Fall Means Pumpkin Season! Embrace the Flavors of Autumn

Each year, as the days shorten and the crisp autumn air starts to blow, bringing with it a stunning display of auburn and golden leaves, my heart truly sings. Fall is undeniably one of my most cherished seasons – it’s the ideal “sweater weather,” offering a wonderful excuse to savor a warm cup of tea or get cozy with a comforting mug of coffee. But beyond the cozy sweaters and picturesque scenery, fall signifies something truly special for food lovers: it’s officially pumpkin season!

The moment I start seeing vibrant pumpkins adorning farmers’ markets, gracing the entrances of popular grocery stores like Trader Joe’s and Whole Foods, and proudly displayed on neighbors’ front porches, I know it’s time to indulge. This annual ritual marks the official beginning of autumn, and with it, a delightful surge of pumpkin-inspired culinary creativity.

It’s Time for Pumpkin Everything: Sweet and Savory Delights

If you’re a fellow pumpkin enthusiast, you’ll completely understand the joyous “pumpkin binge” that sweeps over us every fall. It’s a culinary journey that takes us from preparing countless batches of homemade pumpkin puree, to crafting an array of delectable dishes. Our menu features savory masterpieces such as rich and creamy pumpkin soup, effortless pumpkin gnocchi, and hearty pumpkin risotto, all infused with that distinct autumnal warmth.

But the pumpkin celebration doesn’t stop there. We also repeatedly create an abundance of sweet treats, turning our kitchens into a fragrant fall bakery. Favorites include our beloved crustless pumpkin pie (or with a gluten-free crust if you prefer a classic), moist pumpkin bread, and fluffy gluten-free pumpkin muffins. And, of course, a new star has emerged: these incredibly soft and chewy gluten-free pumpkin cookies!

Amazingly Soft and Chewy Pumpkin Cookies: Your New Fall Favorite

It’s safe to say that if a recipe can incorporate pumpkin, we’re all for it. This truly is the most wonderful time of the year for food enthusiasts! With pumpkin season delightfully coinciding with cookie season, creating a batch of pumpkin cookies was an absolute must. And let me assure you, these wonderfully soft and chewy pumpkin cookies, bursting with authentic pumpkin flavor and warm spices, surpass all expectations.

Unlike some traditional cookies that can be dry or crumbly, these gluten-free pumpkin cookies strike the perfect balance: a delicately crisp exterior gives way to an interior that is incredibly soft, tender, and satisfyingly chewy. They offer a comforting bite that isn’t quite cake-like, but far softer than a typical crisp cookie. In fact, these delicious pumpkin cookies are so irresistible that they’ve become a constant fixture in our kitchen, eagerly devoured by everyone!

Why This Gluten-Free Dairy-Free Pumpkin Cookie Recipe Works:

• Simple, Accessible Ingredients: You won’t need to hunt for exotic ingredients for these gluten-free pumpkin cookies. The recipe calls for common pantry staples and easily accessible items, many of which you likely already have in your kitchen, making baking stress-free and convenient.
• Effortlessly Easy to Make: This recipe is designed for simplicity, perfect for both seasoned bakers and beginners. The process involves just a few straightforward steps: first, combine the wet ingredients; then, mix in the dry ingredients to form a dough. A quick chill period ensures the dough is easy to handle, allowing you to form perfect balls for baking. It truly doesn’t get much easier than this!
• Perfect Soft and Chewy Texture: Prepare for a cookie experience like no other. These pumpkin cookies boast a delicate crispness on the outside, which beautifully contrasts with their tender, soft, and satisfyingly chewy interior. They are softer than a traditional crunchy cookie, yet still retain enough chewiness to avoid feeling like a cake. This ideal texture, infused with rich pumpkin and spice, is guaranteed to make these your new favorite fall treat.
• Completely Gluten-Free & Dairy-Free: One of the most significant advantages of this recipe is that it is 100% gluten-free and dairy-free. This means individuals with Celiac disease, those on a gluten-free diet, or anyone with gluten or lactose intolerances can wholeheartedly indulge in these delectable cookies without any worries or compromise on flavor. It’s a win-win for everyone who appreciates delicious, inclusive baking!

