Gluten Free Pumpkin Cookies
These gluten-free pumpkin cookies are super soft, fluffy, and delicious! They are made with gluten-free flour, real pumpkin, and have a drizzle of vanilla frosting on top. These are healthier pumpkin cookies that are dairy-free and refined sugar-free, too.
Equipment
- Cookie Sheet
Ingredients
Dry Ingredients
- 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
Wet Ingredients
- 1 cup coconut sugar
- 1 cup 100% pure pumpkin puree
- ½ cup coconut oil melted
- 1 large egg
- 1 teaspoon pure vanilla extract
Frosting
- ¾ cup powdered sugar
- 1 tablespoon unsweetened almond milk or plant milk
- pinch of salt
Instructions
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.
Notes
This recipe makes about 24 (two dozen) cookies. Each cookie has about 150 calories when made as directed.
The cookie dough will seem sticky and "wet," but this is normal for gluten-free baking. When rolling the dough, grease your hands with cooking spray or dip them in water to keep the dough from sticking to your fingers.
Gluten-free cookies do not spread much in the oven, so be sure to flatten and shape them appropriately before baking if you want round and "pretty" cookies.
For a thicker frosting, start with ½ tablespoon plant milk and increase in small increments until desired consistency is reached.
I have not tested these with a flax or chia egg, so use caution when attempting to make these cookies vegan. If you try it, let me know how it turns out for you!