Pumpkin Cookies Gluten Free
Soft, spiced, and utterly irresistible, these Gluten-Free Pumpkin Cookies are the perfect treat for autumn or any time you're craving cozy flavors. Made with wholesome ingredients like real pumpkin puree and a blend of warm spices—cinnamon, nutmeg, and ginger—these cookies deliver a burst of seasonal delight in every bite. The recipe uses gluten-free all-purpose flour, ensuring a chewy texture that's friendly to gluten-sensitive eaters, while melted butter and two types of sugar create a rich, tender crumb. With just 15 minutes of prep time, they're easy to whip up and ideal for sharing at holiday gatherings, casual afternoons, or as a quick dessert. Finish them with a light dusting of gluten-free powdered sugar for a delicate sweetness that pairs beautifully with your favorite warm beverage.
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.75 cup Pumpkin puree (not pumpkin pie filling)
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 0.5 cup Unsalted butter, melted and slightly cooled
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 2 tablespoons Gluten-free powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt. Set aside.
In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk well until the sugars dissolve and the mixture becomes smooth.
Add the pumpkin puree, egg, and vanilla extract to the sugar mixture. Whisk until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Do not overmix.
Using a cookie scoop or spoon, scoop approximately 1.5 tablespoons of dough and drop it onto the prepared baking sheets, spacing them about 2 inches apart. The dough will be slightly sticky—this is normal!
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops of the cookies no longer look wet.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
If desired, dust the cooled cookies lightly with gluten-free powdered sugar before serving.
Nutrition Facts
Calories |
2531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.5 g | 137% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 1826 mg | 79% | |
| Total Carbohydrate | 395.4 g | 144% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 219.4 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 235 mg | 18% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1010 mg | 21% | |
*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.