Essential Ingredients for Your Gluten-Free Pumpkin Cookies:

Gathering your ingredients is the first step to baking these fantastic gluten-free pumpkin cookies. Here’s a visual overview of what you’ll need to create this delightful fall treat.

(For precise measurements and a detailed list, please scroll down to the comprehensive printable recipe card at the very bottom of this post.)

Recipe Notes & Expert Substitutions for Perfect Pumpkin Cookies:

• Sugar: While I opted for granulated white sugar to achieve a classic sweetness, you have several excellent alternatives. Feel free to use cane sugar, light brown sugar, dark brown sugar for a deeper molasses note, or coconut sugar for a more unrefined option. For those managing blood sugar levels, granulated monk fruit sweetener is a fantastic 1:1 sugar substitute with a zero glycemic index, ensuring delicious cookies without the blood sugar spike.
• Coconut Oil: My preference is refined coconut oil due to its neutral flavor, which allows the pumpkin and spices to shine without any strong coconut taste. In contrast, extra virgin coconut oil has a more pronounced coconut flavor. Alternatively, vegan butter can be used as a direct substitute. It is crucial to use an oil or fat that solidifies when chilled, as this is essential for the cookie dough to firm up, making it manageable to roll into balls. If you are not avoiding dairy, regular butter can also be used.
• Pumpkin Puree: For the best flavor and texture, I enthusiastically recommend making your own pumpkin puree. However, for convenience, canned pumpkin puree will work perfectly. Just be sure to use pure pumpkin puree and not pumpkin pie filling, which contains added spices and sugars that would alter the recipe’s balance.
• Egg: A large egg acts as a vital binding agent, helping to hold all the ingredients together for the perfect cookie structure. If you have an egg allergy or prefer to keep this recipe vegan, you can successfully substitute with aquafaba (the liquid from a can of chickpeas) or a commercial egg replacer according to package directions.
• Vanilla Extract: Adding a touch of vanilla extract enhances the overall flavor profile of these cookies, adding a subtle warmth that complements the pumpkin and spices. While highly recommended for depth of flavor, you can omit it if you don’t have it on hand or prefer not to use it, and your cookies will still be delicious.
• Gluten-Free All-Purpose Flour: The quality of your gluten-free flour blend makes a significant difference. I strongly advise using a high-quality gluten-free all-purpose flour blend that primarily consists of lighter flours and starches, such as rice flour, tapioca starch, corn starch, or potato starch. Avoid blends that contain heavier, denser flours like garbanzo bean flour, as these can result in a gritty texture and an undesirable flavor in baked goods.
• Xanthan Gum: Xanthan gum is a crucial ingredient in gluten-free baking, as it mimics the elasticity and binding properties of gluten, which is absent in gluten-free flours. If your chosen gluten-free flour blend does not already list xanthan gum as an ingredient, be sure to add the specified amount for the best cookie texture and structure.
• Baking Powder: In this specific gluten-free pumpkin cookie recipe, baking powder provides a very gentle lift, contributing to the cookie’s desired soft and tender texture without making it overly cake-like. This slight rise is key to achieving that perfect balance between softness and chewiness. If you have Celiac disease or a gluten intolerance, always ensure you use certified gluten-free baking powder to prevent cross-contamination.
• Spices: The signature fall flavor of these cookies comes from a carefully balanced blend of warm spices: ground cinnamon, ground nutmeg, and ground ginger. These create a classic pumpkin pie spice profile. For ultimate convenience, you can replace the individual spices with 1 tablespoon of pre-mixed pumpkin pie spice.

Making Homemade Pumpkin Puree is Easy and Highly Recommended!

While canned pumpkin puree is a convenient option, I always encourage and recommend making your own pumpkin puree. It’s an incredibly simple process, and with the abundance of fresh pumpkins available during the fall season, you can easily prepare a large batch to use in all your favorite pumpkin recipes. The effort is minimal, and the rewards are significant!

Beyond the simple preparation, fresh, homemade pumpkin puree offers several distinct advantages. Not only does it boast a superior, richer flavor compared to its canned counterpart, but it also ensures your cookies are free from any unwanted additives, preservatives, or stabilizers often found in commercial products. You’ll taste the pure essence of pumpkin in every bite. To guide you, here’s my comprehensive and easy tutorial for making pumpkin puree at home. Make sure to bookmark or pin this recipe, because once you try it, you’ll be making it again and again!

