Hopefully you aren’t tired of pumpkin yet, because these are definitely the best pumpkin cookies I have ever eaten and maybe even the best oatmeal cookies I have ever eaten (I am not exaggerating), and you don’t want to miss these! Soft and chewy oatmeal cookies made with gluten-free oat flour and whole rolled oats, subtly flavored with pumpkin, and studded with buttery caramel bits.
Fall is the best for baking, isn’t it? The oven is on and fills your house with warmth and your kitchen smells amazing! Since it’s still a million degrees here, I haven’t been baking a ton, but I can’t wait to make this bread and this pie again! I also plan to put these cookies into my regular rotation.
If these cookies could talk, they wouldn’t get up in your face and scream “PUMPKIN!!!!!!!!!!!”, they would probably just say stroll up and say”Heyyyy, fall has arrived and it’s time for a little bit of pumpkin here and there…why don’t you cozy up with a book and a cookie?” Is it weird that I am imagining these cookies talking to me? Anyway, what I really mean to say is that the pumpkin is a subtle flavor here; it blends in well with the sweet, buttery pops of caramel and hints of cinnamon.
This cookie dough base contains both whole rolled oats and oat flour. I know I have talked about how oat flour is my favorite for soft gluten-free baked goods, and these cookies are definitely no exception. I can’t believe how easy these cookies are…no crazy, expensive, hard-to-find gluten-free flours or xantham gum or anything like that, just normal stuff you probably already have in your pantry (I use Bob’s Red Mill Gluten-Free oats, which have been available at every supermarket or Target I have shopped in). If you don’t need to be gluten-free, you can definitely use up some of that giant can of regular oats you might have sitting in your cupboard (I know I definitely tried to find reasons to use up all those oats before I started buying gluten-free oats for BC).
I love these Kraft caramel bits. Have you tried them? I found them in the baking aisle next to the chocolate chips. They are so cute and perfect for a nice pop of caramel!
Oats pretty much don’t rise at all when baked, so you’ll need to flatten the cookies before you bake them.
I know these are gluten-free, but don’t judge them and think that they won’t be soft and chewy and amazing, because they SO are. I guarantee you that nobody will guess they were gluten-free, they really just taste like the yummiest oatmeal cookies.
I will be making these cookies about a hundred different ways over the next couple of months…they would be soooo good with chocolate chips instead of caramel bits..or white chocolate chips…or butterscotch chips…you get the point.
- 1/4 cup unsalted butter, softened
- 1/2 cup canned pumpkin puree (120 g)
- 2/3 cup brown sugar (128 g)
- 1/3 cup granulated sugar (64 g)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup gluten-free rolled oats (96 g)
- 1 1/2 cup gluten-free oat flour (180 g)
- 1/2 tsp kosher salt
- 1/2 tsp baking soda
- 2 tsp cornstarch
- 3/4 tsp cinnamon
- 1 cup caramel bits
- Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer, mix together butter and sugars and stir until well creamy.
- Add the egg and vanilla extract and mix well.
- Add the oats, oat flour, salt, baking soda, cornstarch, and cinnamon to the bowl and mix until well combined.
- Fold in the caramel bits and stir gently until evenly incorporated.
- Place rounded tablespoonfuls of dough on prepared baking sheet and flatten with the back of a spoon or a spatula.
- Bake for about 11-12 minutes or until golden brown and set.
- To make oat flour, I put a little less than 2 cups gluten-free oats, about 180 g into a food processor and pulsed until most of the whole oats were gone. You can also buy oat flour already ground up.