Gluten-Free Pumpkin Cookies
Published
These gluten-free pumpkin cookies are everything I love about my gluten-free pumpkin bread recipe, but wrapped up in a bite-sized cookie! They’re moist, fluffy, lightly spiced, and drizzled with a vanilla maple glaze. My secret for a light and fluffy texture is letting the pumpkin puree sit with the baking soda for a few minutes before adding the other ingredients—it makes all the difference! This recipe also includes a dairy-free option.
Gluten-Free Pumpkin Cookies Recipe
Making homemade gluten-free pumpkin cookies doesn’t get any easier than this! My family always rushes to the kitchen when I pull these cookies out of the oven, and the first batch disappears before the second batch is even done. I use gluten-free all-purpose flour as the base, mixed with canned pumpkin, vanilla, pumpkin pie spice, and cinnamon to create a cookie with the most delicious fall flavor. However, my kid’s favorite part is the glaze I drizzle on top. It’s made from powdered sugar, maple syrup, more vanilla, and pumpkin pie spice and is the perfect finishing touch to these tasty treats.
Ingredients
- Unsalted Butter: Adds flavor to the cookies and helps the dough come together. For a dairy-free option, use Smart Balance Butter—I promise these cookies are just as delicious when made dairy-free!
- Granulated Sugar: Provides sweetness and helps the cookies hold their shape while baking.
- Egg: Binds the ingredients together and adds moisture.
- Canned Pumpkin: Use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is already sweetened and spiced, which isn’t what we want for this recipe.
- Vanilla Extract: Adds flavor to the cookies and pairs perfectly with pumpkin.
- Baking Soda: Helps the cookies to rise.
- Gluten-Free All-Purpose Flour with Xanthan Gum: I use Pillsbury gluten-free flour when I make this recipe. It already has xanthan gum added and is a cup-for-cup substitute. Not all gluten-free flours are created equally, and you may experience different results depending on the flour blend you choose. If your chosen blend doesn’t contain xanthan gum, try adding ¼ teaspoon for every cup of flour used.
- Spices and Seasonings: Pumpkin pie spice and ground cinnamon add a classic fall flavor to these cookies. A little salt also helps to balance out the sweetness.
- Vanilla Maple Glaze: Mix powdered sugar, pure vanilla extract, pumpkin pie spice, pure maple syrup, and milk (use unsweetened almond milk for dairy-free) to create the perfect glaze.
Tips and Suggestions
- Use canned pumpkin puree, NOT pumpkin pie filling. Canned pumpkin pie filling is pre-sweetened and spiced.
- I like using a greased 1 ½ tablespoon cookie scoop to make evenly sized cookies.
- I also line my baking pans with parchment paper to prevent sticking.
- I recommend using the “spoon & level” method for measuring gluten-free flour. Use a spoon to scoop the flour from the bag into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. This stops you from accidentally using too much flour.
- Also, measure flour using nested measuring cups. Don’t measure dry ingredients in a liquid measuring cup (like a glass Pyrex measuring cup).
- Combine the pumpkin puree and baking soda and let them sit for at least 2 minutes before adding them to the other ingredients. Doing this creates a chemical reaction that helps the cookies bake up light and fluffy.
Should I Strain My Canned Pumpkin Puree?
For this recipe, I don’t recommend straining your canned pumpkin puree. The added moisture helps create soft and moist cookies! You can add your pumpkin puree directly from the can to the mixing bowl.
Why Are My Gluten-Free Pumpkin Cookies Crumbly?
The most common cause for crumbly gluten-free pumpkin cookies (or any cookie, for that matter!) is too much flour. Make sure to properly measure your flour, and don’t pack it down in the measuring cup. Also, double-check your gluten-free flour blend includes xanthan gum. Xanthan gum acts as a binding agent and mimics gluten when baking. Add about ¼ teaspoon of xanthan gum per cup of gluten-free flour if your blend doesn’t already contain it. This will help stop your cookies from falling apart.
Can I Freeze These Cookies?
Yes, this recipe for gluten-free pumpkin cookies freeze well. However, I wouldn’t add the maple glaze if you plan to freeze them. They’ll keep for up to 3 months in a freezer-safe container. Thaw at room temperature before icing, and enjoy them with some hot apple cider or a cup of coffee!
Storage Instructions
That said, these cookies don’t usually last long in my house. I normally keep them in an airtight container at room temperature for 3-4 days. If you want to keep them longer, store them in the fridge for up to a week. Just make sure to bring them back to room temperature before serving so they’re soft and chewy.
More Gluten-Free Pumpkin Recipes to Try!
- Gluten-Free Pumpkin Pie
- Gluten-Free Pumpkin Pie Bars
- Gluten-Free Pumpkin Donuts
- Crustless Pumpkin Pie
- Gluten-Free Pumpkin Crumb Muffins
Gluten-Free Pumpkin Cookies Recipe
Ingredients
Gluten-Free Pumpkin Cookies
- 1 tsp baking soda
- 1 cup canned pumpkin (pumpkin puree), don't use canned pumpkin pie filling. It is pre-sweetened and spiced.
- 1/2 cup unsalted butter, for dairy-free option use Smart Balance Butter.
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups gluten-free all-purpose flour with xanthan gum, I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- 1/4 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
Glaze:
- 1/2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pumpkin pie spice
- 4 tablespoons pure maple syrup
- 1 teaspoon milk, dairy-free use unsweetened almond milk.
Instructions
- Preheat the oven to 350°F.
- In a small bowl add the baking soda to canned pumpkin, stir to combine and set aside. The key to this recipe is the chemical reactions between the pumpkin and baking soda. Allowing the pumpkin and baking soda to sit for at least 2 minutes before adding it to the rest of your ingredients is what makes these cookies so light and fluffy.
