These delightful gluten-free pumpkin cookies are soft, chewy, and packed with warm spices. Pumpkin adds a yummy flavor, making them perfect for fall!
I love how easy these cookies are to whip up, and they fill the kitchen with a cozy smell. They’re great for sharing or just for enjoying with a warm cup of tea! ☕️
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the cookies! Canned pumpkin is super convenient but you can also use fresh pumpkin if you have it. Just bake or steam it, then puree until smooth.
Sugars: I like using coconut sugar for its rich flavor, but brown sugar works great too! If you’re looking to cut sugar, try using a sugar substitute like maple syrup, but reduce the other liquids in the recipe.
Coconut Oil: It adds a lovely flavor and moisture. If you prefer, you can substitute unsalted butter for a different taste. Just remember that it will make the cookies a bit richer!
Gluten-Free Flour: Be sure to use a blend that includes xanthan gum, which helps bind the ingredients. If you don’t have a flour blend, a mix of almond flour and coconut flour can work too. Just adjust the liquid accordingly.
How Do I Ensure the Cookies Stay Soft and Chewy?
The key to soft and chewy cookies is not overbaking them. Keep an eye on the cookies in the oven; you want the edges to be set while the center is still soft. Here’s how:
- Preheat the oven and line your sheets for easy cleanup.
- Don’t skip allowing the cookies to cool on the baking sheet for about 5 minutes. This helps them firm up slightly.
- When scooping the dough, use rounded tablespoons for a nice cookie size—this helps them bake evenly.
- If you prefer a more uniform texture, refrigerate the dough for 30 minutes before baking.
Gluten-Free Pumpkin Cookies
Ingredients You’ll Need:
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup coconut sugar or brown sugar
- 1/4 cup coconut oil, melted (or unsalted butter, softened)
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves (optional)
- 1/2 cup dairy or dairy-free chocolate chips (optional)
- Flaky sea salt, for sprinkling on top (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and 12-15 minutes for baking. With an additional cooling time of about 5 minutes on the baking sheet and then until completely cool, you should be enjoying these cookies within about 30-40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line your baking sheets with parchment paper to make cleanup a breeze.
2. Mix the Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, coconut sugar (or brown sugar), melted coconut oil, egg, and vanilla extract. Keep whisking until everything is nice and smooth.
3. Combine the Dry Ingredients:
In a separate bowl, sift or whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. This will help distribute the leavening agents evenly.
4. Combine Wet and Dry Mixes:
Slowly add the dry mix to the wet mix, stirring gently until just combined. Be careful not to overmix, as this can affect the texture of your cookies.
5. Add Chocolate Chips:
If you’re using chocolate chips, fold them into the dough now. This step is optional but definitely adds extra deliciousness!
6. Scoop the Dough:
Using a rounded tablespoon, scoop the dough onto your prepared baking sheet, making sure to space them about 2 inches apart. You can slightly flatten each cookie with your hand or the back of a spoon for even baking.
7. Sprinkle with Sea Salt:
For a delightful touch, lightly sprinkle the tops of the cookies with flaky sea salt. This adds a lovely contrast to the sweetness of the cookies.
8. Bake the Cookies:
Place your cookies in the preheated oven and bake for about 12-15 minutes. You want the edges to be set and the tops to look dry but still soft in the center.
9. Cool Down:
Once they’re done, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Enjoy:
Now the best part—enjoy your soft, chewy pumpkin cookies! They pair perfectly with a warm beverage and can be enjoyed fresh or stored for later. Happy baking!
Can I Use Fresh Pumpkin Puree Instead of Canned?
Absolutely! If you’re using fresh pumpkin, make sure to bake or steam it until soft, then puree it until smooth to match the consistency of canned pumpkin puree.
How Can I Make These Cookies Vegan?
To make these cookies vegan, simply replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water), and use a dairy-free butter substitute instead of coconut oil or butter.
Can I Freeze the Cookies for Later?
Yes, you can freeze the cookies! Let them cool completely, then store them in an airtight container or zip-top bag in the freezer for up to 3 months. When ready to eat, thaw at room temperature or reheat in the oven.
How Should I Store Leftovers?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, the refrigerator is also an option, though they may lose some softness. Enjoy them with your favorite hot drink!