From soft and cake-like to chewy and delicious, this list of gluten-free pumpkin cookie recipes has all your cravings covered! Discover a delicious variety of gluten-free pumpkin spice cookies, perfect for satisfying your fall season sweet tooth!
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If you've got celiac disease or a gluten intolerance, that doesn't mean you need to miss out on all of your favorite recipes for pumpkin season! Full of warm spices and simple ingredients, we've got plenty of easy gluten-free cookie recipes to share!
Gluten-Free Baking Tips
As you browse these delicious cookies keep these gluten-free baking tips in mind, it will ensure you have the best results in your baking endeavors!
- Use accurate measurements: If recipes call for grams, weigh your ingredients carefully. For recipes measured in cups, be sure to measure flour with the 'spoon and level' method. Spoon the flour into the measuring cup and then level off the top with a knife.
- Take note of temperatures: Using room temperature ingredients makes all the difference in cookie baking. This ensures smoother mixing compared to using cold or melted butter, which doesn't blend as effectively as softened butter.
- Use the correct gluten-free flour blend: Most gluten-free recipes are tested using specific blend of gluten-free flour. For the best results, use the flour(s) recommended in the recipe. It really can make a huge difference in the outcome.
- Xanthan Gum or Guar Gum: A binding agent like xanthan gum or guar gum is required to help mimic the elasticity that gluten provides in a recipe. This improves the texture of your cookies, so be sure your gluten-free flour blend contains it.
- Gluten-Free Oats: If your recipe calls for oats, use certified gluten-free oats to avoid cross-contamination with gluten-containing grains.
- Follow recipe instructions: If you're looking for a specific cookie texture, following the recipe steps outlined makes a big difference. For example, squeezing excess moisture from the pumpkin purée helps produce a chewy cookie. Using a whole egg or just egg yolks will also impact the final results. The best way to achieve your desired results is to follow the recipe exactly as written.
- Canned pumpkin puree: Most recipes call for 100% pure pumpkin puree, not pumpkin pie filling. Grabbing the wrong item off the shelf at the grocery store is an easy mistake to make, so always double check!
- Reducing refined sugar: If you'd like to reduce the amount of refined sugar in a recipe, the easiest swap for white sugar is coconut sugar, which can be swapped 1:1 in a recipe. Pure maple syrup and other sweeteners may require more adjustments to the recipe.
- More Resources: Ever wonder if your baking ingredients are gluten-free? Check out our resources!
Gluten-Free Pumpkin Cookies
Now let's dive right into the deliciousness! The best pumpkin cookies, all gluten-free!
Gluten-free Pumpkin Chocolate Chip Cookies
Gluten-Free Pumpkin Oatmeal Cookies
Gluten-Free Vegan Pumpkin Cookies
Gluten-free Pumpkin Snickerdoodles
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Gluten-free Pumpkin Cream Pies
Gluten-Free Pumpkin Whoopie Pies
Gluten-Free Pumpkin Cookies with Cream Cheese Frosting
Gluten-Free Pumpkin Gingerbread Cookies
Gluten-Free Pumpkin Pecan Cookies
Gluten-Free Pumpkin Molasses Cookies
More Gluten-Free Pumpkin Recipes
Enjoy these recipes? Be sure to check out all of our gluten-free pumpkin desserts, perfect for Thanksgiving! Love a PSL? Try this pumpkin sauce recipe for coffee!
Gluten-Free Pumpkin Recipe FAQs
Check your flour blend. It should contain xantan gum or guar gum. This helps mimic the elasticity that gluten would provide. If your mix doesn't contain one of these binders, you may wish to add some to the recipe.
Gluten-free cookies rise mainly due to leavening agents like baking powder or baking soda, which produce carbon dioxide gas as they react with liquids and acids. This gas gets trapped in the dough, causing the cookies to rise during baking and create a pleasing texture. Always check labels to ensure you're using gluten-free leavening agents.
Your gluten-free cookies may turn out dry and crumbly due to a lack of moisture in the recipe. Gluten-free flours tend to absorb more moisture and can lead to a drier texture. Ensure you use enough liquid ingredients and be cautious not to over bake. Follow a gluten-free recipe for the best results, as substituting 1:1 flour for regular all-purpose flour in a recipe tends to have this result.
Always use the gluten-free flour suggested in the recipe you are following. All gluten-free flours behave somewhat differently, so using the recommended flour will give you the best results. After some experimenting you will find your preferred flour blend. Popular blends for cookies include King Arthur Measure for Measure, Bob's Red Mill 1:1, and Cup4Cup Multipurpose flour.
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More Fall Gluten-Free Baking Recipes
Recipe
Gluten-Free Pumpkin Spice Cookies with Cream Cheese Frosting
Ingredients
For the Cookies
- ½ cup butter, softened
- 1 cup brown sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 teaspoon vanilla
- 1 ¾ cup gluten-free flour blend, like Pamela's All-purpose blend
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
For the Cream Cheese Frosting
- 2 Tablespoons butter, softened
- 2 oz cream cheese, softened
- 1 teaspoon vanilla
- 4 cups powdered sugar
- 3 Tablespoons milk
Instructions
For the Cookies
- Preheat the oven to 350°F. Line two baking sheets with parchment, silicone mats or use non-stick sheets.
- Whisk the dry ingredients (GF flour, baking powder, baking soda, salt, cinnamon, & pumpkin pie spice) together in a small bowl. Set aside.
- Place the butter and brown sugar in the bowl of a stand mixer. Cream together until light and fluffy, 1-2 min.
- Add in the pumpkin, egg, vanilla, and milk. Mix until well combined.
- Add in the dry ingredients and mix again until well combined.
- Drop by tablespoonful onto prepared cookie sheets. Bake 10-12 minutes or until bottoms are lightly golden and cookies spring back when tops are touched. Allow to cool completely before frosting.
For the Frosting
- Cream the softened butter and cream cheese together.
- Add in the vanilla and powdered sugar. Mix until well combined.
- Add in 1 Tablespoon of milk and mix. Continue to add milk by the tablespoon and mix until the frosting has a smooth, spreadable consistency.
- Frost the cooled cookies and sprinkle with cinnamon or pumpkin pie spice if desired.
Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
Kathy says
I give this cookie five stars for sure!!
Kathy says
These cookies are addictive! They taste like the best pumpkin cake. It’s hard to believe they’re gluten-free.