Gluten free pumpkin cookies are the ultimate fall dessert, combining warm pumpkin spice flavors with a soft, chewy texture. Made with simple ingredients, these cookies are perfect for those following a gluten free diet or anyone looking to enjoy a seasonal delight. With easy preparation and versatile customization options, they’ll quickly become a favorite in your home.
For more tips on gluten free baking, check out this helpful guide to gluten free baking recipes and ideas.
Why Gluten Free Pumpkin Cookies Are a Must-Bake
These cookies are more than just a treat—they’re a celebration of autumn’s best flavors. Here’s why they’re worth baking:
- Seasonal flavors: Made with real pumpkin puree and spiced with cinnamon, nutmeg, and cloves, they capture the essence of fall.
- Gluten free friendly: Perfect for those with gluten sensitivities or celiac disease, these cookies don’t compromise on taste or texture.
- Customizable: Add-ins like chocolate chips, nuts, or oats let you personalize the recipe to your liking.
- Simple and quick: With a short prep time, these cookies are easy to whip up for any occasion.
For another fall-inspired dessert, consider trying this gluten free banana bread muffins recipe for a hearty and satisfying option.
Ingredients and Measurements
Here’s a detailed list of ingredients you’ll need to make approximately 20-24 cookies.
Dry Ingredients
- 1 ¾ cups gluten free all-purpose flour (ensure it includes xanthan gum for binding)
- 1 tsp baking soda
- 1 tsp pumpkin spice mix (or ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger)
- ½ tsp salt
Wet Ingredients
- 1 cup pumpkin puree (canned or fresh, with excess liquid drained)
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg (or substitute with a flax egg for an egg-free version)
- ½ cup melted coconut oil or unsalted butter (cooled)
- 1 tsp pure vanilla extract
Optional Add-Ins
- ½ cup dairy-free chocolate chips for a sweet touch
- ¼ cup chopped pecans or walnuts for crunch
- A light sprinkle of powdered sugar or cinnamon sugar for garnish
Step-by-Step Recipe
Preparation
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Prepare the dry mix: In a medium bowl, whisk together the gluten free flour, baking soda, pumpkin spice mix, and salt.
Mix the Wet Ingredients
- In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, egg (or flax egg), melted coconut oil, and vanilla extract. Whisk until smooth and fully combined.
Combine and Form Dough
- Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Avoid overmixing to maintain a tender texture.
- Fold in optional add-ins like chocolate chips or nuts.
Scoop and Bake
- Use a cookie scoop or tablespoon to drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are set but the centers remain soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Creative Variations
Here are more ways to make your gluten free pumpkin cookies unique and personalized:
Pumpkin Oatmeal Cookies
Add ½ cup gluten free rolled oats to the dough for added texture and a hearty, chewy bite. This variation is perfect for those who enjoy a more rustic-style cookie.
Pumpkin Chocolate Cookies
For a rich and indulgent twist, stir 2 tbsp cocoa powder into the dry ingredients before mixing. The chocolate pairs beautifully with the warm spices and pumpkin flavor.
Frosted Pumpkin Cookies
Elevate your cookies with a sweet glaze. Mix 1 cup powdered sugar, 1-2 tbsp milk (or dairy-free alternative), and a pinch of cinnamon. Drizzle over cooled cookies for a bakery-style finish.
Pumpkin Spice Latte Cookies
Incorporate 1 tsp instant espresso powder into the dough for a subtle coffee flavor that complements the pumpkin spice.
Pumpkin Coconut Cookies
Fold in ½ cup unsweetened shredded coconut for a tropical spin on these fall favorites.
Pumpkin Maple Cookies
Replace the granulated sugar with ¼ cup maple syrup for an extra layer of natural sweetness and a hint of caramelized flavor.
Pumpkin Pecan Pie Cookies
Add ½ cup chopped pecans and a sprinkle of brown sugar to the tops of the cookies before baking to mimic the flavors of pecan pie.
Pumpkin Protein Cookies
Boost the nutritional value by adding 2 tbsp of your favorite gluten free protein powder. These make for a great post-workout snack.
For more inspiration to elevate your gluten free baking game, explore these simple gluten free breakfast pastry recipes that pair wonderfully with coffee or tea.
These variations ensure that your cookies can be customized for any occasion or taste preference, keeping your autumn baking fresh and exciting!
Storage and Serving Suggestions
Storage Tips
- Store cookies in an airtight container at room temperature for up to 5 days.
- To freeze, place cookies in a single layer in a freezer-safe container. Thaw at room temperature before serving.
Serving Suggestions
- Pair with a warm spiced latte or dairy-free hot chocolate for a cozy treat.
- Serve as part of a fall-themed dessert platter alongside apple pie and spiced nuts.
FAQs
Can I use fresh pumpkin instead of canned?
Yes! Fresh pumpkin works wonderfully in this recipe. To use fresh pumpkin, roast it until tender, puree it, and strain to remove excess water. This ensures the right consistency for your cookie dough.
How do I make these cookies nut-free?
To make these cookies nut-free, simply omit any nut-based ingredients like chopped nuts or almond flour. Use a nut-free gluten free flour blend to keep the recipe safe for those with nut allergies.
What are the best substitutes for eggs?
If you need to make these cookies egg-free, try one of these substitutes:
- Flax egg: Mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit for 5 minutes.
- Applesauce: Replace one egg with ¼ cup unsweetened applesauce.
- Mashed banana: Use ¼ cup mashed banana as a substitute for one egg.
Can I freeze the dough for later use?
Yes! Scoop the dough onto a baking sheet and freeze until firm, then transfer the frozen dough balls to an airtight container or freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.
Why is my dough too sticky?
Pumpkin puree can vary in moisture content. If the dough feels too sticky, add a tablespoon of gluten free flour at a time until it reaches the right consistency.
These FAQs address common concerns and ensure your baking experience is smooth and enjoyable.
Bringing It All Together
These gluten free pumpkin cookies are a fantastic way to savor the flavors of fall while accommodating dietary needs. Their warm spices and soft texture make them irresistible for any occasion. Whether you’re serving them at a holiday party or enjoying a quiet evening at home, they’re sure to be a hit.
For more pumpkin-inspired treats, try these gluten free pumpkin muffins, another seasonal favorite that’s easy to make. Happy baking!