Gluten Free Pumpkin Cookies
These soft, chewy gluten-free pumpkin cookies capture the essence of fall with warm spices and real pumpkin, while maintaining that perfect cookie texture that often eludes gluten-free baking. Whether you're celiac, gluten-sensitive, or simply exploring healthier alternatives, these cookies deliver authentic flavor without compromise.
Equipment
- Baking Sheets
- Parchment Paper
- Mixing Bowls
- Hand mixer or stand mixer
- Wire Cooling Rack
Ingredients
For the cookies
- 2 cups gluten-free all-purpose flour blend one with xanthan gum works best
- 1 tsp baking soda
- 1 tsp baking powder
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- ½ cup unsalted butter softened (or dairy-free butter for fully dairy-free option)
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- 1 large egg or flax egg for vegan option
- 1 tsp vanilla extract
- 1 cup pumpkin puree not pumpkin pie filling
- 1 cup gluten-free rolled oats
- ½ cup chopped pecans or walnuts optional
For the optional glaze
- 1 cup powdered sugar
- 1-2 tbsp milk of choice
- ¼ tsp vanilla extract
Instructions
- In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. This ensures even distribution of leavening agents and spices.
- In a large bowl using a hand mixer or stand mixer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the butter mixture and beat until well combined. Then mix in the pumpkin puree.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Fold in the oats and nuts (if using) with a spatula.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes. During this time, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Slightly flatten the tops with the back of a spoon.
- Bake for 12-14 minutes, or until the edges are set but the centers still look slightly underdone.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- For the optional glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies and allow to set.
Notes
Pro tip: Drain your pumpkin puree in a fine mesh sieve or coffee filter for 20 minutes before measuring to remove excess moisture—this leads to chewier cookies rather than cakey ones.
Unlike conventional cookies, gluten-free varieties continue cooking significantly after removal from the oven, so don't overbake them.
For healthier alternatives, consider replacing half the butter with unsweetened applesauce, substituting coconut sugar for both sugars, or adding dark chocolate chips instead of nuts.
Nutrition
Calories: 135kcalCarbohydrates: 22gProtein: 2gFat: 5gSaturated Fat: 2gCholesterol: 18mgSodium: 110mgPotassium: 50mgFiber: 2gSugar: 12gVitamin A: 800IUCalcium: 25mgIron: 0.8mg
Tried this recipe?Let us know how it was!