Gluten-Free Pumpkin Cookies Recipe

5 from 28 votes

These delicious gluten-free pumpkin cookies are super moist yet light and fluffy! They're perfect for fall and can easily be made dairy-free.

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: American

Keyword: gluten-free dairy-free pumpkin cookies, gluten-free pumpkin cookies

Servings: 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

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.

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!"