Gluten-free Pumpkin White Chocolate Cranberry Oatmeal Cookies

Total Time
Serves 24 cookies

These soft cookies are full of the flavors of pumpkin, cinnamon and spices, with bursts of cranberry and white chocolate. Feel free to substitute different mix-ins for the cranberries and white chocolate.


  • 2 1/4 cups good quality gluten-free flour blend*
  • 1/2 tsp. xanthan gum (omit if your blend has xanthan or guar gum already)
  • 1 tsp. baking soda
  • 1 Tbsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cloves
  • 1/2 tsp. salt
  • 1 1/2 cups gluten-free old fashioned oats
  • 1 cup (2 sticks) unsalted butter, melted, or non-dairy alternative
  • 1/3 cup molasses
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 egg yolk
  • 3/4 cup pumpkin puree
  • 1 tsp. vanilla extract
  • 3/4 cup white chocolate chips
  • 3/4 cup dried cranberries (I used Craisins)


  1. Preheat oven to 350°. Line two baking sheets with parchment paper or silicone baking mats.
  2. Note: You can make this dough all by hand or with a mixer, just don't overmix.
  3. In a large bowl, whisk together the flour, xanthan gum, baking soda, cinnamon, nutmeg, cloves, and salt. Stir in the oats. Set aside.
  4. In a large mixing bowl, or in the bowl of your mix, whisk or mix together melted butter (or non-dairy alternative), molasses, brown sugar, and sugar.
  5. Once combined, whisk or mix in the egg yolk.
  6. Add the pumpkin and vanilla extract and whisk or mix until thick and combined completely.
  7. Add the dry ingredients and mix just until combined. The dough will be thick and sticky.
  8. Stir in the white chocolate chips and dried cranberries, or your alternate choices of mix-ins.
  9. Use a cookie scoop or large table spoon to scoop dough onto cookie sheets. I used the largest size Pampered Chef scoop, which scoops dough balls that are 2 inches wide. Use the back of a spoon or spatula to flatted the dough balls just slightly. I was able to get 24 cookies from this batch of dough.
  10. Bake the cookies at 350° for about 13-15 minutes or until edges are "set", meaning they don't squish in completely when you touch them. Centers will still be soft. Mine were done right at 14 minutes in my oven.
  11. Cool cookies completely on the baking sheets.


Recipe Notes

*I've tested this with Gluten Free Mama's Almond Flour Blend and gfJules flour and recommend either!
If using a flour blend that already includes xanthan or guar gum, then omit the xanthan called for in the recipe.
If your tummy doesn't tolerate oats well, I really think you could substitute the oats with a mixture of half shredded coconut and half chopped nuts of some sort.
As always, verify that all of your ingredients are free of gluten.

Recipe adapted from Sally's Baking Addiction.

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