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Soft Gluten-Free Pumpkin Cookies (Dairy-Free)


  • Author: Felicia Lim
  • Total Time: 55 minutes
  • Yield: 12 to 18 cookies 1x
  • Diet: Gluten Free

Description

Crispy on the outside, but soft and chewy inside, these delicious gluten-free pumpkin cookies are the perfect treat or snack for the fall. Super easy to make, a batch of these pumpkin cookies comes together in under an hour. Make a batch or two to enjoy during the fall! Totally gluten-free and dairy-free too, but no one would care!


Ingredients

Units Scale

Instructions

  1. Beat Sugar, Oil, Pumpkin, Egg and Vanilla: In a large bowl, combine the sugar, softened coconut oil, pumpkin puree, egg and vanilla extract. Beat well to incorporate.
  2. Whisk Dry Ingredients: In a medium bowl, whisk the gluten-free flour, xanthan gum (if using), baking powder, salt, cinnamon, nutmeg and ginger until combined.
  3. Combine Wet and Dry Ingredients to Get Dough: Sift the dry ingredients into the bowl with the wet ingredients and mix well to get a homogeneous cookie dough.
  4. Chill Dough Until Firm: Cover the bowl of dough with plastic wrap and chill for 30 minutes until firm. (It’s very important that you chill the dough to be able to better handle the dough, so don’t skip this step!)
  5. Preheat and Line: While the dough is chilling, preheat the oven to 350F and line two cookie sheet with parchment paper or a silpat.
  6. Scoop Dough into Balls: Once the dough is chilled and firm, use a cookie scoop to scoop out 1 heaping tablespoons of dough per cookie. Using the palms of your hands, roll the dough into a small ball and place the balls of cookie dough in a single layer on the lined cookie sheet, leaving at least 2 inches between each ball (you’ll get around 18 balls, which you can divide between the two cookie sheets).
  7. Flatten the Dough Balls: Use a wet spatula to flatten each ball of dough to the thickness that you would like your cookies (the cookies will not expand much and will roughly keep the shape they are baked in).
  8. Bake: Bake the cookies for 13 to 15 minutes (the cookies will be soft when they come out but will firm up slightly once they cool).
  9. Cool Completely: Let cookies cool at least 10 minutes in the cookie sheet, before placing on a wire rack to full cool before enjoying!

 

Notes

Sugar: I used granulated white sugar in this recipe, but you can also use brown sugar or coconut sugar if you prefer. If you are diabetic or insulin resistant, I highly recommend that you use Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).

Coconut Oil: I prefer using refined coconut oil because it has a more neutral taste (compared to extra virgin coconut oil which as a stronger coconut taste). You may use vegan butter instead. However, I do NOT recommend using another oil that does not solidify when chilled as you’ll need the cookie dough to firm up to be able to roll it into balls. Alternatively, if you are not lactose-intolerant, you may use normal dairy butter instead.

Pumpkin Puree: I highly recommend making your own pumpkin puree. It’s super easy, fresher, and does not come with the additives or preservatives that come with store-bought puree.

Egg: I use the egg for binding the ingredients together. Alternatively, if you are allergic to eggs, or simply want to keep this recipe vegan, you can use a flax egg, aquafaba, or an egg-replacer if you prefer.

Vanilla Extract: I like adding vanilla extract for extra flavor, but you may leave it out if you rather not, or if you simply don’t have it on hand.

Gluten-Free All-Purpose Flour: I highly recommend using a good-quality gluten-free flour blend that is made up of a mix of lighter flours and starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using blends that include heavier flours such as garbanzo bean flour.

Xanthan Gum: Xanthan gum replaces gluten in gluten-free flours and helps to bind the ingredients together. If your flour blend does not already include xanthan gum, make sure you add it in for best results.

Baking Powder: In this pumpkin cookies recipe, baking powder helps the give the dough a very very slight rise (just enough to make the cookie soft without becoming cake-like, but not so much so the cookie stays chewy). If you have Celiac disease or are gluten-intolerant, make sure you use certified gluten-free baking powder.

Spices: I use a mix of ground cinnamon, ground nutmeg and ground ginger for a delicious pumpkin pie flavor. Alternatively you amy replace the spices with 1 tablespoon of pumpkin pie spice.

Storing: To store the cookies, let them cool fully before placing them in an airtight container at room temperature for up to 3 days.

Freezing the Dough: If you prefer to make the dough beforehand, you can freeze the dough (before rolling into balls) in a freezer bag for up to 2 months. Let the dough thaw overnight in the refrigerator until still firm but soft enough to shape into small balls before baking.

Lining with Parchment or Silpat: I recommend lining the baking sheet with parchment paper or a silpat to prevent the cookies from sticking to the sheet. I personally love using a silpat because it’s reusable and the cookies never stick.

Adapted from: Little Spoon Farm

  • Prep Time: 10 mins
  • Chilling Time: 30 mins
  • Cook Time: 15 mins
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Keywords: gluten-free pumpkin cookies

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