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

Thank you for sharing this recipe!

Better than pumpkin bread! These gluten-free pumpkin cookies are super moist, yet light and fluffy. Everything you love about pumpkin bead wrapped up in a cookie. An easy gluten-free cookie recipe your whole family will love.

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

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

These bite-sized gluten-free 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.

Gluten-Free Pumpkin Bread Cookies In A Few Easy Steps

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 Cookie:

• 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.

Dairy-Free Baking

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

I promise these iced pumpkin cookies are just as delicious made with the 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 them 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 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!

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

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5 from 3 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 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.
• 1/2 teaspoon xanthan gum leave out if your flour already has it
• 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 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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