When it comes to fall baking, pumpkin recipes have our hearts. Pumpkin is cozy, warming and festive. It’s as welcome in a back-to-school lunchbox as on a Thanksgiving dessert table. These gluten-free pumpkin cookies have all of the flavor and none of the wheat.
Key Ingredients in Gluten-Free Pumpkin Cookies
The secret to achieving chewy, tender gluten-free cookies lies in the perfect balance of ingredients. Here’s what makes this recipe work really well.
Gluten-Free Flour Mix
The trick to gluten-free baking? Most alternative flours can’t replace wheat flour one-to-one. Gluten-free recipes call for an all-purpose mix of a few gluten-free flours, which are combined together to mimic the protein, fiber and starch content of wheat. For this gluten-free pumpkin and cookie recipe, you can use a store-bought gluten-free flour blend or make a homemade gluten-free flour mix.
Canned Pumpkin Puree
It may surprise you, but when it comes to canned vs. fresh pumpkin, canned wins, hands-down. Not only is canned pumpkin easier (and often cheaper) than homemade, it’s generally the most consistent in terms of texture, flavor and moisture content: three crucial elements of a baked good.
Gluten-Free Pumpkin Cookies Recipe
Ingredients
- 1 cup butter, softened
- 2/3 cup packed brown sugar
- 1/3 cup sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin
- 2 cups gluten-free all-purpose baking flour
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
Glaze:
- 1-1/2 cups confectioners’ sugar
- 1-1/2 teaspoons vanilla extract
- 2 to 3 tablespoons 2% milk
Directions
Step 1: Cream butter and sugar
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Before you get started, preheat the oven to 350°F.
In a large bowl, cream the softened butter with the brown and granulated sugars until light and fluffy. This is easiest to do with a stand mixer or a hand-held beater, though possible with a wooden spoon and elbow grease!
Step 2: Add the egg
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Beat in the egg, along with the vanilla.
Step 3: Stir in the pumpkin
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Add the canned pumpkin. Mix well, until the batter is a uniform color.
Editor’s Tip: Did you buy a big can of pumpkin puree? Try our favorite recipes that use canned pumpkin in order to use it up.
Step 4: Add the remaining dry ingredients
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Whisk together the flour, cinnamon, baking soda, salt and baking powder. It’s important to pre-mix these dry ingredients to ensure that the smaller quantities are evenly distributed when added to the batter. Gradually, add the flour mix to the creamed mixture and mix well.
Step 5: Portion out cookies
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Using a spoon or a cookie scoop, portion out tablespoon-sized dollops of dough onto greased baking sheets. Space them about 2-inches apart so they have room to spread while baking.
Step 6: Bake
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Bake cookies until edges are lightly browned, 8-10 minutes.
Editor’s Tip: If your oven doesn’t heat evenly, it helps to rotate the cookie sheets halfway through. Switch the bottom and top sheets, and flip them so the rear is to the front.
Step 7: Cool
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After removing cookies from the oven, move to wire racks to cool completely.
Step 8: Prep the glaze ingredients
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Measure out the ingredients for the glaze: the confectioners’ sugar, vanilla and milk.
Step 9: Make the glaze
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In a small bowl, whisk the confectioners’ sugar and vanilla with just enough milk to achieve a pouring consistency. If you accidentally add too much milk and the glaze becomes watery, shake in a bit more powdered sugar.
Step 10: Drizzle
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Drizzle the glaze generously over the cookies.
If you love soft cookies, here are our best pumpkin pudding cookies.
Gluten-Free Pumpkin Cookies Tips
Mix-In Ideas for Pumpkin Cookies
- Spices: pumpkin pie mix, nutmeg, Chinese five spice or cardamom
- Chips: chocolate chips, butterscotch chips or chopped up pieces of chocolate
- Nuts: chopped walnuts or pecans
How to Store Gluten-Free Cookies
Freshly made pumpkin cookies make perfect potluck desserts. If you can’t eat them up right away, glazed cookies are best kept in the fridge, as they contain milk. They will last up to three days.
