Pumpkin cookies gluten free have become my absolute favorite fall treat, and I’m so excited to share this incredibly easy gluten-free pumpkin cookie recipe with you! I remember my first attempt at making them years ago, and while they tasted okay, they were crumbly and just not what I hoped for. This recipe, however, yields the most wonderfully chewy gluten-free pumpkin cookies that are perfectly soft, bursting with warm pumpkin spice, and oh-so-satisfying. The aroma alone as they bake is pure autumn magic! Let’s get baking!
Why You’ll Love These Pumpkin Cookies Gluten Free
These delightful cookies are a fall baking essential for so many reasons:
- They are incredibly easy to make, perfect for beginners.
- You get that classic soft and chewy texture everyone loves.
- They’re naturally sweetened with maple syrup for a healthier treat.
- This is a fantastic gluten-free pumpkin cookie recipe that tastes just like the traditional version.
- They are wonderfully dairy-free and can easily be made vegan-gluten-free pumpkin cookies.
- The warm pumpkin spice flavor is pure autumn comfort in every bite.
- They make your kitchen smell amazing while baking!
- These are the best gluten-free pumpkin cookies for sharing with loved ones.
Ingredients for Gluten-Free Pumpkin Cookies
Gathering your ingredients is the first step to baking these delightful gluten-free pumpkin cookies. You’ll need:
- 1 cup (240 g) pumpkin puree – make sure it’s pure pumpkin, not pie filling, for the best flavor.
- 1 cup (96 g) superfine almond flour – this is key for achieving that perfectly soft and chewy texture in our gluten-free pumpkin cookies.
- 1/4 cup (60 ml) pure maple syrup – provides natural sweetness and a lovely depth of flavor.
- 2 tbsp melted butter or coconut oil – use coconut oil to keep these dairy-free pumpkin cookies gluten-free and vegan.
- 1 tsp pumpkin pie spice – or a mix of cinnamon and nutmeg for that quintessential fall taste.
- 1/2 tsp baking soda – helps the cookies rise and spread.
- 1/2 tsp baking powder – works with the baking soda for lift.
- 1/4 tsp salt – balances the sweetness.
- 3 tbsp granulated sugar – adds a touch of sweetness to the cookie dough.
- 1/4 cup coarse sugar – for rolling, creating a delightful crunch on the outside of these easy gluten-free pumpkin cookies.
How to Make Easy Gluten-Free Pumpkin Cookies
Let’s get these simple yet delicious gluten-free pumpkin cookies into the oven! You’ll be amazed at how quickly they come together.
- Step 1: First things first, preheat your oven to 350°F (175°C). Grab a baking sheet and line it with parchment paper. This prevents sticking and makes cleanup a breeze for these easy gluten-free pumpkin cookies.
- Step 2: In a generously sized bowl, combine the pumpkin puree, superfine almond flour, pure maple syrup, melted butter or coconut oil, granulated sugar, pumpkin pie spice, baking soda, baking powder, and salt. Stir everything together until you have a smooth, cohesive dough. The aroma of the spices mixing with the pumpkin is already so inviting!
- Step 3: Now, it’s time to form your cookies. Scoop tablespoon-sized balls of the dough. Take each ball and roll it gently in the coarse sugar you’ve set aside. This step adds a wonderful sparkle and a slight crunch to the outside of your chewy gluten-free pumpkin cookies.
- Step 4: Place the sugar-coated dough balls onto your prepared baking sheet, leaving about 2 inches of space between each one. They will spread a little as they bake. Gently flatten the tops of each cookie with your palm or the bottom of a glass.
- Step 5: Bake for 16–18 minutes. You’re looking for the tops to be set and the edges to be just lightly golden. Don’t overbake if you want that perfectly soft and chewy center that makes these gluten-free pumpkin spice cookies so special.
- Step 6: Once baked, let the cookies cool completely on the baking sheet. This is crucial for maintaining their soft and chewy texture. Trying to move them too soon might cause them to break. Patience here will reward you with the best gluten-free pumpkin cookies!
Pro Tips for the Best Gluten-Free Pumpkin Cookies
Want to elevate your baking game? Follow these simple tips for truly outstanding gluten-free pumpkin cookies:
- Always use pure pumpkin puree, not pie filling, as the latter contains added sugars and spices that will alter the flavor and texture of your cookies.
- For the softest possible texture, blot any excess moisture from your pumpkin puree with a paper towel before mixing.
- Using superfine almond flour is a game-changer for these gluten-free pumpkin cookies, ensuring a tender crumb and preventing a gritty mouthfeel.
- Don’t skip the coarse sugar topping! It adds a delightful crunch and visual appeal to your baked treats.
What’s the secret to perfect chewy gluten-free pumpkin cookies?
The magic lies in the balance of ingredients and not overbaking. Using superfine almond flour and slightly underbaking them for those chewy gluten-free pumpkin cookies ensures a delightful texture. For more baking tips, check out these baking tips.
Can I make gluten-free pumpkin cookies ahead of time?
Yes! You can mix the dough and store it in an airtight container in the refrigerator for up to 24 hours before baking. This makes your gluten-free pumpkin cookie baking even quicker on busy days.
How do I avoid common mistakes with gluten-free pumpkin cookies?
Avoid using pumpkin pie filling, as it will throw off the flavor. Also, resist the urge to overmix the dough, which can lead to tough cookies. Lastly, don’t overbake them if you desire that perfect chewy center.
Best Ways to Serve Gluten-Free Pumpkin Spice Cookies
These delightful gluten-free pumpkin spice cookies are perfect on their own, but they also pair beautifully with a warm cup of coffee or spiced apple cider. For a truly festive treat, try sandwiching a bit of cream cheese frosting or a dollop of whipped cream between two cookies. They are also a fantastic addition to any fall dessert platter, alongside apple pie or a spiced pear crumble. Imagine serving these soft gluten-free pumpkin cookies at your next gathering – they’re always a hit! Consider pairing them with a slice of blueberry cream cheese crumb cake for a delightful dessert spread.
