An easy recipe for gluten-free pumpkin cookies. Everything you love about pumpkin bread wrapped up in a cookie. This gluten-free cookie recipe also has a dairy-free option.
Original recipe published October 2017, photos and post updated September 2018, updated October 2019.
Gluten-Free Pumpkin Cookies
If you enjoy my Gluten-Free Pumpkin Bread you are going to 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 cookies really is.
How To Make Gluten-Free Pumpkin Cookies
- 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 key to what makes these gluten-free cookies so light and fluffy.
- In a large bowl cream the butter and granulated 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)
- 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 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 Baking The Best Gluten-Free Pumpkin Cookies
- Use canned pumpkin puree, NOT pumpkin pie filling. Canned pumpkin pie filling is pre sweetened and spiced.
- For uniformed sized cookies, I always use a greased 1 ½ tablespoon 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
This gluten-free pumpkin cookie was created with Pillsbury gluten-free flour. It is 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 cookies!
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 (like a glass Pyrex measuring cup).
Dairy-Free Baking
For the dairy-free option for this recipe I used Smart Balance butter and unsweetened almond milk. I promise these pumpkin cookies are just as delicious made with dairy-free.
Most of my family is also dairy-free (including me), so I always try and have a dairy-free option to my recipes. are all dairy-free. So, you too can enjoy easy gluten-free and dairy-free recipes.
Easy Gluten-Free Pumpkin Cookies
Making gluten-free pumpkin cookies does not get any easier than this! 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 gluten-free cookies are everything you love about pumpkin bread wrapped up in a cookie. Full the pumpkin and pumpkin spice flavor everyone loves!
More Gluten-Free Pumpkin Recipes To Try!
- Easy Gluten-Free Pumpkin Pie {Dairy-Free Option}
- Gluten-Free Pumpkin Bars {Dairy-Free Option}
- Gluten-Free Baked Pumpkin Donuts {Dairy-Free}
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Gluten-Free Pumpkin Cookies {Dairy-Free Option}
Ingredients
Gluten-Free Pumpkin Cookies
- ½ cup unsalted butter For dairy-free option use Smart Balance Butter.
- 1 cup granulated sugar
- 1 large egg
- 1 cup canned pumpkin (pumpkin puree) Do not use canned pumpkin pie filling. It is pre sweetened and spiced.
- 1 teaspoon pure vanilla extract
- 1 tsp baking soda
- 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.
- 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 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 key to what makes these gluten-free 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 ½ 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
- This recipe calls for canned pumpkin (pumpkin puree). Do not use canned pumpkin pie filling because it is pre sweetened and spiced.
- 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.
- My favorite preferred gluten-free flour is Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- For uniformed sized cookies, I always use a 1 ½ teaspoon 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 leftovers in an air-tight container.
- Mama says, "Always check your labels!"
Nutrition
Lise says
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.
María says
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.
Michelle Cook says
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!🌺
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.