It’s still short-sleeve weather, but I’m already in the mood for pumpkin – are you? Luckily this gluten free pumpkin cookie recipe is an easy answer!
Pumpkin is one of my favorite baking ingredients, as it’s nutritious, moist and thick, so it can replace eggs, add chew, and of course, add that distinctive pumpkin flavor that pairs so well with all my favorite sweet spices. Grab a gluten free pumpkin cookie for the perfect way to dive right into pumpkin season; with or without the glaze, these gluten free pumpkin cookies are light, cakey and just so scrumptious.
I’ve made this dough vegan as well, by using applesauce (or applebutter), but feel free to grab an egg instead if you’d prefer; however, I must say that applesauce makes these yummy gluten free pumpkin cookies even more autumnal! (For more gluten free pumpkin recipes and how-to videos, check out my gfJules YouTube channel linked here!)
The cookies pictured here are browner than others because I made them with unrefined coconut palm sugar; if you use regular white and brown sugar, they will be a lovely orange color instead (see below).
Another benefit of this recipe’s easy versatility is that it can be made entirely refined sugar free. Use maple sugar, coconut palm sugar and even products like Swerve Confectioner’s Sugar for the glaze, and you’ve got yourself a treat that is easy to justify enjoying well into the winter months if you’re a pumpkin lover like I am!
To watch me make these cookies with pumpkin (not from a can!), check out my YouTube video by clicking here.
Jules Shepard, author of Nearly Normal Cooking For Gluten-Free Eating, Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy and the gluten free genius behind gfJules Gluten Free Flour Blend shares 4 perfect gluten free pumpkin recipes on Fox – Washington D.C.’s local newscast!
Click on the the video below to see more on these delicious gluten free confections, and don’t miss recipes like my favorite, easy Gluten Free Pumpkin Bread!
For even more gluten free pumpkin recipes, just type “pumpkin” into the search bar on my gfJules site. Happy Pumpkin Season!
Gluten Free Pumpkin Cookies:
- 2 1/2 cups gfJules™ All Purpose Gluten-Free Flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 2 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1/2 tsp. ground cloves
- 1/2 tsp. sea salt
- 1/2 cup butter OR non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
- 1/2 cup granulated cane sugar (OR 1/3 cup maple sugar OR 1/2 cup Swerve)
- 1/2 cup brown sugar OR coconut palm sugar
- 1/4 cup molasses (Blackstrap Molasses is very strong flavored; Grandma's Molasses is preferred, flavor-wise) OR date syrup
- 1 cup pumpkin purée (canned or fresh, cooked)
- 1/4 cup no-sugar added applesauce (OR 1 egg)
- 1 tsp. pure vanilla extract
- 1 cup confectioner’s sugar (or Swerve confectioner's sugar)
- 2 Tbs. milk or non-dairy alternative like vanilla soy, almond, coconut or hemp milk
- 1/2 tsp. pure vanilla extract
Whisk together all the dry ingredients except the sugars in a large bowl and set aside.
Using an electric mixer, cream the sugars and butter until fluffy. Add the molasses, pumpkin, egg and vanilla, beating until creamed. Stir in the dry ingredients until combined.
Preheat oven to 350° F for static ovens, 325° F for convection.
Prepare a cookie sheet by covering with parchment paper. Drop the cookies by rounded tablespoons onto the parchment paper. For smoother cookies, use a cookie scoop dipped in water between making each cookie or smooth tops with a rubber spatula dipped in water. Flatten cookies slightly with the back of a spoon or spatula.
Bake for 10 minutes, or until they resist falling when lightly touched with a finger.
Set the cookies aside to cool while preparing the icing by stirring the ingredients together in a small bowl until all the lumps are incorporated and the glaze is not too watery -- test with a spoon to make sure that the consistency is thin enough to drizzle but not so thin that it will just run off the cookies.
When the cookies are fully cooled, drizzle the glaze onto the tops of the cookies in a criss-cross pattern or over the entire tops with a spoon.