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+ servings
two bat shaped pumpkin shortbread cookies on a plate

Gluten Free Pumpkin Spice Shortbread Cookies

Sandi Gaertner
You will love this pumpkin spice version of my popular gluten free shortbread cookies recipe! If you are looking for the perfect fall cookie, try this gluten free pumpkin spice shortbread!
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Chill Time 15 mins
Total Time 1 hr
Course Gluten Free Dessert Recipes
Cuisine American
Servings 18 cookies
Calories 167 kcal



  • 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.


  1. 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.
  2. Xanthan gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. I recommend unsalted butter. European butter (like Plugra and other brands) is creamier and really makes these cookies the best.
  4. These cookies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.


Serving: 1cookieCalories: 167kcalCarbohydrates: 18gProtein: 1gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 27mgSodium: 123mgPotassium: 5mgFiber: 1gSugar: 9gVitamin A: 316IUVitamin C: 1mgCalcium: 14mgIron: 1mg
Keyword gluten free pumpkin spice shortbread, gluten free pumpkin spice shortbread cookies
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