Delicious Gluten-Free Pumpkin Cookies Recipe

As a nutritionist and food blogger, it is my pleasure to share with you a delicious and healthy recipe for gluten-free pumpkin cookies. These cookies are perfect for the autumn season when the weather turns chilly and the leaves start to fall. The warmth of cinnamon, nutmeg, and clove combined with the sweetness of brown sugar and pumpkin puree creates a heavenly aroma that will fill your house with comfort.

With this recipe, you can satisfy your sweet tooth without worrying about gluten or dairy intake. Whether you have celiac disease or gluten sensitivity, these cookies are safe for consumption. Moreover, they do not contain any dairy products or butter, which makes them an ideal option for vegans or anyone who is lactose intolerant.

These cookies are soft in texture but slightly chewy due to the use of baking soda and powder. They are easy to make with a few ingredients that you probably already have in your kitchen. With some minor adjustments, such as swapping out regular flour for gluten-free flour blend and using coconut oil instead of unsalted butter, you can turn a classic cookie into a healthier snack that aligns with your dietary needs.

So, let’s get ready to put on our aprons and bake some delightful gluten-free pumpkin cookies!

Why You’ll Love This Recipe

Gluten Free Pumpkin Cookies
Gluten Free Pumpkin Cookies

This pumpkin cookie recipe is so scrumptious and irresistible that it will make your taste buds dance with joy. These cookies are perfect for those individuals who are health-conscious or have certain dietary restrictions, such as gluten-free or dairy-free, as they’re packed with wholesome ingredients to keep you energized throughout the day.

With a soft and chewy texture, these pumpkin cookies have the perfect balance of sweetness and warmth from the delectable blend of spices like clove, nutmeg, and cinnamon. The aroma of these cookies baking in the oven is a pleasant reminder that autumn is just around the corner.

These cookies are made with pumpkin puree that adds beautiful richness and moistness to the dough. The puree’s natural sweetness reduces the amount of sugar needed in this recipe, making them a healthy snack option for everyone.

Moreover, this recipe is extremely versatile as you can swap out any ingredient based on your preference, such as vegan options like coconut oil or almond flour for butter, gluten-free flour blends instead of regular flour or even no chocolate chips for a more healthy version – there are endless possibilities to customize this recipe.

To sum it all up, these gluten-free and dairy-free pumpkin cookies are perfect for satisfying your sweet tooth while being a healthier option at the same time. They’re easy to whip up, require minimal prep time and ingredients, making them an excellent addition to any festive occasion or just as an everyday treat. If you haven’t tried them yet, wait until you take your first bite; trust me, you’ll love them!

Ingredient List

 Soft and chewy gluten-free pumpkin cookies just in time for fall
Soft and chewy gluten-free pumpkin cookies just in time for fall

Before we dive into the pumpkin cookie goodness, let’s gather all the essentials. These gluten-free pumpkin cookies are made with commonly found baking ingredients that you can easily grab from any grocery store. Let’s check out the ingredient list to make sure we have everything we need:

Dry Ingredients

  • 2 and 1/4 cups gluten-free flour blend
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg

Wet Ingredients

  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract

Fat Source

  • 8 tbsp. Unsalted Butter, softened


  • Chocolate chips or chopped nuts (optional)

The Recipe How-To

 These cookies are the perfect balance of pumpkin and spice
These cookies are the perfect balance of pumpkin and spice

After gathering all the ingredients, it’s time to start baking these gluten-free pumpkin cookies!

Preheat The Oven

Preheat the oven to 350°F (175°C).

Make The Dough

In a mixing bowl, cream together 1/2 cup of unsalted butter and 1/2 cup of granulated sugar until light and fluffy. Add in 1 egg, 1 teaspoon of vanilla, and 3/4 cup of pumpkin puree. Mix well until all ingredients are combined.

In a separate bowl, whisk together 1 cup of gluten-free flour blend, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cloves.

Slowly add dry ingredients into the wet ingredients, mixing constantly until they are incorporated in one another. Fold in 1 1/2 cups of chocolate chips into the dough.

Shape The Cookies

Drop cookie dough using an ice cream scoop onto a lined baking sheet with parchment paper, giving each scoop space for rising while baking. Flatten cookies slightly with a fork or spoon to get round flat cookies. Bake cookies for 12-15 minutes or until the edges are golden brown.

