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Gluten Free Pumpkin Cookie Recipe
It’s still short-sleeve weather, but I’m already in the mood for pumpkin – are you? 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.
It’s easy to make this dough vegan as well, by just subbing applesauce for the egg, making 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).
To watch me make these cookies with pumpkin (not from a can!), check out my YouTube video by clicking here.
For even more pumpkin inspiration, check out this Foodista highlight of my Fox 5 video on Perfect Pumpkin Desserts:
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 Cookie Recipe
- Prep Time: 10 minutes + 1 hour chilling
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 dozen cookies
Ingredients
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
- 1/2 cup brown sugar or coconut palm sugar
- 1/4 cup molasses
- 1 cup pumpkin purée (canned or fresh, cooked)
- 1/4 cup applesauce (or 1 egg)
- 1 tsp. pure vanilla extract
Glaze:
- 1 cup confectioner’s sugar
- 2 Tbs. milk or non-dairy alternative like vanilla soy, almond, coconut or hemp milk
- 1/2 tsp. pure vanilla extract
Instructions
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. Wrap tightly with plastic wrap and refrigerate until the dough is chilled.
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 12 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.
Pingback: 18 For Autumn: Favorite Fall Gluten-Free Recipes
Can I reduce the sugar and/or replace some of it with banana? I do this with non-gf recipes but i didnt know if it would come out the same with gf flour…?
Hi Kim, you can reduce the sugar in this recipe, but it will affect the texture some. In cookies, the sugar acts to help it caramelize, especially around the edges. This is a cakier cookie though, so that reduction won’t matter as much. I don’t think I’d recommend using banana in place of sugar though. There’s already pumpkin and applesauce in this recipe; I think adding banana will just be too much. You could also try sugar replacements like Swerve if that helps you.
~jules
Pingback: 60+ Gluten Free Pumpkin Recipes From Gluten Free Bloggers | Gluten Free Mama
Yumm didn’t think about pumpkin seed — great idea. I was thinking craisins too- but I may save them for the oatmeal cookie!
Hi Elle, the pumpkin seeds were a nice counter-point and were super yummy!
~jules
Could I use your cookie mix for this? I’m wanting to make these for my daughter’s birthday celebration.
Interesting idea, Yvette! I’d think this would work with my cookie mix. From the recipe, leave out my flour, the baking powder and baking soda, sugar and molasses. Add the spices and all other ingredients (eggs, butter, vanilla, pumpkin, etc). Let me know how it goes!
Yummm I was just thinking about this. Plus I have to make your pumpkin chocolate chip nut loaf— gotta find the recipe. I can’t wait!!
Yum! Anything pumpkin and you’ve got me, Elle. Those of two favorite recipes, that’s for sure!
~jules
I’ve been looking for this recipe for long. Years ago, when I was teenager, my sister and I made this at home but we didn’t keep the recipe. And now, with the help of uncle google, there it is, this recipe popped up before my eyes through your blog. Thanks for sharing. It’ll bring a great memory of the old day
Yay! So happy to help bring back a happy family memory/recipe, Deedee!
These are wonderful! They’re like little, individual gingerbread cakes. Delightful!
Cassie – I like that idea! They do quite resemble individual cakes!
These are chilling in my fridge right now ready to hop in the oven in a bit– after my Thanksgiving rolls are done baking (your recipe- yum!).
I didn’t see where it is written to put the molasses in, so I put it with the other wet ingredients- egg, pumpkin, etc. Am I just blind, or… Just wanted to give a heads-up in case I am not blind! And my house smells delicious right now with all that cinnamon, cloves and nutmeg- so yummy!
Jocelyn – I absolutely love the smell of those spices filling my kitchen! Such wonderful memories they evoke, too! I reviewed the recipe and you are right that I neglected to include the molasses in the directions, so I fixed it. Thanks for the heads up!
Delicious! I was impressed to have GF cookies turn out so moist and fluffy – not thin, crispy and tasteless. Thanks for a great recipe!
These are SUPER DELICIOUS!!! I put the glaze in a cake decorating bag, used a chip clip on both ends (so it didn’t ooze out), then carefully took the chip clip off the piping end to create a really professional looking cookie. I took them to a party, and they were a HIT!!
Annie – very smart! Sounds like they were not only tasty but looked professionally-decorated! Glad you were able to indoctrinate gluten eaters into the joys of delicious gluten-free eating!!!