These gluten-free pumpkin cookies are soft, chewy, and full of fall flavor! Made with real pumpkin, they’re a tasty treat perfect for any pumpkin lover.
My favorite part? The smell when they bake fills the kitchen with warmth! 🍂 I love enjoying them with a cup of tea or coffee, perfect for cozy days.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for convenience. Avoid pumpkin pie filling, as it contains added sugars and spices. If you have fresh pumpkin, you can roast and puree it, but it’ll take more time!
Gluten-Free Flour Blend: Ensure your flour blend contains xanthan gum for the best texture. You can also use almond flour or coconut flour, but adjust the amount since they absorb moisture differently.
Oils: Vegetable oil works well, but I often use melted coconut oil for a hint of flavor. Olive oil is another suitable option, just be aware it may change the taste slightly.
Spices: The spices are crucial for that warm fall flavor. Feel free to adjust the amounts based on your taste or even add nutmeg or allspice for an extra kick!
How Can I Ensure My Cookies Turn Out Soft and Chewy?
To achieve that lovely soft and chewy texture, there are a few tips to keep in mind:
- Do not overmix your dough after adding the dry ingredients! Mixing just until combined keeps it tender.
- Roll the dough into balls and flatten them gently. This helps them spread nicely while baking.
- Keep an eye on baking time. Remove them when the edges are set but the centers look slightly underbaked for extra chewiness.
Letting them cool on the baking sheet briefly before transferring to a wire rack helps set their shape. Enjoy your baking! 🍪
How to Make Gluten-Free Pumpkin Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar (plus extra for rolling)
- 1/4 cup vegetable oil or melted coconut oil
- 1 large egg
- 1 1/2 cups gluten-free all-purpose flour blend (make sure it contains xanthan gum)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon vanilla extract
- Optional: coarse sugar or sparkling sugar for topping
How Much Time Will You Need?
This delicious recipe will take you about 15 minutes of prep time and 12-15 minutes of baking time. Don’t forget to let the cookies cool for about 5 minutes after baking before transferring them to a wire rack. In total, you can have fresh cookies ready in about 30-40 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This will help prevent the cookies from sticking and make clean-up easier later!
2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the pumpkin puree, packed brown sugar, granulated sugar, oil, egg, and vanilla extract. Keep whisking until everything is smooth and well combined.
3. Combine the Dry Ingredients:
In another bowl, sift together the gluten-free flour blend, baking powder, baking soda, salt, and all the spices (cinnamon, ginger, nutmeg, cloves). This step ensures an even blend of flavors and helps aerate the flour.
4. Combine Wet and Dry Mixtures:
Gently fold the dry ingredients into the pumpkin mixture. Mix until just combined—be careful not to overmix! The dough will be soft and slightly sticky, and that’s just how we want it!
5. Shape the Cookies:
Using your hands, roll the dough into 1-inch balls. Roll each ball in granulated sugar to coat. Place the balls on the lined baking sheets about 2 inches apart to allow room for spreading.
6. Flatten the Dough Balls:
Using the palm of your hand or the bottom of a glass, gently flatten each dough ball a little bit. This helps them to bake evenly and gives them a lovely shape.
7. Bake:
Bake in the preheated oven for 12-15 minutes, or until the edges are set, and the tops look crackled. The cookies will firm up more as they cool, so don’t worry if they look slightly soft when you pull them out!
8. Cool and Enjoy:
Once baked, allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. They’re best served warm with a cozy drink!
These gluten-free pumpkin cookies are wonderfully soft and chewy, spiced just right for fall! Enjoy them for a sweet treat any time of the day. Happy baking!
Can I Substitute the Egg in This Recipe?
Absolutely! To make the cookies egg-free, you can use a flax egg. Simply mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for about 5 minutes until it thickens. Alternatively, you can use 1/4 cup of applesauce or a mashed banana for a similar effect.
What Can I Use Instead of Gluten-Free Flour?
If you don’t have a gluten-free flour blend on hand, you can try using almond flour or coconut flour. Keep in mind that these flours absorb moisture differently, so you might need to adjust the liquid in the recipe. For every cup of almond flour, consider reducing the amount of pumpkin puree slightly, and if using coconut flour, start with a smaller amount as it’s more absorbent.
How Should I Store Leftover Cookies?
To store leftover cookies, place them in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can refrigerate them for about a week or freeze them for up to 3 months. Just make sure to let them cool completely before storing!
Can I Add Mix-Ins to These Cookies?
Yes! Feel free to add chocolate chips, chopped nuts, or dried fruit for extra flavor and texture. Just fold them in gently when you combine the dry ingredients with the wet so they’re evenly distributed throughout the dough!