When the air turns crisp and leaves crunch underfoot, my kitchen comes alive with pumpkin spice. I’ve always loved baking in fall, but if you’ve tried making gluten free pumpkin cookies, you know the struggle—so many recipes turn out puffy and cakey instead of soft and chewy. I can still remember pulling out a tray of cookies that looked perfect but crumbled like dry muffins. Not the cozy, bend-in-the-middle treat I was craving.
That’s why I worked and reworked this recipe until it hit the sweet spot: chewy pumpkin cookies with a tender center, golden edges, and just the right balance of cinnamon and spice. Even better, they’re dairy-free with simple swaps for vegan or nut-free diets, making them one of the easiest allergy-friendly cookies to bake. When I finally nailed my first perfect batch of gluten free pumpkin cookies, it felt like fall magic had finally arrived.
If you’re dreaming of fall cookies that taste like comfort in every bite, this recipe is your answer. And once you’ve baked a batch, try my healthy pumpkin cookies for a lighter option, or go all-out with pumpkin cookies with cream cheese icing for a bakery-style finish.
Table of Contents
Table of Contents
Why You’ll Love These Gluten Free Pumpkin Cookies
There are plenty of pumpkin spice cookies out there, but these stand out because they’re chewy, reliable, and easy to adapt. Here’s why they’ll become your fall favorite:
- 100% gluten-free: Made with a tested gluten-free flour blend, or swap in oat flour or almond flour for a hearty twist.
- Chewy, not cakey: Blotting pumpkin puree and chilling the dough ensures the best soft texture without the muffin-like puff.
- Kid-friendly & freezer-friendly: A batch of gluten free pumpkin cookies that works for school snacks, quick desserts, or freezing ahead for busy days.
- Easy substitutions: Go vegan with a flax egg, dairy-free with coconut oil, or nut-free with sunflower seed butter.
These chewy pumpkin cookies are proof that gluten-free baking can be every bit as delicious as traditional recipes.
Ingredients You’ll Need
The secret to the best gluten free pumpkin cookies is balancing flavor and texture. Pumpkin adds wonderful fall sweetness, but too much liquid makes cookies cakey. That’s why using homemade pumpkin puree—and blotting out the excess water—creates chewy pumpkin spice cookies that hold their shape beautifully.
Ingredients for Gluten Free Pumpkin Cookies
- ½ cup homemade pumpkin puree (blotted to remove excess moisture)
- 1 ¼ cups gluten-free flour blend (or 1 cup oat flour + ¼ cup almond flour)
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ½ cup packed brown sugar (or coconut sugar)
- ¼ cup coconut oil or butter (melted)
- 1 large egg (or 1 flax egg for vegan option)
- ½ cup dark chocolate chips or raisins (optional)
Ingredients for Homemade Pumpkin Puree
- 1 small sugar pumpkin (2–3 pounds)
- Water (for roasting or steaming)
Fresh pumpkin puree gives these gluten free pumpkin cookies a naturally sweet flavor and ensures a soft, chewy bite instead of a cakey one. For more variations on pumpkin cookies, see my pumpkin cookies recipe or my chocolate chip pumpkin cookies for a kid-friendly favorit
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Step-by-Step – How to Make Gluten Free Pumpkin Cookies
Baking these chewy pumpkin spice cookies is simpler than you think. With just a few smart tricks, you’ll avoid the dreaded cakey texture and end up with the soft, chewy gluten free pumpkin cookies you’ve been craving.
- Prep the pumpkin puree
Preheat oven to 375°F (190°C). Cut the pumpkin in half and scoop out the seeds. Place cut-side down on a baking sheet with a splash of water. Roast 40–50 minutes until fork tender. Then Scoop the flesh into a blender or food processor and blend until smooth. Blot the puree with paper towels or strain through cheesecloth to remove excess liquid. - Mix the wet ingredients
In a medium bowl, whisk together the pumpkin puree, melted coconut oil (or butter), sugar, and egg (or flax egg). Stir until smooth and creamy, almost like pumpkin pie filling. - Whisk the dry ingredients
In a separate bowl, combine the gluten-free flour blend, baking soda, baking powder, pumpkin pie spice, and cinnamon. This ensures even flavor and helps the cookies rise just enough without turning cakey. - Bring wet and dry together
Gently fold the dry mixture into the wet ingredients. Don’t overmix—this keeps the texture soft and chewy. - Add the extras
Fold in chocolate chips or raisins if you’d like a little extra sweetness. Dark chocolate pairs beautifully with pumpkin spice. - Scoop & flatten slightly
Drop spoonfuls of dough onto a parchment-lined baking sheet. Flatten each cookie just a bit with your fingers—the dough won’t spread much on its own.
