Gluten Free Pumpkin Cookies are the ultimate fall treat! Soft, chewy, and full of warm pumpkin flavor. Made with canned pumpkin purée, pumpkin pie spice, and a gluten-free flour blend, they’re topped with a rich maple vanilla frosting. This simple recipe is perfect for anyone on a gluten-free diet or just craving delicious cookies during pumpkin season.
Looking for more Fall or Pumpkin flavored recipes? Try out my Gluten Free Pumpkin Bars Recipe with Cream Cheese Frosting, Gluten Free Pumpkin Bread and Gluten Free Apple Crisp with Oats.
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Why You’ll Love This Recipe
Recipe Ingredients
Note:
Below are the key ingredients you’ll need. You can find the complete list with measurements in the recipe card at the bottom of the post.
Ingredient Notes and Substitutions
Main ingredients for Gluten Free Pumpkin Cookies:
- Pumpkin Purée: Be sure to use 100% canned pumpkin purée, not pumpkin pie filling. It adds moisture, natural sweetness, and that unmistakable pumpkin flavor without extra spices or sugar.
- Light Brown Sugar: Adds rich, caramel-like depth and helps create that soft, chewy cookie texture. The molasses content also enhances the warm spices.
- Ground Cinnamon: A must-have for that classic fall flavor! Cinnamon pairs perfectly with pumpkin and gives these cookies a cozy, spiced aroma.
- Pumpkin Pie Spice : This blend of warm spices (like nutmeg, cloves, and ginger) adds extra depth and brings out the best in the pumpkin. It’s the ultimate shortcut to delicious pumpkin cookies.
How to Make These Gluten-Free Pumpkin Cookies Dairy-Free
These cookies can easily be made dairy-free with just a couple of simple swaps, no one will notice the difference!
Butter Substitute
- Use plant-based stick butter (like Earth Balance, Country Crock Plant Butter, or Miyoko’s) in place of regular butter.
- Avoid soft spreads that come in tubs, as they usually have higher water content and can affect texture.
Pumpkin Pie Spice Substitute
If you don’t have pumpkin pie spice, you can easily mix your own using common warm spices already in your pantry. For every 1 teaspoon of pumpkin pie spice, use:
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves or allspice
How to Make Gluten Free Pumpkin Cookies: Step By Step Instructions
Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the recipe card below!
Step 1:
Preheat the oven to 375 degrees and then in a medium bowl, whisk together the dry ingredients. Including the gluten-free flour blend, baking soda, baking powder, pumpkin spice, cinnamon, and salt. Set aside.
Step 2:
In a large mixing bowl, cream the white sugar, light brown sugar, and softened butter together until light and fluffy.
Step 3:
Add the pumpkin purée, egg, and vanilla to the butter-sugar mixture. Mix until smooth and well combined.
4th Step:
Gradually stir the dry ingredients into the wet ingredients. Mix just until no dry spots remain.
Step 5:
Use a small cookie scoop to portion the dough onto a baking sheet lined with parchment paper or a silicone baking mat. Leave a little space between each cookie.
Step 6:
Bake at 375°F for 14–16 minutes, or until the edges are set and the tops look slightly dry. Let them sit for 2 minutes on the baking sheet, then remove them too a cooling rack to finish cooling and to set.
Don’t Overbake!
Pumpkin cookies can go from soft and chewy to dry quickly. Remove them when the tops look set but still soft, they’ll continue to firm up as they cool.
Maple Vanilla Frosting: Step by Step Instructions
Let Cookies Cool Completely Before Frosting Warm cookies will cause the frosting to melt and slide off. Make sure they’re fully cooled for the best presentation and texture.
Step 1:
In a medium bowl, combine the melted butter, vanilla extract, and pure maple syrup with the powdered sugar.
Step 2:
Mix until mostly combined. The mixture will be thick and slightly difficult to stir at first.
Step 3:
Gradually add hot water, a little at a time, whisking until the frosting is smooth and spreadable. It should be thick and not runny.
Step 4:
Ensure that there are no lumps or clumps of powdered sugar remaining in the mixture.
Step 5:
Once the cookies are fully cooled, add a spoonful of frosting to each one and gently spread it across the top.
Step 6:
If desired, immediately sprinkle with a touch of pumpkin spice or cinnamon. Let the frosting set for a few minutes before serving.
Recipes Tips and Tricks for Gluten Free Pumpkin Cookies
- Chill the Dough for Extra Puffy Cookies (Optional)
If your dough feels too soft or you’re baking on a warm day, chill it for 20–30 minutes before scooping. This helps prevent too much spreading in the oven.
- Use a Cookie Scoop for Uniform Size
A small cookie scoop ensures even baking and gives you consistently shaped cookies.
Don’t Use Pumpkin Pie Filling
Make sure you’re using pure pumpkin purée, not pumpkin pie filling. Pumpkin pie filling has added sugar and spices that can throw off the recipe.
Storage and Reheating
Storage: Unfrosted Cookies:
- Store in an airtight container at room temperature for up to 4–5 days.
- For longer storage, freeze in a single layer, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months.
- Let thaw at room temp before serving (or frosting).
Frosted Cookies:
- Because of the frosting, it’s best to store frosted cookies in a single layer in the fridge to prevent smudging or melting.
- Let them sit at room temp for 10–15 minutes before serving so the frosting softens slightly.
- If stacking, use parchment or wax paper between layers to prevent sticking.
Freeze-Now, Bake-Later:
Scoop the cookie dough into balls and place them on a baking sheet lined with parchment paper. Freeze until solid (about 1–2 hours), then transfer to a freezer-safe bag. Bake directly from frozen as normal, just add 1–2 extra minutes to the baking time!
Want More Frosting Options?
Try these gluten free pumpkin cookies with Cream Cheese Frosting.
