Gluten-Free Pumpkin Oatmeal Cookies Recipe for Soft, Chewy Cookies

• 1/2 cup butter
• 1/2 cup brown sugar (or turbinado)
• 1 small egg
• 1 tsp vanilla
• 1/2 cup pumpkin
• 1 cup gluten-free flour mix
• 1/2 cup oatmeal
• 1/2 tsp cinnamon or pumpkin pie spice
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1/4–1/2 tsp guar gum (optional, helps texture)

1. Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper or lightly grease it.
2. Cream together the butter and brown sugar until light and smooth. Add the egg and vanilla, mixing until combined.
3. Stir in the pumpkin until fully incorporated.
4. In a separate bowl, whisk the gluten-free flour mix, oatmeal, cinnamon (or pumpkin pie spice), baking powder, salt, and guar gum if using. Combine the dry ingredients with the wet mixture and mix until just combined.
5. Drop the dough by rounded teaspoons onto the prepared cookie sheet, spacing them evenly. Bake at 350°F for about 10 minutes, until edges are set and the centers are still soft. Allow cookies to cool on the sheet a few minutes before transferring to a wire rack to cool completely.
6. Optional: Before baking, sprinkle cookies lightly with a cinnamon-sugar mixture for extra sweetness.

You can also top the cooled cookies with a simple pumpkin glaze. To make the glaze:

• 1 tsp butter
• 1 tbsp milk or cream
• 1/4 cup pumpkin
• Powdered sugar, to taste/consistency

Cream the butter, milk, and pumpkin together, then add powdered sugar until you reach the desired thickness. Drizzle or spread on slightly cooled cookies.

Enjoy!