Cool Down and Seasonings

Remove from oven and let it cool down for 5 minutes before transferring onto a wire rack to cool completely allowing them to set into place. Dust some extra pumpkin pie spice on top for additional seasoning, which adds fragrance and flavor.

Enjoy your healthy and delicious homemade gluten-free pumpkin cookies!

Substitutions and Variations

 A warm and spicy aroma fills the air as these cookies bake
A warm and spicy aroma fills the air as these cookies bake

These pumpkin cookies are already a healthier version of the classic, but you can further tailor the recipe to your preferences by trying out a few substitutions and variations. Here are a few ideas to get you started:

– Milk: If you want to make these cookies vegan or dairy-free, substitute the butter with coconut oil or another vegan butter alternative. For a nutty flavor, you can use almond milk instead of regular milk.

– Flour: By using gluten-free flour in this recipe, it will provide more options for people with gluten intolerance or celiac disease. You can try using coconut flour or almond flour, but note that the texture might turn out denser.

– Sweeteners: Swap out some of the granulated white sugar for brown sugar or sweeteners like maple syrup or honey for a more natural take on the recipe.

– Spices: Explore different spice combinations when making pumpkin baked goods by adding ginger powder, allspice, or cardamom into the mix.

Additionally, chocolate chips make a delicious addition to these pumpkin cookies; try swapping them out for other add-ins like dried cranberries, raisins, walnuts, or pecans. You can also experiment with making these cookies into bars or even cakes if you’re feeling adventurous.

Remember to make your substitutions gradually and tastily. While these variations make your recipe unique and exciting, it is important to measure and monitor progress properly

Serving and Pairing

 The perfect treat for those with gluten sensitivities
The perfect treat for those with gluten sensitivities

As you take your first bite of these delicious gluten-free pumpkin cookies, you’ll be transported to a world of warm spices and sweet flavors that perfectly balance each other out. The chewy yet tender texture will tantalize your taste buds while filling your senses with the comforting aroma of pumpkin pie spice.

One of the best things about these cookies is that they can be enjoyed as a tasty snack or dessert all on their own. However, if you’d like to pair them with something else, there are plenty of options to choose from. For instance, you can serve them with a tall glass of cold milk or hot chocolate for a cozy treat. The contrast between the warm, spiced cookie and the refreshing coolness of the milk or chocolate is simply delightful.

If you’re feeling adventurous and want to get creative, you can also try pairing these cookies with some seasonal produce such as apples or pears. They’ll complement each other nicely and add some freshness to the overall experience of enjoying these cookies. Another option could be to spread some creamy yogurt or nut butter on these cookies for an added layer of richness and flavor.

No matter how you choose to serve or pair them, these gluten-free pumpkin cookies are sure to become your new favorite fall treat. They’re versatile, delicious, and easy to bake – making them perfect for any occasion!

Make-Ahead, Storing and Reheating

 You won't even know these cookies are missing gluten
You won’t even know these cookies are missing gluten

After baking these delightful gluten-free pumpkin cookies, you may want to plan for a future snacking session. To do so, simply follow these easy make-ahead, storing and reheating tips.

You can make the pumpkin cookie dough ahead of time and keep it in the refrigerator for up to five days. This will come in handy when you have limited time to spare but still want to indulge in some freshly-baked cookies.

For longer storage, freeze the cookie dough balls on a cookie sheet for an hour or so until they become sturdy. Then place them in an airtight container or freezer bag and store them for up to three months. When ready to bake, let them thaw at room temperature and follow the baking instructions as mentioned in the recipe.

If you already have baked cookies on hand, store them in an airtight container at room temperature for up to five days. Make sure they cool down completely before placing them in the container, or else they may get mushy. These cookies can also be stored in the refrigerator if preferred.

When it comes to reheating these delicious gluten-free pumpkin cookies, we recommend warming them up briefly in the oven or toaster oven for that freshly baked aroma and texture. Simply preheat the oven to 350°F (180°C) and place the cookies directly on the rack or a baking sheet lined with parchment paper. Reheat for about 2-4 minutes until warm but not burned or overcooked.

Following these storage and reheating tips, every bite of your gluten-free pumpkin cookies will always taste as fresh and scrumptious as when it was first baked!

