Soft & Chewy Gluten Free Pumpkin Spice Cookies

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One of my favorite ways to celebrate the fall season is with a delicious gluten free cookie! But finding seasonal cookies that are also safe to eat isn’t always easy. If you’re on the hunt for a delicious fall cookie, you’re going to love this simple recipe. These melt-in-your-mouth gluten free pumpkin spice cookies are the perfect way to celebrate the autumn season.

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Are you obsessed with pumpkin spice? Then you’re going to love this simple cookie recipe! In addition to being packed with pumpkin flavor, they’re also rolled in a pumpkin spice sugar before baking.

If you’re looking for a delicious gluten free cookie for the fall, it doesn’t get much better than these pumpkin spice gluten free cookies! They’re definitely one of my favorite gluten free desserts when autumn rolls around. You can even make them as gluten free Christmas cookies, too!

Gluten Free Pumpkin Spice Cookie Recipe

The key to adding so much fall flavor to these simple pumpkin cookies is all the pumpkin pie spice! You can use your favorite premade spice blend or make your own pumpkin spice from scratch.

To make this easy gluten free pumpkin spice cookie recipe, you’ll need:

• Gluten free baking flour: When it comes to learning how to make gluten free cookies, I have found that not any flour will do. I’ve tried several different brands of gluten free flours and I have found the best one is Bob’s Red Mill 1-to-1 Baking Flour by far!
• Baking soda
• Baking powder
• Butter
• Brown sugar
• Sugar
• Pumpkin puree
• Pumpkin spice
• Egg
• Vanilla
• Cinnamon

How to Make Pumpkin Spice Cookies

These quick and easy cookies are made of two parts: the pumpkin cookie dough and the pumpkin spice sugar. Start by making the dough, then roll it in the sugar before baking to add even more pumpkin spice flavor to every bite.

To get started making your pumpkin cookie dough, add the softened butter to a bowl with the brown sugar and white sugar. Beat the ingredients on medium speed with a hand mixer or stand mixer, until the mixture is smooth and creamy.

Add the pumpkin puree, egg, and vanilla to the bowl and beat to combine. You can use homemade pumpkin puree or canned pumpkin for this recipe. Just make sure you purchase plain pumpkin and NOT pumpkin pie mix. Canned pumpkin pie mix contains sugar and seasoning already mixed in, which will cause your cookies to be too sweet.

In a separate bowl, combine the gluten free flour, baking soda, baking powder, and pumpkin spice. Whisk those ingredients until they’re well combined, then add the dry ingredients to the bowl with the pumpkin mixture. Beat until a thick dough begins to form.

Cover the bowl with plastic wrap and place in the refrigerator to chill for at least one hour to help the dough stiffen and become less sticky.

When you’re ready to make your cookies, preheat the oven and prepare the sugar mixture. Combine the sugar, pumpkin spice, and cinnamon in a small bowl. Stir until the seasoning is mixed well into the sugar.

Remove the dough from the refrigerator. Use a cookie scoop to scoop out balls of dough. Roll the dough between your hands to form a smooth ball, then roll the dough ball in the cinnamon sugar mixture. Continue rolling the ball around until it’s fully coated on all sides.

Place the dough balls on a parchment paper lined baking sheet, Use the palm of your hand to slightly press the balls down until the just the top is flat. Bake the cookies in the preated oven for 13 to 15 minutes.

When you remove your cookies from the oven, they’ll still be soft. Just make sure the bottom of the cookies are golden brown. Let the cookies cool on the baking sheet until they stiffen, then transfer them to a wire cooling rack to cool completely.

Don’t transfer the cookies too early or they’ll fall apart! Make sure the cookies have had time to harden on the sheet before moving them.

Gluten Free Pumpkin Spice Cookies

These pumpkin spice cookies couldn’t be easier to make! But if you have questions as you’re baking, I probably have the answer!

Can I skip the chilling step?

After you blend the cookie dough, you’ll see that’ it’s very sticky. The chilling step is necessary to make it easier to roll the cookies into a ball. Chilling your dough before baking it will also preven the cookies from spreading as they bake.

If you’re in a hurry, you can cut down on the chilling time by placing your cookie dough in the freezer instead of the refrigerator. Chill the dough in the freezer for 20 to 30 minutes before scooping it.

How do I keep the cookies from spreading?

These cookies come out thick and chewy, so you shouldn’t have issues with the cookies spreading too much. If your cookies are spreading as they bake, try putting the dough back in the refrigerator for 30 minutes after rolling the dough into balls.

Can I include add-ins to the cookie dough?

I haven’t tried adding anything to the cookie dough, but I think you could add chocolate chips to the dough before baking if you want. After preparing the dough, add chocolate chips to the batter and stir to mix. Then chill the dough according to the recipe instructions.

Can I add icing to the top of the cookies?

These cookies would be delicious with icing on top. If you plan to add icing to your pumpkin spice cookies, I suggest pressing the cookies dough a little bit flatter than I did in my photos. Slightly flattening them will result in a cookie with a small crown on top. Pressing the cookies down until they’re flat before baking should result in a flatter cookie that’s easier to frost.

More Delicious Gluten Free Recipes:

Gluten Free Pumpkin Cookies with Pumpkin Spice Filling

Pumpkin Pie Parfaits

The Best Gluten Free Heath Cookies

No Bake Pumpkin Cheesecake

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