Gluten Free Pumpkin Cookies Recipe

If you’re searching for a cozy, fall-inspired treat that’s both soft and bursting with flavor, you’re going to adore this Gluten Free Pumpkin Cookies Recipe. I absolutely love how these cookies come out—moist, tender, and perfectly spiced with pumpkin pie goodness. Whether you’re new to gluten-free baking or just craving a new autumn favorite, stick with me—I’ll share all my tips so you can nail these pumpkin cookies every single time.

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Ingredients You’ll Need

The magic behind this Gluten Free Pumpkin Cookies Recipe comes from the balance of moist pumpkin, warm spices, and just the right type of gluten-free flour blend. I always pick a good quality all-purpose gluten free baking flour that includes xanthan gum—it helps these cookies hold their shape while staying soft.

• Butter (dairy free or regular): Using room temperature butter helps the sugars cream properly for a tender cookie base.
• Light brown sugar: Adds moisture and a subtle caramel flavor that pairs beautifully with pumpkin.
• White sugar: Balances the sweetness and helps create a slight crunch on the edges.
• Pure pumpkin puree: This is the star! Make sure it’s 100% pumpkin, not pumpkin pie filling, for best flavor and texture.
• Vanilla extract: Enhances the warm flavors and rounds out the taste.
• Gluten free all-purpose baking flour: Choose a blend with good structure, often including rice flour, tapioca starch, and xanthan gum for elasticity.
• Baking soda: Helps the cookies rise and get a light crumb.
• Pumpkin pie spice: This blend of cinnamon, nutmeg, ginger, and cloves packs all the festive flavor in one go.
• Cinnamon: Adds an extra warmth layer that I love to bump up for more punch.
• Salt: Small amounts balance sweetness and boost all the spices.
• Chocolate chips: Melty, dreamy pockets of chocolate that contrast beautifully with the pumpkin.

Variations

One thing I love about this Gluten Free Pumpkin Cookies Recipe is how flexible it is! You can tweak it to fit your tastes or what you have on hand.

• Add Nuts: Sometimes I toss in chopped pecans or walnuts for a little crunch and earthy flavor that complements the pumpkin.
• Spice it up: If you like a bit more heat, a pinch of ground ginger or nutmeg really elevates the pumpkin pie spice.
• Dairy Free Version: Using coconut oil or vegan butter works beautifully here, making the recipe 100% dairy free.
• Chocolate Variations: Swap the semi-sweet chips for white chocolate or pumpkin spice baking chips to keep things interesting.

How to Make Gluten Free Pumpkin Cookies Recipe

Step 1: Cream the Butter and Sugars Until Fluffy

This is where your cookies start to get that lovely soft texture. I use an electric mixer and whip the room temperature butter together with both the light brown sugar and white sugar until the mixture is smooth and creamy. It takes about 2-3 minutes on medium speed. This helps incorporate air and sets a tender crumb.

Step 2: Mix in Pumpkin and Vanilla

Next, add in your pumpkin puree and vanilla extract, then beat everything together until fully combined. The batter will look beautifully smooth and moist. Make sure you’re using pure pumpkin, not pumpkin pie filling—that can mess with your cookie’s texture and sweetness.

Step 3: Combine Dry Ingredients and Form Dough

In a separate bowl, whisk together your gluten free flour, baking soda, pumpkin pie spice, cinnamon, and salt. Gradually add these dry ingredients to the wet mixture and mix until a soft dough forms. At this point, it’s time to fold in those chocolate chips. Resist the urge to overmix — just until everything comes together!

Step 4: Scoop, Bake, and Finish

Line a baking sheet with parchment paper and scoop heaping tablespoons (about 2 tbsp) of dough onto the tray, spaced a few inches apart. You can make them smaller if you want bite-sized cookies — just adjust the baking time a bit. Bake at 350°F for 13 to 18 minutes, watching for slightly golden edges and a matte center. They’ll seem a bit soft, but they firm up as they cool. I always sprinkle extra chocolate chips on top right out of the oven—that little touch gives a beautiful, melty look.

If you notice your cookies aren’t spreading enough, here’s a trick I learned: gently slap your cookie tray down a few times on the oven rack about halfway through baking. It really encourages a nice spread without flattening them too much.

How to Serve Gluten Free Pumpkin Cookies Recipe

Garnishes

I like to finish these cookies with a sprinkle of extra chocolate chips right when they come out of the oven because it adds a fresh melty contrast that’s just irresistible. Sometimes, I dust a little powdered sugar or cinnamon sugar on top for a festive touch, especially as the season gets chillier.

Side Dishes

These pumpkin cookies pair wonderfully with a warm mug of chai tea or a cup of coffee. For brunch, I sometimes serve them alongside a small bowl of cinnamon-spiced yogurt for dipping—it’s a fun way to mix sweet and tangy!

Creative Ways to Present

For a holiday party, I’ve layered these cookies with whipped maple cream and nestled them on a decorative platter with autumn leaves and cinnamon sticks. They also make adorable cookie sandwiches with cream cheese frosting inside—that’s a crowd-pleaser every time.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container at room temperature for up to 4 days. Laying parchment paper between layers prevents them from sticking together. These cookies actually stay soft and fresh longer than a lot of gluten-free baked goods I’ve tried, which is a nice bonus.

Freezing

If I want to freeze them, I flash freeze the baked cookies on a tray first, then transfer them into a freezer-safe bag with layers wrapped in parchment paper. They keep well for up to 3 months. When you’re ready, just thaw at room temp or warm gently in the oven.

Reheating

To reheat, I pop the cookies into a low oven (around 300°F) for 5-7 minutes to revive that fresh-baked softness. You can also microwave them for about 10 seconds if you’re in a hurry—just be careful not to overdo it, or they might get rubbery.

FAQs

Final Thoughts

I hope you fall as hard for this Gluten Free Pumpkin Cookies Recipe as I did when I first made it. It’s one of those recipes I keep coming back to every fall, and honestly, my family goes crazy for them. They’re simple, dependable, and hit all the right notes of cozy warmth and sweetness. Give these a try—you’ll be thrilled with how easy and delicious gluten free baking can be!

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