Gluten Free Pumpkin Cookies

Hi, I’m Lina. I’m 30 years old and living here in the United States, and if there’s one place that feels like home to me no matter what season I’m in, it’s the kitchen. The other day, while scrolling through Instagram, I spotted the most beautiful batch of Gluten Free Pumpkin Cookies — soft, golden, and dusted with cinnamon sugar. Just seeing them took me straight back to childhood, when my mom’s kitchen smelled like pumpkin, spice, and pure comfort. The crackle of sugar, the buttery warmth, and that first chewy bite felt like fall wrapped in sweetness. Make it, share it, and tag me — I’d love to see your version.

Why You’ll Love This Recipe

These Gluten Free Pumpkin Cookies are easy, forgiving, and deeply satisfying. They deliver bakery-level flavor without the fuss, using simple pantry staples and a touch of autumn spice. The dough chills quickly, bakes evenly, and results in cookies that are tender on the inside and perfectly crinkly on top.

It’s also a recipe that welcomes everyone — whether you’re gluten free, dairy free, or just love the comforting flavor of pumpkin. The subtle blend of cinnamon, ginger, and nutmeg makes each bite warm and aromatic, the kind of cookie that invites you to slow down and savor the season.

Ingredients Detailed

Gluten Free Flour (175 g): A balanced blend that ensures your cookies stay soft and chewy.
Ground Cinnamon (1 tsp): Brings that classic fall warmth we all crave.
Ground Ginger (½ tsp): Adds a gentle spice that brightens the pumpkin flavor.
Ground Nutmeg (⅛–¼ tsp): Just enough to give a cozy, nutty depth.
Baking Soda (½ tsp): Helps the cookies puff and brown beautifully.
Kosher Salt (½ tsp): Balances sweetness and enhances the spices.
Unsalted Butter (85 g): Softened to room temperature for a smooth, rich dough.
Light Brown Sugar (150 g): Keeps the cookies moist and adds a caramel-like sweetness.
Maple Syrup (10 g): A hint of natural sweetness that complements the pumpkin.
Vanilla Extract (1 tsp): Enhances every flavor in the mix.
Pumpkin Puree (65 g): Pure, creamy pumpkin — the heart of this recipe.
Egg Yolk (1): Adds structure and richness without heaviness.

For the Cinnamon Sugar Coating:
Granulated Sugar (50 g): For that sparkling, crisp coating.
Ground Cinnamon (2 tsp): Gives the cookies their warm, spicy finish.

Directions (Step-by-Step Cooking Guide)

Step 1: In a medium bowl, whisk together the gluten free flour, baking soda, salt, and spices. This dry mix is the backbone of your cookies, keeping them light but sturdy.

Step 2: In a large mixing bowl or stand mixer, combine the butter, brown sugar, maple syrup, and vanilla extract. Beat on medium-low until smooth and well blended — just a minute or two. Less creaming means your cookies stay chewy instead of cakey.

Step 3: Scrape down the sides, then add the pumpkin puree and egg yolk. Mix again until combined. Don’t worry if the mixture looks slightly broken — it will come together beautifully once the dry ingredients are added.

Step 4: Add the flour mixture to the wet ingredients. Mix gently until everything is incorporated, scraping the bowl to catch any stray flour. The dough should be soft and a little sticky.

Step 5: Cover the bowl with plastic wrap and chill in the refrigerator for about 30–45 minutes. This quick chill makes the dough easier to handle and helps the cookies hold their shape.

Step 6: While the dough chills, preheat the oven to 350°F and line two baking sheets with parchment paper. In a small bowl, mix the sugar and cinnamon for rolling.

Step 7: Scoop out about 1½ tablespoons of dough per cookie. Roll each piece into a ball, then coat in the cinnamon sugar mixture until it glistens. Arrange on the baking sheet, leaving space between them.

Step 8: Bake for 8 minutes, then remove the pan and tap it lightly on a towel-covered countertop to help the cookies spread and develop those irresistible crinkles. Return to the oven for another 3–4 minutes. Once done, give them one last gentle tap before cooling.

Step 9: Let the cookies rest on the pan for 5 minutes, then transfer them to a cooling rack. Sprinkle a little extra cinnamon sugar if you like — they’ll be soft, fragrant, and just a bit underbaked for that perfect chewy texture.