- Bake & cool
Bake at 350°F (175°C) for 10–12 minutes, until the edges are just set. The centers should look slightly soft—that’s what keeps them chewy. Let the cookies cool on the baking sheet for 5 minutes before transferring to a rack.
When done right, these gluten free pumpkin cookies have golden edges, tender centers, and the kind of chewy bite that makes them irresistible. Serve warm with tea, or let them cool completely and tuck into an airtight container for later.
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Gluten Free Pumpkin Cookies
- Total Time: 27 minutes
- Yield: 16 cookies 1x
Description
Chewy gluten free pumpkin cookies with soft centers, warm spices, and dairy-free options. Perfect for fall baking.
Ingredients
- ½ cup homemade pumpkin puree (blotted)
- 1 ¼ cups gluten-free flour blend (or oat + almond flour)
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- ½ cup brown sugar or coconut sugar
- ¼ cup coconut oil or butter
- 1 large egg or flax egg
- ½ cup chocolate chips or raisins (optional)
For Homemade pumpkin puree
- 1 small sugar pumpkin (2–3 pounds)
- Water (for roasting or steaming)
Instructions
1. Preheat oven to 350°F (175°C).
2. Blot pumpkin puree with paper towels.
3. Whisk pumpkin, oil, sugar, and egg until smooth.
4. Whisk flour, baking soda, baking powder, and spices separately.
5. Combine wet and dry ingredients.
6. Fold in chocolate chips or raisins.
7. Scoop dough onto baking sheet and flatten slightly.
8. Bake 10–12 minutes until edges are golden.
9. Cool on tray 5 minutes before moving to rack.
Notes
For vegan cookies, use a flax egg and coconut oil.
For paleo cookies, swap flour blend with almond flour and sugar with coconut sugar.
Freeze baked cookies for up to 3 months.
Chill dough 30 minutes for best texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
Pro Tips for Perfect Gluten Free Pumpkin Cookies
Gluten-free baking can be tricky, but with the right tricks, your cookies will come out chewy and delicious every time. These tips ensure your gluten free pumpkin cookies stay soft in the center and never dry or cakey.
1. Choose a quality flour blend
Not all gluten-free flours behave the same. A 1:1 gluten-free flour blend with xanthan gum gives the best structure for chewy cookies. If your blend doesn’t include a binder, add ¼ teaspoon xanthan gum per cup of flour to prevent crumbling.
2. Blot your pumpkin puree
Pumpkin is naturally high in water, which is why so many pumpkin spice cookies turn out fluffy instead of chewy. Take a few extra minutes to blot homemade pumpkin puree or even canned puree with paper towels until it feels thicker, almost like mashed sweet potato.
3. Chill the dough
Refrigerating the dough for at least 30 minutes helps the fat firm up and prevents the cookies from spreading too much. This small step is the secret behind chewy gluten-free fall cookies with crisp edges.
4. Bake until just set
Gluten-free cookies often look underdone when they’re actually perfect. Remove them from the oven as soon as the edges are golden and the center looks slightly soft. They’ll firm up as they cool, locking in that chewy bite.
5. Don’t skip resting time
Let the cookies cool on the baking sheet for five minutes before moving them to a rack. This helps them hold together and develop the best texture.
With these simple tricks, your gluten free pumpkin cookies will taste bakery-worthy—soft, chewy, and full of pumpkin spice flavor in every bite.
Variations You Can Try
One of the best parts about baking gluten free pumpkin cookies is how adaptable they are. Whether you’re vegan, paleo, or looking for a nut-free version, there’s a variation that will fit your lifestyle without losing the chewy texture or pumpkin spice flavor.
