Let’s talk about something truly special. What do you think of the first cool breeze of autumn? How do you get pumpkin spice out of your oven? Imagine all of that baked into a perfectly soft, delightfully chewy cookie that just so happens to happen to be delicious. Is it Gluten Free? If you love those classic, soft pumpkin cookies (you know the ones), prepare to be amazed.Gluten-free pumpkin cookies.Are they as good as you are? My grandmother’s secret ingredient really makes these unforgettable; What do people ask about when they try something new? I make them all the time, and they’re the perfect fall treat. I know it’s hard, but I love them.
What is [Recipe Name]?
Alright, so what exactly *are* these heavenly bites of fall? Simply put, these are soft, chewy cookies bursting with pumpkin flavor and warm spices. They’re made with a blend of gluten-free flours, pumpkin puree, and a generous helping of Pumpkin Pie spice. Think of them as a warm hug on a chilly day, or a portable piece of pumpkin pie that you can enjoy anywhere, anytime. It’s essentially pure comfort food, but without any of the gluten. The name? Well, it’s pretty self-explanatory: they’re gluten-free pumpkin cookies! They’re my go-to whenever I crave something sweet and comforting but need to avoid gluten. I’ve been tweaking this recipe for years to get it *just right*.
Why you’ll love this recipe?
Where do I begin? There are SO many reasons to fall head over heels for these things.Gluten-free pumpkin cookies..
First and foremost: the flavor! The combination of pumpkin, cinnamon, nutmeg, and ginger is just pure magic. It’s like autumn exploded in your mouth in the best way possible. They’re sweet, but not *too* sweet, with a lovely warmth from the spices that lingers on your tongue.
Then, there’s the simplicity. Despite how fancy they taste, these cookies are surprisingly easy to make. Seriously, even if you’re a baking newbie, you can totally nail this recipe. I promise! It’s all about following the steps, and trust me, they’re not complicated.
Cost-efficiency? Check! You probably already have most of the ingredients in your pantry. And even if you don’t, they’re all readily available at any grocery store and won’t break the bank.
And let’s not forget the versatility. These cookies are amazing on their own, but they’re also fantastic with a cup of coffee or tea. They’re perfect for fall gatherings, holiday parties, or just a cozy night in. You can even crumble them over ice cream for an extra-special treat! They pair especially well with my Spiced APPLE CIDER recipe if you’re looking to have a fall-themed party.
What I love most about this recipe is that it’s a crowd-pleaser. Everyone, and I mean *everyone*, who tries these cookies raves about them. Gluten-free or not, they’re a guaranteed hit. They’re also incredibly moist. No dry, crumbly cookies here! Just soft, chewy perfection.
How to Make Gluten-Free Pumpkin Cookies
Quick Overview
Making these gluten-free pumpkin cookies.How do you mix dry and wet ingredients together? What is the best pumpkin spiced dough How can I keep a little chill in the fridge? If you bake them until golden brown and delightfully soft, you’ll cook them for about 5 minutes. Let them cool, and then, for the ultimate indulgence, drizzle them with a simple glaze. Do not be intimidated by anything – it’s easier than it sounds. What is the beauty of a bowl?
Ingredients
For the Cookies:
• 1 12 cups gluten-free all-purpose flour (I recommend Bob’s Red Mill 1-to-1 Baking Flour)
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup granulated sugar
• ½ cup packed Brown Sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree (not pumpkin pie filling!)
For the Glaze:
• 1 cup powdered sugar
• 2-3 tablespoons milk (dairy or non-dairy)
• ½ teaspoon vanilla extract
How do I follow the
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Parchment paper is your best friend here – it prevents the cookies from sticking and makes cleanup a breeze! I always preheat for at least 15 minutes to ensure even baking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the gluten-free flour, baking soda, salt, cinnamon, nutmeg, and black pepper. Set aside. Make sure everything is well combined. How do you distribute spices in cookies? The consistency should be uniform, with no clumps.
