Gluten-Free Pumpkin Cookies

Category: Desserts & Baking

Delicious homemade gluten-free pumpkin cookies with chocolate chips on a white plate, perfect for fall treats

These gluten-free pumpkin cookies are soft, chewy, and packed with fall flavors! Made with real pumpkin, they are perfect for a cozy treat any time of year.

Making these cookies is as easy as pie—well, pumpkin pie! I love how they make my kitchen smell like autumn. Grab your favorite mug of cider and enjoy!

I enjoy sharing these at gatherings; everyone loves them, and no one misses the gluten! They’re a hit with both kids and adults—who can say no to pumpkin goodness?

Key Ingredients & Substitutions

Gluten-Free All-Purpose Flour: Make sure your blend has xanthan gum for the right texture. If you don’t have it, you could use almond flour or oat flour, but adjust the amount since they behave differently.

Pumpkin Puree: Canned pumpkin puree is best for consistency, but you can roast and puree your own pumpkin if you’re feeling adventurous. Just make sure it’s not pumpkin pie filling.

Butter: For a dairy-free option, coconut oil or dairy-free butter can work well. Keep in mind that it might change the flavor slightly, but it still keeps the cookies moist!

Sugars: If you want to cut back on sugar, consider using coconut sugar. It’s less sweet and gives a rich flavor. Alternatively, you can use a sugar substitute that’s suitable for baking.

How Do I Get the Right Texture for My Cookies?

The trick to soft and chewy cookies is in the mixing. When combining wet and dry ingredients, mix just until there’s no more dry flour visible. Overmixing can lead to tough cookies. Be gentle!

  • For fluffy cookies, make sure your butter is softened but not melted; it should hold its shape when beaten.
  • Don’t skip letting the cookies cool on the baking sheet before transferring them. This sets their shape!
  • If you want a more defined crack on the top, slightly underbake them. They’ll firm up as they cool!

Gluten-Free Pumpkin Cookies

Ingredients You’ll Need:

Dry Ingredients:

  • 1 and 1/4 cups gluten-free all-purpose flour blend (ensure it includes xanthan gum)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder (gluten-free)
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional)

Wet Ingredients:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar, packed
  • 1 large egg
  • 1/2 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract

For Topping:

  • Coarse sugar or sanding sugar, for sprinkling
  • Flaky sea salt, for sprinkling (optional)

How Much Time Will You Need?

This recipe takes about 15 minutes for prep and 12-15 minutes for baking, totaling around 30 minutes to get delicious cookies in your hands. Plus, there’s minimal cooling time before enjoying them!

Step-by-Step Instructions:

1. Preheat the Oven:

Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.

2. Mix the Dry Ingredients:

In a medium mixing bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Make sure everything is well combined to distribute the flavors evenly.

3. Cream the Butter and Sugars:

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer or a whisk. Beat for about 2-3 minutes until the mixture is light and fluffy.

4. Add the Wet Ingredients:

Beat in the egg until well combined, then mix in the pumpkin puree and vanilla extract until everything is smooth and creamy.

5. Combine Wet and Dry Ingredients:

Gradually add the dry mixture to the wet mixture, mixing gently until just combined. Be careful not to overmix, as this can make the cookies tough.

6. Scoop the Dough:

Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each dough ball, as they will spread a little while baking.

7. Add Toppings:

Lightly sprinkle the tops of the cookies with coarse sugar and, if you like, a pinch of flaky sea salt for a delicious contrast.

8. Bake the Cookies:

Bake in the preheated oven for 12-15 minutes. The cookies should have set edges, with cracked tops while remaining soft in the center.

9. Cool the Cookies:

Let the cookies cool on the baking sheet for about 5 minutes before carefully transferring them to a wire rack to cool completely.

10. Enjoy:

Once cooled, serve and enjoy your delightful soft, chewy gluten-free pumpkin cookies! Store any extras in an airtight container at room temperature for up to 4 days.

This recipe yields about 18 delicious cookies!

Gluten-Free Pumpkin Cookies

Can I Use a Different Sweetener?

Absolutely! You can substitute granulated sugar with coconut sugar or a sugar substitute. Just keep in mind that this could change the flavor slightly and potentially affect the texture.

What Can I Use Instead of Pumpkin Puree?

If you don’t have pumpkin puree, you can use applesauce or mashed bananas as alternatives, although the flavor will be different. Ensure that it has a similar consistency for best results.

How Do I Know When the Cookies Are Done Baking?

The cookies are done when the edges are set, the tops have cracked, and they still feel soft in the center. They will continue to firm up while cooling, so it’s okay if they seem a bit under-baked.

Can I Freeze the Cookie Dough?

Yes, you can freeze the cookie dough! Scoop the dough onto a baking sheet and freeze until firm, then transfer to a zip-top bag. When you’re ready to bake, just pop them straight into the oven from the freezer, adding an extra minute or two to the baking time.

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