Gluten Free Pumpkin Spice Cookies
Warm, soft, and bursting with autumn flavors, these Gluten-Free Pumpkin Spice Cookies are the ultimate treat for cozy baking days. Made with a base of gluten-free all-purpose flour, these cookies deliver the perfect pillowy texture without compromising on taste. Infused with real pumpkin puree and a generous dose of pumpkin pie spice, every bite is a celebration of fall. A touch of both granulated and brown sugar lends a delightful sweetness, while optional chocolate chips or white chocolate chips provide that extra layer of indulgence. Ready in under 30 minutes, these easy-to-make cookies are perfect for pumpkin spice lovers, celiac-friendly gatherings, or anyone craving a gluten-free seasonal dessert. Serve them with a hot cup of tea or coffee for the coziest pairing imaginable!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour (with xanthan gum)
- 0.5 cups Pumpkin puree
- 0.5 cups Unsalted butter (softened)
- 0.5 cups Granulated sugar
- 0.25 cups Brown sugar (packed)
- 1 large Egg
- 1 teaspoons Pure vanilla extract
- 1 tablespoons Pumpkin pie spice
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Chocolate chips or white chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized bowl, whisk together the gluten-free all-purpose flour, pumpkin pie spice, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Add the pumpkin puree, egg, and vanilla extract to the butter and sugar mixture. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Avoid overmixing.
If using chocolate chips or white chocolate chips, fold them into the dough at this stage with a spatula.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the cookies look slightly puffed up. Do not overbake as these cookies are meant to stay soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.3 g | 202% | |
| Saturated Fat | 93.9 g | 470% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 1448 mg | 63% | |
| Total Carbohydrate | 404.5 g | 147% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 235.4 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 325 mg | 25% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1012 mg | 22% | |
*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.