Or try them with even more fall flavor with Pumpkin Spice Vanilla Frosting (Recipe coming soon)
Tools For This Recipe
Mixing bowls – One large and one medium for dry and wet ingredients
Hand mixer or stand mixer – For creaming butter and sugars (a sturdy whisk and muscles works too)
Measuring cups and spoons – For accurate ingredient portions
Kitchen scale (optional) – For precise measurements, especially helpful in gluten-free baking
Spatula or wooden spoon – To mix ingredients and scrape the bowl
Small cookie scoop – For evenly sized cookies that bake consistently
Baking sheet – Lined with parchment paper or a silicone baking mat
Wire cooling rack – To let cookies cool fully before frosting
Whisk or spoon – For mixing the glaze
Frequently Asked Questions
Yes, you can bake the cookies a day or two in advance and store them in an airtight container at room temperature (unfrosted) or in the fridge (if frosted). You can also freeze the dough or baked cookies for longer storage.
Not necessarily. The dough is ready to bake right away, but if it’s very soft or you’re baking on a warm day, chilling it for 20–30 minutes can help prevent the cookies from spreading too much.
Yes, just swap the butter for a plant-based stick butter (not a tub spread), and use a dairy-free milk like almond, oat, or soy milk. The flavor and texture stay delicious!
I hope you love this recipe for gluten free pumpkin cookies as much as I do. If you try it, let me know in the comments below, I’d love to hear how it turned out for you!
Gluten Free Pumpkin Cookies with Maple Vanilla Frosting
Ingredients
Equipment
Method
- Preheat oven to 375 degrees and prep your baking sheets by either lining them with parchment paper or using a silicone baking mat.
- In a medium sized bowl, whisk together the dry ingredients and then set aside.2 1/4 Cup Gluten Free Flour Blend, 1 teaspoon Baking Soda, 1/2 teaspoon Baking Powder, 1/4 teaspoon Salt, 1 teaspoon Pumpkin Spice, 1/2 teaspoon Cinnamon
- In a large mixing bowl, cream together the rom temperature butter, sugar and light brown sugar until light and fluffy.1 Cup Butter, 1 Cup White Sugar, 3/4 Cup Brown Sugar
- Add the pumpkin puree, egg and vanilla into the butter-sugar mixture. Mix until smooth and well combined.
- Gradually stir the dry ingredients into the large bowl with the wet ingredients. Mix until no dry spots remain.
- Use a small cookie scoop (about 1 tablespoon) to portion out the dough onto the prepared baking sheets.
- Bake for 14-16 minutes, or until the edges are set and the tops look slightly dry.
- Let them sit for 2 minutes on the baking sheet, then remove them onto a cooling rack to fully cool and to firm up.
- Make sure cookies are completely cool before frosting them or the frosting will melt off.
- In a medium bowl, combine the melted butter, vanilla extract, and pure maple syrup with the powdered sugar.1/3 Cup Butter, 1/2 teaspoon Vanilla Extract, 1 teaspoon Maple Syrup, 2 Cups Powdered Sugar
- Mix until mostly combined. The mixture will be thick and slightly difficult to stir at first.
- Gradually add hot water, a little at a time, whisking until the frosting is smooth and spreadable. It should be thick and not runny.2-4 Tablespoons Hot Water
- Ensure that there are no lumps or clumps of powdered sugar remaining in the mixture.
- Once the cookies are fully cooled, add a spoonful of frosting to each one and gently spread it across the top.
- If desired, immediately sprinkle with a touch of pumpkin spice or cinnamon. Let the frosting set for a few minutes before serving.
Nutrition
Notes
Pumpkin Pie Spice Substitute
If you don’t have pumpkin pie spice, easily mix your own using common warm spices already in your pantry. For every 1 teaspoon of pumpkin pie spice, use:- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves or allspice
How to Make These Gluten-Free Pumpkin Cookies Dairy-Free
Butter Substitute- Use plant-based stick butter (like Earth Balance, Country Crock Plant Butter, or Miyoko’s) in place of regular butter.
- Avoid soft spreads that come in tubs, as they usually have higher water content and can affect texture.
Recipes Tips and Tricks
Don’t Over Bake!Pumpkin cookies can go from soft and chewy to dry quickly. Remove them when the tops look set but still soft, they’ll continue to firm up as they cool. Chill the Dough for Extra Puffy Cookies (Optional)
If your dough feels too soft or you’re baking on a warm day, chill it for 20–30 minutes before scooping. This helps prevent too much spreading in the oven. Don’t Use Pumpkin Pie Filling Make sure you’re using pure pumpkin purée, not pumpkin pie filling. Pumpkin pie filling has added sugar and spices that can throw off the recipe.
Storage and Reheating
Storage: Unfrosted Cookies:-
- Store in an airtight container at room temperature for up to 4–5 days.
-
- For longer storage, freeze in a single layer, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months.
-
- Let thaw at room temp before serving (or frosting).
-
- Because of the frosting, it’s best to store frosted cookies in a single layer in the fridge to prevent smudging or melting.
-
- Let them sit at room temp for 10–15 minutes before serving so the frosting softens slightly.
-
- If stacking, use parchment or wax paper between layers to prevent sticking.
Scoop the cookie dough into balls and place them on a baking sheet lined with parchment paper. Freeze until solid (about 1–2 hours), then transfer to a freezer
Tried this recipe?
Let us know how it was!Be Sure to Always Double Check Ingredient Labels
It is always best practice to double-check your ingredient labels for hidden sources of allergens.
Also, please note the nutrition information is automatically calculated and should only be used as an approximation. It may vary based on ingredient brands, portion sizes, and preparation methods. For specific dietary or medical needs, consult a healthcare professional or registered dietitian.
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