Ready for a cozy, fall treat?!?

Now, I enjoy a pumpkin treat- but, I am far from obsessed. However, pumpkin season is here and I had a large can sitting in the pantry...

These gluten free pumpkin cookies are literally one of the best cookies I've ever made! And, I played around with the recipe quite a bit. I wanted to get soft cookies where the edges are a bit crisp. It was difficult to get the right amount of moisture, especially when using pumpkin. The best flavor and texture comes from using 1/4 cup of brown sugar and 1/4 cup of cane sugar. Using brown sugar and coconut sugar was a close second. With all brown sugar, the cookies spread a bit too much and were SUPER soft. With all coconut sugar, the cookies were too dry and didn't spread enough.

I also found the best flour combo to be- 1/4 c. of oat flour and 3/4 c. of an all-purpose gluten free blend.

‍

Why You'll Love These Cookies

These cookies are:

• Soft and chewy with a slightly crispy edge
• Gluten-free (but you'd never guess!)
• Brimming with that pumpkin spice flavor!
• Easy to make in one bowl—less mess, more cookie time!
• Perfect for dessert, lunchboxes, or a cozy afternoon snack
• A sinfully delicious cinnamon drizzle!
• Would also pair beautifully with cream cheese frosting

‍

The Best Part?

You don't have to be gluten-free to love these cookies. They're so good, even the most skeptical taste testers will be reaching for seconds (and thirds)!

So, grab a can of pumpkin, put on your coziest sweater, and enjoy the sweet, spiced joy of these gluten-free pumpkin cookies. Whether you're team pumpkin spice everything or just enjoy a subtle seasonal nod, these gluten-free pumpkin cookies are the perfect treat to warm up your kitchen and your taste buds. Happy baking!

‍

‍

Ingredients for Gluten Free Pumpkin Cookies

Here’s what goes into the magic:

• Pumpkin puree (not pumpkin pie filling)
• Gluten-free flour blend (with xanthan gum, or add ½ tsp separately)
• Brown sugar (for that deep, molasses-like sweetness)
• Cane or coconut sugar
• Butter
• Vanilla extract
• Baking soda
• Pumpkin pie spice
• Extra bit of cinnamon
• Cream of tartar
• Salt
• Optional: chocolate chips, chopped nuts, or raisins

‍

How to Make Pumpkin Cookies

1. Preheat the oven to 350 degrees.
2. In a large mixing bowl, cream the butter, brown sugar, and sugar. Then, beat in the pumpkin, vanilla, pumpkin pie spice, cinnamon, cream of tartar, baking soda, and salt. Next, beat in the gluten free flour.
3. In a small bowl, mix 2 Tbsp. of sugar and pumpkin pie spice.
4. Scoop and lightly roll dough into balls. Then, roll the ball in the sugar mixture. Place on a lined baking sheet about 2 inches apart.
5. Bake for 11-14 minutes.
6. In a small bowl, whisk the melted butter and milk. Then, whisk in the cinnamon, pumpkin pie spice, and powdered sugar, until a thick glaze is formed. Use a spoon to drizzle over the cooled cookies.

‍

Can I use all brown sugar?

Yes, you can use all brown sugar; however, the final texture and look of the cookies will be a bit different. The cookies will come out very soft and spread more.

‍

Why aren't there any eggs?

Using eggs would add more moisture and cause the cookies to spread more during baking. Eggs also add structure, which would have made the cookies puff up a bit more. I wanted to create soft cookies with a flatter surface.

‍

Storing Pumpkin Cookies

To keep the edges crisp, store in a loosely covered container on the counter. You can store in the fridge or freezer; however, the texture of the cookie may become softer.

‍

‍

Craving more fall treats???

Gluten Free Pumpkin Coffee Cake Brownies

Gluten Free Ginger Snap Apple Crisp

Caramel Apple Baked Oatmeal