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.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24
Calories 135kcal
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
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
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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