Gluten-Free Pumpkin Sugar Cookies
Delight in the cozy flavors of fall with these Gluten-Free Pumpkin Sugar Cookies! Perfectly soft and bursting with aromatic spices like cinnamon, ginger, and nutmeg, these cookies blend the sweetness of pumpkin puree with a sugar-dusted finish for a treat that's as beautiful as it is delicious. Made with easy-to-find gluten-free all-purpose flour, this recipe brings a seasonal twist to classic sugar cookies, offering a delightful option for those with dietary restrictions. Quick to prepare in just 20 minutes and ready in under an hour, these cookies are ideal for holiday gatherings, pumpkin-inspired dessert tables, or a simple go-to snack with your favorite warm beverage. Each batch yields 24 cookies, perfect for sharing or savoring!
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Recipe Information
Ingredients
- 2.5 cups Gluten-free all-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 0.5 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 1 teaspoon Pure vanilla extract
- 0.5 cup Pumpkin puree
- 1 large Egg
- 0.5 cup Powdered sugar, for dusting
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg. Set aside.
In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Beat in the vanilla extract, pumpkin puree, and egg until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Scoop about 1 tablespoon of the cookie dough and roll it into a ball. Place it onto the prepared baking sheet. Continue with the rest of the dough, spacing each ball about 2 inches apart.
Flatten each dough ball lightly using your fingers or the bottom of a glass.
Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, dust the cookies lightly with powdered sugar before serving.
Nutrition Facts
Calories |
3150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 1818 mg | 79% | |
| Total Carbohydrate | 542.3 g | 197% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 267.7 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 141 mg | 11% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 359 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
