Home » Flourless Pumpkin Oatmeal Raisin Cookies

Flourless Pumpkin Oatmeal Raisin Cookies

by Kristen

You will love these flourless oatmeal raisin cookies’ pumpkin and cinnamon raisin cookies. These are warm, comforting, and chewy and are a great gluten-free cookie option for autumn. These cookies are a quick treat to whip up anytime you are craving a pumpkin spice treat this fall!

Flourless Pumpkin Oatmeal Raisin Cookies

These cookies are delicious and healthy enough to eat for breakfast!  They bake in just a few minutes and have very little prep time.  If you have gluten sensitivity, then I suggest using gluten-free oats.   This is one of my favorite pumpkin recipes. All you need is a few pantry ingredients to make these comforting morsels.

These cookies will bake longer than most cookies.  These contain a lot of moisture because there is no flour.   They will remind you of baked oatmeal breakfast cookies.  You can use a chia seed egg to make this vegan.

Ingredients Needed 

1 cup of rolled oats-  do not use quick oats

1/2 teaspoon of salt

One teaspoon cinnamon

One teaspoon of baking powder

1 cup of canned pumpkin puree, NOT pumpkin pie puree

Two tablespoons butter

One egg

1/2 cup brown sugar

1/2 cup raisins

Optional Additional Ingredients: ( not all together)  flaxseeds, chia seeds, 1-2 teaspoons pumpkin pie spice, cloves, nutmeg, allspice, ginger, one teaspoon vanilla extract, dried cranberries, or chocolate chips.

* You can choose to sub butter with coconut oil

* You can choose to sub coconut sugar for brown sugar.

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Equipment 

sheet pan

parchment paper or a silicone baking mat, hand mixer, mixing bowls

Instructions

1. Preheat oven to 350 degrees

2. Blend oats, salt, cinnamon, and baking powder in a large mixing bowl.

3. Whisk pumpkin, butter, egg, and brown sugar in a second bowl.

4. Add dry ingredients to the wet ingredients mixture.

5. Fold in raisins.

6. Line baking sheets with parchment paper.

7. Using a cookie scoop, drop cookie dough evenly onto the baking sheet one inch apart.

8. Bake for 20 minutes

9. Remove cookies from the oven.  Cool on a wire rack and serve.

Pumpkin Oatmeal Raisin Cookie

You will love this easy pumpkin dessert’s chewy texture and sweet and savory flavors.  These gluten-free pumpkin oatmeal cookies are comforting yet healthier than other fall desserts.

Storage:

You can store these in an airtight container at room temperature for two days.  The refrigerator for five days of the freezer for up to a month.

Nutrition: Pumpkin contains fiber, and oatmeal contains protein.  These cookies contain beneficial nutritional value.

Flourless Pumpkin Oatmeal Raisin Cookies 

Course Dessert
Prep Time 10 minutes
Cook Time 25 minutes

Ingredients

  • 1 cup rolled oats NOT quick oats
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 cup pumpkin puree
  • 1 egg
  • 6 tablespoons brown sugar
  • 1/2 cup raisins
  • 2 tablespoons coconut oil or butter

Instructions

  1. Preheat oven to 350 degrees.

  2. In a bowl, mix oats and cinnamon together and set aside.

  3.  In another bowl, mix all of the other ingredients together.

  4. Add the cinnamon and oats into the second bowl and mix.

  5. Make 1 inch balls on a cookie sheet and press down the cookie dough down with a fork.

  6. Bake the cookies for 20-25 minutes, or until the bottom of the cookies are brown and crisp.

Did you make these oatmeal raisin pumpkin cookies?  I would love to hear how they turned out for you!  Please comment below this blog post or tag me on social media and let me know how they turned out for you!  You can find me on Facebook, Pinterest, Instagram, and Twitter.

Flourless Pumpkin Oatmeal Raisin Cookies 01

 

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12 comments

Heather January 1, 2020 - 8:47 pm

I just made a triple batch of these. Didn’t add the raisons. Baked them in the oven for 20 minutes and they turned out great! They are not too sweet but nice and cinnamony and pumpkiny. Was strange that the baking powder was put in with the wet ingredients. Next time I would add it to the oats and cinnamon. I also used coconut oil instead of butter.

 
Reply
Deborah October 10, 2015 - 12:56 pm

definitely gonna try these! Don’t have any raisins so will substitute with dried cranberries, and maybe add some pumpkin pie spice instead of the cinnamon… A little orange zest would go well in these too! Oh my mouth is watering!

 
Reply
Kristen October 10, 2015 - 7:14 pm

yum. dried cranberries! Let me know how that tastes! That sounds sooo good!

 
Reply
Jillian @ Food, Folks and Fun September 3, 2015 - 7:59 pm

I love that it’s pumpkin season again, I can’t wait to try these!

 
Reply
Catherine September 3, 2015 - 1:01 pm

What a fabulous Fall cookie! These sound wonderful. xo, Catherine

 
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Diana Rambles September 3, 2015 - 12:20 pm

Yum! Had to pin!!

 
Reply
Debi @ Life Currents September 3, 2015 - 4:57 am

It’s like fall in a cookie! I can’t wait to try these!

 
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Rebecca B. September 3, 2015 - 1:57 am

I am so ready for Fall and everything pumpkin!! These cookies sound amazing!!

 
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Donna Hup September 3, 2015 - 1:10 am

I never would have thought of this combination, but it sounds so yummy!

 
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Bintu | Recipes From A Pantry September 2, 2015 - 6:08 pm

Guess who will be making these with the kiddoes over the weekend?

 
Reply
Janette@culinaryginger September 2, 2015 - 5:35 pm

Delicious cookies, I need to make these.

 
Reply
Val - Corn, Beans, Pigs and Kids September 2, 2015 - 4:24 am

Those look good! I’m ready for fall temperatures so I can start feeling like and loving fall flavors like pumpkin!

 
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