Tips for Perfect Results

 Perfectly paired with a cup of coffee or tea
Perfectly paired with a cup of coffee or tea

To ensure your gluten-free pumpkin cookies come out perfectly, here are some helpful tips and tricks:

Firstly, use room temperature ingredients. This includes your butter, egg, and pumpkin puree. When ingredients are at room temperature, they mix more easily into a homogenous dough, resulting in a tastier cookie.

Secondly, don’t overwork the dough. Mix until all ingredients are incorporated, but don’t knead the dough like bread. Overworking the dough can lead to tougher cookies.

Thirdly, let the dough rest. Place your cookie dough in the fridge for 20-30 minutes before baking. This helps the flavors develop while keeping the cookies from spreading too much during baking.

Fourthly, measure accurately. Use measuring cups and spoons instead of eyeballing the amounts to make sure you have accurate measurements.

Fifthly, choose your flour blend carefully. Gluten-free flours have different textures and consistencies than wheat flour. Experiment with different types of gluten-free flours like almond or coconut flour for different tastes and textures.

Sixthly, add chocolate chips or other mix-ins last. Fold in any extras like nuts or chocolate chips gently at the end of mixing to prevent excessive crumbling or breakage.

Lastly, keep an eye on cooking time. Gluten-free cookies tend to cook faster than regular cookies so be sure to check them often towards the end of their baking time.

By following these tips, you’ll be well on your way to baking perfect gluten-free pumpkin cookies every time!

Bottom Line

In conclusion, these gluten-free pumpkin cookies are a delightful treat that will satisfy your sweet tooth while sticking to dietary restrictions. With just the right balance of seasonal spices and sweetness, the pumpkin puree adds both flavor and moisture to these cookies. Whether you’re looking for a healthy snack, a dessert for Thanksgiving or Halloween, or just something to enjoy with a cup of tea or coffee, these cookies are the perfect choice.

Plus, with versatile ingredient substitutions and variations, you can make these cookies your own by adding nuts, dried fruits or changing up the flour blend to suit your taste preferences. They’re also great for making ahead of time, storing in an airtight container or freezing for later enjoyment.

I invite you to give this delicious recipe a try and experience the joy of baking cookies that are not only yummy but also gluten-free and dairy-free. Share them with loved ones or savor them all by yourself in quiet bliss.

Remember, choosing to go gluten-free doesn’t mean giving up on taste. These cookies are proof that you can have your cake (or in this case, cookie) and eat it too. So why not indulge yourself without feeling guilty? Make a batch of these gluten-free pumpkin cookies today and discover the pleasure of healthy yet tasty snacking!

Gluten Free Pumpkin Cookies

Gluten Free Pumpkin Cookies Recipe

From an Aggie friend of mine...these are great. Can use canned pumpkin or cook a pumpkin...with or without nuts...very versatile! If you aren't gluten free, feel free to use regular flour. I also make mine with Coconut Palm Sugar which is non-refined, organic, low-glycymic index friendly sweetener. Hubby couldn't tell the difference!!
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Prep Time 10 mins
Cook Time 10 mins
Course Dessert
Cuisine Gluten-free
Servings 24 cookies
Calories 88.1 kcal


  • 2 1/2 cups gluten-free flour, blend (or regular!)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon clove
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 1/2 cups sugar (or Coconut Palm Sugar for refined sugar-free version)
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup pumpkin puree (fresh or canned)
  • nuts, if desired


  • Preheat oven to 350 degrees.
  • Combine all dry ingredients and set aside.
  • Cream butter and sugar together.
  • Add pumpkin, egg, and vanilla.
  • Add dry ingredients. Mix.
  • Fold in nuts if using.
  • Drop by spoonful onto parchment paper and bake for 10-14 minutes.

Add Your Own Notes


Serving: 741gCalories: 88.1kcalCarbohydrates: 13.1gProtein: 0.4gFat: 4.1gSaturated Fat: 2.5gCholesterol: 17.9mgSodium: 153.1mgFiber: 0.2gSugar: 12.6g
Keyword < 30 Mins, Christmas, Cookie and Brownie, Dessert, Drop Cookies, Easy, Free Of..., From Scratch, Kid-Friendly, Pumpkin, Thanksgiving, Vegetable
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