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 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
I am a lifelong Celiac (65 years) and basically didn’t bother with any baking because I never learned (aside from pumpkin pie & cheesecake- no crust required!)
I made these today . . .
I used pie mix because I received 3 large cans, so didn’t need sugar.
I used Bob’s Red Mill, blue bag and 2 eggs plus a bit more spice. I love pumpkin.
Oh my! Light as air, very unlike normal GF baked goods. Not too sweet.
I am so impressed! Thank you
It was the first time that a gluten free recipe turned out so good! Now I am a loyal follower!
Just learning more about GF baked goods for a dear friend. This is a keeper!!
Thank you Audrey. These cookies are so good!
Came out amazing on the first try! Pumpkin flavor good without being overwhelming, and the glaze isn’t too sweet in combination.
my daughter was diagnosed with DH when she was 4 so she gets left out of desserts all the time found this recipe and made them for her let me tell you she wasn’t the only one who enjoyed them they were gone within 5 mins of our early Thanksgiving. I used Pamela’s baking mix which is basically rice flour and has almond meal or mill? lol not sure how to spell it and instead of vanilla I used maple extract because that’s what I had on hand and they came out sooooo good. Thank you for your recipes my daughter loves to try new things especially sweets.
Delicious with an easy to follow recipe! This is my first time trying one of your recipes and I am thrilled with the results! My Dad who is also gluten free loved them too. I made a coconut greek yogurt glaze as I didn’t have maple syrup. These cookies are yummy with and without a glaze. Thank you for all the time, energy, and hard work you put into your recipes! I hope our local library has your cookbook so I can explore and enjoy more of your tasty treats!
Absolutely delicious! Followed the recipe exactly as written (using Bob’s Red Mill 1:1 Baking Flour) and they turned out great. 10/10.
New favorite fall recipe! I used fresh roasted pumpkin (which I puréed in the blender then measured the one cup), but otherwise followed the recipe as written. These cookies came out exactly as described, fluffy and soft, and with the glaze they reminded me of my Italian great aunt’s glazed cookies. Delicious!
My daughter was recently diagnose with Celiac Disease; and, as a person who has always taken great pride in my reputation for baking amazing cookies, it became my goal to find GF recipes for all of her favorite baked goods. I’ve tried converting my best cookie recipe, but with mixed or or less-than-stellar results. Since it’s the season for “all things pumpkin,” we opted to try this recipe because we always make pumpkin cookies a few times throughout the winter months. I used Bob’s Red Mill 1-for-1 GF flour, and otherwise followed the recipe precisely. I have to say…they turned out delicious!! Super soft and cakey. The whole family proclaimed that these do not taste like a “GF cookie” in any way. Definitely making them again.
I have made this recipe with the following substitutions and it comes out great! 1) Use monk fruit sweetener and 2) use ripe avocado/avocado oil and coconut oil in stead of Smart Balance Almond Milk. You could also use coconut milk. I also added Monk Fruit Chocolate Chips to add another twist. Now you have a GF, & SF Recipe! .
These cookies are wonderful. I used the Vitacost gluten free baking flour mix and substituted coconut sugar in place of the granulated sugar. Thank you for sharing your knowledge with those of us learning to cook gluten free and healthier.
These are my youngest daughters favourites. She prefers these to a pie. I make them a bit smaller as my scoop is smaller and they turn out perfect. I start checking them at the 15 min mark.
Thank you for this recipe! I used Bobs Red Mill all purpose gluten free flour (red bag) and baking powder instead of baking soda. No issues at all. I did chill the dough for 30 minutes before baking and added chocolate chips. Super delicious.
My daughter was home from college on fall break and all she wanted to do was make something from the “magical lady’s” cookbook. (You are known as the magical lady in our house because of all of the yummy recipes we/ve made from your cookbook.) She made all things pumpkin: bread, donuts, and cookies. Oh my goodness! Everything was delicious. Thank you so much for all of your amazing recipes.
Cookies turned out great, the glaze was way too runny. Will do a different glaze next time or no glaze will probably be good too. 4 tablespoons of maple syrup seems like a lot. They didn’t taste gluten free. Next time will add nuts. Thanks for a great cookie!🌺
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. 🙂
Can these be made into muffins?
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!
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!
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❣️
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!
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.
Thank you Becky for the wonderful 5-star recipe review. I am so happy that you enjoyed the pumpkin bread. Thanks again!
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!
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!
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!
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!
I would love to try these! Could I sub almond flour instead of gluten free flour?
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.
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!
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.
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!
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!
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.
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!
We just made these tonight! Absolutely in love with them! I made a spiced glaze for them and will be making them again!
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.