Ingredients
Equipment
Method
Gluten Free Pumpkin Cookies
- 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.1 Egg, 3/4 Cup Pumpkin Puree, 1 teaspoon Vanilla Extract
- 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.
Maple Vanilla Frosting
- 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
These gluten-free pumpkin cookies are soft, flavorful, and just as delicious with or without the frosting. I hope you love them as much as we do!
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.
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
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.
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- 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.
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- Let thaw at room temp before serving (or frosting).
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- Because of the frosting, it’s best to store frosted cookies in a single layer in the fridge to prevent smudging or melting.
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- Let them sit at room temp for 10–15 minutes before serving so the frosting softens slightly.
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- 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