Slice ‘N Bake Pumpkin Oatmeal Cookies Recipe

Name: Slice ‘N Bake Pumpkin Oatmeal Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/4 cups Gluten Free Flour; 1 cup Gluten Free Oats; 2 teaspoons Cinnamon; 1 teaspoon Nutmeg; 1 teaspoon Baking Soda; 1/2 teaspoons Salt; 3/4 cups Organic Sugar; 3/4 cups Light Brown Sugar, Packed; 1 cup Vegan Butter; 2 teaspoons Vanilla Extract; 2 Large Eggs; 1 Egg Yolk; 1 Tablespoon Chia Seeds; 2 Tablespoons Ground Flax Seeds; 1 can (16 Oz. Size) Pumpkin Puree

Servings: persons

2-1/4 cups Gluten Free Flour
1 cup Gluten Free Oats
2 teaspoons Cinnamon
1 teaspoon Nutmeg
1 teaspoon Baking Soda
1/2 teaspoons Salt
3/4 cups Organic Sugar
3/4 cups Light Brown Sugar, Packed
1 cup Vegan Butter
2 teaspoons Vanilla Extract
2 Large Eggs
1 Egg Yolk
1 Tablespoon Chia Seeds
2 Tablespoons Ground Flax Seeds
1 can (16 Oz. Size) Pumpkin Puree

1
Add all dry ingredients (flour, oats, spices, baking soda, salt) to a bowl and whisk together. In a large bowl, mix together sugars, softened butter and vanilla (you can do this by hand of with a mixer). Add eggs, egg yolk, chia and flax seeds and pumpkin puree. Mix until combined. Slowly stir in dry ingredients, incorporating 1/3 of the dry mix at a time. Mix together until all ingredients are combined.
2
Chill dough for at least 20 minutes.
3
You can bake as usual here if you don't want to slice and bake. Just scoop a tablespoon of dough onto a greased cookies sheet and bake.
4
Grab parchment paper and tear off enough for the length of your cookie log and some extra on the ends. Place dough on the paper and spread out into your log shape. Slowly roll the paper along the length of the dough, so you wrap up the cookie log. Tuck the ends under, place in our freezer bag and store until you are ready to bake.
5
To bake, preheat oven to 375u00b0F. Grab dough log from the freezer.
6
Slice off 1/2 inch cookie (as many as you need). Peel off the parchment paper and place on a cookie. Bake for 12-15 minutes. Repeat as necessary.

1157

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2-1/4 cups Gluten Free Flour, 1 cup Gluten Free Oats, 2 teaspoons Cinnamon, 1 teaspoon Nutmeg, and more.

Yes, Slice ‘N Bake Pumpkin Oatmeal Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Slice ‘N Bake Pumpkin Oatmeal Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions