Gluten Free Pumpkin Spice Cookies
Warm, soft, and bursting with autumn flavors, these Gluten-Free Pumpkin Spice Cookies are the ultimate treat for cozy baking days. Made with a base of gluten-free all-purpose flour, these cookies deliver the perfect pillowy texture without compromising on taste. Infused with real pumpkin puree and a generous dose of pumpkin pie spice, every bite is a celebration of fall. A touch of both granulated and brown sugar lends a delightful sweetness, while optional chocolate chips or white chocolate chips provide that extra layer of indulgence. Ready in under 30 minutes, these easy-to-make cookies are perfect for pumpkin spice lovers, celiac-friendly gatherings, or anyone craving a gluten-free seasonal dessert. Serve them with a hot cup of tea or coffee for the coziest pairing imaginable!
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Ingredients
- 1.5 cups Gluten-free all-purpose flour (with xanthan gum)
- 0.5 cups Pumpkin puree
- 0.5 cups Unsalted butter (softened)
- 0.5 cups Granulated sugar
- 0.25 cups Brown sugar (packed)
- 1 large Egg
- 1 teaspoons Pure vanilla extract
- 1 tablespoons Pumpkin pie spice
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Chocolate chips or white chocolate chips (optional)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
In a medium-sized bowl, whisk together the gluten-free all-purpose flour, pumpkin pie spice, baking soda, and salt. Set aside.
Step 3
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Step 4
Add the pumpkin puree, egg, and vanilla extract to the butter and sugar mixture. Mix until well combined.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Avoid overmixing.
Step 6
If using chocolate chips or white chocolate chips, fold them into the dough at this stage with a spatula.
Step 7
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the cookies look slightly puffed up. Do not overbake as these cookies are meant to stay soft.
Step 9
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
| Serving size | (833.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3172.2 |
| Total Fat 157.3g | 0% |
| Saturated Fat 93.9g | 0% |
| Polyunsaturated Fat 2.9g | |
| Cholesterol 480.3mg | 0% |
| Sodium 1447.9mg | 0% |
| Total Carbohydrate 404.5g | 0% |
| Dietary Fiber 21.3g | 0% |
| Total Sugars 235.4g | |
| Protein 30.5g | 0% |
| Vitamin D 112.1IU | 0% |
| Calcium 325.1mg | 0% |
| Iron 12.3mg | 0% |
| Potassium 1012.5mg | 0% |
Source of Calories