Name: Gluten-Free Pumpkin Spice Cookies
Prep time: 15 min
Cook time: 12 min
Yield: 30 Cookies
Cuisine: American
Ingredients: 1/4 Cup Granulated Sugar; 1/2 Tsp Pumpkin Pie Spice; 1/2 Tsp Ground Cinnamon; 1 Cup Unsalted Butter (2 Sticks, Softened); 1 Cup Granulated Sugar; 1/2 Cup Brown Sugar, Packed; 1 Large Egg, Room Temperature; 1 Cup Canned Pumpkin Puree; 1 Tsp Vanilla Extract; 2 3/4 Cup Gluten-Free All-Purpose Flour; 1 Tsp Baking Powder; 1 Tsp Baking Soda; 1/2 Tsp Salt; 1 Tbsp Pumpkin Pie Spice; 1/2 Tsp Ground Cinnamon

Crisp mornings and changing leaves mean pumpkin season is here and these Gluten-Free Pumpkin Spice Cookies are the perfect autumn treat!

Gluten-Free Pumpkin Spice Cookies pair wonderfully with a Pumpkin Spice Latte on a cool fall morning.

These cookies have a cake-like, fluffy texture, it’s almost as if a cake and cookie combined into the perfect treat. This recipe is adapted from these Christmas Snickerdoodle Cookies to create the perfect fall treat.

The canned pumpkin that is added to the cookies gives it a wonderful texture and flavor while not being overpowering either. The pumpkin has a great balance with the pumpkin pie spice and cinnamon.

What do you need for Gluten-Free Pumpkin Spice Cookies?

Granulated Sugar
Pumpkin Pie Spice
Ground Cinnamon
Canned Pumpkin Puree
Unsalted Butter
Brown Sugar
Vanilla Extract
Gluten-Free All-Purpose Flour
Baking Powder
Baking Soda
Salt

This recipe uses easy, pantry-style ingredients to whip up a delicious batch of spice cookies!

Which gluten-free flour should you use?

These cookies are made with gluten-free all-purpose flour. This needs to be a 1:1 swap with regular flour, which means it’s an even ratio and can be evenly swapped out with regular flour.

I prefer to use King Arthur Gluten-Free All-Purpose Flour or Better Batter. Cup 4 Cup and Bob’s Red Mill work well too. It’s best to use your preferred brand that you regularly use in your baking as long as it’s an all-purpose flour.

Tips for Making Gluten-Free Pumpkin Spice Cookies:

Gluten-Free Pumpkin Spice Cookies are made with a combination of canned pumpkin and pumpkin pie spice. Pumpkin Pie Spice can be found in the spices section of your local grocery store, but if you do not have it on hand you can use a combination of ground cinnamon, ground nutmeg, ground ginger, and ground cloves.

This blend will enhance the flavor of the canned pumpkin. Remember that this recipe uses canned pumpkin puree, NOT canned pumpkin pie filling.

The dough will be somewhat sticky and it’s best to chill the dough for at least 30 minutes to 1 hour before baking the cookies. We dropped them by the tablespoonful on a prepared cookie sheet. These were made in batches and while one batch is baking, I suggest placing the dough back in the refrigerator to stay cold.

If needed use a spatula to press the cookies down at the end of the baking time if they have not flattened out, remember though that they will be fluffier cookies, more cake-like not a crispy cookie.

When preparing the dough, be sure to mix just until combined, and do not overmix. If you overmix it will make the cookies more dense.

When baking, we found that 10-12 minutes was perfect at 375 degrees F, this is just enough to set the edges while keeping the center soft. After removing from the oven, let the cookies cool for about 5 minutes on the cookie sheet before moving to a wire rack to fully cool.

Variations of Pumpkin Spice Cookies:

Add Chocolate Chips
Add Sea Salt
Sprinkle with Powdered Sugar
Drizzle with Vanilla Glaze
Drizzle with Caramel Sauce
Drizzle with Caramel Sauce and Sea Salt
Drizzle with Maple Glaze

Choose your favorite variation or just enjoy them as the recipe is written – which is our favorite way to eat them!

Gluten-Free Pumpkin Spice Cookies are the best fall treat, curl up with a book and enjoy the cozy flavors of fall with these easy gluten-free cookies!