Vegan Gluten-Free Pumpkin Cookies
Swap the egg for a flax egg (1 tbsp ground flax + 3 tbsp water, mixed and rested until gel-like) and use coconut oil instead of butter. These vegan pumpkin cookies are just as chewy and spiced as the classic version.
Paleo Pumpkin Cookies
Replace the flour blend with 1 ½ cups almond flour and use coconut sugar for sweetener. The result is naturally grain-free pumpkin cookies with a nutty flavor and soft bite.
Nut-Free Pumpkin Cookies
If you need to skip nuts, use a gluten-free flour blend that’s completely nut-free and replace almond flour with sunflower seed flour or oat flour. These allergy-friendly pumpkin spice cookies are school-safe and still chewy.
Low-Sugar Option
Cut back on sweetness by swapping brown sugar with monk fruit sweetener or a blend of stevia and coconut sugar. The pumpkin and spices bring natural flavor, so even low-sugar versions taste indulgent.
Each of these versions still delivers the chewy bite and cozy fall flavor that make pumpkin spice cookies such a seasonal favorite. You can bake a batch for everyone to enjoy—no matter their dietary needs.
Nutrition Benefits at a Glance
Beyond their chewy texture and pumpkin spice flavor, these gluten free pumpkin cookies bring real nutritional value to the table. Here’s a quick look at what each main ingredient adds to your fall treat:
| Ingredient | Health Benefit |
|---|---|
| Pumpkin | Rich in vitamin A and fiber; supports eye health and digestion. |
| Almond/Oat Flour | Gluten-free source of protein, healthy fats, and whole grain fiber. |
| Coconut Oil | Provides medium-chain fatty acids for quick energy and healthy fats. |
| Dark Chocolate | Packed with antioxidants and minerals like magnesium and iron. |
These wholesome ingredients make your chewy pumpkin cookies more than just a sweet bite—they’re a little boost of nutrition wrapped in fall flavor.
FAQs About Gluten Free Pumpkin Cookies
Why did my gluten free pumpkin cookies turn cakey?
Cakey cookies usually come from too much moisture or flour. Pumpkin is naturally watery, so if you don’t blot the puree, it adds excess liquid. Over-measuring gluten-free flour can also make the dough too dense. For chewy pumpkin cookies, always blot your pumpkin puree and measure flour carefully with the spoon-and-level method.
Can I use fresh pumpkin puree?
Yes! Homemade pumpkin puree works beautifully in these cookies. Just roast a sugar pumpkin, blend it smooth, and blot away extra water before baking. Fresh puree gives a richer flavor, but the key to chewy pumpkin spice cookies is controlling moisture.
Do I need xanthan gum?
If your gluten-free flour blend already contains xanthan gum, you don’t need to add more. If it doesn’t, adding about ¼ teaspoon per cup of flour helps bind the dough and prevents cookies from becoming crumbly. It’s one of the best gluten-free baking tricks for reliable results.
How do I store gluten free pumpkin cookies?
Keep your cookies in an airtight container at room temperature for 3–4 days, or refrigerate them for up to a week. For the best texture, let refrigerated cookies come back to room temperature before serving—they’ll taste soft and fresh again.
Can I freeze these cookies?
Absolutely. Baked cookies freeze well for up to 3 months in a sealed container. You can also freeze unbaked dough balls, then bake them straight from frozen. This trick gives you warm, chewy gluten free pumpkin cookies on demand whenever a craving hits.
Final Thoughts
If you’ve ever been disappointed by dry or cakey gluten free pumpkin cookies, this recipe changes the game. With the right balance of homemade pumpkin puree, a quality gluten-free flour blend, and a few simple baking tricks, you’ll end up with cookies that are chewy, soft, and perfectly spiced. They’re cozy enough for fall afternoons yet versatile enough to adapt for vegan, paleo, or nut-free diets.
The best part? These chewy pumpkin spice cookies store beautifully, freeze well, and please everyone—whether or not they usually eat gluten-free. Baking should feel comforting, not complicated, and this recipe proves that gluten-free baking can be just as delicious as the classics.
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