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 Baked Pumpkin Donuts {Dairy-Free}
- Paleo pumpkin chocolate chip muffins {Gluten-Free, Dairy-Free, No Refined Sugar}
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Gluten-Free Pumpkin Bread Cookies
Ingredients
Cookies:
- ½ cup unsalted butter room temperature (use Smart Balance for dairy-free option)
- 1 cup sugar
- 1 egg room temperature
- 1 cup canned pumpkin not pumpkin pie filling
- 1 teaspoon pure vanilla extract
- 1 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.
- ½ teaspoon xanthan gum leave out if your flour already has it
- ¼ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
Glaze:
- ½ cups powdered sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon pumpkin pie spice
- 4 tablespoons pure maple syrup
- 1 teaspoon milk dairy-free use almond, cashew or coconut milk
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.
Nutrition
Tammy says
Just made these. My husband was very excited there were cookies on the way but very disappointed when I said they were pumpkin. Then he asked if at least there were chocolate chips in them and I said, “nope”. Grudgingly he ate one anyway expecting mediocrity. Then he ate 2 more. And then another. I believe he more than approves now! They are indeed awesome. 🙂
Sierra Mills says
These were incredible! I have tried many gf pumpkin cookies out there and this recipe is definitely the best! My family devoured them right away and they couldn’t even tell they were gluten free. So good! Thank you for the recipe!
Cyndy says
OMG these are wonderful! I have a gluten sensitive teenage son who won’t eat sugar (health nut) so I made these for him with Swerve sugar replacements and a stevia sweetened maple syrup and they are delicious!! He won’t let anyone else in the house touch his “Pumpkin Clouds” as he likes to call them. We have loved all of your recipes we have tried so far – thank you!
Patti Bova says
I made these cookies and loved them, I did use the plant base butter (stick form), I didn’t have any pumpkin spice powder so I used my Watkins Pumpkin Spice Extract 1 teaspoon. I also used my home made pumpkin ( No canned stuff). I will make these again next time I have pumpkins to bake❣️
Audrey says
Thank you so much Patti for the awesome 5-star recipe review! I am so happy that you enjoyed the pumpkin bread cookies. Thank you for sharing what you used in the recipe. I am so glad that you will make them again. Thank you again!
Becky says
I tried cutting the sugar in half, and do not recommend it. Second batch with the full cup of sugar was much better, still more pumpkin and spice flavor and not overly sweet.
Audrey says
Thank you Becky for the wonderful 5-star recipe review. I am so happy that you enjoyed the pumpkin bread. Thanks again!
janet reynolds says
I made these cookies today and i just loved them! I bake for church events and always include gluten free cookies and cakes along with regular ones. I prefer these over regular flour cookies any day! So good! Thank you!
Audrey says
Thank you so much Janet for the awesome 5-star recipe review, it really made my day! I am so happy that you enjoyed the pumpkin cookies. Thank you again!
Susan L Burgess says
Made these this past weekend and I and my family absolutely loved them. Took some into work and my co-workers loved them too and they never even knew they were eating gluten free. Recipe is definitely a keeper!
Audrey says
Thank you so much Susan for the awesome 5-star recipe review! I am so happy that everyone loved the pumpkin cookies. I always love to hear that “they never even knew they were eating gluten free”. This really made my day, thank you again!
Lillian Landers says
I would love to try these! Could I sub almond flour instead of gluten free flour?
Audrey says
Hi Lillian I have not tried this recipe with almond flour. I do not think the almond flour will work well because it is so dense. I do have a Paleo Pumpkin Muffin recipe that uses almond flour.
Lisa says
I’m wondering are these like scones? Like the pumpkin scone from Starbucks? If they are different, is there anyway you can make a scone recipe? Pretty please! 🙂
I’m counting down the days for your cook book…. Truly thank you! Your recipes are much appreciated because I need both gluten and dairy free!
Audrey says
Hi Lisa! These are not like scones. I do have a gluten-free blueberry scones recipe with a dairy-free option. I’ll look into making a pumpkin scones too. Thank you so much for your support of my cookbook. I’m super excited about it. You really made my day! Thank you again.
Randi says
Delicious.. Turned out EXACTLY as you pictured. I only had salted butter for the dough, but I cant imagine it changed the flavor all that much.. Also, I had did not have any maple syrup for glaze; still tasted perfect to me! Thank you for the recipe!
Audrey says
Thank you so much Randi for the awesome 5-star recipe review! I am so happy that you enjoyed the pumpkin cookies. Pumpkin bread cookies are one of my family’s favorites. You are so welcome, I love sharing what I make for my family. Thanks again!
Amy says
We have made these numerous times and my family devours them. Only sub I made was oil instead of butter as that was an easier dairy free option for me. We call them pumpkin donut holes. Delicious! Thanks.
Audrey says
Thank you so much Amy for the awesome 5-star recipe review! I am so happy that your family enjoys the pumpkin bread cookies. I am going to try using the oil the next time I make them. Thank you for sharing. Thank you again!
Amanda says
We just made these tonight! Absolutely in love with them! I made a spiced glaze for them and will be making them again!
Audrey says
Thank you so much for the wonderful 5-star recipe review Amanda! I am so happy that you enjoyed the pumpkin cookies. A spice glaze sounds delicious! Thank you again.