These gluten-free pumpkin cookies are soft, chewy, and perfect for fall! Packed with warm spices and real pumpkin, they bring a cozy vibe to any day.
I love how easy they are to whip up, and my kitchen smells amazing while they bake! 🍪 And trust me, you won’t miss the gluten with these tasty treats!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree, not the spiced pie filling. If you prefer fresh, you can cook and puree sugar pumpkins instead. It gives a lovely flavor, but canned is quicker!
Brown Sugar: Brown sugar adds moisture and rich flavor. You can substitute with coconut sugar for a lower-glycemic option, or granulated sugar if that’s all you have.
Coconut Oil: I like using coconut oil for its subtle flavor and health benefits. If you’re not a fan, softened butter or a dairy-free alternative works great too! Just keep in mind it may change the texture slightly.
Gluten-Free Flour Blend: Make sure your blend contains xanthan gum for texture. You can also use almond flour or oat flour, but this may alter the final cookie’s texture and moisture.
Spices: Pumpkin pie spice is a delightful mix, but feel free to adjust based on your taste. A little more cinnamon or ginger can really amp up the flavor!
How Do I Get the Perfect Cookie Texture?
Getting pumpkin cookies just right can be tricky as they can turn out cakey if not careful. Here are some tips to ensure your cookies are soft and chewy:
- Be careful not to over-mix the dough once you add the dry ingredients. Just mix until combined!
- For softer cookies, take them out a minute earlier and let them cool on the baking sheet. They will continue to cook slightly.
- If the dough feels too sticky, chilling it for about 30 minutes can help with rolling it out and baking.
Lastly, remember that cookie texture can vary a bit based on the flour blend used, so a little experimentation is key. Enjoy the process and happy baking!
Gluten-Free Pumpkin Cookies
Ingredients:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup brown sugar, packed
- 1/2 cup coconut oil or softened butter
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 1/2 teaspoons baking soda
- 2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 1/2 teaspoon salt
- 1/2 cup gluten-free chocolate chips (optional)
- Coarse sugar for sprinkling (optional)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prep and around 12 minutes to bake, with a little cooling time afterward. So, you can enjoy warm, fresh cookies in about 30 minutes total! Perfect for a quick treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While that’s warming up, line your baking sheets with parchment paper to keep your cookies from sticking.
2. Cream the Mixture:
In a large mixing bowl, combine the packed brown sugar and coconut oil (or softened butter). Use a hand mixer or a sturdy spoon to cream them together until the mixture is smooth and fluffy.
3. Add Wet Ingredients:
Next, beat in your egg, pumpkin puree, and vanilla extract until everything is well combined and creamy. This will give the cookies their moist texture!
4. Mix Dry Ingredients:
In a separate bowl, whisk together the gluten-free flour, baking soda, pumpkin pie spice, and salt. This will ensure even distribution of the baking soda and spices.
5. Combine Everything:
Gradually add the dry ingredient mix to the wet ingredients, stirring gently until you form a soft dough. Be careful not to over-mix; just combine until you see no dry flour.
6. Marvel at the Dough:
If you’re planning to add chocolate chips, fold them in now. They’ll add a yummy chocolatey touch to your pumpkin cookies!
7. Scoop It Out:
Scoop your cookie dough by rounded tablespoons onto the prepared baking sheets. Make sure to leave plenty of space between them, about 2 inches apart.
8. Sprinkle for Extra Sweetness:
If you like, sprinkle a little coarse sugar on top of each scoop for a sweet, crunchy topping!
9. Bake Them Up:
Put the cookies in the preheated oven and bake for 10-12 minutes. You’ll know they’re ready when the edges are set and the tops have small cracks but the centers still look soft. The aroma will be heavenly!
10. Cool and Enjoy:
Take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer the cookies to a wire rack to cool completely—or enjoy them warm if you can’t wait!
Enjoy these moist, chewy, perfectly spiced gluten-free pumpkin cookies! They’re sure to be a hit!
Can I Substitute Fresh Pumpkin for Canned?
Absolutely! If you prefer using fresh pumpkin, make sure to cook and puree it until smooth. Just keep in mind that you may need to adjust the moisture content slightly, as fresh pumpkin can be a bit wetter than canned.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week or freeze for up to 3 months!
Can I Add Nuts or Other Mix-Ins?
Definitely! Feel free to add in nuts like walnuts or pecans for extra crunch and flavor. You can also mix in dried fruits like cranberries or raisins for a fun twist!
What Can I Use Instead of Eggs for a Vegan Option?
For a vegan version, you can use a flax egg by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken, then incorporate it into the dough like you would the egg!