Soft and Chewy Gluten Free Pumpkin Cookies – Easy Pumpkin Dessert Recipe
These gluten free pumpkin cookies are soft, chewy, and full of cozy fall flavor — the perfect easy pumpkin dessert recipe!
Affiliate Disclaimer: This post may contain affiliate links. If you make a purchase through one of these links, I may receive a small commission at no extra cost to you.
If autumn had a flavor, it would taste exactly like these Gluten Free Pumpkin Cookies — soft, warm, and full of that cozy pumpkin-spice sweetness everyone craves once the leaves start turning. They’re the perfect fall treat for anyone wanting all the comfort of pumpkin season without the gluten.
These cookies bake up tender and slightly cake-like, with just the right blend of spices. Whether you enjoy them with your morning coffee, pack them in lunch boxes, or add them to your lineup of pumpkin dessert recipes, they’re guaranteed to disappear quickly.
I still remember the first time I made these cookies on a crisp October afternoon. Golden leaves were piling up outside, and my kitchen already smelled like cinnamon. I had a half-used can of pumpkin puree, so I grabbed my silicone baking mats (a game-changer for even baking) and decided to experiment. A little spice here, a splash of vanilla there — and before long, the whole kitchen smelled like cozy fall magic.
The cookies came out soft, fragrant, and impossibly delicious. I made a second batch the next morning, this time using my gluten-free 1:1 flour blend (a must for perfect texture) and my cookie scoop for evenly sized cookies. Since then, these have become my go-to autumn treat every single year.
Kitchen Hacks
If you want perfect pumpkin cookies every single time, these tips will help:
- Drain the pumpkin puree slightly. Too much moisture can make cookies cakey. Blot it with a paper towel before mixing.
- Chill the dough. Letting it rest for at least 20 minutes helps the cookies hold their shape while baking.
- Use a cookie scoop. It ensures even portions and consistent baking.
- Don’t overbake. The cookies should look slightly soft in the center when removed from the oven — they’ll firm up as they cool.
- Add mix-ins. Mini chocolate chips, chopped walnuts, or white chocolate chunks make these even more irresistible.
Why You’ll Love This Recipe
You’ll fall in love with these Gluten Free Pumpkin Cookies because:
- They’re soft, chewy, and perfectly spiced.
- They’re naturally gluten free and safe for sensitive eaters.
- They’re easy to make — no mixer, no fuss, just pure flavor.
- The recipe uses simple pantry ingredients you probably already have.
- They’re a cozy addition to your list of favorite pumpkin dessert recipes for the season.
Soft and Chewy Gluten Free Pumpkin Cookies – Easy Pumpkin Dessert Recipe
Course: DessertCuisine: AmericanDifficulty: Easy24
cookies15
minutes12
minutes130
kcalThese gluten free pumpkin cookies are soft, chewy, and full of cozy fall flavor — the perfect easy pumpkin dessert recipe!
Ingredients
1 ¾ cups gluten-free flour blend
1 teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
½ cup unsalted butter, softened
¾ cup brown sugar
¼ cup granulated sugar
1 cup pumpkin puree (lightly drained)
1 large egg
1 teaspoon vanilla extract
½ cup mini chocolate chips or chopped nuts (optional)
Directions
- First, preheat your oven to 350°F (175°C). Then line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a medium bowl, whisk together the gluten-free flour, baking soda, salt, pumpkin pie spice, and cinnamon until well combined.
- In a large bowl, beat the butter, brown sugar, and granulated sugar together until creamy and smooth. This step helps incorporate air, which keeps the cookies light and soft.
- Next, add the pumpkin puree, egg, and vanilla extract to the butter mixture. Stir until everything is evenly blended and the texture is silky.
- Gradually mix the dry ingredients into the wet mixture. Stir gently using a spatula until just combined. If you’re adding chocolate chips or nuts, fold them in at this stage.
- Cover the dough and refrigerate it for 20–30 minutes. Once chilled, use a cookie scoop or spoon to drop dough balls (about 1 ½ tablespoons each) onto the prepared baking sheet, spacing them 2 inches apart.
- Bake the cookies for 10–12 minutes, or until the edges are lightly golden but the centers remain soft. Remove them from the oven and allow them to cool on the pan for 5 minutes before transferring them to a wire rack.
Recipe Video
Serving Suggestions / Variations
If you’d like to take your cookies to the next level, try one of these tasty ideas:
- Frost them: Spread a layer of cream cheese frosting or maple glaze once the cookies have cooled.
- Add spice: Sprinkle a bit of cinnamon sugar on top before baking for extra crunch.
- Go dairy-free: Substitute the butter with coconut oil and use dairy-free chocolate chips.
- Make cookie sandwiches: Place a layer of cream cheese filling between two cookies for a decadent dessert.
Final Thoughts
These Gluten Free Pumpkin Cookies prove that gluten-free baking can be both easy and delicious. Each bite is soft, rich, and full of that nostalgic fall warmth. Whether you’re serving them at a party, gifting them to a friend, or simply baking for yourself, they’ll always bring smiles to the table. So grab your mixing bowl, turn on the oven, and enjoy one of the best pumpkin dessert recipes of the season!
Related Recipes
If you enjoyed this one, you’ll love these too:
