These gluten-free pumpkin cookies are also dairy-free and refined sugar-free. They have such a fluffy, soft texture and they're made with real pumpkin and gluten-free flour. The vanilla glaze on top makes them even more delicious!
This is the perfect recipe for fall baking or for Thanksgiving dessert. Even if you aren't gluten-free, you will love these cookies! They were gone within 24 hours in my house (and nobody in my house is gluten-free, so that tells you how good these are).
Pumpkin Cookies Ingredients
One of the best things about these gluten-free pumpkin cookies is the healthier ingredients. Gentle nutrition is always something I keep in mind when creating recipes, and this one is no exception. Don't worry, the cookies are super delicious too!
- gluten-free 1:1 flour: using a gluten-free "all-purpose" or 1:1 flour is crucial to making these gluten free pumpkin cookies. This flour has the right texture for the cookies and a neutral taste!
- ground flax seed: ground flax seed acts as a second "flour" in this recipe and adds extra fiber, protein, and Omega 3s to the cookies. That's a win for gentle nutrition!
- pumpkin pie spice: they wouldn't be pumpkin cookies without pumpkin pie spice. This gives the cookies that cozy fall flavor that we all love.
- ground cinnamon: cinnamon pairs nicely with the pumpkin pie spice and adds warm and cozy flavor to the gluten free pumpkin cookies!
- baking powder: baking powder helps the cookies rise and give them that fluffy texture.
- baking soda: this also helps the cookies rise in the oven and maintain their shape.
- salt: salt balances the flavors and ehances the sweetness, believe it or not!
- coconut sugar: coconut sugar is an unrefined sugar that retains more vitamins and minerals than processed cane sugar. And it's vegan!
- 100% pure pumpkin puree: make sure you use pure pumpkin puree, not pumpkin pie filling. This gives the cookies that pumpkin flavor, orange color, and also adds extra fiber.
- coconut oil: coconut oil keeps the cookies moist and retain that soft, chewy texture.
- egg: the egg adds structure to the cookies and acts as a binding agent.
- pure vanilla extract: vanilla is a staple to giving a well-rounded flavor in the pumpkin cookies.
All of these ingredients come together in just a few steps and give you fresh pumpkin cookies in less than 35 minutes. We love easy recipes, right? I do!
How to Make Gluten Free Pumpkin Cookies
Even the most beginner baker can make these gluten-free cookies. You'll have them in the oven so fast. They are so easy and quick!
STEP 1: Preheat oven to 350 F. Grease a baking sheet with non-stick cooking spray or parchment paper. Whatever you prefer to use for cookies!
STEP 2: Whisk wet ingredients. In a medium bowl, whisk together the coconut sugar, pure pumpkin puree, melted coconut oil, egg, and vanilla extract until fully incorporated. The batter will be smooth and dark-colored from the pumpkin and coconut sugar.
STEP 3: Mix dry ingredients. In a separate, large bowl, stir together the gluten-free flour, ground flaxseed, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt until well-combined.
STEP 4: Add wet to dry. Add the wet ingredients to the dry ingredients and fold the mixture together until a dough forms. The dough will be sticky, but it thickens slightly as the flour has time to absorb more moisture.
TIP: If you're not used to gluten-free baking, the texture of the dough might seem too sticky or wet, but this is what it should be like. Greasing your hands for the next steps will help you handle the dough more easily.
STEP 5: Roll dough into balls. Dip your hands in water or grease them with a bit of non-stick cooking spray to help handle the dough more easily. Then roll the cookie dough into small balls and place them on the cookie sheet about one inch apart.
STEP 6: Flatten and shape cookies. Gently press on the cookie dough balls to flatten them into a circular shape before baking.
TIP: These cookies won't spread much in the oven, so the shape you make them on the sheet is what they will look like after baking. If you want pretty cookies, make sure you shape them appropriately before putting them in the oven!
STEP 7: Bake the cookies. They only need about 12 minutes in the oven. Let the cookies stand on the cookie sheet for a few minutes before transferring to a cooling rack. Make sure they are completely cool before frosting them.
Frosting The Cookies
I love easy recipes and I'm sure you do too! This frosting takes less than 5 minutes to mix up (more like 2 minutes), and it adds a sweeter flavor to the pumpkin cookies. This is an optional topping, so don't feel obligated to frost your cookies if you like them plain or prefer a lower-sugar option.
To make the frosting, mix ¾ cup powdered sugar with about 1 tablespoon unsweetened almond milk (or your preferred milk). You can mix the sugar with water if you prefer, but using almond milk makes it a bit creamier. Then add a dash of salt to knock down the sweetness a touch!
To frost the cookies, use a spoon to drizzle the frosting over the cooled cookies. Going in a back-and-forth motion will make stripes of frosting on the pumpkin cookies, which is an easy way to make them look "fancy!"
For a thicker frosting, start with using ½ tablespoon almond milk. If it's too thick, slowly add small increments of milk until you reach the desired consistency.
If you're using these cookies for a fancier event or gathering, or just want to have fun with them, you can pipe the frosting through a piping bag with a small tip. This will allow you to make more intricate designs on the cookies. Just be sure you make the thicker frosting option if you choose to use the piping method.
Vegan Gluten Free Pumpkin Cookies
These pumpkin cookies are gluten and dairy-free when made as directed. They are also refined-sugar-free! I've added some additional notes if you want to make the cookies vegan, too:
- Vegan Pumpkin Cookies - I have not tested these cookies with a vegan egg, but if you need to make them vegan, I recommend using a flax egg. Mix one tablespoon ground flax seed with three tablespoons water. Stir and let the mixture stand for 10-15 minutes to thicken. A flax egg has similar consistency to a chicken's egg and will help bind the ingredients together. However, the cookies may not be as fluffy if you choose to make them vegan.
