Gluten Free Pumpkin Cookies Recipe

Why You’ll Love This Recipe

There’s something magical about the combination of pumpkin, cinnamon, and warm spices that screams fall. These gluten-free pumpkin cookies capture all of that fall flavor while being easy to make and absolutely delicious. The dough is made with simple ingredients like gluten-free flour, pumpkin puree, and maple syrup, resulting in soft, spiced cookies that are both comforting and satisfying. Plus, the cinnamon-sugar coating adds a lovely sweet crunch that makes each bite irresistible. Whether you’re baking for a holiday, a family gathering, or just because, these cookies are sure to be a hit!

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 175 grams gluten free multi-purpose flour

• 1 teaspoon ground cinnamon

• ½ teaspoon ground ginger

• ⅛-1/4 teaspoon ground nutmeg (by preference)

• ½ teaspoon baking soda

• ½ teaspoon kosher salt (2 grams)

• 85 grams butter, unsalted, at room temperature

• 150 grams light brown sugar

• 10 grams maple syrup

• 1 teaspoon vanilla extract

• 65 grams pumpkin puree

• 1 egg yolk

Cinnamon Sugar

• 50 grams granulated sugar

• 2 teaspoons ground cinnamon

Directions

1. Prepare the dry ingredients: In a separate bowl, combine the gluten-free flour, baking soda, kosher salt, cinnamon, ginger, and nutmeg. Whisk them together until fully combined and set aside.

2. Cream the wet ingredients: In the bowl of a stand mixer or a large mixing bowl, add the room-temperature unsalted butter, brown sugar, maple syrup, and vanilla extract. Cream the ingredients at medium-low speed for about 1-2 minutes until smooth and fully incorporated.

3. Add pumpkin and egg yolk: Scrape down the sides of the bowl and add the pumpkin puree and egg yolk. Mix for about 30 seconds until well combined. The mixture may look slightly broken, but that’s okay.

4. Combine the dry and wet ingredients: Gradually add the dry ingredients to the wet mixture. Mix until fully combined, scraping down the sides of the bowl to make sure everything is incorporated.

5. Chill the dough: Cover the mixing bowl with plastic wrap or transfer the dough to an airtight container. Refrigerate for 20-30 minutes to make scooping the dough easier.

6. Preheat the oven and prepare the cinnamon sugar: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a small bowl, combine the granulated sugar and cinnamon to make the cinnamon sugar mixture. Set aside.

7. Shape the cookies: Using a medium cookie scoop, portion out the cookie dough and roll it into balls with your hands. Roll each ball in the cinnamon sugar mixture to coat.

8. Bake the cookies: Place half of the dough balls on a baking sheet, leaving space between them. Bake in the preheated oven for 8 minutes. Remove the pan from the oven and gently tap it on the countertop a few times or lift the pan a few inches and drop it onto the rack to help the cookies spread and create a crinkle topping. Return the tray to the oven and bake for an additional 3-4 minutes until the cookies are golden and set.

9. Cool the cookies: Once baked, remove the cookies from the oven and use a round cookie cutter slightly larger than the cookies to neaten their shape. Let the cookies cool on the sheet tray for 5 minutes before transferring them to a cooling rack to cool completely. Optionally, sprinkle with more cinnamon sugar.

10. Repeat with the remaining dough: Repeat the process with the rest of the cookie dough.

Servings and Timing

• Prep time: 15 minutes

• Cook time: 12 minutes

• Chill time: 30 minutes

• Total time: 57 minutes

• Servings: About 24 cookies

Variations

• Add-ins: For an extra burst of flavor, consider adding chocolate chips, chopped nuts (like pecans or walnuts), or dried cranberries to the dough before baking.

• Pumpkin Spice Roll: Instead of cinnamon sugar, use a pumpkin spice blend for rolling the cookies for a more pronounced fall flavor.

• Vegan Version: To make this recipe vegan, substitute the egg yolk with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use dairy-free butter.

Storage/Reheating

• Storage: Store the cooled cookies in an airtight container at room temperature for up to 5 days.

• Freezing: You can freeze the baked cookies for up to 3 months. Simply place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container.

• Reheating: To reheat, place the cookies on a baking sheet in a 350°F (175°C) oven for 5-8 minutes, or microwave for 10-15 seconds to warm them up.

FAQs

How do I make these cookies dairy-free?

You can substitute the butter with a dairy-free alternative like vegan butter or coconut oil to make these cookies dairy-free.

Can I use a different flour?

Yes, you can experiment with other gluten-free flours, but ensure it’s a multi-purpose blend that includes a binder like xanthan gum for the best texture.

Are these cookies soft or crunchy?

These cookies are soft and chewy on the inside, with a slightly crisp exterior due to the cinnamon sugar coating.

Can I use pumpkin pie spice instead of individual spices?

Yes, you can replace the cinnamon, ginger, and nutmeg with pumpkin pie spice. Just use about 2 teaspoons for the same flavor profile.

How do I prevent these cookies from spreading too much?

Refrigerating the dough before baking helps the cookies hold their shape and prevents excessive spreading.

What can I use instead of maple syrup?

If you don’t have maple syrup, you can substitute it with honey, agave syrup, or even light corn syrup.

How can I make the cookies look more uniform?

Use a cookie scoop to ensure even portions of dough, and roll the dough balls to ensure they are the same size before baking.

Can I double the recipe?

Absolutely! Simply double the ingredients to make more cookies, and bake in batches.

Why do I need to chill the dough?

Chilling the dough firms it up, making it easier to handle and helping the cookies maintain their shape during baking.

Can I use egg replacers for this recipe?

Yes, you can try using egg replacers like a flax egg or a chia egg for a vegan version of this recipe.

Conclusion

These gluten-free pumpkin cookies are a perfect combination of spiced flavor, soft texture, and delightful cinnamon-sugar crunch. Whether you’re making them for fall celebrations or just because, they’re sure to be a favorite treat in your household. With simple ingredients and easy-to-follow steps, these cookies are the ultimate indulgence for pumpkin lovers. Happy baking!