If you love pumpkin fall flavors, these easy 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.
Are you ready for Halloween? I feel like summer ended and fall is racing past us. My kids are already planning out their Halloween costumes! At some point, I figure they are too old to Trick or Treat, but even as teens they love to go. It must be the free candy!!
In the past, we have made some fun desserts to celebrate Halloween with. These Gluten-Free Pumpkin 7 Layer Bars are absolutely delicious. I even made this food coloring free Monster White Chocolate Bark recipe.
But now it is all about these delicious gluten-free pumpkin cookies.
Doesn’t this little “mummified” cookie look super cute? My kids had a blast decorating them!
I have made a few different pumpkin recipes on the blog, like this giant Skillet Gluten-Free Pumpkin Cookie, and the one common denominator is how pumpkin puree makes cookies so soft…almost too soft!
(Now I love pumpkin cakes, but if I am making cookies, I really wanted to create a more firm pumpkin cookie for this recipe.)
A too-moist cookie won’t hold up to the white chocolate mummy stripes.
I tested this recipe a few different ways. I had some disappointments, and even tossed a batch of cookies into the trash!!
(Bloggers often don’t write about the bloopers and the frustrations that can happen when trying to develop a recipe. Every now and then I like to mention it. I am a real person who messes up recipes just like you!)
Tips to make the best pumpkin cookies:
I have found a few helpful tidbits to help you on your way to a more firm pumpkin cookie.
- Don’t use pureed pumpkin in your pumpkin cookie recipe. I am sure you are doing a double take at that. Dense canned pumpkin is what makes your pumpkin cookies too moist.
- What I found is best is to use pumpkin butter. For this recipe, I actually used a Maple Pumpkin Butter that I found at Sprouts Market. Trader Joe’s has a wonderful pumpkin butter too.
- Because the pumpkin butter was sweetened, I was able to cut quite a bit of sugar out of the recipe. Mr. Fearless Dining was pretty happy about this!
- Use a cookie scoop to help shape the cookies so they are all the same size.
Are you ready to see how to make these pumpkin cookies?
First, add all of the dry ingredients to a large bowl. Whisk the to blend everything together. Add in the butter, eggs, vanilla, sugar and pumpkin butter. Mix well.
(*Note I slightly melt the butter before adding it so that it is really easy to mix in.)
Your pumpkin cookie dough will look like this picture above. The pumpkin batter is a little thicker so that it holds its shape better.
(*Note that you can also roll this gluten-free pumpkin cookie dough into a roll and refrigerate it. Then all you would need to do is slice and bake the cookies.)
Use a cookie scoop to drop balls of pumpkin cookie dough onto a parchment-lined baking sheet. Press down on each cookie to flatten them slightly. This gluten-free pumpkin cookie dough doesn’t spread very much while baking.
(*Note this gluten-free pumpkin cookie dough doesn’t spread very much while baking.)
(*Please note there may be affiliate links in this post. Making a purchase through this link will not change the price you pay, but a tiny commission will come to Fearless Dining to help offset the costs of running this blog. I appreciate your support.)
Things You Need To Make This Recipe:
- My favorite gluten-free flour blend. (Don’t forget if your blend doesn’t contain xanthan gum to add 1 teaspoon!)
- A cookie scoop.
- Wilton Candy Eyeballs…optional but so fun to use!
- 2 cups gluten free flour blend
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 2/3 cup pumpkin butter
- 2 eggs
- 1/2 cup butter
- 1 cup sugar
- Preheat the oven to 350 degrees.
- In a large bowl, add dry ingredients and whisk to blend.
- Add all wet ingredients to the dry ingredients and mix well.
- Use a cookie scoop to drop cookie dough balls onto a parchment paper lined baking sheet.
- Press down on each cookie slightly to flatten them.
- Bake for 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.
Nutrition Information:Yield: 24
Amount Per Serving:Calories: 107 Saturated Fat: 2g Cholesterol: 23mg Sodium: 51mg Carbohydrates: 16g Fiber: 1g Sugar: 8g Protein: 1g
More Fun Gluten-Free Fall Recipes to Try!