Pumpkin Pie Oatmeal Cookies

Pumpkin Pie Oat Cookies, Gluten Free. Easy as pie.

It’s a pumpkin and apple bumper crop at the grocery. It is also a bonanza crop for Halloween candy because the harvest is bountiful. Huge! The volume of candy to pumpkin and apple is shamefully 3 million candy bars to one apple. In fact, the pile of Hershey mini candy bars alone is larger than the entire produce section.

I’m strangely (almost) kind of fine with that because I love Halloween (candy) more than any one person should. It’s the arrested five-year-old in me. I get kind of giddy and a little crazy and buy a bunch of the stuff and end up giving it away because the current me (way older than a five-year-old most days) finds the stuff tastes mostly like wax. But I still love autumn and Halloween. And I also love the ramp up to pumpkin pie and Thanksgiving.  It’s a mite early to begin baking those pumpkin pies.  But it’s a mighty fine time to get a preview taste of fall flavor with a pumpkin pie oatmeal cookie. Don’t look for the logic. There isn’t any. Just go with it.

Pumpkin butter is the secret  pie flavor in the cookie. It’s pretty easy to find pumpkin butter at the store right now.  Find a brand that contains the fewest ingredients, like this one (less is more is good in this case). Pumpkin butter can be found in many regular grocery stores and online. Trader Joe’s should have pumpkin butter stocked again and you cannot beat their price and it’s pretty tasty stuff. Be sure to buy a few jars once you find them because they do sell out – it’s fantastic in pumpkin pie, too.

It also might seem like I spilled a whole bottle of pumpkin pie spice in the cookie, but the amount is correct. We started with a little bit and worked our way up to two teaspoons because it makes a big flavor difference. Raisins are nice traditional addition to the cookie but if you want cranberries or other dried fruit, that would taste good, too. We like pecans around here although they are getting very spendy and that may mean a switch to walnuts – which would be a nice alternative. But be sure to toast both the nuts and oats before adding them to the dough because it makes a huge difference in flavor and texture.

The dough is ridiculously sticky but don’t be tempted to add more flour or you’ll be baking pumpkin pie hockey pucks (did that one, too). This is the right amount of flour. Just live with the sticky. If you skip the flattening part of the pre-bake cookie prep you’ll end up with cookie puffs. We made some of those, too. They were a little cakey and not our favorite texture, but they did taste good. We like the cookies to be as flat as possible before baking because they do puff up a bit. They will sink a bit once cooled and you’ll end up with a cookie that is soft and chewy in the center and a bit crunchy just on the edge.

Be sure to let them cool once out of the oven on the baking pan until they are just warm to the touch. If you try to transfer them to a rack while they’re hot, the cookie crumbles. But once room temperature or just slightly warm, they are pretty sturdy.

The recipe is intended to make big fat 4-inch bakery sized cookies (about 24 of them). But if you want to make them for kids or people who think 4-inch goodies are too big, then feel free to scoop the batter in smaller amounts. Be sure to adjust the baking time down to accommodate the smaller size.

Mostly, just enjoy the aroma of pumpkin pie in a cookie. Tis the season.

Pumpkin Pie Oat Cookies, Gluten Free. Easy as pie.

Pumpkin Pie Oatmeal Cookies
Pumpkin pie cookies smell like autumn should. They also taste like pie in a cookie. And since it contains oats, raisins and nuts, it might even be good for you. Makes 22-24 four-inch bakery size cookies.
  • 132 grams shortening (Spectrum Organic) (scant ¾ cup)
  • 25 grams brown sugar (2 tablespoons)
  • 150 grams granulated sugar (3/4 cup)
  • 100 grams good quality pumpkin butter (5 tablespoons)
  • 1 extra large egg
  • 2 heaping teaspoons pumpkin pie spice
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 130 grams Canteen flour blend (1 cup) (see notes)
  • 35 grams GF oat flour (1/3 cup)
  • 115 grams whole toasted GF oats (1 cup)
  • 150 grams raisins (1 cup)
  • 120 grams pecans, toasted and roughly chopped (1 cup)
  1. Preheat oven to 350°F. Line three baking sheets with parchment paper.
  2. In a large bowl beat together shortening, sugar, and pumpkin butter until combined and a little fluffy. Add the egg and beat until it is fully incorporated. Add the pumpkin pie spice, salt and soda and blend. Add flour, and oats and mix until no dry matter remains. Fold in raisins and pecans.
  3. Scoop (generous two tablespoon size) onto baking sheets – 8 to each sheet. Flatten with wet fingers or using a piece of parchment and a flat bottomed glass. The parchment will peel away with some dough residue, so peel carefully– the dough is very sticky.
  4. Bake one sheet at a time in the center of the oven for 12-14 minutes or until the cookies are crisp on the edge and puffy in the middle. They should be darker on the edges and golden in the center. Cool five to ten minutes in the pan and then transfer cookies to a rack to cool completely.
Canteen blend is 2 parts superfine brown rice flour plus 1 part each superfine white rice flour and tapioca flour/starch by weight. See About Flour or the Resources tab: flour.

Pumpkin Pie Oat Cookies, Gluten Free. Easy as pie.


  1. Those look simply heavenly to me! You had me at pumpkin and then sealed the deal when you said you used pumpkin butter. I, too, LOVE using pumpkin butter in recipes! Mr. GFE will totally go for the raisins, but I’ll leave those out of my half (or perhaps add some nuts). 🙂

    Thanks, Lisa!

    • GlutenFreeCanteen says:

      Thanks, Shirley. Glad to know that I’m not the only one who loves pumpkin butter! Enjoy.

  2. what is pumpkin batter?

    • GlutenFreeCanteen says:

      pumpkin butter is like pumpkin jam, made from pumpkin, sugar and spices. there’s a link the in the post to one brand of pumpkin butter but you probably can find some at the grocery.


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