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light. Set aside. Beat in the vanilla extract. Make sure the butter is truly softened – not melted! What is the key to achieving a light and airy texture? If your butter is too cold, it won’t cream properly with the sugars. If it’s melted, the dough will be too thin.
Step 4: Combine
How do I add dry ingredients to wet ingredients? How do I avoid over mixing cookies? Stir in the pumpkin puree until everything is well incorporated. The dough should be soft and slightly sticky. If it seems too wet, add a tablespoon of gluten-free flour to the mixture. I tend to fold in the wet to the dry gently.
Step 5: Chill Dough
Cover the dough and chill in the refrigerator for at least 30 minutes. How do you prevent cookies from spreading during baking? If you’re in a hurry, you can chill it for just 15 minutes, but I highly recommend the full 30 minutes for cooking. I always make sure to wrap it tightly so it doesn’t dry out!
Step 6: Drop Cookies
Drop by rounded tablespoons onto the prepared baking sheet, leaving about 2 inches between each cookie. You can use a cookie scoop for even sizes, if you have one. I use a spoon because it’s what I’ve always done, and they always turn out great.
Step 7: Bake
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Keep a close eye on them, as baking times can vary depending on your oven. When you bake a cookie, it should be soft and slightly puffy. If they start to brown too quickly, you can loosely tent them with foil.
Step 8: Cool & Glaze
Let the cookies cool on the baking sheet for a few minutes before transferring them to another wire rack. To cool completely, keep warm. Once the cookies are cool, whisk together the powdered sugar, milk, and vanilla extract until smooth. Set aside. If you want a thicker glaze, add more powdered sugar. I like to let the glaze set before serving.
Step 9: Serve
Enjoy your Gluten-free pumpkin cookies. Available in! Serve them with a glass of milk, a cup of coffee, or just enjoy them on their own. These cookies are best enjoyed fresh, but they can also be stored in an airtight container for up to 3 days.
What should I serve it with?
These Gluten-free pumpkin cookies.Are great on their own, but pairing them with the right accompaniments can elevate the sound. What is experience to a whole new level?For Breakfast:Serve with a warm cup of coffee or chai latte. The spiced flavors of these cookies pair perfectly with the rich, comforting flavors. I love arranging them on a pretty plate with fresh berries for color and texture. I also like to serve them with whipped cream or granola.For Brunch: Elevate your brunch spread by offering these cookies alongside a platter of fresh fruit, a quiche, and mimosas. They add a sweet touch to a savory brunch and are always a hit with guests. I like to drizzle them with a little extra glaze and sprinkle them with chopped pecans for a more elegant presentation.
As Dessert: These cookies make a delightful after-dinner treat. Serve them with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of caramel sauce or a sprinkle of chocolate shavings can also add a touch of decadence. My family loves them with a scoop of pumpkin spice ice cream for an extra dose of fall flavor.
For Cozy Snacks: Curl up on the couch with a good book and a plate of these cookies. They’re the perfect comfort food for a chilly evening. Pair them with a warm blanket and a cup of hot cocoa for the ultimate cozy experience. This is my personal favorite way to enjoy them!
My family has a tradition of making these cookies every Thanksgiving. We serve them alongside the pumpkin pie and other desserts, and they always disappear quickly. They’re a perfect addition to any holiday gathering or cozy night in.
Top Tips for Perfecting Your Gluten-Free Pumpkin Cookies
Want to take your gluten-free pumpkin cookies to the next level? Here are some of my top tips, learned from years of baking these little delights:
Gluten-Free Flour is Key: Not all gluten-free flours are created equal. I highly recommend using a blend that’s specifically designed for baking, like Bob’s Red Mill 1-to-1 Baking Flour. This blend contains xanthan gum, which helps to bind the ingredients together and gives the cookies a more traditional texture. If your blend doesn’t contain xanthan gum, add about ½ teaspoon per cup of flour.
