Gluten Free Pumpkin Cookies Recipe

Baking these delightful pumpkin cookies feels like wrapping yourself in a cozy autumn sweater—each bite brings a warm hug from the season with its perfectly spiced, gluten-free goodness.

With autumn comes a warm golden hue, and I adore partaking of these gluten-free pumpkin cookies. Comprising the earthy sweetness of pumpkin puree with the comforting spice of cinnamon, they are then enhanced by the subtle warmth of nutmeg and ginger, splendid flavor contrasts that make for a delightful cookie.

Toss in some chocolate chips and/or chopped nuts, and you’ve got a hideously addictive cookie that’s not just girlfriend-approved but also a hit with the non-GF crowd. And as if the gluten-free pumpkin cookies weren’t enough of a reason to love fall, the season’s hero ingredient is also good for you.

Gluten Free Pumpkin Cookies Recipe Ingredients

• Canned Pumpkin Puree: Rich in fiber and vitamin A; adds moistness and a subtle sweetness.
• Granulated Sugar: Provides sweetness and structure to the cookies.
• Brown Sugar: Adds moisture, sweetness, and a hint of molasses flavor.
• Unsalted Butter: Offers richness and a creamy texture to the cookies.
• Gluten-Free All-Purpose Flour: Provides structure while maintaining a gluten-free profile.
• Ground Cinnamon: Adds warmth and a sweet-spicy flavor to the cookies.
• Gluten-Free Rolled Oats (Optional): Can enhance texture and add dietary fiber.

Gluten Free Pumpkin Cookies Recipe Ingredient Quantities

• 1 cup canned pumpkin puree
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup gluten-free rolled oats (optional)
• 1/2 cup chopped nuts or chocolate chips (optional)

How to Make this Gluten Free Pumpkin Cookies Recipe

1. Heat your oven to 350°F (175°C) and prepare your baking sheets with parchment paper.

2. In a big mixing bowl, beat together the ingredients: canned pumpkin puree, granulated sugar, brown sugar, and softened butter. The mixture should become smooth and creamy.

3. Include the egg and vanilla extract, and keep mixing until everything is well combined.

4. In another bowl, combine and mix well the gluten-free all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt.

5. Slowly incorporate the dry components into the moist constituents, stirring only until the mixture is combined and not a moment more.

6. If you wish, you can also incorporate gluten-free rolled oats, chopped nuts, or chocolate chips.

7. With a spoon or cookie scoop, drop the rounded tablespoons of dough onto the prepared baking sheets. Space them about 2 inches apart.

8. Calmly smash each biscuit with the back of a spoon or your fingers to guarantee uniform baking.

9. Bake the cookies anywhere from 12 to 15 minutes, or until the edges have set, and the tops are a bit firm to the touch.

10. Let the cookies cool on the baking sheet for a couple of minutes. Then, put them on a wire rack so they can cool completely. Enjoy!

Gluten Free Pumpkin Cookies Recipe Equipment Needed

1. Oven
2. Baking sheets
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Hand mixer or stand mixer
7. Measuring cups
8. Measuring spoons
9. Spoon or cookie scoop
10. Wire rack

FAQ

• Can I use fresh pumpkin instead of canned pumpkin puree?You may use raw pumpkin; however, you must ensure that it is pureed well and that any excess moisture has been eliminated before you incorporate it into the recipe.
• What can I use as a substitute for butter?An equal amount of coconut oil or a dairy-free margarine can be used instead of butter for a version of this that’s free from dairy.
• Is the egg necessary, or can it be replaced?The egg provides binding action for the cookies, but if you would like to make them vegan, you could substitute a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) for the regular egg.
• Can I omit the rolled oats?You can leave out the rolled oats, if you want. They add texture, but they are not necessary for the basic structure of the cookie.
• How can I ensure these cookies are gluten-free?Ensure that all your components, most notably the flour and oats, are certified gluten-free to prevent cross-contamination.
• Can I add other spices to the cookies?Certainly, you can modify the spices in these dishes to suit your taste. Some substitutes for warmth include allspice or cloves, which work beautifully in these dishes.
• How should I store the cookies after baking?Keep the cookies in a sealed container at room temperature, and they will last for 3 days. If you want to keep them longer, store them in the freezer.

Gluten Free Pumpkin Cookies Recipe Substitutions and Variations

1 cup roasted and mashed butternut squash

1/2 cup evaporated milk

1/2 cup half-and-half cream
1/2 cup coconut oil, softened
1 large egg -> 1 egg made from flax (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
1 teaspoon almond extract
2 cups of almond flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon xantham gum

Pro Tips

1. Butter Consistency Ensure the butter is softened but not melted. Softened butter will cream better with the sugars, creating a smoother, more uniform cookie dough.

2. Egg Temperature Use a room-temperature egg to ensure it incorporates evenly into the batter, promoting a consistent texture in the cookies.

3. Spice Adjustment Feel free to adjust the spice levels to your preference. Adding a pinch of cloves or increasing the cinnamon can enhance the flavor profile of the cookies.

4. Chill the Dough For thicker, chewier cookies, consider chilling the dough for at least 30 minutes before baking. This helps prevent spreading and improves the texture.

5. Testing Bake Time Since oven temperatures can vary, check the cookies at the 10-minute mark. They should have slightly firm edges and soft, but not wet, centers. This can help achieve your desired cookie consistency.