How to Make Easy Gluten-Free Pumpkin Cookies (Step by Step Guide)

1. Combine Wet Ingredients: Beat Sugar, Oil, Pumpkin, Egg, and Vanilla

In a large mixing bowl, begin by combining the granulated sugar, softened coconut oil, smooth pumpkin puree, large egg, and fragrant vanilla extract. Use an electric mixer or a whisk to beat these ingredients together until they are thoroughly incorporated and the mixture is light and creamy. This step ensures a smooth base for your delicious cookies.

2. Prepare Dry Ingredients: Whisk Together Flours and Spices

In a separate, medium-sized bowl, combine all your dry ingredients. Whisk together the gluten-free all-purpose flour blend, xanthan gum (if your flour blend doesn’t already contain it), baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger. Whisk until all these ingredients are well combined and evenly distributed, ensuring a consistent flavor and texture throughout your cookies.

3. Combine Wet and Dry Ingredients to Form Dough

Carefully sift the whisked dry ingredients into the large bowl containing the wet ingredients. Using a sturdy spatula or a wooden spoon, mix everything together until a homogeneous cookie dough forms. Be sure to scrape down the sides of the bowl to ensure all ingredients are fully incorporated, but avoid overmixing, which can lead to tougher cookies.

4. Chill Dough Until Firm

Once your dough is mixed, cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes, or until the dough is firm enough to handle easily. This chilling step is absolutely crucial for two reasons: it makes the dough less sticky and much easier to roll into balls, and it helps prevent the cookies from spreading too much during baking, ensuring a perfectly soft and chewy texture. Do not skip this important step!

5. Preheat Oven and Prepare Baking Sheets

While the cookie dough is chilling in the refrigerator, preheat your oven to 350°F (175°C). Line two standard baking sheets with either parchment paper or a silpat silicone baking mat. This will prevent your cookies from sticking and ensure even baking.

6. Scoop Dough into Balls

After the pumpkin cookie dough has thoroughly chilled and is firm, retrieve it from the refrigerator. Use a cookie scoop (approximately 1 heaping tablespoon in size) to portion out the dough. With the palms of your hands, gently roll each portion into a small, uniform ball. Arrange these dough balls in a single layer on your prepared baking sheets, ensuring you leave at least 2 inches of space between each one to allow for slight spreading. This recipe typically yields around 18 cookies, so you’ll likely use both baking sheets.

7. Gently Flatten the Dough Balls

Before baking, take a wet spatula or the back of a spoon and gently flatten each dough ball to your desired cookie thickness. This step is important because these gluten-free pumpkin cookies will not spread significantly during baking, and they will largely retain the shape you give them. Flattening them slightly ensures a more uniform bake and the perfect soft and chewy texture.

8. Bake to Perfection

Place your baking sheets into the preheated oven and bake these delightful gluten-free dairy-free pumpkin cookies for approximately 13 to 15 minutes. You’ll notice that the cookies will still be quite soft when you remove them from the oven, but don’t worry – they will continue to firm up slightly as they cool on the baking sheet.

9. Cool Completely and Enjoy!

Once baked, allow these pumpkin spice cookies to cool on the baking sheet for at least 10 minutes. This crucial resting period allows them to set properly and prevents them from breaking when you move them. After 10 minutes, carefully transfer the cookies to a wire cooling rack to cool completely. Once fully cooled, they will achieve their ideal soft and chewy texture, ready for you to savor every delicious bite!

Dish by Dish Tips & Tricks for the Best Gluten-Free Pumpkin Cookies:

