free pumpkin oatmeal cookies measured out in bowls.
    • Pumpkin Purée: Use pure pumpkin purée, not pumpkin pie filling.
    • Gluten-Free Flour Blend: I used King Arthur Measure for Measure and Cup4Cup Multi-purpose flour when testing this recipe. Bob's Red Mill will likely work here as well.
    • Gluten-Free Rolled Oats: Use old fashioned oats, not quick oats. While quick-cooking oats may work, they may change the texture of the cookies.
      Make sure to use certified gluten-free oats especially if you're very sensitive to gluten. Regular oats are not considered gluten-free as they can be highly contaminated with wheat during growing and processing.
    • Butter: Feel free to substitute vegan butter, such as Earth Balance Vegan Buttery sticks, for a dairy-free option.

    How to Get Chewy Pumpkin Cookies

    Pumpkin puree is full of moisture. This is good for pumpkin bread and cakes, but if you want these gluten-free pumpkin oatmeal cookies to be chewy, that moisture will work against you! So here's how to get chewy pumpkin cookies rather than cookies that are cakey, spongy, and weird!

    Pumpkin puree in orange stained cheesecloth next to a small bowl of pumpkin juice.

    Squeeze the pumpkin! Yes, you're going to literally squeeze out some of the extra moisture from the pumpkin.

    This is easy to do with cheesecloth, a clean kitchen towel, or two paper towels. Simply place the pumpkin in the cheesecloth and squeeze. Do this over a bowl or the sink to avoid a mess of bright orange pumpkin juice!

    Use only egg yolk. I use this trick a lot to get chewy gluten-free cookies! Removing the egg white, which is mostly water, and using only the yolk will add richness and stability, and ultimately makes for chewier cookies.

    If you use a whole egg, it will be okay but your cookies may be more cakey.

    How to Make Browned Butter

    Have you ever accidentally browned butter? If so, maybe you should have saved it to make some cookies! Browned butter adds deep nutty flavor to your baked goods! Yes, it's an extra step but don't worry, it's easy to do and so, so worth it!

    Wooden spoon stirring foaming butter in a small sauce pan. The butter is turning brown.
    • Place butter in a small sauce pan over medium heat. While the butter melts, stir continuously with a small wooden spoon or spatula.
    • Soon the the butter will start to bubble.
    • Then it will get very foamy!
    • After several minutes, the foam will start to settle down. You'll also see the butter turning brown and smell a nutty aroma. As soon as this happens, remove the butter from the heat and set aside to cool.

    That's it! It really is that easy to brown your butter and up the flavor of your cookies! The whole process takes about 5-8 minutes. I suggest doing this first so your butter has time to cool a little bit before you make the cookies.

    How to Make the Cookies

    Flour in a small bowl with whisk, brown butter pouring into bowl with other ingredients, hand mixer mixing the dough.
    • In a small bowl, whisk together the dry ingredients.
    • Add the wet ingredients, squeezed pumpkin puree, browned butter, sugars, and egg yolk, to a large mixing bowl and blend them together until smooth.
    • Then blend the dry ingredients into the pumpkin mixture.
    Raisins and walnuts on top of dough in bowl, dough stirred with spatula, mixed dough in bowl, hand holding a ball of cookie dough.
    • Lastly, fold in the oats, raisins, and walnuts. (How do you fold it in? I can't tell you everything. You just fold it in, David!)
    • Now it's time to bake the cookies! Take 2 tablespoons worth of dough and form a ball.
    • Place the cookie dough balls on a parchment lined sheet and flatten slightly with your hands. These cookies will not spread very much, so flattening them helps!

    Pro-Tip! If you like cookies extra pretty and chunky looking, press a few more raisins and walnuts on top of each ball of dough before baking. This will ensure you have some peaking out the tops after they bake!

    A chunky cookie with a bite removed next to more cookies, measuring cups filled with oats and walnuts, and a small white pumpkin.

    Other Mix-Ins

    The great thing about cookies is that you're free to change up the mix-ins to suit your preferences! Here are some options:

    • Chocolate chips. I know raisins are not always a favorite. Feel free to swap with semi-sweet chocolate chips, white chocolate chips, dark, or even butterscotch!
    • Dried cranberries. Cranberries and pumpkin are always a good pair. Other dried fruits, like dried cherries or golden raisins would be good as well!
    • Pecans or Pistachios. Use your favorite nut!
    • Shredded coconut or pepitas (small green pumpkin seeds) might also be a fun addition!

    Equipment

    • These large baking sheets are perfect for almost everything in the kitchen. I typically always use parchment paper when baking cookies, so a non-stick pan isn't really necessary. If you have nice non-stick cookie sheets, you don't need the parchment.
    • An electric mixer makes life so much easier!
    • Every baker needs set of mixing bowls.
    • A medium-sized cookie scoop is helpful for uniformly sized cookies.

    How to Store These Cookies

    These cookies should be kept at room temperature in an airtight container. They are best as fresh as possible but can be enjoyed for up to 3-4 days before getting stale.

