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.
Ingredients
Dry Ingredients
- 2 cups gluten free all-purpose flour Best if it includes xanthan gum.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon Add nutmeg or clove if desired.
Wet Ingredients
- 1/2 cup butter Can substitute with coconut oil for dairy-free.
- 1/2 cup white sugar
- 1/2 cup brown sugar Adds chewiness.
- 1 cup pumpkin puree Not pumpkin pie filling.
- 1 large egg Or use a flax egg for vegan.
- 1 teaspoon vanilla extract Add more if desired.
Instructions
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.