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.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Dessert
Cuisine: American
Keyword: gluten-free dairy-free pumpkin cookies, gluten-free pumpkin cookies
1/2cupunsalted butterFor dairy-free option use Smart Balance Butter.
1cupgranulated sugar
1largeegg
1cupcanned pumpkin (pumpkin puree)Do not use canned pumpkin pie filling. It is pre sweetened and spiced.
1teaspoonpure vanilla extract
1tspbaking soda
2cupsgluten-free all-purpose flour with xanthan gumI 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.
1/4teaspoonsalt
1 tablespoonpumpkin pie spice
1teaspoonground cinnamon
Glaze:
1/2cupspowdered sugar
1teaspoonpure vanilla extract
1/4teaspoonpumpkin pie spice
4tablespoonspure maple syrup
1teaspoon milkDairy-free use unsweetened almond milk.
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 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
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 1/2 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.