Pumpkin Cookies Gluten Free make every autumn taste like, well, a cozy sweater. You ever get that craving for something sweet, soft, but not the “stick-to-your-teeth” kind of sweet? That was me last week. I’d had it with dry, crumbly, barely-there store-bought gluten free stuff. Then it hit me: I wanted the kind of cookies that are basically dessert and a hug rolled into one. That’s why these pumpkin cookies gluten free totally save the day. Stick around. I’ll spill the tricks so yours come out dreamy—every single time.
Why You’ll Love this Recipe
Honestly? These pumpkin cookies gluten free are pure comfort. They’re the sort of thing you start baking “just to try” and by the next week you’ve made three more batches—ask me how I know. First off, you’ll barely notice they’re gluten free. No sandpaper aftertaste lurking here. They come out soft, even on day two (or day five, if they last that long). The pumpkin flavor is the type that makes you want to hide a few away for later.
Big bonus: you only need pantry basics, nothing you’ll have to drive across town for. The dough isn’t fussy, either. And the best part? They don’t need fancy decorating. Their rustic, fluffy selves are cute enough. My friends honestly never believe these cookies are without gluten or that I didn’t buy them at a five-star bakery.
“I made these pumpkin cookies gluten free to cheer up my daughter after a gluten-free mishap, and she declared them ‘the best ever’—we ate the whole tray in a day!”
Ingredient Notes & Substitutions
Let’s lay it out, super simple. Here’s the deal with what goes in, plus a couple swaps you should know in case your kitchen isn’t as stocked as mine on a baking binge.
Pumpkin puree (not pumpkin pie filling—important!) gives that soft texture and autumn flavor; canned works perfect.
Gluten free all-purpose flour works best if it includes xanthan gum. Bob’s Red Mill, King Arthur, or your favorite blend is fine.
Sugar—I split white and brown sugar. Brown makes ‘em chewy, white adds fluff.
Butter gives the best flavor, but coconut oil works too if you need dairy free.
Egg keeps things together; for vegan, a flax egg is your friend.
Spices? Ground cinnamon is a must. Nutmeg or a bit of clove if you’re feeling wild.
Vanilla: splash more if you love it!
Baking powder and soda for that perfect “puffy cookie” look.
Seriously, don’t overthink the substitutions. Forgot nutmeg? Skip it. Out of eggs? Flax seeds jump in no problem. These cookies forgive a lot, and that’s rare.
Step-by-Step Instructions
Alright, here’s how I do it (and I do not babysit my mixer):
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment if you hate scraping cookies off old pans. Trust me.
In a medium bowl, whisk flour, baking powder, baking soda, salt, and spices. Just a little swirl to combine. Set aside.
In a large bowl, cream butter and sugars till it looks fluffy and lighter—could be a couple minutes.
Beat in pumpkin puree, the egg (or flax egg), and vanilla. It’ll look a little odd and loose, that’s fine.
Add dry mix into wet. Go slow but don’t lose confidence. Stir until just mixed; batter stays sticky.
Scoop big spoonfuls (tablespoon-ish) onto your baking sheet. Leave a little space because they spread out a bit.
Bake for 12 to 14 minutes. Edges will look done, centers should set but stay soft.
Cool on sheet five, then transfer to a rack if you can resist eating ‘em hot.
Seriously, don’t stress perfection. They’ll look rustic, and trust me, that’s half the charm.
Expert Tips
Let’s get real: gluten free baking can be mysterious. The first time, I just winged it and almost made pumpkin rocks. Here’s what I learned (sometimes painfully):
If your flour mix is very fine, add two teaspoons more. It prevents soggy bottoms, which, ha, nobody wants. When mixing, don’t overthink lumps—a few help the cookies stay soft. If dough feels runny, chill it twenty minutes before scooping. Works like a charm.
Worried about blandness? Taste the raw dough. Too safe-tasting? Add an extra shake of cinnamon or a pinch more salt. If you’re a texture person, chocolate chips or nuts—walnuts, pecans—make each bite more “wow.” Also, line pans with parchment. Greased pans make the bottoms brown weirdly, you’ll see.
If you want picture-perfect cookies (honestly, I don’t mind the wobbly ones), use a cookie scoop. It saves time and a bit of your sanity.
“After three tries with other recipes, this one nailed it. Gooey, tall, but not raw. Even my gluten-loving brother inhaled four!”
Storage & Freezing
Alright, here’s reality: These pumpkin cookies gluten free stay soft up to five days on the counter, as long as you keep them covered (tupperware or a good old zip-top bag). A little slice of bread tossed in keeps everything extra moist—Mom trick.
Wanna freeze? Oh, these cookies love it. Once totally cool, layer them in a container with wax paper between. They’re good for a month, maybe two if you forget about them. When ready to eat, just leave out a bit or microwave 10 seconds—boom, back to bakery-fresh.
I’ve even tossed frozen cookies in school lunches. By noon, they’re soft and my kids think I’m way more organized than I am.
Common Questions
Do I have to use canned pumpkin, or can I use homemade puree? Sure thing, just drain homemade puree so it isn’t watery.
Can I add chocolate chips to these cookies? Absolutely. About a cup works great. Mix them in right before baking.
Is it okay to halve or double the recipe? Go for it. Halving works fine. Doubling is possible, just bake in two batches to avoid overcrowding.
What flour blend is best for pumpkin cookies gluten free? I’ve tried lots. Any all-purpose gluten free blend with xanthan gum is solid. King Arthur and Bob’s Red Mill never fail me.
My cookies seem too soft. Did I do something wrong? Totally normal. Let them cool longer, and they’ll firm up. If they’re gooey after cooling, next time, use a bit more flour.
Ready to Bake the Best Pumpkin Cookies?
So, there you have it. Pumpkin cookies gluten free that are soft, simple, and truly snack-worthy. Even your most gluten-loving friends will beg for your secret. If you want extra inspiration, check out these Gluten-Free Pumpkin Chocolate Chip Cookies over at Meaningful Eats or the take from The Gluten Free Austrian too. Now—go grab a can of pumpkin, and don’t wait for fall. Your kitchen’s about to smell like cozy magic.
Pumpkin Cookies Gluten Free
These delicious pumpkin cookies are gluten-free and provide a cozy, soft treat for autumn. With pantry staples and easy instructions, they are sure to become a favorite.
2cupsgluten free all-purpose flourBest if it includes xanthan gum.
1teaspoonbaking powder
1teaspoonbaking soda
1teaspoonsalt
1teaspoonground cinnamonAdd nutmeg or clove if desired.
Wet Ingredients
1/2cupbutterCan substitute with coconut oil for dairy-free.
1/2cupwhite sugar
1/2cupbrown sugarAdds chewiness.
1cuppumpkin pureeNot pumpkin pie filling.
1largeeggOr use a flax egg for vegan.
1teaspoonvanilla extractAdd more if desired.
Method
Preparation
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
In a large bowl, cream together the butter and sugars until fluffy.
Beat in the pumpkin puree, the egg (or flax egg), and vanilla until well combined.
Mixing
Slowly add the dry mixture into the wet mixture, stirring until just combined. The batter should be sticky.
Baking
Scoop large spoonfuls of dough onto the prepared baking sheet, leaving space for spreading.
Bake for 12 to 14 minutes, until the edges are set but the centers remain soft.
Let cool on the sheet for five minutes before transferring to a wire rack.
Notes
Cookies can be stored on the counter for up to five days if covered. Freezing is possible; they can last a month. Use a slice of bread in the container to keep them moist.
