Gluten-Free Pumpkin Bread Cookies {Dairy-Free Option}

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These gluten-free pumpkin cookies are super moist, yet light and fluffy. Everything you love about pumpkin bread wrapped up in a cookie. The recipe also has a dairy-free option. 

Original recipe published October 2017, photos and post updated September 2018.

Gluten-Free Pumpkin Cookies

I love pumpkin bread, but I love these gluten-free pumpkin bread cookies even more!

These bite-sized gluten-free pumpkin cookies are moist, fluffy, lightly spiced and drizzled with a vanilla maple glaze. You will be surprised at how easy this recipe for gluten-free pumpkin bread cookies really is.

How To Make Gluten-Free Pumpkin Cookies

Preheat your oven to 350° F.

The first thing you are going to want to do is to 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 key to what makes these gluten-free cookies so light and fluffy.

In a large bowl cream the butter and sugar together. (photo 1) Add the egg and beat until the mixture is creamy. (photo 2)

Add the canned pumpkin (with the baking soda mixed in) and pure vanilla extract into the butter mixture and mix until fully combined. (photo 3)

Combine the gluten-free flour, salt, and spices in a medium-sized bowl and stir to combine. (photo 4)

Pour gluten-free flour mixture into the pumpkin mixture and mix until fully combined. The batter will be thick. (photo 5)

Drop large spoonfuls of the cookie batter onto a parchment paper-lined baking sheet. Pro Tip: I use a 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 the glaze ingredients 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.

Tips For The Perfect Gluten-Free Cookie

• Use canned pumpkin puree, NOT pumpkin pie filling.
• Always bake with ingredients that are at room temperature. I always use room temperature eggs. Cold ingredients do not mix as well with room-temperature ingredients (like flour).  This can cause the cookies not to be as fluffy and light.
• You can bring your eggs to room temperature by placing the eggs in a bowl of really warm (but not hot) water for 5 minutes.
• For uniformed sized cookies, I always use a greased cookie scoop. It makes it nice and easy to get the perfect amount.
• I also like to use parchment paper to line my baking pans.

Gluten-Free Flour

I like baking with an all-purpose cup for cup (or 1 for 1) gluten-free rice flour blend. A cup for cup gluten-free flour blend has rice flour, starches and already has xanthan gum it.

Xanthan gum helps to replace the elasticity and texture of gluten. It makes gluten-free baking so much easier! Make sure not to add any extra xanthan gum to your flour if it already has it in it. If you do you will get really gummy bread!

My favorite brand of gluten-free flour is Pillsbury gluten-free flour. I have found that not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.

Tips For Measuring Gluten-Free Flour

The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour 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.

Please do not scoop the flour out of the bag with your measuring cup. If you do you may get more flour than the recipe calls for. 

Also, measure flour using nested measuring cups. Do not measure dry ingredients in a liquid measuring cup.

Dairy-Free Baking

I have also included a dairy-free option for my gluten-free pumpkin cookie recipe. My husband, my youngest son, and I are all dairy-free.

I promise these iced pumpkin cookies are just as delicious made with dairy-free butter.

Some of my favorite dairy-free alternatives that I like to bake with is almond, cashew or coconut milk. I also like baking with coconut oil or Earth Balance or Smart Balance butter.

So, you too can enjoy a gluten-free and dairy-free pumpkin bread cookie.

My family always rushes to the kitchen as soon as I pull these pumpkin bread cookies out of the oven, and the first batch disappears before the second batch is even done.

These little beauties don’t last very long in my house. These gluten-free cookies are everything you love about pumpkin bread wrapped up in a cookie. Full of the pumpkin spice flavor you love!

For more gluten-free pumpkin recipes, check these out!

• Easy Gluten-Free Pumpkin Pie
• Gluten-Free Pumpkin Bread {Dairy-Free}
• Gluten-Free Baked Pumpkin Donuts {Dairy-Free}
• Paleo pumpkin chocolate chip muffins {Gluten-Free, Dairy-Free, No Refined Sugar}

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5 from 7 votes

Gluten-Free Pumpkin Bread Cookies

Better than pumpkin bread! These gluten-free pumpkin cookies are super moist, yet light and fluffy. An easy gluten-free cookie recipe your whole family will love.

Course Dessert

Cuisine American

Keyword gluten-free cookies, pumpkin bread, pumpkin cookies

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 24

Calories 135kcal

Author Audrey from Mama Knows Gluten Free

Ingredients

Cookies:

• 1/2 cup unsalted butter room temperature (use Smart Balance for dairy-free option)1/2 cup unsalted butter room temperature (use Smart Balance for dairy-free option)
• 1 cup sugar1 cup sugar
• 1 egg room temperature1 egg room temperature
• 1 cup canned pumpkin not pumpkin pie filling1 cup canned pumpkin not pumpkin pie filling
• 1 teaspoon pure vanilla extract1 teaspoon pure vanilla extract
• 1 tsp baking soda1 tsp baking soda
• 2 cups gluten-free all-purpose flour 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.2 cups gluten-free all-purpose flour 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.
• 1/2 teaspoon xanthan gum leave out if your flour already has it1/2 teaspoon xanthan gum leave out if your flour already has it
• 1/4 teaspoon salt1/4 teaspoon salt
• 1 tablespoon pumpkin pie spice1 tablespoon pumpkin pie spice
• 1 teaspoon ground cinnamon1 teaspoon ground cinnamon

Glaze:

• 1/2 cups powdered sugar1/2 cups powdered sugar
• 1 teaspoon pure vanilla extract1 teaspoon pure vanilla extract
• 1/4 teaspoon pumpkin pie spice1/4 teaspoon pumpkin pie spice
• 4 tablespoons pure maple syrup4 tablespoons pure maple syrup
• 1 teaspoon  milk dairy-free use almond, cashew or coconut milk1 teaspoon  milk dairy-free use almond, cashew or coconut milk

US Customary - Metric

Instructions

• Preheat the oven to 350° F.
• Add 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 key to what makes these gluten-free cookies so light and fluffy.
• In a large bowl cream the butter and sugar together.
• Add the egg and beat until the mixture is light and fluffy.
• Add the canned pumpkin (with the baking soda mixed in) and pure vanilla extract into 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.
• Pour gluten-free flour mixture into the pumpkin mixture and mix until fully combined. The cookie batter will be thick.
• Drop large spoonfuls of the cookie batter onto a parchment paper-lined baking sheet. I use a 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!
• Bake for 15-20 minutes or until bottoms of the cookies are lightly golden brown.
• Combine all the glaze ingredients in a small bowl. Stir until fully combined. Drizzle over warm cookies.
• Enjoy! Store cookies in an air-tight container. 

Notes

•  
• 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 key to what makes these gluten-free cookies so light and fluffy.
• Always bake with ingredients that are at room temperature. I always use room temperature eggs. Cold ingredients do not mix as well with room-temperature ingredients (like flour).  This can cause the cookies not to be as fluffy and light. 
• For uniformed sized cookies, I always use a cookie scoop. It makes it nice and easy to get the perfect amount. I also like to use parchment paper to line my baking pans.
• Store in an air-tight container.

Mama says, "Always check your labels!"

Nutrition

Serving: 1g | Calories: 135kcal | Carbohydrates: 23g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 58mg | Potassium: 31mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1715IU | Vitamin C: 0.4mg | Calcium: 15mg | Iron: 0.5mg

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