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Gluten-Free Pumpkin Cookies Everyone Will Love

Gluten-Free Pumpkin Cookies

Soft, cakey gluten-free pumpkin cookies flavored with cinnamon and pumpkin-pie spice. Add chocolate chips or nuts, then finish them with an optional vanilla glaze.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 35 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups (about 315 g) Gluten-free all-purpose flour blend, preferably with xanthan gum
  • 1 teaspoon Xanthan gum, only if not already included in the flour blend
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 1 teaspoon Ground cinnamon
  • 1 teaspoon Pumpkin-pie spice
Wet Ingredients
  • 1/2 cup (113 g) Unsalted butter, softened
  • 3/4 cup (150 g) Packed light brown sugar
  • 1/2 cup (100 g) Granulated sugar
  • 1 Large egg
  • 1 cup (225–230 g) Pumpkin purée, not pumpkin-pie filling
  • 1 teaspoon Vanilla extract
Optional Additions
  • 1 cup (170 g) Chocolate chips
  • 1/2 cup (60 g) Chopped pecans or walnuts
Optional Glaze
  • 1 cup (120 g) Confectioners’ sugar
  • 1–2 tablespoons Milk
  • 1/2 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Whisk together the gluten-free flour, xanthan gum if needed, baking powder, baking soda, salt, cinnamon, and pumpkin-pie spice.
  3. Beat the softened butter, brown sugar, and granulated sugar until smooth and creamy, about 2 minutes.
  4. Beat in the egg, pumpkin purée, and vanilla. The mixture may look slightly curdled, which is normal.
  5. Add the dry ingredients and mix only until combined. Fold in chocolate chips or chopped nuts if using.
  6. Scoop rounded tablespoons or approximately 2-tablespoon portions onto the prepared sheets, leaving about 2 inches between cookies. Flatten the tops slightly because the dough spreads very little.
  7. Bake for 12–15 minutes, until the centers look set and the edges are lightly browned.
  8. Cool the cookies on the baking sheet for about 5 minutes, then transfer them to a rack. Cool completely before glazing or frosting.

Notes

Measure gluten-free flour by weight when possible. If using cups, spoon the flour into the cup and level it. If pumpkin purée is especially watery, blot it briefly with paper towels. Chill the dough for 20–30 minutes if you want more defined cookies. Store cooled cookies airtight for 2–3 days, or freeze them without glaze for up to about 2 months.