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!
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.