    Feel free to freeze these cookies. You can freeze the cookie dough or freeze the baked cookies. Either way, place them in an airtight container. Frozen cookie dough does not need to be thawed before baking, but may take a few extra minutes to bake.

    Top Recipe Tips

    • Make sure to squeeze the pumpkin.
    • Use browned butter for that extra nutty flavor.
    • Use 2 Tablespoons of dough for medium-sized cookies.
    • Flatten the cookie dough slightly before baking.
    • Cool gluten-free cookies on the pan for a few minutes to allow them to set. You can then remove them to a wire rack or serving tray and they will be less likely to fall apart.
    A speckled baking sheet filled with cookies and measuring cups containing oats or walnuts.

    Thank you for stopping by! I hope you enjoyed this recipe! Find even more great gluten-free recipes here!

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    If you made this recipe, leave a comment and add a star-rating below!
    Thank you for your support! ♡

    Enjoy this delicious pumpkin oatmeal cookie recipe made with wholesome ingredients and tons of flavor! Loaded with oats, walnuts, and raisins these cookies could almost be a breakfast cookie! Switch up the mix-ins as you like for a cookie the whole family will love. If you're looking for more pumpkin recipes, enjoy gluten-free pumpkin chocolate chip cookies or chewy pumpkin snickerdoodles!

    Recipe

    Gluten free pumpkin oatmeal cookies with raisins and walnuts peaking out the tops.

    Gluten-Free Pumpkin Oatmeal Cookies

    Katie | Wheat by the Wayside
    These chewy gluten-free pumpkin oatmeal cookies are easy to make and full of fall flavors! Made with browned butter, wholesome oats, and real pumpkin purée. Add in some raisins and walnuts for even more texture!
    5 from 3 votes
    Pin Recipe Print Recipe Save Saved!
    Prep Time 20 mins
    Cook Time 12 mins
    Total Time 32 mins
    Course Dessert
    Diet Gluten Free
    Servings 24 cookies
    Calories 124 kcal
    Prevent your screen from going dark.

    Ingredients
     
     

    • 1 cup Gluten-Free 1:1 Flour, King Arthur Measure for Measure or Cup4Cup
    • 1 teaspoon pumpkin pie spice
    • ½ teaspoon cinnamon
    • ½ teaspoon baking soda
    • ¼ teaspoon table salt
    • ½ cup browned butter, see notes
    • ½ cup pumpkin puree, squeezed of excess moisture to equal ⅓ cup (75 g) purée, see notes
    • ½ cup brown sugar
    • ¼ cup granulated sugar
    • 1 large egg yolk
    • 1 ½ cups gluten-free rolled oats
    • ½ cup raisins, optional
    • ½ cup chopped walnuts, optional

    Instructions
     

    • Preheat oven to 350°F. Line two baking sheets with parchment paper.
    • Make the browned butter and squeeze the pumpkin puree of excess moisture. (See notes.)
    • In a small bowl, whisk together the gluten-free flour, pumpkin pie spice, cinnamon, baking soda, and salt. Set aside.
    • In a medium mixing bowl, blend together the cooled browned butter, squeezed pumpkin purée, brown sugar, granulated sugar, and egg yolk with an electric mixer until smooth.
    • Blend in the dry ingredients until evenly incorporated.
    • Stir in the oats, raisins, and walnuts.
    • Scoop 2 tablespoons worth of dough and form a ball. Place on parchment paper and flatten slightly. Press extra nuts or raisins in the tops of each cookie if desired.
    • Bake at 350°F for 12-14 minutes. Cool on pan before removing.

    Notes

    Browned Butter: Place butter in small saucepan. Stir continuously over medium heat. The butter will bubble, then foam. After several minutes the foam will subside and the butter will start to brown and smell nutty. At this point, remove from heat and set aside to cool for at least 5 minutes before adding the butter, including the brown bits on the bottom of the pan, to the recipe. 
    Pumpkin Purée: Start with ½ cup of pumpkin purée. Place the purée in a cheesecloth or between two paper towels. Squeeze the excess moisture from the pumpkin until you have about ⅓ cup (75 g) of pumpkin purée leftover. Discard the pumpkin juice and use the squeezed purée in the recipe.

    Nutrition

    Serving: 1cookieCalories: 124kcalCarbohydrates: 17gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 18mgSodium: 81mgPotassium: 73mgFiber: 2gSugar: 7gVitamin A: 924IUVitamin C: 0.4mgCalcium: 17mgIron: 1mg
    Tried this recipe?Leave a comment and star rating below!

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    • Gluten-free Easter Thumbprint Cookies

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    1. Carrie Edwards

      October 26, 2022 at 1:42 pm

      Will this work with namaste perfect flour blend?

      Reply

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    Katie Olesen headshot.

    Hi, I'm Katie! I'm the blogger behind Wheat by the Wayside. I was diagnosed with Celiac Disease in 2018 and have been following a strict gluten-free diet ever since. The goal of WBTW is to share tried and tested, easy, and delicious gluten-free recipes to give you confidence in the kitchen! 

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