• Always Line Your Baking Sheets: To ensure your delicious cookies never stick and for easy cleanup, I highly recommend lining your baking sheets. Parchment paper works wonderfully for a single use, but for an eco-friendly and reusable option that ensures absolutely no sticking, a silpat silicone baking mat is my personal favorite.
• Customize Your Cookie Size: This recipe is incredibly versatile! I used a heaping tablespoon of dough per cookie, yielding approximately 18 medium-sized cookies. If you prefer larger, more substantial cookies, use 2 tablespoons of dough per cookie, which will give you about 9 to 12 cookies. For smaller, bite-sized treats perfect for a party, use 1/2 tablespoon of dough, resulting in 28 to 36 mini cookies. Remember to slightly adjust baking times for different sizes – larger cookies will need a minute or two more, smaller ones a minute or two less.
• Optional Delicious Add-Ins: Elevate your pumpkin cookies by folding in some delightful add-ins! Before chilling the dough, you can mix in 1/4 cup of chopped nuts (like pecans, walnuts, or almonds) for a textural crunch, or add chocolate chips (dairy-free if needed) for a touch of sweetness. White chocolate chips or even dried cranberries would also be fantastic.
• Make it More Decadent: Transform these already amazing cookies into an even more luxurious dessert! Once completely cooled, you can pipe a rich, creamy dairy-free cream cheese frosting on top for an extra layer of indulgence. Alternatively, for a simpler twist on the classic, generously fold in chocolate chips to the batter to create irresistible gluten-free pumpkin chocolate chip cookies.
• No Pumpkin? Use Sweet Potato! If you find yourself craving these cookies but don’t have pumpkin puree on hand, don’t despair! Sweet potato puree makes an excellent substitute. The taste and texture of the resulting cookies will be remarkably similar, offering a delicious and comforting alternative with its own unique depth of flavor.
• Achieve Your Desired Cookie Texture: You have control over the final texture of your cookies. For wonderfully softer cookies, reduce the baking time slightly to just 12 minutes. If you prefer a slightly chewier cookie with a bit more bite, bake them for the full 15 minutes. Experiment to find your perfect preference!

Common Questions About These Gluten-Free Pumpkin Cookies:

More Delicious Gluten-Free Cookies You’ll Love:

If you enjoyed these amazing gluten-free pumpkin cookies, you’re in for a treat! Explore our other fantastic gluten-free cookie recipes that are just as easy to make and equally delicious.

• Flourless Peanut Butter Cookies (Gluten-Free, Dairy-Free)
• Buckwheat Cookies (Gluten-Free, Dairy-Free)
• Snickerdoodle Cookies (Gluten-Free, Dairy-Free)
• Crunchy Almond Biscotti (Gluten-Free, Dairy-Free)
• Easy Gingerbread Cookies (Gluten-Free, Dairy-Free)
• Chewy Molasses Cookies (Gluten-Free, Dairy-Free)
• Coconut Macaroons (Gluten-Free, Dairy-Free)

More Gluten-Free Pumpkin Recipes to Enjoy This Fall:

Don’t let the pumpkin season end with just cookies! Dive into more of our favorite gluten-free pumpkin-inspired creations, perfect for any fall occasion.

P.S. If you try this incredible gluten-free pumpkin cookie recipe, I would absolutely love for you to leave a star rating below and/or share your thoughts in the comment section further down the page. Your feedback is always valued and appreciated! Don’t forget to check out my entire Recipe Index for a treasure trove of delicious recipes on the blog. You can also connect with me on Pinterest, Facebook, or Instagram! Sign up for my exclusive Email List to receive fresh, new recipes directly in your inbox each week and never miss a delicious update!

Print Recipe

Soft Gluten-Free Pumpkin Cookies (Dairy-Free)

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5 Stars







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5 from 2 reviews

• Author: Felicia Lim
• Total Time: 55 minutes
• Yield: 12 to 18 cookies
• Diet: Gluten Free

Print Recipe

Description

Crispy on the outside, but soft and chewy inside, these delicious gluten-free pumpkin cookies are the perfect treat or snack for the fall. Super easy to make, a batch of these pumpkin cookies comes together in under an hour. Make a batch or two to enjoy during the fall! Totally gluten-free and dairy-free too, but no one would care!

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Ingredients

Units

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• 1 cup sugar
• 1/2 cup softened coconut oil
• 1/2 cup pumpkin puree
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 3/4 cups gluten-free all-purpose flour
• 1/2 teaspoon xanthan gum (omit if your flour blend already includes it)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger

