These gluten-free pumpkin cookies are soft, chewy, and packed with the warm flavors of fall. With pumpkin puree and a hint of spice, they are simply irresistible!
These cookies are perfect for cozy nights. I like to pair them with a hot cup of tea while I relax. And yes, you might just want to eat the whole batch! 🍂
Key Ingredients & Substitutions
Gluten-Free All-Purpose Flour: This is essential for the cookie’s structure. If you don’t have it, you can make a homemade blend using almond flour and coconut flour, but the texture might differ.
Pumpkin Puree: Always use pure pumpkin puree, not pumpkin pie filling. If you’re out, mashed sweet potatoes or squash can be a yummy substitute.
Butter: While unsalted butter is ideal for balance, you can replace it with coconut oil or a vegan butter alternative for a dairy-free version. Just ensure they’re softened for mixing.
Brown Sugar: I prefer dark brown sugar for a richer flavor, but light brown sugar works too. For a healthier option, coconut sugar can be used; however, the cookies may be less sweet.
How Do I Get the Perfect Texture for My Pumpkin Cookies?
The texture of the cookies is key to enjoying them. Here are some tips to keep them soft and chewy:
- Make sure to properly measure your flour. Too much can make the cookies dry, so spoon it into the measuring cup and level it off.
- Do not overmix the dough once you’ve added the dry ingredients. This helps keep them tender.
- Keep an eye on them while baking. They should look set but still soft in the middle. They will continue to firm up as they cool.
Enjoy these tips to bake your perfect batch of gluten-free pumpkin cookies! They’re truly a delight!
Gluten-Free Pumpkin Cookies
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup gluten-free all-purpose baking flour (make sure it contains xanthan gum or add 1/4 tsp separately)
- 1/2 tsp baking soda
- 1/2 tsp baking powder (gluten-free)
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar (light or dark)
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup pumpkin puree (not pumpkin pie filling)
Optional:
- Granulated sugar for rolling
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 12-15 minutes for baking, totaling about 30-35 minutes to enjoy soft, delicious gluten-free pumpkin cookies!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly. Line two baking sheets with parchment paper or silicone mats to prevent sticking.
2. Combine the Dry Ingredients:
In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Mixing these ingredients first helps distribute the spices evenly.
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter and brown sugar together using an electric mixer until the mixture is fluffy and light in color. This usually takes about 2-3 minutes.
4. Add Egg and Vanilla:
Next, add the egg and vanilla extract to the butter-sugar mixture. Beat everything together until well combined.
5. Mix in the Pumpkin Puree:
Stir in the pumpkin puree until it is evenly mixed in. This adds moisture and flavor to your cookies!
6. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix! The dough will be soft but easy to handle.
7. Scoop and Roll the Dough:
Scoop the dough using rounded tablespoons and roll each piece into a ball. If you like, roll the balls in granulated sugar for a sparkly finish.
8. Prepare for Baking:
Place the dough balls on the prepared baking sheets, leaving about 2 inches of space between each one. Flatten each ball gently with your hand or the bottom of a glass.
9. Bake the Cookies:
Bake your cookies in the preheated oven for 12-15 minutes. They should look set around the edges and have a slight crack on top, but still be soft in the center.
10. Cool the Cookies:
Once baked, let the cookies cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
11. Store and Enjoy:
Store any leftover cookies in an airtight container at room temperature for up to 5 days. Enjoy your deliciously spiced, gluten-free pumpkin cookies!
Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?
No, it’s best to use pure pumpkin puree for this recipe. Pumpkin pie filling contains added sugars and spices that can alter the flavor and texture of your cookies.
What Can I Substitute for Butter?
You can use coconut oil or a vegan butter alternative to make the cookies dairy-free. Just make sure they are softened for easier mixing!
How Long Can I Store the Cookies?
These cookies can be stored in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 3 months. Just thaw in the refrigerator before enjoying!
Can I Make These Cookies Vegan?
Absolutely! To make these cookies vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit for 5 minutes to thicken) and use a vegan butter alternative.
