By Wendy Stoltz, Yuliia Stsepeleva / Last Modified On February 15, 2023

These gluten-free pumpkin cookies are little bites of Fall with a generous drizzling of glaze. They are going to melt in your mouth with their soft and chewy texture.

Generous pops of pumpkin and spice offset with the sweet glaze make this a must have Fall treat for pumpkin lovers. These gluten-free pumpkin cookies are going to be your go to Fall cookie recipe. 

Break out the cast iron skillet because I've got a gluten-free pumpkin chocolate chip skillet cookie recipe or these soft and packed with spices, gluten-free vegan pumpkin chocolate chip cookies are a must try too! If you're looking for something a little sweeter make this gluten-free banana pudding, it's one of our all-time favorite desserts.

GLUTEN-FREE PUMPKIN COOKIES RECIPE

These gluten-free pumpkin cookies can be made into balls or get your cookie shapes out and have fun with your children this Fall. 

They are so quick to make but also great to freeze. So, you can make a double batch and enjoy them with company or whenever the craving strikes.

WHY YOU’RE GOING TO LOVE THESE GLUTEN-FREE PUMPKIN COOKIES

Quick to make - These gluten-free pumpkin cookies are so good you can make them in under 30 minutes.

Pantry staples - The ingredients are regular pantry staples, so you won't need to go out and buy special ingredients.

Versatile - Everyone needs a Fall staple cookie recipe. You can make these ahead too.

INGREDIENTS IN GLUTEN-FREE PUMPKIN COOKIES

FOR COOKIES

Gluten-Free All-Purpose Flour Blend - You can use one of our gluten-free flour blends, or your favorite all-purpose 1:1 style gluten-free flour.

Baking powder - Helps these cookies rise beautifully.

Baking soda - Makes these soft and fluffy.

Egg - The egg binds the batter together.

Pumpkin puree - Use pumpkin puree and not pumpkin pie filling.

Butter and salt - I like to use unsalted butter and add in the salt separately.

Spices and seasoning - Use your favorite pumpkin pie spice or try this gluten-free pumpkin spice recipe. Add sugar and cinnamon. These add the Fall flavors to the cookies so don't skimp on these.

Orange - Use orange zest for added pops of flavor.

Pecans - You can use pecans or walnuts. A nice addition is chocolate chips.

FOR GLAZE

Sugar - powdered sugar

Orange - Use 1 orange to extract 2 tbsp orange juice

If you prefer cream cheese frosting scroll down for directions.

EQUIPMENT NEEDED FOR GLUTEN-FREE PUMPKIN COOKIES

Stand mixer or whisk - You can use a stand mixer. I like to use the KitchenAid Classic Series Stand Mixer or else a whisk works well too.

Cookie scoop - I like to use a Gorilla Grip cookie scoop. Choose stainless steel, as the plastic ones become brittle over time.

Cookie shapes - I like to have a variety of sizes with these standard cookie shapes.

If you have any questions about making gluten-free pumpkin cookies, please leave a comment and we will get back to you as soon as possible.

HOW TO MAKE GLUTEN-FREE PUMPKIN COOKIES

1. Preheat the oven to 360°F. Mix pumpkin puree and sugar in a bowl. Add the egg and melted butter, mix with a mixer or whisk.
2. In another bowl, combine gluten-free flour, baking powder, baking soda, orange zest, salt, cinnamon, and pumpkin pie spice.
3. Add flour to wet ingredients in batches until you get a thick dough. Then add chopped pecans and mix.
4. If you want a round, voluminous cookie, roll them into small balls, about 2 inches in diameter. TIP: Use wet hands or an ice cream spoon to get even sizes. Place on parchment paper about 2 inches apart. Bake for 13-15 minutes.
5. You can also make flat cookies - to do this, roll out the dough and cut out round ones (or any other shape).
6. Transfer cookies to parchment paper and bake for 12-13 minutes.
7. Stir the orange juice and powdered sugar in a bowl to make the glaze. Cover the cookies with glaze. A piping bag or spoon is suitable for applying glaze.
8. Let the glaze set for 15-20 minutes. Serve and enjoy your cookies.

TIPS FOR MAKING GLUTEN-FREE PUMPKIN COOKIES

Pumpkin puree - Use pumpkin puree. I do not suggest pumpkin pie filling. 

Cookie scoop - Use a cookie scoop for uniform sizes if presentation is key. 

Variety - For variety add sugar on top. Swap out the pecans for walnuts. Consider adding some chocolate chips.

SHOULD I REFRIGERATE PUMPKIN COOKIES?

You can if you would like to, but it is not necessary. You can store them in an airtight container at room temperature.

HOW LONG CAN YOU KEEP PUMPKIN COOKIES?

This all depends on whether you are going to place them at room temperature, place them in the fridge or freeze them. Here's details on each option below.

Room temperature - You can store them at room temperature for 7 days.

Fridge - You can store them for 2 weeks in the refrigerator, but I would suggest you don't place the glaze on top as it will only last up to 1 week.

Freezer - You can freeze them for 2-3 months. 

CAN YOU FREEZE PUMPKIN COOKIE DOUGH?

Yes, you can freeze the cookie dough. Place it in an airtight container for up to 3 months.

WHAT CAN I SUBSTITUTE IN THESE GLUTEN-FREE PUMPKIN COOKIES?

Pecans - You can add walnuts if you prefer.

Egg- Use a flax egg or an egg-replacer.

CAN I USE CREAM CHEESE FROSTING INSTEAD OF THE GLAZE?

Yes, you can. Follow my cream cheese frosting recipe I use for my pumpkin bars.

TIPS FOR MEASURING GLUTEN-FREE FLOUR

When working with or measuring flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weigh the flour, but I don't have the ingredient weights for all my recipes yet.

RECOMMENDED PRODUCTS

Pumpkin puree - I like to use Farmer's Market Foods Canned Organic Pumpkin Puree or Green Valley Organics Pumpkin.

Flour - You can use one of our gluten-free flour blends, or your favorite all-purpose Bob's Red Mill Gluten Free 1-to-1 Baking Flour.

 Did you make this gluten-free pumpkin cookies recipe? Please leave me a comment below letting me know what you thought.