These gluten-free pumpkin cookies are soft, chewy, and packed with warm spices. Just imagine the lovely smell of pumpkin and cinnamon filling your kitchen!
Making these cookies is a breeze! I love how they are perfect for fall snacks or holiday treats. Plus, they make my house smell like a cozy pumpkin pie—who doesn’t love that? 🎃
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is perfect for this recipe. You can also use homemade pumpkin puree if you have fresh pumpkins. Just make sure it’s smooth, with no chunks!
Sugars: I like using coconut sugar for its subtle caramel flavor, but brown sugar works just as well for sweetness. If you need a sugar substitute, try agave or stevia, keeping in mind to adjust the liquid in the recipe accordingly.
Flour: Always check if your gluten-free flour blend includes xanthan gum. If not, you might want to add 1 teaspoon to help with the cookie’s texture. Almond flour or oat flour can be used, but they give different results.
Oils: Coconut oil adds a nice flavor, but vegetable oil is a good alternative if that’s what you have on hand. For a nuttier taste, use a light olive oil.
How Do I Get My Cookies Soft and Chewy?
The key to soft and chewy pumpkin cookies is the mixing method and baking time. Here’s how to achieve that perfect texture:
- Don’t overmix the dough! Combine the wet and dry ingredients just until you see no more flour.
- Keep the cookie scoop size consistent. This ensures even baking and helps prevent over-drying.
- Remove cookies when the edges are firm but the centers are still soft. They will continue to cook on the baking sheet after coming out of the oven.
- Allow cookies to cool on the baking sheet initially. This helps them set and retain moisture.
Gluten-Free Pumpkin Cookies Recipe
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup canned pumpkin puree
- 1 cup coconut sugar or brown sugar
- 1/3 cup melted coconut oil or vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 2 cups gluten-free all-purpose flour blend (ensure it has xanthan gum)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- Optional: 1/4 tsp ground cloves
For Topping:
- Coarse sugar for sprinkling on top
- Optional: dollops of dairy-free or regular cream cheese for topping
How Much Time Will You Need?
This delicious cookie recipe takes approximately 10 minutes to prepare and 12-15 minutes to bake, making a total time of about 30 minutes from start to finish. Perfect for a quick treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your cookies will bake evenly. While it heats up, line a baking sheet with parchment paper to prevent sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, coconut sugar (or brown sugar), melted coconut oil, egg, and vanilla extract. Use a whisk to mix everything together until it’s nice and smooth.
3. Combine the Dry Ingredients:
In another bowl, sift together the gluten-free flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. This step helps to evenly distribute the baking agents and spices.
4. Form the Cookie Dough:
Gradually add the dry ingredients to the wet mixture. Stir gently until everything is combined and a thick dough forms. Be careful not to overmix!
5. Scoop the Cookies:
Using a medium cookie scoop or a tablespoon, drop the dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. If you’d like, flatten them slightly to create a thicker cookie.
6. Sprinkle with Sugar:
Before baking, sprinkle the tops of each cookie with coarse sugar for an extra sparkle and sweetness!
7. Bake the Cookies:
Put the baking sheet in the oven and bake for 12-15 minutes. You’ll know they’re done when the edges are firm, and the tops have set but are still slightly soft in the center.
8. Add the Cream Cheese (Optional):
If you like, as soon as the cookies come out of the oven, add a small dollop of cream cheese on top while they’re still warm. It will melt just a bit and create a creamy topping!
9. Cool the Cookies:
Let the cookies cool on the baking sheet for about 5 minutes. Then, gently transfer them to a wire rack to cool completely. This will help them maintain their soft and chewy texture.
10. Enjoy!
Once your cookies are cool, they’re ready to serve! Enjoy these delightful gluten-free pumpkin cookies with a cup of tea or coffee!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree. Just be sure to cook and puree your pumpkin until it’s smooth. Make sure to drain excess water to avoid a watery cookie dough.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week or freeze for up to 3 months.
I Don’t Have Coconut Sugar; Can I Use Regular Sugar?
Yes, you can substitute coconut sugar with brown sugar or white sugar easily. Just keep in mind that the flavor may vary slightly, but they’ll still be delicious!
Can I Make These Cookies Vegan?
Yes! To make the cookies vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water, let it sit for 5 minutes to thicken) or use applesauce as a substitute.
