These easy gluten-free pumpkin cookies are soft and tasty, perfect for fall! Topped with a sweet glaze, they’re a treat everyone will enjoy.
I love making these cookies when the leaves turn orange. They’re great with a warm drink, and I might sneak a few before sharing. Who can resist pumpkin goodness? 🎃
Key Ingredients & Substitutions
Pumpkin Puree: You can use canned pumpkin for convenience or fresh pumpkin if you prefer. If you’re in a pinch, sweet potato puree works great too!
Gluten-Free Flour Blend: Make sure your blend contains xanthan gum for the right texture. If you can’t find it, try using almond flour or coconut flour, but adjust the amount as they behave differently.
Butter: For a dairy-free option, use coconut oil, vegan butter, or even applesauce for a lower fat content. Each will change the texture a bit, so choose based on your preference!
Spices: If you don’t have specific spices like ginger or cloves, you can use pumpkin pie spice instead. It’s a great all-in-one substitute for this recipe!
How Do I Make Sure the Cookies Stay Soft and Chewy?
To achieve soft and chewy cookies, consider these tips:
- Don’t overmix the dough after adding dry ingredients. This helps avoid tough cookies!
- Take them out of the oven when they are just set around the edges and slightly soft in the middle. They will continue to firm up as they cool.
- Let cookies cool on the baking sheet for a few minutes to set before transferring them to a wire rack.
These tips will help you create the perfect soft texture that everyone loves in pumpkin cookies! Enjoy your baking! 🍂
Easy Gluten Free Pumpkin Cookies with Sweet Glaze
Ingredients You’ll Need:
For the Cookies:
- 1 cup pumpkin puree (canned or fresh)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 1/2 cups gluten-free all-purpose flour blend (make sure it contains xanthan gum)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
For the Sweet Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk (dairy or dairy-free)
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 12-15 minutes of baking time, plus some cooling time. Overall, you should expect to spend around 30-40 minutes to make these delicious cookies, plus a little extra time if you let them cool down completely before glazing.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). To make clean-up easier, line a baking sheet with parchment paper or a silicone baking mat.
2. Cream the Butter and Sugar:
In a large mixing bowl, combine the softened butter and granulated sugar. Use a hand mixer or a whisk to cream them together until the mixture is light and fluffy—this will take about 2-3 minutes.
3. Mix in Egg and Pumpkin:
Beat in one large egg until fully incorporated. After that, add the pumpkin puree and mix until everything is well combined. The mixture should look smooth and creamy.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the gluten-free all-purpose flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This will ensure your spices are evenly distributed in the cookies.
5. Mix Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the pumpkin mixture. Stir gently until just combined; be careful not to overmix, as this can make the cookies tough.
6. Scoop the Dough:
Using a tablespoon or a cookie scoop, drop rounded scoops of the cookie dough onto the prepared baking sheet. Space them about 2 inches apart, as they will spread slightly while baking.
7. Bake the Cookies:
Place the baking sheet in the preheated oven and bake for 12-15 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean or with just a few crumbs.
8. Cooling Time:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. After that, transfer them to a wire rack to cool completely.
9. Prepare the Glaze:
While the cookies are cooling, mix up your glaze! In a small bowl, whisk together the powdered sugar, vanilla extract, and enough milk to reach a pourable consistency. You want it to be smooth and not too thick!
10. Drizzle and Enjoy:
Once the cookies are completely cool, drizzle the sweet glaze over the top. Allow the glaze to set for a few minutes before serving. Enjoy your delightful gluten-free pumpkin cookies with a sweet glaze!
Happy baking! 🍂
Frequently Asked Questions (FAQ)
Can I Use Canned Pumpkin Puree Instead of Fresh?
Absolutely! Canned pumpkin puree is a convenient option and works perfectly in this recipe. Just make sure it’s 100% pure pumpkin without added spices or sugars.
What Gluten-Free Flour Should I Use?
Using a gluten-free all-purpose flour blend that contains xanthan gum is ideal for the best texture. If you don’t have it, you can blend almond flour with about 1/4 teaspoon of xanthan gum per cup of flour.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. You can also refrigerate them for extended freshness. If you prefer, freeze them in a single layer, then transfer to a freezer bag for up to 3 months.
Can I Make These Cookies Dairy-Free?
Yes! Simply substitute unsalted butter with coconut oil or a dairy-free butter alternative. The results will still be delicious and suitable for dairy-free diets!