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a plate of gluten free pumpkin cookies on a white plate
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Gluten Free Pumpkin Cookies

These gluten-free pumpkin cookies are soft, sweet, and full of warm spices. The coconut sugar perfectly complements the pumpkin, creating the ultimate fall cookie. 
Cuisine American
Prep Time 10 minutes
Cook Time 13 minutes
Chill Time 15 minutes
Total Time 38 minutes
Servings 8
Calories 235kcal
Author Amy

Ingredients

Cookies

  • ½ cup salted butter
  • ¾ cup coconut sugar
  • 1 egg yolk large
  • 2 tbs pumpkin puree
  • ½ tsp vanilla
  • cup gluten free flour
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 1 tsp pumpkin pie spice

Rolling Mixture

  • 1 tbsp coconut sugar
  • 1 tbsp granulated sugar
  • ¼ tsp pumpkin pie spice

Instructions

  • Preheat the oven to 350° F and line a large baking sheet with parchment paper. Set aside.
  • In a large mixing bowl, cream the softened butter and coconut sugar until smooth and fluffy using a handheld electric mixer.
  • Add the egg yolk, vanilla, and pumpkin puree to the mixing bowl. Beat together until smooth.
  • In a separate bowl, combine dry ingredients (flour, baking soda, baking powder, salt, and pumpkin pie spice). Stir together until all dry ingredients are well incorporated.
  • Add the dry ingredients into the bowl with the wet ingredients and mix together, using the handheld mixer, until there are no streaks or lumps. Avoid over-mixing.
  • Place the mixing bowl with the cookie dough in the fridge for about 15 minutes to chill.
  • In a small bowl, combine 1 tbsp. coconut sugar, 1 tbsp. of granulated sugar and ¼ tsp of pumpkin pie spice. Mix together and set aside.
  • Once the dough has chilled, scoop the dough using a 1-ounce cookie scoop and roll the dough between your hands. 
  • Roll each ball of dough in the sugar mixture and then roll between hands until it is an even shape. Place on the lined baking sheet.
  • Leave about 3 inches between the cookies because the dough will spread while baking. You should be able to fit 8 cookies on a large baking sheet. You will need two baking sheets if you want to cook all the cookies at the same time, otherwise, you will need to cook them in batches.
  • Place the baking sheet in the center rack of the oven and bake for 11-14 minutes or until the cookies flatten out, develop a crackly look on top, and the edges begin to become firm. (13 minutes is the sweet spot for my oven)
  • Remove from the oven and allow to cool on the baking sheet for at least 5 minutes before transferring using a spatula to a wire cooling rack.
  • Store cookies in an airtight container in the fridge for about 5 days. Cookies can be stored on the countertop but will become soft after a day or two.

Nutrition

Serving: 2cookies | Calories: 235kcal | Carbohydrates: 30g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 267mg | Potassium: 28mg | Fiber: 2g | Sugar: 13g | Vitamin A: 971IU | Vitamin C: 0.2mg | Calcium: 27mg | Iron: 1mg