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Instructions

1. Beat Sugar, Oil, Pumpkin, Egg and Vanilla: In a large bowl, combine the sugar, softened coconut oil, pumpkin puree, egg and vanilla extract. Beat well to incorporate until the mixture is light and creamy.
2. Whisk Dry Ingredients: In a medium bowl, whisk the gluten-free flour, xanthan gum (if using), baking powder, salt, cinnamon, nutmeg and ginger until well combined and evenly distributed.
3. Combine Wet and Dry Ingredients to Get Dough: Sift the dry ingredients into the bowl with the wet ingredients and mix well with a spatula or wooden spoon to get a homogeneous cookie dough. Avoid overmixing.
4. Chill Dough Until Firm: Cover the bowl of dough with plastic wrap and chill for 30 minutes until firm. (It’s very important that you chill the dough to be able to better handle the dough and prevent spreading, so don’t skip this step!)
5. Preheat and Line: While the dough is chilling, preheat the oven to 350F (175°C) and line two cookie sheets with parchment paper or a silpat silicone baking mat.
6. Scoop Dough into Balls: Once the dough is chilled and firm, use a cookie scoop to scoop out 1 heaping tablespoon of dough per cookie. Using the palms of your hands, roll the dough into a small ball and place the balls of cookie dough in a single layer on the lined cookie sheet, leaving at least 2 inches between each ball (you’ll get around 18 balls, which you can divide between the two cookie sheets).
7. Flatten the Dough Balls: Use a wet spatula or the back of a spoon to gently flatten each ball of dough to the thickness that you would like your cookies (the cookies will not expand much and will roughly keep the shape they are baked in, so this step is key for uniform cookies).
8. Bake: Bake the cookies for 13 to 15 minutes (the cookies will be soft when they come out but will firm up slightly once they cool). For softer cookies, aim for 12 minutes; for chewier, go for 15 minutes.
9. Cool Completely: Let cookies cool at least 10 minutes in the cookie sheet to allow them to set, before carefully transferring them to a wire rack to full cool before enjoying!

Notes

Sugar: I used granulated white sugar in this recipe, but you can also use cane sugar, light brown sugar, dark brown sugar or coconut sugar if you prefer. If you are diabetic or insulin resistant, I highly recommend that you use granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Coconut Oil: I prefer using refined coconut oil because it has a more neutral taste (as opposed to extra virgin coconut oil which as a stronger coconut taste). You may also use vegan butter instead. However, I do NOT recommend using another oil that does not solidify when chilled as you’ll need the cookie dough to firm up to be able to roll it into balls. Alternatively, if you are not lactose-intolerant, you may use normal dairy butter instead.

Pumpkin Puree: I highly recommend making your own pumpkin puree, but canned pumpkin puree (NOT the same as pumpkin pie filling) will work just as well.

Egg: I use an egg for binding the ingredients together. Alternatively, if you are allergic to eggs, or simply want to keep this recipe vegan, you can use aquafaba, or an egg-replacer if you prefer.

Vanilla Extract: I like adding vanilla extract for extra flavor, but you may leave it out if you rather not, or if you simply don’t have it on hand.

Gluten-Free All-Purpose Flour: I highly recommend using a good-quality gluten-free all-purpose flour blend that is made up of a mix of lighter flours and starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using blends that include heavier flours such as garbanzo bean flour.

Xanthan Gum: Xanthan gum replaces gluten in gluten-free flours and helps to bind the ingredients together. If your flour blend does not already include xanthan gum, make sure you add it in for best results.

Baking Powder: In this pumpkin cookies recipe, baking powder helps the give the dough a very very slight rise (just enough to make the cookie soft without becoming cake-like, but not so much so the cookie stays chewy). If you have Celiac disease or are gluten-intolerant, make sure you use certified gluten-free baking powder.

Spices: I use a mix of ground cinnamon, ground nutmeg and ground ginger for a delicious pumpkin pie flavor. Alternatively you amy replace the spices with 1 tablespoon of pumpkin pie spice.

Storing: To store the cookies, let them cool fully before placing them in an airtight container at room temperature for up to 3 days.

Freezing the Dough: If you prefer to make the dough beforehand, you can freeze the dough (before rolling into balls) in a freezer bag for up to 2 months. Let the dough thaw overnight in the refrigerator until still firm but soft enough to shape into small balls before baking.

Lining with Parchment or Silpat: I recommend lining the baking sheet with parchment paper or a silpat to prevent the cookies from sticking to the sheet. I personally love using a silpat because it’s reusable and the cookies never stick.

Adapted from: Little Spoon Farm

• Prep Time: 10 mins
• Chilling Time: 30 mins
• Cook Time: 15 mins
• Category: Cookies
• Method: Baking
• Cuisine: American