Don’t Overmix: Overmixing gluten-free dough can lead to tough cookies. Mix the dry and wet ingredients until just combined. A few streaks of flour are okay. The dough will come together as it chills.
Chill the Dough: Chilling the dough is crucial for preventing the cookies from spreading too much during baking. I recommend chilling for at least 30 minutes, but you can chill it for longer if needed. If you’re in a hurry, you can chill it for 15 minutes, but the cookies may spread more.
Spice it Up: Feel free to adjust the spices to your liking. If you like a stronger cinnamon flavor, add a little more. If you prefer a spicier cookie, add a pinch of cayenne pepper. Get creative and make it your own!
Pumpkin Puree Matters: Make sure you’re using pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices that will throw off the balance of the recipe. I always make sure to use 100% pure pumpkin.
Glaze Variations: The glaze is optional, but it adds a touch of sweetness and makes the cookies look extra pretty. You can customize the glaze by adding different extracts, such as almond or maple. You can also add a pinch of cinnamon or nutmeg for extra flavor. Sometimes I add a little orange zest for a bright, citrusy twist.
Baking Time is Crucial: Baking time can vary depending on your oven, so keep a close eye on the cookies. They’re done when the edges are golden brown and the centers are set. Don’t overbake them, or they’ll be dry. I learned this the hard way after burning several batches!
These are tips that I’ve developed after making hundreds of these cookies! Don’t be afraid to experiement!
Storing and Reheating Tips
Want to keep your gluten-free pumpkin cookies fresh and delicious for as long as possible? Here are some storage and reheating tips:
Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. They’ll stay soft and chewy. I usually layer them between sheets of parchment paper to prevent them from sticking together.
Refrigerator Storage: For longer storage, you can keep the cookies in the refrigerator for up to a week. However, they may become a little drier, so I recommend wrapping them tightly in plastic wrap before placing them in an airtight container.
Freezer Instructions: These cookies freeze well. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. To thaw, simply let them sit at room temperature for a few hours.
Glaze Timing Advice: If you’re planning to freeze the cookies, I recommend freezing them without the glaze. You can add the glaze after they’ve thawed. This will prevent the glaze from becoming sticky or melting during thawing.
Reheating: To reheat the cookies, you can microwave them for a few seconds or warm them in a preheated oven at 300°F (150°C) for a few minutes. Be careful not to overheat them, or they’ll become dry and hard.
I always make a big batch of these cookies and freeze half for later. They’re a lifesaver when I need a quick and easy dessert for unexpected guests. I’ve also found that freezing them individually makes it easy to grab just one or two when I’m craving something sweet.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to recipe for gluten-free pumpkin cookies. These cookies are incredibly easy to make, bursting with flavor, and a guaranteed crowd-pleaser. What makes them truly special is their soft, chewy texture and the warm, comforting spices that make them perfect for any occasion. If you enjoy these cookies, you might also love my recipe for Gluten-Free Apple Crisp or my Spiced Pumpkin Bread. These are just a few more ways to enjoy the flavors of fall. I can’t wait to hear how yours turn out! Don’t forget to leave a comment below and let me know if you tried them and what you thought. Happy baking!
Best 5 Tips for Delicious Gluten-Free Oatmeal Pumpkin Cookies
Ingredients
Main Ingredients
- 1.5 cup Gluten-Free Rolled Oats
- 1 cup Pumpkin Puree
- 0.5 cup Brown Sugar Packed
- 0.25 cup Coconut Oil Melted
- 1 tsp Pumpkin Pie Spice
- 0.5 tsp Baking Soda
- 0.25 tsp Salt
- 1 tsp Vanilla Extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine rolled oats, pumpkin puree, brown sugar, melted coconut oil, pumpkin pie spice, baking soda, salt, and vanilla extract.
- Mix well until all ingredients are fully incorporated.
- Drop rounded tablespoons of dough onto the prepared baking sheet.
- Bake for 10-12 minutes, or until edges are golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
