Gluten Free Pumpkin Cookies

Soft, warmly spiced pumpkin cookies made with a gluten-free flour blend for a tender, bakery-style texture. Optional oats and nuts add extra chew and crunch.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 24 servings

Course: Dessert

Cuisine: American

Calories: 140

Ingredients Equipment Method Notes

Ingredients

2 cup gluten-free all-purpose flour blend with xanthan gum if needed
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 cup unsalted butter softened
3/4 cup brown sugar packed
1/4 cup granulated sugar
1 cup pumpkin puree
1 large egg
1 tsp vanilla extract
1 cup gluten-free old-fashioned oats optional, for texture
1/2 cup chopped walnuts or pecans optional

Equipment

Mixing bowl
Whisk
Electric mixer
Baking sheet
Parchment paper
Wire rack

Method

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
Mix in the pumpkin puree, egg, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients and stir until just combined. If using, fold in the oats and nuts.
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12 to 15 minutes, or until the cookies are set and lightly golden around the edges.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

For the best texture, avoid overmixing the dough. If your gluten-free flour blend does not contain xanthan gum, add it according to the package directions. The cookies can be stored in an airtight container at room temperature for several days.