Unglazed cookies can be stored at room temperature, tightly wrapped or sealed in an airtight container, for up to three days.
Bear in mind that gluten-free Christmas cookies do tend to try out faster than wheat-containing cookies do. A warm-through in the microwave will revive a crumbly cookie, but they will taste best the first day or two.
Want to store them longer? Freeze unglazed cookies, tightly wrapped, for up to a month.
Easy Pumpkin Recipes
Pumpkin Spice Cake
We sometimes call this
pumpkin spice cake "Thanksgiving Cake" because it's a tasty alternative to pie, but we don't relegate it to just that holiday. I think you'll agree it's delicious any time of the year. —Kathy Rhoads, Circleville, Ohio
Go to Recipe
Moist Pumpkin SconesAfter trying a pumpkin scone at a coffee house, I was inspired to look for a recipe to try at home. The glaze nicely complements the pumpkin flavor. —Amy McCavour, Gresham, Oregon
Gingersnap Pumpkin PieThe fantastic flavor from this pie comes from butterscotch pudding and
canned pumpkin, which work surprisingly well together. Kids will go wild over the cream cheese layer! —Taste of Home Test Kitchen
Try these tasty
pumpkin pie ideas for your next big holiday feast.
Pumpkin ButterBiting into this spiced butter on a hot biscuit or toast is absolutely heavenly. With a dash of whipped cream, you might think you were eating
pumpkin pie! —June Barrus, Springville, Utah
Creamy Pumpkin TortelliniMy kids love the creamy, rich sauce on these tortellinis so much, and they don't even know pumpkin is inside. Use freshly grated Parmesan cheese for the best nutty and delicious flavor. —Trisha Kruse, Eagle, Idaho
Pumpkin Pie LatteEnjoy this espresso drink during the holidays or all year round! With just the right amount of spice, it tastes just like the popular version found at gourmet coffee shops.—Taste of Home Test Kitchen
Cranberry Pumpkin MuffinsTart, juicy cranberries enhance the delicate pumpkin flavor of these muffins. Sometimes I dust the tops with powdered sugar to add a little sweetness. —Sue Ross, Casa Grande, Arizona
Pumpkin & Cauliflower Garlic MashI wanted healthy alternatives to my family's favorite recipes. Pumpkin, cauliflower and thyme make an amazing dish. You'll never miss those plain old mashed potatoes. —Kari Wheaton, South Beloit, Illinois
Pumpkin Ice Cream PieAlthough it looks like you fussed, this pretty layered pie is easy to assemble with convenient canned pumpkin, store-bought candy bars and a prepared crust. The make-ahead dessert is delicious any time of year. —Suzanne McKinley, Lyons, Georgia
Pumpkin Sausage SoupThis dish is well suited to my lower-carb way of eating. It's definitely soul food, and I love that it's very simple to prepare. —Paula Diaz, Billings, Montana
Pumpkin Chocolate Chip CookiesI'm one of the cooking project leaders for my daughter's 4-H club, where these soft, delicious cookies were a huge hit with the kids. —Marietta Slater, Augusta, Kansas
Love soft, chewy cookies? Keep this quick recipe for
pumpkin pudding cookies handy.
