The Best Gluten-Free Pumpkin Cookies, Soft and Cakey

What kind of recipe is it?

Gluten-Free Pumpkin Cookies are a delightful and wholesome treat perfect for anyone seeking a delicious dessert without gluten.

These cookies boast a moist, cake-like texture infused with warm spices and the rich flavor of pumpkin, making them ideal for fall gatherings or a cozy afternoon snack.

Their gluten-free nature caters to individuals with dietary restrictions while remaining appealing to all cookie lovers.

Whether you’re looking to indulge in a sweet bite or share with friends, these cookies are a comforting choice that everyone can enjoy.

Sale

Fullstar The Original Pro Chopper - Vegetable Chopper and Spiralizer, Food Chopper with Container,...

The Original Pro Chopper – TikTok’s favorite veggie slicer and one of the top-rated kitchen gadgets of the season! Simple to use, set up, and...

Ingredients

Ingredient	Quantity
Pumpkin puree	1 cup (canned or freshly made)
Gluten-free flour	2 cups
Brown sugar	1 cup
Granulated sugar	1/2 cup
Baking soda	1 tsp
Baking powder	1 tsp
Ground cinnamon	1 tsp
Ground nutmeg	1/2 tsp
Ground ginger	1/2 tsp
Salt	1/2 tsp
Vanilla extract	1 tsp
Eggs	2 large
Unsalted butter	1/2 cup (softened)
Optional: chocolate chips or nuts	1 cup (if desired)

This list includes all the necessary ingredients along with their precise quantities needed to prepare gluten-free pumpkin cookies.

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy...

Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get fresh shredded cheese, cutting the food...

Cooking Steps

Preheat the oven to 180 °C (350 °F). Position the oven rack in the middle for even baking.
Line a baking sheet (approximately 43 x 30 cm or 17 x 12 inches) with parchment paper or grease it lightly to prevent sticking.
In a mixing bowl, combine 2 cups (240 g) gluten-free flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground ginger, and 1/2 tsp salt. Whisk together until well mixed.
In a separate large mixing bowl, cream together 1/2 cup (115 g) softened unsalted butter, 1 cup (220 g) brown sugar, and 1/2 cup (100 g) granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3–5 minutes.
Add 2 large eggs, 1 cup (240 g) pumpkin puree, and 1 tsp vanilla extract to the creamed butter and sugar. Mix on medium speed until well combined, approximately 1–2 minutes.
Gradually add the dry ingredient mixture from step 3 to the wet ingredients, mixing on low speed until just combined, about 1 minute.
Be careful not to overmix.
If desired, fold in 1 cup (150 g) of chocolate chips or nuts using a spatula until evenly distributed.
Scoop about 2 tablespoons (30 g) of dough for each cookie and place them spaced about 5 cm (2 inches) apart on the prepared baking sheet. Flatten slightly if desired.
Bake in the preheated oven for 10–12 minutes or until the edges are lightly golden, and the centers appear set but still soft.
Cookies will continue to firm up as they cool.
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes to set before transferring them to a wire rack for cooling completely.
Allow cookies to cool on the wire rack for at least 15–20 minutes before serving, which helps them achieve the right texture (soft and cakey).
For ideal flavor, allow the cookies to rest and develop overnight in an airtight container at room temperature.

Chef Preserve Compact Vacuum Sealer for Food (Vacuum Sealer Machine + 30 Reusable Vacuum Bags)...

💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage methods. Never worry about spoilage ever...

Variations

Chocolate Chip Pumpkin Cookies: Add 1 cup (150 g) of dark or semi-sweet chocolate chips for a rich chocolate flavor complementing the pumpkin.
Vegan Pumpkin Cookies: Substitute the 1/2 cup (115 g) unsalted butter with 1/2 cup (120 ml) coconut oil and replace the 2 eggs with 1/2 cup (120 g) unsweetened applesauce for a dairy-free and egg-free option.
Spiced Pumpkin Oat Cookies: Mix in 1 cup (90 g) of gluten-free rolled oats and increase the cinnamon to 1.5 teaspoons for a heartier texture and a warm spiced flavor.
Pumpkin Nut Butter Cookies: Replace the 1/2 cup (115 g) softened butter with 1/2 cup (120 g) almond or peanut butter for a protein boost and a nutty twist.

Sale

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR), Versatile Cookware for...

Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast

Tips on plating and presentation

While it may be tempting to simply pile your gluten-free pumpkin cookies onto a plate, a little thoughtfulness in presentation can transform them into a delightful centerpiece.

I like to arrange the cookies in a simple stack, dust them with powdered sugar, and add a sprig of rosemary or a sprinkle of cinnamon for color.

It’s simple, but it elevates the whole experience!

Sale

Rubbermaid Brilliance Food Storage Containers BPA Free Airtight Lids Ideal for Lunch Meal Prep &...

100% Leak-proof: Guaranteed no-spill seal and secure latches

What other dishes can I pair it with?

After you’ve presented your gluten-free pumpkin cookies beautifully, think about what other dishes can complement their warm, spiced flavors.

I love pairing them with a rich cream cheese frosting or a warm apple crumble.

A side of spiced nuts adds a nice crunch, too!

For something savory, consider a hearty butternut squash soup.

These pairings truly elevate the experience!

Sale

Etekcity Food Kitchen Scale, Digital Grams and Ounces for Weight Loss, Baking, Cooking, Keto and...

𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units (oz/lb:oz/fl'oz/g/mL), tare function, and includes 2 AAA...

What drinks can I pair it with?

When you savor gluten-free pumpkin cookies, you’ll want the perfect drink to enhance their delightful flavors.

I love pairing them with a warm chai latte or a spiced apple cider.

For something colder, a creamy, vanilla-infused almond milk shake works wonders too.

Each sip complements the pumpkin’s sweetness, making every bite even more indulgent.

Trust me; you won’t be disappointed!

Sale

Alpha Grillers Meat Thermometer Digital - Instant Read Food Thermometer for Cooking and Grilling...

Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced, highly accurate technology with 1-2 seconds...

Frequently Asked Questions

Can I Substitute Pumpkin Puree With Fresh Pumpkin?

Absolutely, you can substitute pumpkin puree with fresh pumpkin! Just cook it, blend it into a smooth consistency, and measure it out. I find the flavor delightful and it adds a lovely freshness to recipes.

How Long Do These Cookies Stay Fresh?

These cookies stay fresh for about 3 to 5 days when stored in an airtight container. I usually refrigerate them for longer storage, which helps keep their flavor and texture intact. Enjoy!

Can I Freeze These Pumpkin Cookies?

Yes, you can freeze these pumpkin cookies! I usually place them in an airtight container and stack them with parchment paper in between. They’ll stay fresh for up to three months in the freezer. Enjoy later!

A cookie turns cakey instead of chewy due to a higher flour-to-fat ratio and more leavening agents. I’ve noticed that adding eggs also contributes to that light, fluffy texture we all love!

Are There Dairy-Free Options for This Recipe?

Yes, I can suggest dairy-free options! I often replace butter with coconut oil or dairy-free margarine. For milk, almond or oat milk works great. You’ll still get deliciously moistened cookies without any dairy.