These soft and delicious gluten-free pumpkin cookies are perfect for fall! They have a warm, spicy flavor that brings a cozy feeling to any day.
Trust me, every bite is like a hug for your taste buds! I love enjoying them with a warm cup of tea or coffee. They’re super easy to make, too—just mix, scoop, and bake!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is easy to use, but you can also make your own by roasting and pureeing fresh pumpkin. This gives a richer flavor!
Coconut Oil or Butter: I love using coconut oil for a subtle hint of coconut flavor. If you prefer butter, unsalted works best to control the sweetness!
Brown Sugar: Brown sugar adds moisture and depth of flavor. Coconut sugar is a great alternative if you’re looking for a less processed option!
Gluten-Free Flour Blend: Ensure it contains xanthan gum for better texture. If you don’t have it, you can mix your own blend using almond flour or oat flour with a bit of cornstarch.
Spices: The combination of cinnamon, ginger, nutmeg, and cloves gives these cookies that fall flavor. Feel free to adjust the spices based on your taste—more cinnamon if you love it!
How Do You Get the Right Texture for Your Cookies?
The goal is soft and chewy cookies! Mixing the wet and dry ingredients just until combined keeps them from becoming tough. Also, don’t overbake—pull them out when the edges are set but the centers are still soft.
- Make sure not to pack the flour too tightly in the measuring cup; it can lead to dense cookies.
- Check them at the minimum bake time. They’ll continue to firm up on the baking sheet.
Gluten-Free Pumpkin Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree
- 1/2 cup coconut oil (melted) or unsalted butter, softened
- 1 cup packed brown sugar or coconut sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups gluten-free all-purpose flour blend (make sure it includes xanthan gum)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Granulated sugar, for sprinkling on top (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 10-12 minutes to bake, so you can enjoy freshly baked cookies in about 30 minutes from start to finish! Perfect for a quick treat or for sharing with friends and family.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
2. Mix the Wet Ingredients:
In a large bowl, combine the canned pumpkin puree, melted coconut oil (or softened butter), brown sugar, egg, and vanilla extract. Whisk everything together until the mixture is smooth and creamy.
3. Combine the Dry Ingredients:
In a separate medium bowl, whisk together the gluten-free all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Make sure all the dry ingredients are well mixed.
4. Mix Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture. Stir until just combined; don’t overmix! The dough will be a bit sticky but should hold together nicely.
5. Scoop the Dough:
Using a tablespoon, scoop out balls of dough and place them about 2 inches apart on the lined baking sheet. This gives them space to spread while baking.
6. Flatten the Cookies:
Gently flatten each ball of dough with the palm of your hand or the bottom of a glass. This helps them bake evenly!
7. Add Sugar (Optional):
If you like, sprinkle a little granulated sugar on top of each cookie for a sweet, sparkly finish.
8. Bake the Cookies:
Bake the cookies in the preheated oven for 10-12 minutes. The edges should be set and the tops may look a bit cracked. Remember, they should still be soft in the center!
9. Cooling Time:
Allow the cookies to cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
10. Serve and Enjoy!
Enjoy these deliciously soft and spiced gluten-free pumpkin cookies with a cup of tea or coffee. They’re perfect for any occasion!
This recipe yields approximately 18-20 cookies, depending on the size of your scoops. Store any leftovers in an airtight container at room temperature for up to 4 days, or freeze them for longer storage!
Can I Substitute the Coconut Oil?
Yes, you can use unsalted butter instead. Just make sure it’s softened or replace it with another neutral oil like canola or vegetable oil for a dairy-free option!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If using fresh pumpkin, roast it until tender, then puree it. This will give you a fresh flavor, but make sure to drain any excess moisture to avoid soggy cookies.
How Should I Store Leftover Cookies?
Keep leftovers in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag or container for up to 3 months.
Can I Add Mix-Ins to the Dough?
Definitely! Feel free to add chocolate chips, nuts, or dried cranberries for extra flavor and texture. Just fold them in gently after mixing the dry and wet ingredients.