Cultural or Technique Note

Pumpkin cookies are a classic in American fall baking — a cozy staple that embodies the warmth of the season. This gluten free version celebrates that same tradition but makes it accessible for everyone, without compromising texture or flavor. The “pan tapping” technique gives these cookies their signature crinkled look, a small baker’s trick that transforms a simple dough into something beautifully rustic.

Serving Suggestions

• Enjoy warm with a cup of coffee or hot cider. The cinnamon and pumpkin notes pair perfectly with something toasty on a chilly morning.
• Sandwich two cookies with cream cheese frosting. It transforms these Gluten Free Pumpkin Cookies into dreamy pumpkin sandwich cookies — soft, spiced, and utterly indulgent.
• Serve alongside vanilla ice cream for a fall dessert twist. The contrast of cold ice cream and warm cookies makes every bite melt in your mouth.
• Crumble over yogurt or oatmeal for a sweet autumn breakfast. It’s a fun, cozy way to add a touch of fall flavor to your morning routine.

Pro Tips for Success

• Chill the dough — it’s key for easy rolling and keeps the cookies from spreading too much.
• Use pure pumpkin puree, not pumpkin pie filling. It keeps the flavor natural and balanced without added sweetness.
• Tap the pan midway through baking. That quick tap helps release air, creating those signature crinkly tops everyone loves.
• Don’t overmix once you add the dry ingredients. Gentle mixing keeps your Gluten Free Pumpkin Cookies tender, not tough.
• Let cookies cool slightly before moving them. They’ll firm up and hold their chewy texture better.
• Sprinkle extra cinnamon sugar before serving. It gives the cookies a sparkling, bakery-style finish and a touch of crunch.

Common Mistakes to Avoid

Skipping the chill: Warm dough spreads too quickly, leaving you with flat cookies.
Overbaking: These cookies are meant to be soft — they’ll continue to set as they cool.
Using the wrong flour: Always choose a high-quality gluten free blend for best texture and flavor.
Using pumpkin pie filling: It’s pre-sweetened and will throw off the balance of your recipe.
Skipping the pan tap: That simple step creates the beautiful crinkle pattern on top.

Storage & Reheating

Fridge: Store airtight for 3–4 days to maintain softness.
Freezer: These Gluten Free Pumpkin Cookies freeze wonderfully for up to 2 months — just layer them with parchment paper.
Reheat: Warm gently in the oven or microwave with a damp paper towel to bring back that fresh-from-the-oven texture and aroma.

Frequently Asked Questions (FAQ)

Q1: How do you keep gluten free cookies from falling apart?
Use a high-quality gluten free flour blend that includes xanthan gum for structure. Always chill your dough and let the cookies cool fully before moving — this helps them stay soft yet sturdy.

Q2: Can I make these cookies dairy free?
Yes! Swap in your favorite dairy free butter alternative, just make sure it’s one meant for baking (not a spread). They’ll still turn out buttery and rich.

Q3: Can I freeze the cookie dough?
Definitely. Scoop the dough into balls, freeze on a tray, then store in a freezer-safe bag. Bake straight from frozen, adding just a minute or two to your baking time.

Q4: Can I use pumpkin pie spice instead of individual spices?
Absolutely! Use about 1¾ teaspoons of pumpkin pie spice to replace the cinnamon, ginger, and nutmeg — it’s an easy shortcut that still tastes amazing.

Q5: Why are my cookies too puffy?
If your cookies stayed a bit thick, skip the chilling step next time or gently tap the pan during baking to help them flatten into that chewy, crinkled perfection.

Closing Paragraph

These Gluten Free Pumpkin Cookies are everything you want from a fall treat — tender, fragrant, and full of cozy pumpkin flavor. Whether you enjoy them fresh from the oven or tucked into a lunchbox, they bring the essence of autumn to every bite. Make a batch to share, or keep them all to yourself — I won’t tell.

Final Thoughts

Baking these cookies always fills my kitchen with warmth and comfort. It’s the kind of recipe that makes you slow down, breathe in the cinnamon air, and feel grateful for simple moments. I hope this becomes one of your favorite fall traditions — a soft, sweet reminder that gluten free baking can be just as delicious.