So, you want cookies. Soft, chewy, pumpkin-spiced bundles of happiness. But—plot twist—you’re avoiding gluten? No worries, my friend. These gluten free pumpkin cookies are here to save your sweet tooth and your mood. They’re so soft and moist, you’ll forget they’re even gluten free (and trust me, that’s saying something).
Why This Recipe is Awesome
Okay, let’s be honest—gluten free baking can sometimes go… weird. Like “why is this so crumbly?” weird. But these cookies? Nope. They’re the total opposite. Here’s why they’re awesome:
- They stay soft and moist for days. Seriously. You could forget them on the counter (not that you should) and they’d still taste amazing.
- Zero gluten, zero drama. You don’t need fancy flours or sorcery—just basic gluten free ingredients that actually work.
- Pumpkin + cozy spices = fall in every bite. It’s basically a pumpkin pie in cookie form, minus the fork.
- Idiot-proof recipe. Even if you “don’t bake,” you can handle this. I promise.
- They make your kitchen smell like heaven. Or a fancy coffee shop in October. Same vibe.
Ingredients You’ll Need
Alright, grab your mixing bowl and let’s do this.
- 1 cup pumpkin puree – Not pumpkin pie filling (don’t do that to yourself).
- ½ cup coconut oil or butter, melted – because soft cookies need some fat love.
- ¾ cup brown sugar – Sweet, but not too sweet.
- 1 large egg – Helps hold everything together.
- 1 tsp vanilla extract – Because cookies without vanilla are just sad.
- 1 ½ cups gluten free all-purpose flour – Make sure it has xanthan gum, or the cookies might crumble faster than your willpower during pumpkin season.
- ½ tsp baking soda – Science, baby.
- 1 tsp baking powder – More science, more fluff.
- 1 tsp cinnamon – Warm and cozy.
- ½ tsp nutmeg – Optional, but highly recommended for that pumpkin spice vibe.
- ¼ tsp salt – Balances the sweetness like a pro.
- Optional add-ins: chocolate chips, chopped pecans, or white chocolate chunks—because extra = better.
Step-by-Step Instructions
Let’s bake some magic:
- Preheat your oven to 350°F (175°C). Don’t skip this or your cookies will sulk.
- Mix the wet stuff. In a large bowl, whisk together pumpkin puree, melted coconut oil, brown sugar, egg, and vanilla until smooth and creamy.
- Add the dry squad. In another bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Combine forces. Pour the dry mixture into the wet and stir until just combined. Don’t overmix unless you enjoy tough cookies (no one does).
- Add your extras. Fold in chocolate chips or nuts if you’re feeling fancy.
- Scoop and plop. Drop spoonfuls of dough onto a parchment-lined baking sheet. Leave some space—they spread a little.
- Bake for 10–12 minutes. You’ll know they’re done when the edges are slightly golden and your kitchen smells like a pumpkin wonderland.
- Cool them (if you can). Let them rest for 5–10 minutes before devouring. Or don’t. I’m not judging.
Common Mistakes to Avoid
Learn from others’ cookie fails so you don’t join the club:
- Not using pumpkin puree. Pumpkin pie filling is loaded with sugar and spices already—totally different vibe.
- Overbaking. Gluten free cookies go from perfect to dry in seconds. Watch them like a hawk.
- Skipping the rest time. Letting them cool helps them set. Otherwise, you’ll be eating cookie mush (delicious, but still mush).
- Using cold ingredients. Melted oil + room temp egg = happy batter.
- Thinking gluten free flour = magic dust. Not all GF flours are equal—pick a blend designed for baking.
Alternatives & Substitutions
Because sometimes you just gotta work with what’s in your pantry.
- No coconut oil? Use butter or vegan butter. They all work.
- No brown sugar? White sugar + a tablespoon of maple syrup = close enough.
- No egg? Try a flax egg (1 tbsp flaxseed meal + 3 tbsp water). Works like a charm.
- Want them dairy-free? Stick with coconut oil and skip the butter. Easy fix.
- No nutmeg? Add extra cinnamon or a pinch of ginger. It’ll still slap.
Pro tip: If you want to really level up, drizzle a little maple glaze on top. That’s not optional—it’s a lifestyle.
FAQs
Can I freeze the dough?
Absolutely! Scoop it into balls, freeze them, and bake later. Fresh cookies on demand—what’s not to love?
Can I make these vegan too?
Yep! Just use coconut oil and a flax egg. They’ll still be soft and incredible.
Do I need xanthan gum?
If your flour blend doesn’t already have it, yes. It’s what keeps your cookies from crumbling like a bad relationship.
Why are my cookies dry?
You probably overbaked them or added too much flour. Remember—soft and slightly underbaked is the goal.
Can I add chocolate chips?
Uh, can you breathe? Of course! Dark chocolate chips + pumpkin = elite combo.
How long do they last?
Up to 4–5 days in an airtight container. But let’s be real—they’ll be gone in 24 hours.
Can I double the batch?
You should. Future you will thank present you.
Final Thoughts
And there you have it—soft, moist, gluten free pumpkin cookies that even gluten-lovers will beg you to share. These babies are perfect for cozy nights, movie marathons, or just when you want to flex your fall baking skills without breaking a sweat.
So preheat that oven, grab your mixing bowl, and let the pumpkin magic happen. Go on—impress someone (or just yourself) with your cookie game. You’ve totally earned it.