- In a large bowl cream the butter and granulated sugar together.
- Add the egg to the butter mixture and beat until the mixture is light and fluffy.
- Add the canned pumpkin (with the baking soda mixed in) and pure vanilla extract to the butter mixture and mix until fully combined.
- Combine the gluten-free flour, salt and spices in a medium-sized bowl and stir to combine.
- Add the gluten-free flour mixture into the pumpkin mixture and mix until fully combined. The cookie batter will be thick.
- Drop large tablespoons of the cookie batter onto a parchment paper-lined baking sheet about 2 inches apart. I use a greased 1 1/2 tablespoon cookie scoop for this recipe. The cookie scoop makes for the perfect amount and size.
- Bake the cookies for 15-20 minutes or until bottoms of the cookies are lightly golden brown. Please watch your oven because all ovens are different.
- In a small bowl combine all the glaze ingredients in a small bowl. Stir until fully combined. Drizzle over warm cookies.
- Store the leftover cookies in an air-tight container.
Notes
- Use the ”spoon & level” method to measure your gluten-free flour. Use a spoon to scoop the flour into the measuring cup, and then use a knife to level it off.
- I like to use parchment paper to line my baking pans.
- To Store: Keep leftovers in an airtight container for 3-4 days.
- To Freeze: Freeze unglazed cookies for up to 3 months. Thaw at room temperature before glazing and enjoying.
- Mama says, “Always check your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Pumpkin Cookies Step-by-Step
- Preheat the oven to 350° F.
- In a small bowl add 1 teaspoon baking soda to 1 cup canned pumpkin, stir to combine and set aside. The key to this recipe is the chemical reactions between the pumpkin and baking soda. Allowing the pumpkin and baking soda to sit for at least 2 minutes before adding it to the rest of your ingredients is what makes these cookies so light and fluffy.
- In a large bowl cream ½ cup unsalted butter and 1 cup granulated sugar together. (photo 1)
- Add 1 large egg and beat until the mixture is creamy. (photo 2)
- Add the canned pumpkin (with the baking soda mixed in) and 1 teaspoon pure vanilla extract into the butter mixture and mix until fully combined. (photo 3)
- Combine 2 cups gluten-free flour, ¼ teaspoon salt, 1 tablespoon pumpkin pie spice, and 1 teaspoon cinnamon in a medium-sized bowl and stir to combine. (photo 4)
- Add the gluten-free flour mixture into the pumpkin mixture and mix until fully combined. The batter will be thick. (photo 5)
- Drop large tablespoons of the cookie batter onto a parchment paper-lined baking sheet about 2 inches apart. I use a greased 1 ½ tablespoon cookie scoop for this recipe. The cookie scoop makes for the perfect amount and size. If you don’t have a cookie scoop, please buy one. My cookie scoop has been a game-changer for me! (photo 6)
- Bake the cookies for 15-20 minutes or until bottoms of the cookies are lightly golden brown. Please watch your cookies because all ovens are different. (photo 7)
- Combine all ½ cup powdered sugar, 1 teaspoon pure vanilla extract, ¼ teaspoon pumpkin pie spice, 4 tablespoons pure maple syrup, and 1 teaspoon milk in a small bowl. Stir until fully combined. (photo 8)
- Drizzle the glaze over warm cookies. Enjoy! (photo 9)
- After the cookies have cooled, store them in an air-tight container.
These are absolutely incredible, the consistency is top-notch and exactly what I was hoping for while blindly searching for a simple pumpkin cookie recipe. I even think they taste good without the glaze, but you can’t go wrong with that either!
I made your gf pumpkin cookies and they were delicious! Very light and yummy. They came out perfect! I even gave some to my mom to try and she doesn’t have a gluten allergy and she loved them. Thank you for sharing the recipe.
These cookies are yummy. The batter was very sticky. I’m thinking about refrigerating it for a half hour or so before forming the cookies. Do you think this would work and not affect their texture or taste?
It shouldn’t affect the taste or texture.
I’m looking to add chocolate chips to this, would you recommend a full 12 oz pkg?
Hi Jamie, sounds yummy! Depends how chocolatey you want them to be 😉
Can I use coconut oil instead of butter?
Hi Christine, yes. Make sure to use solid (or just melted) coconut oil not the liquid kind, so the texture of the dough remains consistent.
Can’t wait to try this recipe—the directions for the glaze call for 1 teaspoon of milk with maybe (I can’t see the recipe from the comments page) a cup of powdered sugar. Can this be right?? Thanks!
Hi Ceci, for the glaze you need: 1/2 cups powdered sugar, 1 teaspoon pure vanilla extract, 1/4 teaspoon pumpkin pie spice, 4 tablespoons pure maple syrup, 1 teaspoon milk
Hi Ceci, I made your gf pumpkin cookies and they are so delicious! They came out perfect, so light and yummy! Even gave some to my mom, who doesn’t have a gf allergy and she loved them! Thank you sharing the recipe!
can you use sugar substitute in place of regular sugar?
Hi Brenda, we haven’t tested this recipe with a sugar substitute.
absolutely delicious!
These were SO good and such a hit on Thanksgiving!!! Even for all the rest of my non gf family members!!! I am wondering if there are other things that can be mixed with baking soda to create this wonderful texture?? I’ve been trying to think of what other things with a similar texture to pumpkin I could use in other cookies.
Hi Lizzy, we have used that same method in our gluten free banana bread recipe (click here!)
These are excellent cookies – I didn’t even use the glaze because I’m watching my sugar intake – but they are great little tasty cookies that pair well with coffee and tea