Nutrition Facts for Gluten-Free Pumpkin Cookies
Here’s a breakdown of the nutritional goodness you get in each of these delicious gluten-free pumpkin cookies:
- Calories: 105 kcal
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Sugar: 8 g
- Protein: 2 g
- Sodium: 65 mg
Nutritional values are estimates and may vary based on specific ingredients used in your gluten-free pumpkin cookie recipe. For more information on healthy eating, you can consult resources on nutrition.
How to Store and Reheat Gluten-Free Pumpkin Cookies
Properly storing your delicious gluten-free pumpkin cookies is key to keeping them fresh and flavorful. First, ensure the cookies have cooled completely on the baking sheet – this is vital for maintaining their soft texture. Once cool, place them in an airtight container. For countertop storage, they’ll stay fresh for about 3-4 days. If you want them to last longer, pop them into the refrigerator where they can be enjoyed for up to a week. For long-term storage of these delightful gluten-free pumpkin cookies, freeze them for up to 3 months! When you’re ready to enjoy them after freezing, simply thaw them overnight in the fridge or gently reheat them in a low oven (around 300°F or 150°C) for a few minutes until warmed through and soft again.
Frequently Asked Questions About Gluten-Free Pumpkin Cookies
Can I use a different flour for these gluten-free pumpkin cookies?
While superfine almond flour is recommended for the best texture, you can experiment with other gluten-free flour blends. Just be aware that the consistency of your gluten-free pumpkin cookies might change slightly. Some people have success with a blend of oat flour and tapioca starch. You might find inspiration in other dessert recipes.
How do I make these dairy-free pumpkin cookies gluten-free and vegan?
It’s super simple! Just swap the butter for coconut oil or another plant-based butter alternative. This ensures your cookies are both dairy-free and vegan, making them a perfect treat for everyone to enjoy. These truly are some of the best gluten-free pumpkin cookies for inclusive gatherings.
My gluten-free pumpkin cookies are too cakey, what went wrong?
If your cookies turned out cakey instead of chewy, it might be due to overbaking or too much leavening agent. Try reducing the bake time by a minute or two, and ensure you’re measuring your baking soda and baking powder accurately. Blotting excess moisture from the pumpkin puree can also help achieve that desired chewy texture in your gluten-free pumpkin cookies.
Can I add anything to these gluten-free pumpkin cookies?
Absolutely! Feel free to stir in some gluten-free chocolate chips, chopped pecans, or walnuts for added texture and flavor. A sprinkle of extra cinnamon on top before baking also enhances the warming spice notes of these delicious gluten-free pumpkin cookies. For more ideas on additions, check out these chocolate chip cookie variations.
Variations of Gluten-Free Pumpkin Cookies You Can Try
Once you’ve mastered the basic recipe for these delicious gluten-free pumpkin cookies, why not get creative? Here are a few fun variations to try:
- Gluten-Free Pumpkin Chocolate Chip Cookies: Stir in about 1/2 cup of your favorite gluten-free chocolate chips into the dough before baking. The melted chocolate pairs wonderfully with the pumpkin spice.
- Gluten-Free Pumpkin Oatmeal Cookies: For added texture and a slightly heartier cookie, add 1/2 cup of certified gluten-free rolled oats to the dough. These become wonderfully chewy gluten-free pumpkin cookies.
- Vegan Gluten-Free Pumpkin Cookies: As mentioned, simply use coconut oil or another plant-based butter alternative instead of dairy butter. These vegan gluten-free pumpkin cookies are just as delightful!
- Pumpkin Bar Cookies: Instead of individual cookies, press the dough into a greased 8×8 inch baking pan and bake for 25-30 minutes. Cut into bars once cooled for a different take on these gluten-free pumpkin cookies.
Amazing Gluten-Free Pumpkin Cookies Made Easy
- Total Time: 28 minutes
- Yield: 18 cookies 1x
- Diet: Gluten Free
Description
These chewy gluten-free pumpkin cookies are soft, sweet, and packed with fall flavor. They are gluten-free, dairy-free, and naturally sweetened with maple syrup, making them perfect for healthy snacking or holiday baking.
Ingredients
- 1 cup (240 g) pumpkin puree (not pumpkin pie filling)
- 1 cup (96 g) superfine almond flour
- 1/4 cup (60 ml) pure maple syrup
- 2 tbsp melted butter or coconut oil
- 1 tsp pumpkin pie spice (or cinnamon + nutmeg)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3 tbsp granulated sugar
- 1/4 cup coarse sugar (for rolling)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together pumpkin puree, almond flour, maple syrup, melted butter or coconut oil, granulated sugar, pumpkin pie spice, baking soda, baking powder, and salt until a smooth dough forms.
- Scoop tablespoon-sized balls of dough and roll each in coarse sugar.
- Place on baking sheet about 2 inches apart. Lightly flatten the tops.
- Bake for 16–18 minutes or until tops are set and edges are lightly golden.
- Cool completely on the baking sheet before removing to keep them soft and chewy.
Notes
- Use plain pumpkin puree, not pumpkin pie filling.
- Blot watery pumpkin with paper towels for better texture.
- Superfine almond flour yields the softest, most consistent cookie texture.
- Use coconut oil instead of butter to keep the recipe dairy-free and vegan.
- Reduce baking time by 1–2 minutes for extra chewy cookies.
- Store in an airtight container for up to 3 days at room temperature, 1 week refrigerated, or 2 months frozen.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 105 kcal
- Sugar: 8 g
- Sodium: 65 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 5 mg