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Soft Gluten Free Pumpkin Cookies – Tender, Spiced & Perfect for Fall

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These soft gluten free pumpkin cookies are moist, spiced, and perfect for fall baking. Made with real pumpkin and warm spices, they’re gluten-free and easy to make dairy-free too.

Ingredients

Scale

  • 1 cup pumpkin puree

  • ½ cup butter (or ⅓ cup neutral oil)

  • ½ cup brown sugar

  • ¼ cup granulated sugar

  • 1 egg

  • 1 tsp vanilla extract

  • 2 cups gluten-free all-purpose flour (with xanthan gum)

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 2 tsp pumpkin pie spice

Optional Add-ins:

  • ½ cup mini chocolate chips or chopped pecans

  • Maple glaze (½ cup powdered sugar + 1 tbsp milk)

Instructions

  1. Preheat oven to 350°F. Line baking sheets with parchment.

  2. Whisk flour, baking powder, baking soda, salt, and spices.

  3. In another bowl, mix butter/oil, sugars, egg, pumpkin, and vanilla.

  4. Stir in dry ingredients until just combined. Fold in mix-ins if using.

  5. Drop spoonfuls onto prepared sheets. Smooth tops if needed.

  6. Bake 12–14 minutes until set. Cool on pan 5 minutes, then transfer to a rack.

  7. Drizzle with glaze once fully cooled (optional).

Notes

For best results, use a 1:1 gluten-free blend with xanthan gum. Store in an airtight container for up to 4 days or freeze for longer storage.

Find it online: https://mymommeals.com/soft-gluten-free-pumpkin-cookies-tender-spiced-perfect-for-fall/