If you love pumpkin fall flavors, these soft gluten free pumpkin cookies will be the cookie recipe you want to make again and again! Soft, but not overly moist, I finally found the secret to the perfect gluten free pumpkin cookies.
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Are you ready for Halloween? I feel like summer ended and fall is racing past us. My kids are finally at the point where both have decided they are too old for trick or treating! I never thought that day would come, but we are going to see how it goes. At least we will get trick or treaters so I can get my cute kids in costumes fix.
In the past, the kids' and I have made fun desserts to celebrate Halloween with. These Gluten Free Halloween Cut Out Sugar Cookies are absolutely delicious, even decorated as little mice. I even made this dye free Monster White Chocolate Bark recipe.
I have made a few different pumpkin recipes lately, like this giant Skillet Gluten Free Pumpkin Cookie, and the one common denominator is how pumpkin puree makes cookies so soft.
Why this recipe is amazing:
These cookies are not only easy to make, but they are full of delicious fall flavors. You can decorate them for Halloween, or enjoy them plain. I include a refined sugar free option, which makes them healthier than your regular pumpkin cookie...and even better? Kids love them!
This cookie recipe is also very versatile! You can decorate them numerous ways, including adding chocolate chips!
Ingredients you need:
- Gluten free flour blend - I used King Arthur's Measure for Measure to make this pumpkin cookie recipe. Bob's Red Mill 1 to 1 and Authentic Foods Multi Blend also work well.
- Brown sugar - you can use coconut sugar to make these cookies lower glycemic.
- Baking powder and salt
- Pure vanilla extract - you can also use vanilla paste. Do not use imitation vanilla.
- Pumpkin puree - do not use pumpkin pie filling, your cookies will not turn out well.
- Eggs - size large
- Butter - you can use vegan butter to make this recipe dairy-free!
- Optional: white chocolate and candy eyeballs
Recipe step by step instructions:
Step 1: Add your dry ingredients to a large bowl and whisk to blend.
Step 2: Add your wet ingredients to a smaller bowl. Whisk to blend.
Step 3: Pour the wet pumpkin cookie ingredients into the dry ingredients.
Step 4: Mix the wet and dry ingredients into a cookie dough.
Step 5: Use a cookie scoop to drop cookie dough balls onto a parchment paper lined cookie sheet.
Step 6: Wet your fingers and gently press down on each cookie. These cookies don't spread so this helps flatten the tops for decorating.
Step 7: Bake the cookies at 350 F degrees for 8-9 minutes until done.
Pumpkin cookie baking tips:
I have found a few helpful tips to help you make the best gluten free pumpkin cookies!
- This pumpkin cookie recipe doesn't spread like my homemade gluten free chocolate cookies recipe, so you will need to slightly wet your fingers and press down to flatten the top. This is most important if you will be decorating your cookies. If you are not decorating them, this step is optional.
- Use a cookie scoop to help shape the cookies so they are all the same size.
- You can bake these as individual cookies, or for make one giant gluten free pumpkin skillet cookie.
To decorate these cookies, use Ghirardelli white chocolate melting wafers. These are the best for dipping candy. They do not burn, and they melt smooth and creamy! Use sprinkles, googly eyes, or anything to decorate them.
IMPORTANT NOTE: Not all sprinkles brands are gluten free. Some are made on shared equipment with wheat. For more information, read about gluten free sprinkles.
Are you ready to see how to make these pumpkin cookies? Here are some fun variations to try:
- You can decorate them as mummies with melted white chocolate or icing.
- Dip half in melted white chocolate and then decorate with sprinkles. My kids always have a blast decorating them!
- Add chocolate chips. Nothing is better than gluten free pumpkin chocolate chip cookies!! You can even try white chocolate chips, chopped Butterfinger candy, or Heath bits! Get wild with your mix-ins!
If you love pumpkin recipes as much as we do, you will want to check out the best gluten free pumpkin recipes on my blog.
You can easily make these cookies dairy-free by using vegan butter. You can also use coconut oil, but the coconut oil will impart a slight flavor to these cookies
The standard toothpick test doesn't work very well for cookies so the best way to test to see if your pumpkin cookies are done baking is to touch them with your finger. The cookie should feel slightly firm to the touch.
You can definitely use a standing mixer to make your pumpkin cookie dough. (*Note I slightly melt the butter before adding it so that it is really easy to mix in.)
You can definitely make this a slice and bake cookie dough. Just roll this gluten free pumpkin cookie dough into a log, wrap it in plastic wrap, and refrigerate it. Then all you would need to do is slice and bake the cookies.
These cookies will keep in the refrigerator stored in an air-tight container up to 3 days. You can freeze them in a freezer bag and they will keep in the freezer up to 4 months.
The answer depends on how much butter was used, and which gluten free flour blend. Some blends have bean flours or almond flour and those do not absorb liquids in the same way, which can lead to flatter cookies.
If your pumpkin cookies are hard or super dense, it is most likely the gluten free flour blend you used. Blends with a high starch to flour ratio need more moisture to keep them soft.
More Delicious Pumpkin Recipes:
- Fall Gluten Free Pumpkin 7 Layer Bars
- Gluten Free Pumpkin Bundt Cake
- Gluten Free Pumpkin Biscotti
- The Best Gluten Free Pumpkin Donuts
If you tried this recipe or any other recipe on my blog, please leave me a rating and a comment. I LOVE hearing from you!! You can also FOLLOW ME on Facebook, Instagram, or Pinterest to see even more delicious recipes!
Gluten Free Pumpkin Cookies
- 1 3/4 cups gluten free flour blend *see note
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 1/2 cup pumpkin puree *see note
- 2 eggs
- 1/2 cup butter *see note
- 1 1/4 cups brown sugar
- 1 1/2 teaspoons pumpkin spice *see note
- 1 teaspoon cinnamon
- Preheat the oven to 350 F degrees.
- In a large bowl, add dry ingredients and whisk to blend.
- In a smaller bowl, add your wet ingredients and mix.
- Pour the wet ingredients into the dry ingredients and mix well. You can also do this with a standing mixer.
- Use a cookie scoop to drop cookie dough balls onto a parchment paper lined baking sheet.
- Wet your fingers slightly and gently press down on each cookie slightly to flatten and shape them. These cookies do not spread so this is a good step if you you plan to decorate your cookies.
- Bake for 10-12 minutes until done and remove to a cooling rack.
- Drizzle the white chocolate onto the cookies to look like mummy bandages. Add candy eyes, like the ones I used by Wilton.
- I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend in this recipe. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- Do not use pumpkin pie filling. Make sure to use canned unflavored pumpkin puree.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- If you do not have pumpkin spice on-hand, you can make it by using 3/4 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon of nutmeg, and 1/8 teaspoon ground cloves.
- These cookies will keep up to 3 days in an air-tight container, or up to 4 months in the freezer.
- Decorating ideas:
- Melt white chocolate and drizzle like mummy stripes.
- Dip half the cookie in melted white chocolate then add sprinkles before the white chocolate melts.
- Use a vanilla buttercream or cream cheese frosting to spread over the cookies.
- Note, not all sprinkles are gluten free. You can read about gluten free sprinkles to find the safe brands.
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