You are going to love my new Gluten Free Pumpkin Spice Shortbread recipe. Make it in the traditional wedge shape, or have some fun with cookie cutters. The pumpkin spice flavors combine with the rich buttery flavor to taste incredible. These gluten free pumpkin spice cookies are perfect for fall and Halloween!
Fall is here, and I have pumpkin spice on my brain. This is my favorite time of year because I love fall’s cozy flavors. If you love shortbread, it tastes even BETTER when adding some flavors!
You can make my Gluten Free Shortbread recipe if you prefer plain shortbread. If you are in holiday mode, try.
Allergen Information:
This recipe is gluten-free, nut-free, egg-free, and soy-free. Make them dairy-free using plant-based butter.
Make them gum-free using my DIY Gluten Free Flour Blend. (This flour blend uses psyllium husk as the binder, containing no xanthan or guar gum.)
Why This Recipe is Great:
- You will love this new cookie recipe because it is full of cinnamon and pumpkin spice flavors.
- They bring fall scents into your kitchen while they are baking.
- This recipe is quick and easy to make in just 45 minutes!
- Make them thick like shortbread, or roll them thinner so you can use your favorite cookie cutters.
- These gluten free pumpkin spice cookies are also egg-free for my readers who can’t have eggs.
If you want to make cut-out cookies with royal icing, you can also try my easy Gluten Free Halloween Cut Out Cookies recipe. It has lots of cookie-decorating tips, too!
If you are a cookie fanatic like us, you will want to check out all of my yummy Gluten Free Cookie Recipes! If you want flavored shortbread, try this Gluten Free Maple Shortbread recipe.
This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)
Ingredient Notes:
- Gluten Free Flour Blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur’s Measure for Measure Gluten Free Blend. That doesn’t mean others will not work; I just have not tested other flours.
- Sugar – Use cane sugar.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Powdered Sugar – I recommend sifting it to remove the little hardened bits that sometimes can be in powdered sugar.
- Butter – You want to use unsalted butter. Creamy European butter is even better to use.
- Pumpkin Spice – You can buy pumpkin spice pre-blended in jars or make your own.
Recipe Step-By-Step Directions:
Are you ready to make some cookies? Gather up your ingredients.
Step 1: Add your dry ingredients to a large
Step 2: Add your wet ingredients (including the melted butter) and whisk to blend.
Step 3: Pour the wet ingredients into the dry ingredients and mix to make a dough.
Step 4: Wrap your dough in plastic wrap and chill in the refrigerator for 30-45 minutes.
Step 5: Remove the dough from the refrigerator. Place it on a piece of parchment paper or a silicone mat and press flat. The dough can be as thick or thin as you like. I made mine ½ inch thick. You can also use a rolling pin to roll out the shortbread dough.
Preheat your oven to 450º F.
Step 6: Use a cookie cutter to cut out fun shapes with the gluten free shortbread dough. If you prefer, you can also press it into a circle and score the dough with wedge cuts or score the dough in rectangles.
Step 7: Slide the cookies and parchment paper onto a
Bake the shortbread cookies for 20-25 minutes and remove them to a cooling rack. If baking these as a big round shortbread disc, you will want to bake them for 40 minutes.
Step 8: When the cookies are cool, decorate them! I drizzled on chocolate and added some golden brown sprinkles. Check my list to verify that your sprinkles are gluten free.
Storage:
To store these cookies, keep them in an air-tight container. Make sure the melted chocolate is dry before placing it into the container. You can freeze these pumpkin shortbread cookies in a large zipper-style freezer bag.
Recipe FAQ:
Pumpkin spice comprises cinnamon, nutmeg, ginger, and cloves.
My gluten free pumpkin spice shortbread will not bake hard and buttery if you add pumpkin. If you want more of a pumpkin cookie, try my Gluten Free Pumpkin Snickerdoodle Cookies.
These cookies will keep fresh for up to 4 days. You can also freeze them in a zipper-style freezer bag.
If you enjoy fun-shaped cookies, like these bat-shaped pumpkin spice shortbread cookies, try my Gluten Free Pumpkin Madeleines. They are easy to make mice :-).
More Gluten Free Pumpkin Recipes:
- Thick and Creamy Pumpkin Mousse
- Gluten Free Chocolate Pumpkin Swirl Cake
- Gluten Free Pumpkin Dump Cake
- Easy Gluten Free Pumpkin Biscotti
Gluten Free Pumpkin Spice Shortbread Cookies
Ingredients
- 1 ¾ cups gluten free flour blend * see note
- 2 tablespoons gluten free flour blend
- ½ cup powdered sugar
- ½ cup sugar
- 1 cup butter * see note
- 2 teaspoons pumpkin spice
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- Add your dry ingredients to a bowl and whisk to blend.
- Add your wet ingredients (including the melted butter) and whisk to blend.
- Pour the wet ingredients into the dry ingredients and mix to make a dough.
- Wrap your dough in plastic wrap and chill in the refrigerator for 15 minutes.
- Remove the dough from the refrigerator. Place it on a piece of parchment paper and press flat. The dough can be as thick or thin as you like. I made mine 1 inch thick. You can also use a rolling pin.
- Preheat your oven to 450º F.
- Use a cookie cutter to cut out fun shapes with the dough. If you prefer, you can also press it into a circle and score the dough with wedge cuts, or score the dough in rectangles.
- Slide the cookies and parchment paper onto a cookie sheet. Put them into the oven then turn DOWN the baking temperature to 300º F. (This is important or your cookies will burn!)
- Bake for 40 minutes and remove to a cooling rack. Actual baking time may vary depending on how thick your shortbread is and if you use cookie cutters. If you are baking as a scored brick, bake for 45 minutes.
- When the cookies are cool, decorate them! I drizzled on chocolate and added some golden brown sprinkles. Check my list to verify that your sprinkles are gluten free.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
- Xanthan gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- I recommend unsalted butter. European butter (like Plugra and other brands) is creamier and really makes these cookies the best.
- These cookies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This recipe was updated from an older September 2020 post with more recipe details.
In Canada what is the best brand of butter to use? I use Lactantia butter which is made from pasteurized cream. They also have lactose free butter. Is there a better brand?
Hi Barbara, I truly do not know how to answer this. I use regular unsalted organic butter for myself, but any unsalted butter should be okay. I have never used lactose-free butter.