Fluffy Pumpkin PancakesThese pumpkin pancakes are also delicious served with butter or whipped topping and a sprinkle of pumpkin pie spice. Freeze any extras in a single layer on a cookie sheet, then store in a freezer bag. They're great fresh out of the toaster! —Mindy Bauknecht, Two Rivers, Wisconsin
No-Bake Pumpkin CheesecakeIt takes mere minutes for me to add holiday flair to a no-bake cheesecake. I use canned pumpkin and spices to dress up the mix with thick, creamy results. —Leila Flavell, Bulyea, Saskatchewan
Chorizo Pumpkin PastaI’m a busy student, and this spicy-sweet pasta makes a perfect quick dinner. Even better, it works on a bigger scale to feed a bunch of friends. —Christine Yang, Syracuse, New York
Pumpkin Pecan Frozen YogurtI always keep fat-free frozen yogurt on hand. By combining it with just four other ingredients, I can quickly whip up this great-tasting treat.—Anne Smithson, Cary, North Carolina
Dark Chocolate Pumpkin TrufflesThe combination of pumpkin and dark chocolate is unexpected and delectable. These delicious truffles make a pretty addition to a party plate, a sweet way to finish up a meal, or a gift your friends and family will love. —Monica Mooney, Roseville, California
Pumpkin Waffles with Orange Walnut ButterThis is so delicious! Bring a flourish to the breakfast table with these unique and flavorful waffle. —Brandi Davis, Pullman, Washington
Harvest Pumpkin DipAfter trying to make my own pies (and failing miserably with the crust), I decided to try something new with the same great pumpkin pie taste. I came up with this awesome creamy dip. —Christy Johnson, Columbus, Ohio
Pumpkin Spice MuffinsNothing beats these quick muffins for irresistible, homemade pumpkin pie flavor. Serve them with any meal or as a satisfying snack. —Michel Karkula, Chandler, Arizona. Enjoy these muffins with a
healthy pumpkin spice latte.
Pumpkin Doughnut DropsI always have a few special treats handy when the grandchildren visit. These cake doughnuts are one of their favorite snacks. —Beva Staum, Muscoda, Wisconsin
Pumpkin Cream of WheatThis autumn-inspired breakfast tastes like pumpkin pie—without the guilt! Double the recipe if you feel like sharing. —Amy Bashtovoi, Sidney, Nebraska
Butterscotch Pumpkin FudgeEach one of these creamy, heartwarming treats is like a bite-sized pumpkin pie. —Kathleen Henne, Camp Hill, Pennsylvania
Butterscotch Pumpkin MousseGuests savor every creamy, spoonful of this spiced autumn dessert. It tastes so good, no one guesses that it's actually low in fat. —Patricia Sidloskas, Anniston, Alabama
Snappy Pumpkin DessertOur town has a pumpkin-canning factory, so we're known as the "Pumpkin Capital of the World." New pumpkin recipes are always welcomed by our family, and this has become a favorite. The gingersnap crust is the perfect flavor pairing to the pumpkin. —Nilah Fischer, Morton, Illinois
Pressure-Cooker Lentil Pumpkin SoupPlenty of herbs and spices brighten up my hearty pumpkin soup. It?s just the thing we need on nippy days and nights. —Laura Magee, Houlton, Wisconsin
Pumpkin Pie SmoothiesMy pie-flavored smoothie is loaded with fruit. The spices make it all come together. —Karen Sikora, Dayton, Nevada
Pumpkin Gingersnap Ice Cream PieMy family and I always try new desserts during the holidays. This one was a clear winner, so we now make it for all occasions! —Patricia Ness, La Mesa, California
My family loves getting together to sample good food. While pumpkin makes it perfect for the holidays, this ice cream dessert is requested year-round. —Kathryn Reeger, Shelocta, Pennsylvania
Pasta Squiggles with Pumpkin SauceMy family loves this spiral pasta in a tasty pumpkin sauce. Make it for Halloween and call it Creepy-Crawly Noodles! —Lily Julow, Lawrenceville, Georgia
Pumpkin Pie DipI came up with this rich, creamy pumpkin dip when I had a small amount of canned pumpkin left in the fridge after my holiday baking. It's also great served with sliced pears and apples, or as a spread on zucchini bread. —Laurie LaClair, North Richland Hills, Texas
This wonderfully rich dessert has a terrific pumpkin flavor that definitely feels like fall. Sprinkle some nutmeg on top if you like. —Melissa Jelinek, Apple Valley, Minnesota
Updated: Oct. 11, 2023
