Gluten Free Pumpkin Cookies
These Gluten Free Pumpkin Cookies are a delightful seasonal treat, perfectly capturing the essence of autumn with their chewy and cakey texture, rich pumpkin flavor, and warm spices. Easy to make and loved by everyone, they are a must-try this fall!
Ingredients
Wet Ingredients
- 1 cup canned pumpkin puree Use 100% pure pumpkin, not pumpkin pie filling
- ½ cup granulated sugar For initial sweetness
- ½ cup light brown sugar Adds depth and moisture
- ½ cup vegetable oil Can substitute with applesauce for a lighter version
- 1 large egg Binds all ingredients together
- 1 tsp vanilla extract Enhances the flavor
Dry Ingredients
- 2 cups gluten-free all-purpose flour with xanthan gum Recommended brands: Bob's Red Mill or King Arthur Flour
- 2 tsp gluten-free baking powder Ensure it is certified gluten-free
- 1 tbsp pumpkin pie spice Store-bought or homemade mix with cinnamon, nutmeg, and allspice
- 1 tsp baking soda Helps cookies rise
- ½ tsp salt Balances sweetness
Mix-ins
- 1½ cups milk chocolate chips Can use dark chocolate or other types based on preference
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a large baking sheet with parchment paper.
- In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract on low speed for 2 minutes.
- Add the gluten-free flour, baking powder, pumpkin pie spice, baking soda, and salt. Mix on low speed for 1 minute, being careful not to overmix.
- Gently fold in the chocolate chips until evenly distributed.
- Chill the dough for 15 to 20 minutes.
- Scoop tablespoon-sized dough balls onto the baking sheet, leaving space between each cookie.
- Bake in the preheated oven for 14 to 16 minutes until set and golden brown on the edges.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container for up to 3 days at room temperature or 1 week in the fridge. Dough can be frozen for up to 3 months.