Gluten Free Pumpkin Cookies

Soft, chewy, and bursting with pumpkin flavor and warm spices, these gluten-free cookies are perfect for fall gatherings.

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Prep Time 15

Cook Time 16

Total Time 30

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Fall

Calories: 120

For the Cookie Dough

1 cup canned pumpkin puree Ensure it’s 100% pumpkin and not pumpkin pie filling.
½ cup granulated sugar A touch of sweetness to balance the spices.
½ cup light brown sugar Adds moisture and a lovely caramel flavor.
½ cup vegetable oil Keeps cookies moist; you can substitute with melted coconut oil.
1 large egg Binds the ingredients together.
1 tsp vanilla extract A wonderful flavor booster.
2 cups gluten-free all-purpose flour with xanthan gum Look for blends that work best for baking.
2 tsp gluten-free baking powder Helps the cookies rise and stay fluffy.
1 tbsp pumpkin pie spice Adjust based on your preference.
1 tsp baking soda Gives the cookies extra lift.
½ tsp salt Enhances all the flavors.
1½ cups milk chocolate chips (or dark chocolate) For that indulgent touch.

Preparation

Preheat your oven to 350°F (175°C).
Line a large baking sheet with parchment paper.
In a bowl of a stand mixer, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract. Beat on low speed for about 2 minutes until well combined and smooth.
Gradually add the gluten-free flour, baking powder, baking soda, pumpkin pie spice, and salt. Mix on low speed for about 1 minute until just incorporated.
Using a spatula, gently fold in the chocolate chips.
Scoop out portions of dough onto your prepared baking sheet, leaving about 1½ inches between each cookie.

Baking

Bake the cookies for 14 to 16 minutes, checking at the 14-minute mark.
Allow them to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.

Store cooled cookies in an airtight container for up to five days, or freeze for up to three months.