If you try making these vegan gluten-free pumpkin cookies, please let me know how they turn out for you!
Gluten Free Pumpkin Chocolate Chip Cookies
Where are my chocolate lovers?? I know you're out there. If you're searching for a recipe for gluten-free pumpkin chocolate chip cookies, you can use this recipe and mix in some chocolate chips!
- Pumpkin Chocolate Chip Cookies - If you want to add a chocolate addition to your pumpkin cookies, mix in ½ cup of your favorite chocolate chips to the dough. This will make the dough a bit thicker, but they should still bake as normal. I prefer using mini chocolate chips (ideally dairy-free chocolate) for the best results.
If you're simply looking for a chocolate cookie recipe, try these Vegan Oreos. They're homemade and so delicious!
Gluten Free Pumpkin Oatmeal Cookies
Another great way to make these cookies is to mix in some oatmeal. This will turn into super yummy gluten-free pumpkin oatmeal cookies! This is a great way to make the cookies a bit heartier and add some extra fiber to the cookies.
- Pumpkin Oatmeal Cookies - To make an oatmeal version, use 1 ¾ cup gluten free flour (instead of 2 cups) and add in ½ cup of rolled oats to the dough. This will make the dough thicker and the oatmeal makes them less sticky, too. Be sure to use rolled oats like quick oats (best choice) or old-fashioned oats, but not steel-cut oats.
Let me know how you like the cookies if you choose to add oatmeal to them!
How to Store Frosted Cookies
Be sure to let the frosting set up on the cookies for at least an hour before stacking or storing the cookies. Once the frosting sets, you can stack the cookies and they won't get messy. You can keep the cookies covered on the counter for up to 3 days, then transfer them to an airtight container in the fridge for up to 7 days.
To freeze the cookies, place them in an airtight container with parchment paper between each layer of cookies so they don't stick together. They can stay in the freezer for up to 3 months. Be sure to let them thaw on the counter a few hours before enjoying them again.
The cookies taste best within a week of baking them, but you can freeze them successfully if you follow the suggestions above.
Frequently Asked Questions
There are many different varieties of gluten-free flours available, but what they have in common is they are made with no gluten-containing ingredients. This makes them safe for those with gluten sensitivities or Celiac. Gluten-free 1:1 flour is a 1:1 substitution for whole wheat flour.
Yes, most chocolate chips are gluten-free since chocolate naturally does not contain gluten. However, I encourage you to double-check the packaging of your chocolate chips to ensure they are gluten-free before trusting them.
Yes! These are gluten and dairy free cookies. They are also refined sugar-free since they are made with coconut sugar. This is a healthier pumpkin cookie recipe that tastes just as delicious as other recipes out there!
Yes, sugar is gluten-free. Gluten is found in grains like wheat, barley, and rye, which are not a part of sugar. Some brands of sugar are manufactured in a facility containing gluten, however, so be sure to find a sugar manufactured in a gluten-free facility if it is important to you.
Related Recipes to Enjoy
If you made these cookies, I'd love to know if you enjoyed them! Please consider leaving a review below so I can hear how you liked them. For more healthy baking, I think you'll like these recipes:
Almond Flour Banana Muffins (these are gluten-free too!)
Pumpkin Protein Muffins (it's the season of pumpkin, right?)
Dairy Free Brownies (a classic dairy-free recipe that you can't go wrong with)
Be sure to follow me on Instagram to keep up with newly released recipes. Consider posting a photo if you tried one of my recipes, and tag me, because I'd love to see what you made! Happy baking.
Gluten Free Pumpkin Cookies
- Cookie Sheet
- 2 cups gluten-free 1:1 flour
- ¼ cup ground flax seed
- 1 tablespoon pumpkin pie spice
- 2 teaspoons ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup coconut sugar
- 1 cup 100% pure pumpkin puree
- ½ cup coconut oil melted
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¾ cup powdered sugar
- 1 tablespoon unsweetened almond milk or plant milk
- pinch of salt
Gluten-Free Pumpkin Cookies
- Preheat oven to 350 degrees Fahrenheit and grease a baking sheet with non-stick cooking spray (or line with parchment paper).
- In a medium bowl, whisk together the coconut sugar, pure pumpkin puree, melted coconut oil, egg, and vanilla extract until fully incorporated.1 cup coconut sugar, 1 cup 100% pure pumpkin puree, ½ cup coconut oil, 1 large egg, 1 teaspoon pure vanilla extract
- In a separate bowl, stir together the gluten-free flour, ground flax seed, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.2 cups gluten-free 1:1 flour, ¼ cup ground flax seed, 1 tablespoon pumpkin pie spice, 2 teaspoons ground cinnamon, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- Add the wet ingredients to the dry ingredients and fold together until well-combined and a dough forms. The dough will be sticky, but will thicken as the flour absorbs more moisture.
- Use a small cookie scoop or your hands dipped in water to roll the dough into balls. Place them evenly on the cookie sheet with an inch between them.
- Gently flatten the cookie dough with your hands to form circles. They will not spread when baking, so shape them to the right size before putting them in the oven.
- Bake the cookies for 12-13 minutes. Let stand on the cookie sheet for a few minutes before transferring to a cooling rack. Let cool completely before frosting the cookies.
Frosting The Cookies
- To make the frosting, combine ¾ cup powdered sugar with 1 tablespoon unsweetened plant milk and a pinch of salt. Stir until smooth and creamy.¾ cup powdered sugar, 1 tablespoon unsweetened almond milk, pinch of salt
- Use a spoon to drizzle the frosting on the cookies in a back-and-forth motion. If desired, use a piping bag with a small tip for more intricate frosting designs.