Gluten Free Pumpkin Cookies
Soft, chewy, and bursting with cozy fall flavors, these Gluten-Free Pumpkin Cookies are the perfect treat for pumpkin lovers and those with dietary restrictions alike. Made with a rich blend of pumpkin puree, warm spices like cinnamon, nutmeg, and ginger, and a gluten-free all-purpose flour, these cookies deliver all the seasonal charm without the gluten. Each bite melts in your mouth, with optional mix-ins like chocolate chips or raisins adding a delightful twist. Ready in just under 30 minutes, this quick and easy recipe is ideal for autumn gatherings, holiday baking, or a simple weeknight dessert. Whether enjoyed fresh from the oven or stored for later, these cookies are sure to delight your taste buds while accommodating your gluten-free lifestyle!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.75 cups Pumpkin puree
- 0.5 cups Unsalted butter
- 0.5 cups Granulated sugar
- 0.25 cups Brown sugar
- 1 piece Large egg
- 1 teaspoons Vanilla extract
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Baking powder
- 1 teaspoons Cinnamon
- 0.5 teaspoons Nutmeg
- 0.25 teaspoons Ginger
- 0.25 teaspoons Salt
- 0.5 cups Chocolate chips or raisins (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium-sized bowl, whisk together the gluten-free all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
Add the egg, pumpkin puree, and vanilla extract to the creamed butter mixture. Mix until well combined.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
If using chocolate chips or raisins, gently fold them into the dough with a spoon or spatula.
Using a tablespoon or a small cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly puffed.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. Enjoy!
Nutrition Facts
Calories |
2199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.1 g | 108% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 314 mg | 105% | |
| Sodium | 1591 mg | 69% | |
| Total Carbohydrate | 366.0 g | 133% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 186.7 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 194 mg | 15% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 670 mg | 14% | |
*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.
