Pumpkin Oatmeal Cookies with Cream Cheese Icing (Gluten-Free)
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These pumpkin oatmeal cookies with cream cheese icing are deeeelicious! They’re gluten-free and use no refined sugar. The cream cheese icing is made without powdered sugar – instead using coconut sugar to sweeten. These were a big hit in our house!
Pumpkin Oatmeal Cookies with Cream Cheese Icing
These cookies are addicting! They’re totally delicious, gluten-free and made with no refined sugar. Just all-natural real food ingredients.
Consider these a new Fall tradition because if you make them once, your family will ask for them again and again.
The cookie base is made with oat flour, pumpkin puree and pumpkin pie spice. It’s yummy.
Next, cream cheese frosting made with coconut sugar is spread on top. They’re so good!
Lately, I’ve been making treat recipes with my daughter on the weekend. It’s a great way to hang out, listen to music and have some fun.
Pumpkin Oatmeal Cookies Ingredients
Here’s what you’ll need to make these delicious cookies:
- Oat Flour – If you don’t have oat flour you can easily make your own at home using rolled oats! This is the method I use because it’s less expensive and super easy. See my instructions here.
- Pumpkin Puree – You can make your own pumpkin puree or use canned pumpkin puree.
- Coconut Sugar – You can find coconut sugar in the “health foods” section of most grocery stores. I buy mine at Costco.
- Pumpkin Pie Spice – It’s easy to make your own pumpkin pie spice mix. Here’s what you’ll need to make 1 Tbsp worth – 1 ½ tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, ¼ tsp allspice.
- Other Ingredients – You’ll also need baking powder, baking soda, vanilla extract and eggs.
Cream Cheese Frosting With No Powdered Sugar
Traditional cream cheese frosting is made with powdered sugar… I’m not a fan. We don’t use any refined sugars in our home. This is where I draw the line. Well, this cream cheese frosting recipe has become a regular in our house. I make it for cakes, cupcakes, and now cookies!
For the cream cheese frosting you’ll need:
- Heavy Cream – Depending on where you live, it might be called whipping cream or heavy cream.
- Cream Cheese – I prefer to use the philedalphia cream cheese brand because it tends to come out the smoothest. However, play around with brands to see if you can find one locally that’s even smoother!
- Coconut Sugar – I always use coconut sugar in my frosting because I LOVE the taste! It has a light caramel flavor that tastes nothing like coconuts. It’s my favorite sweetener to use in any baking for this reason. The only downside is that coconut sugar is brown in color which will tint the icing to be a light brown/beige color. This never bothered me – it just looks natural. However, if you want white icing, try using light-colored honey, or lakanto monkfruit sweetener (it’s sugar-free) instead.
- Vanilla Extract – You’ll also need vanilla extract for a bit of extra flavor. This will also tint the color of the frosting.
Related: See my full post on how to make cream cheese frosting here, including all the tips and tricks!
How To Make Pumpkin Oatmeal Cookies with Cream Cheese Icing
First, you’ll need to bake the cookies, then add the icing.
Here’s an overview of how these are made:
- Dry Ingredients – Mix the oat flour, baking powder, baking soda, coconut sugar and pumpkin pie spice together.
- Wet Ingredients – Add in the pumpkin puree, vanilla extract and eggs. Mix everything together.
- Roll and Press – Scoop the batter into balls and add to your baking sheet. Use a fork to gently flatten each one.
- Bake – Bake at 350°F for 10-12 minutes. Let cool completely before adding the icing.
- Icing – With a hand mixer, blend together the heavy cream and coconut sugar. Add in vanilla and cream cheese. Mix until smooth and creamy. Spread on to the tops of each cookie and sprinkle with cinnamon.
Note: You can see full detailed instructions for this recipe at the bottom of this post. Just scroll down to see the full recipe card.
Best Way To Store These Cookies
I ended up freezing these which worked really well. First, I let them cool completely, then I placed them all on a baking sheet and added that to the freezer. After 2 hours, I removed them and added the cookies to a Ziploc freezer bag. My daughter has been bringing one for her school lunches every day – she LOVES them! By the time lunch rolled around they were totally thawed.
You can also store these in an air-tight container in the fridge. As with all my baking using unrefined flours, I do not recommend storing them at room temperature on the counter.
More Cookie Recipes To Try
Here are some more gluten-free cookie recipes to try:
- Coconut Cinnamon Ginger Cookies – These keto cookies use shredded coconut as the base. They’re flavored with cinnamon and ginger. My husband loves these with his coffee.
- Chocolate Avocado Cookies – Made with oat flour and delicious chocolate chunks.
- Oatmeal Chocolate Chip Cookies – These remind me of the classic cookies my mom used to make but with a healthier upgrade.
- Chickpea Flour Sprinkle Cookies – Chickpea flour is a wonderful base to use in your baking. Its mild and slightly sweet flavor lends well to cookies.
- No Bake Birds Nest Cookies – These are healthy, delicious and made with only five ingredients. Great for kids!
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Pumpkin Oat Cookies with Cream Cheese Icing
- 2 cups oat flour
- ¼ cup coconut sugar
- 1 Tbsp pumpkin pie spice - see notes
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ cup pumpkin puree
- 2 eggs
- 1 tsp vanilla extract
Cream Cheese Icing:
- ⅓ cup heavy cream - aka whipping cream
- ¼ cup coconut sugar
- 1 tsp vanilla extract
- 4 oz cream cheese
- ½ tsp cinnamon
- Preheat the oven to 350°F. Spray a baking sheet with cooking spray or line it with parchment paper.
- In a large bowl mix the oat flour, coconut sugar, baking soda, baking powder, and pumpkin spice together (you can make your own spice mix – see notes).
- Add the pumpkin puree, vanilla extract and 2 eggs. Mix together.
- Use a cookie scoop or spoon to create mounds. The batter will be sticky. Place onto the baking sheet.
- Use a fork to gently flatten the cookies. Rinse the fork under water before pressing to help with stickiness.
- Bake for 10-12 minutes. Let sit for 10 minutes then transfer to a baking rack to cool completely before icing.
- To make the cream cheese icing, see instructions here. Place cream cheese frosting in a plastic sandwich bag. Seal the top tightly and snip a tiny piece of the corner to create a piping bag. Frost the top of each cookie.
- Sprinkle the tops with a bit of cinnamon. Serve and enjoy!
- You can make your own pumpkin pie spice using 11/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp allspice.
- You can make your own oat flour using old-fashioned rolled oats and a blender. See the easy instructions here.
- Storage: Cookies can be stored in the fridge for up to 1 week or freezer in a Ziploc bag for 2-3 months.