Gluten-Free Pumpkin Cookies with Oat Flour

Soft and flavorful, these gluten-free pumpkin cookies are packed with lots of pumpkin spice flavor and smothered in a rich maple glaze!

5 from 2 votes

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Course: Clean Eating Dessert Recipes

Cuisine: American

Diet: Gluten Free

Prep Time: 15

Cook Time: 15

Chill Time: 30

Total Time: 1

Servings: cookies

Calories: 159kcal

Author: Violet Parcha

In a large bowl, whisk together the oat flour, baking soda, spices, and salt.
Using a stand mixer with a paddle attachment or an electric hand mixer, cream together the butter and sugar.
Add the egg, vanilla, pumpkin puree, and maple syrup and mix until well combined.
Finally, add the dry ingredients. The dough will be thick and soft. More like batter than standard cookie dough.
Cover the bowl and place the dough in the fridge to chill for 30 minutes.
Preheat oven to 350 degrees and grease a cookie sheet.
Gently roll the dough into balls (about 2 tablespoons each) and place them onto the prepared cookie sheet, leaving about 2 inches between each cookie. Use your hand to gently flatten the tops of the cookies.
Bake the cookies for 13-15 minutes or until the tops are firm to the touch, and they're beginning to turn golden.
Leave them on the cookie sheet to cool for 10 minutes before moving them to a wire rack to finish cooling.

In a small bowl, whisk together the powdered coconut sugar, melted butter, maple syrup, and vanilla.
When the cookies are completely cooled, spread the glaze evenly across the top of them.

Substitutions

Can use packed brown sugar instead of coconut sugar in the cookies
Can use salted butter in the cookies if you leave out the additional salt
Powdered coconut sugar is often difficult to find in stores, but you can easily make homemade powdered coconut sugar. I have tested the glaze with regular coconut sugar, and it does work, however, the sugar takes longer to dissolve in the melted butter.

Store pumpkin cookies in an airtight container at room temperature for up to 3 days.
The cookies and glaze can also be frozen separately for 2-3 months.