Gluten Free Pumpkin Cookie Recipe
Light, cakey and full of autumnal spice, these gluten free pumpkin cookies are the answer to your pumpkin cravings!
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Servings: 3 dozen cookies
Ingredients
Gluten Free Pumpkin Cookies:
- 2 1/2 cups gfJules™ All Purpose Gluten-Free Flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 2 tsp. ground cinnamon
- 1 tsp. ground nutmeg*
- 1/4 tsp. ground cloves*
- 1/4 tsp. ground ginger*
- 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 allulose sugar alternative
- 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 1/4 cup pumpkin purée canned or fresh, cooked
- 1/4 cup no-sugar added applesauce OR 1 egg (here's a homemade apple butter or applesauce recipe!)
- 1 tsp. pure vanilla extract
Glaze:
- 1 cup confectioner’s sugar or Swerve or allulose-based confectioner's sugar
- 1 Tbs.+/- milk or non-dairy alternative like vanilla soy, almond, coconut or hemp milk
- 1 Tbs. pure maple syrup
Icing:
- 3 oz. cream cheese softened (check vegan options here)
- 2 Tbs. butter or vegan butter softened
- ¾ cup confectioner’s sugar or Swerve or allulose-based confectioner's sugar
- 2 Tbs. pure maple syrup
- Pinch of ground cinnamon
- Milk of choice for thinning if needed
Instructions
Cookies
- 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.
- Remove to fully cool on wire racks before icing or glazing.
Glaze or Icing
- Prepare the glaze by whisking 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 or spread 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 (as pictured) or over the entire tops with a spoon.
- If making icing, beat together the cream cheese and butter until smooth. Add the powdered sugar, maple syrup, and a pinch of cinnamon. Whip until a smooth icing forms.
- To thin the icing, add some milk a little bit at a time, only if needed to spread easily.
- When the cookies are fully cooled, spread the icing onto the tops of the cookies (as pictured).
- {Note: Ideally have all your icing ingredients at room temperature to prevent grainy icing.}
Video
Notes
* or use 1 1/2 tsp. pumpkin pie spice in place of individual spices listed.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.