These gluten-free pumpkin cookies are soft, chewy, and full of fall flavors! Made with pumpkin puree and warm spices, they’re perfect for cozy afternoons.
When I make these cookies, my house smells like a pumpkin patch! I love enjoying them with a cup of tea or coffee. They’re like a hug in a cookie form! ☕🍪
Key Ingredients & Substitutions
Pumpkin Puree: This ingredient is the star of the recipe! Use canned pumpkin puree for convenience or you can roast and blend fresh pumpkin. They both work well! For a twist, try using sweet potato puree instead.
Coconut Oil or Butter: I love coconut oil for a subtle tropical flavor, but unsalted butter makes these cookies a bit richer. If you’re dairy-free, stick with coconut oil or a dairy-free butter alternative.
Gluten-Free Flour Blend: A good gluten-free all-purpose flour mix is key for texture. If you can’t find one, you can make your own using a mix of almond flour and tapioca or potato flour. Just ensure it has a binder like xanthan gum.
Spices: The warm spices bring the fall flavors alive. Feel free to adjust the amounts based on your taste! If you’re a pumpkin spice fan, add a bit more of the spice mix.
Chocolate Chips: These are optional but add a delightful sweetness. You can use white chocolate or even omit them entirely if you prefer a pure pumpkin flavor.
What’s the Best Way to Ensure My Cookies Are Perfectly Soft?
Soft cookies are a must for this recipe! Here’s how to achieve that perfect chewy texture:
- Don’t overmix the dough after adding dry ingredients. Mix until just combined for a tender cookie.
- Be careful not to overbake! The edges should be set, but the centers may look slightly underbaked. They’ll firm up while cooling.
- Use a cookie scoop for uniform sizes, which helps them bake evenly.
- Let them cool on the baking sheet for a few minutes before moving them to a wire rack; this helps them maintain their shape.
With these tips, your gluten-free pumpkin cookies will turn out deliciously soft and flavorful every time!
How to Make Delicious Gluten-Free Pumpkin Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup pumpkin puree
- 1/2 cup coconut oil, melted (or unsalted butter, softened)
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups gluten-free all-purpose flour blend
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup dark or semi-sweet chocolate chips (optional)
- Coarse sea salt, for sprinkling
How Much Time Will You Need?
You’ll need about 15 minutes for preparation and 10-12 minutes for baking, plus cooling time. In total, plan for about 30-40 minutes before you can enjoy your delicious cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This step is essential for ensuring that your cookies bake evenly. While the oven is heating, line two baking sheets with parchment paper.
2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the pumpkin puree, melted coconut oil (or softened butter), brown sugar, egg, and vanilla extract. Mix until everything is combined smoothly. This mixture adds moisture and flavor to your cookies!
3. Combine the Dry Ingredients:
In another bowl, sift together the gluten-free flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This step helps to evenly distribute the baking soda and spices, ensuring every bite is full of flavor.
4. Bring It All Together:
Gradually add the dry ingredient mixture to the wet ingredients. Mix them together gently until just combined. If you’re using chocolate chips, fold them in softly at this stage. Be careful not to overmix; this keeps your cookies soft!
5. Scoop the Dough:
Using a cookie scoop or a tablespoon, drop spoonfuls of dough onto the lined baking sheets, spacing them about 2 inches apart. Remember, the dough will be soft, so don’t worry if it doesn’t look perfect— they will spread a bit while baking!
6. Add a Touch of Sea Salt:
For a lovely flavor contrast, sprinkle a little coarse sea salt on top of each cookie dough ball. This balance of sweet and salty is heavenly!
7. Bake the Cookies:
Place the baking sheets in the oven and bake for 10-12 minutes. Keep an eye on them! You want the edges to be set and the tops to have a beautiful, slightly cracked appearance. They may look a little underbaked in the center—this is perfect!
8. Cooling Time:
Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. This helps them firm up a bit. After that, carefully transfer them to a wire rack to cool completely.
9. Enjoy!
Now it’s time for the best part—enjoy your soft, chewy gluten-free pumpkin cookies with a warm drink! They’re perfect for sharing or savoring all to yourself!
These cookies are not just gluten-free; they are bursting with delicious pumpkin spice flavors, and that hint of sea salt on top elevates the sweetness just right!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! You can use fresh pumpkin puree. Just roast a pumpkin until soft, scoop out the flesh, and blend it until smooth. Make sure to drain excess moisture to avoid watery cookies!
Can I Substitute the Coconut Oil?
Yes, you can substitute coconut oil with unsalted butter for a richer flavor. If you need a dairy-free option, you can also use a plant-based butter or even applesauce for a lower-fat alternative, but this may change the texture slightly.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them in a freezer-safe bag for up to 3 months. Just thaw them at room temperature before enjoying!
What if I Don’t Have Gluten-Free Flour?
In a pinch, you can make your own gluten-free flour blend using a mix of almond flour and tapioca flour, or try oat flour if it’s gluten-free certified. However, the texture may vary slightly, so keep an eye on the consistency of the dough!
