Gluten Free Iced Pumpkin Oatmeal Raisin Cookies


That’s a long name right! I was in the mood for baking last Wednesday but also going over to my parents house to hang out with my mom and my nephew Caleb before it was time to head back to the big city for school. This girl would much rather spend her time relaxing in the country of South Georgia but Life University in Marietta is calling my name to FINISH my dietetics degree!

It was also my sister Lara’s birthday and she loves oatmeal cookies. Wouldn’t it be great to deliver her cookies to work on her birthday?!?! But I also had a lot of pumpkin leftover in the fridge from making Pumpkin Muffins….Hmmm….Pumpkin and cookies….Combine!

So this cutie pie, my nephew Caleb, was very willing to help me out as well. Well not really…But he did like banging on the pots and pans as my mom and I worked saying I want a coo coo! He didn’t like them. He ate sugar wafers instead. Seriously….

Everyone else loved them! Especially me…..I know you are dying to make them so let’s start with what you will need

Cream butter and sugar. Add egg, pumpkin, and vanilla (detailed recipe below)

Mix flour, spices, certified gluten free oats, baking soda, and then add raisins + nuts

Add dry ingredients to wet and mix!

Now drop by rounded tablespoon onto cookie sheet and bake away…

Next drizzle icing over your cookies (recipe follows as well)

Then enjoy a balanced afternoon snack…

What?!?!? I had an apple! Ok, ok, peanut butter would have been a better choice than the cookies but hey sometimes you just need a cookie! The key is portion control 🙂

Gluten Free Iced Pumpkin Oatmeal Raisin Cookies

1 cup gluten free white rice flour (or regular all-purpose if not on GF diet)

3/4 cup certified gluten free oats (or regular in not on GF diet)

1/2 tsp baking soda

1 tsp ground cinnamon

1/4 tsp ground nutmeg

3/4 stick of unsalted butter (6 Tablespoons)

3/4 cup packed brown sugar

1/4 cup granulated sugar

1/2 cup canned pure pumpkin

1 egg

1 tsp of vanilla

1 cup of mix ins (I chose 1/2 cup of walnuts and 1/2 cup of raisins. Anything will work: chocolate chips, any nuts, dried cranberries, dates, etc.)

Preheat oven to 350 F and coat a baking sheet with nonstick spray.

Cream butter and sugar with an electric mixer. Add egg and combine. Stir in pumpkin and vanilla.

Mix flour with oats, baking soda, and spices. Add walnuts and raisins or mix ins of choice.

Add dry ingredients to wet and mix well.

Drop by rounded tablespoon full onto cookie sheet. Bake for approximately 10 minutes or until golden brown. (I never time cookies, I just watch them!) Then let cool and ICE!

Sugar Icing

1 cup of powdered sugar

1 1/2 Tablespoons of milk

1/2 Tablespoon of melted butter

1/2 tsp of vanilla

Mix all ingredients well until drizzling consistency. If to thick add more milk. If to thin add more powdered sugar. DRIZZLE AWAY!

You can enjoy them while reading my friend Julie’s blog and checking out my post on Gastroesophageal Reflux Disease.