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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.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Gluten-Free
Calories: 120
Ingredients Method Notes

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.

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
  3. In a large bowl, cream together the butter and sugars until fluffy.
  4. Beat in the pumpkin puree, the egg (or flax egg), and vanilla until well combined.
Mixing
  1. Slowly add the dry mixture into the wet mixture, stirring until just combined. The batter should be sticky.
Baking
  1. Scoop large spoonfuls of dough onto the prepared baking sheet, leaving space for spreading.
  2. Bake for 12 to 14 minutes, until the edges are set but the centers remain soft.
  3. 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.