If you’re craving a fall treat that’s both cozy and allergy-friendly, you absolutely have to try this Gluten Free Pumpkin Cookies Recipe. Trust me when I say these cookies bake up soft, chewy, and packed with all the warm spices you love about pumpkin desserts, but without any gluten. I first stumbled on this recipe when I needed a sweet fix that everyone at my table could enjoy, and let me tell you—it’s been a family favorite ever since!

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Why You’ll Love This Recipe

Perfectly Soft and Chewy: These cookies come out tender with that melt-in-your-mouth texture that’s so satisfying.
Gluten Free and Friendly: Using a gluten free flour blend means you can enjoy all the flavor without worrying about gluten sensitivity.
Simple Ingredients: No complicated specialty items here — just pantry staples and pumpkin puree.
Great For Any Occasion: Whether it’s fall, holiday baking, or just an everyday treat, these cookies hit the spot every time.

A close-up of a soft chocolate chip cookie with a bite taken from the right side, showing a chewy dark brown inside with melted chocolate spots. The cookie surface is golden brown with scattered dark chocolate chips and light sprinkles of coarse salt. It lies on a crumpled white parchment sheet on a white marbled surface. In the blurry background, more cookies are stacked with a white cup on the right side, and a few loose chocolate chips are scattered on the right bottom edge. The lighting is natural and bright, highlighting the cookie's textures. Photo taken with an iphone --ar 2:3 --v 7 - Gluten Free Pumpkin Cookies, pumpkin cookies without gluten, allergy-friendly fall cookies, soft chewy pumpkin treats, pumpkin spice cookies gluten free

Ingredients You’ll Need

Choosing the right ingredients really makes this Gluten Free Pumpkin Cookies Recipe shine. I like to use a good-quality gluten free all-purpose flour to get the best texture, and don’t skimp on the pumpkin pie spice — it’s what brings those classic fall flavors to life.

Flat lay of a small mound of pale orange pumpkin puree, a half cup of soft, creamy butter, two whole uncracked brown eggs, a small white ceramic bowl filled with light brown sugar, another small white bowl with white granulated sugar, a white bowl holding gluten free all purpose baking flour, a small white bowl with dark chocolate chips, a tiny white bowl with pumpkin pie spice blend, a smaller white bowl with baking soda powder, a pinch of fine white salt in a white bowl, and a few cinnamon sticks arranged neatly, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Gluten Free Pumpkin Cookies, pumpkin cookies without gluten, allergy-friendly fall cookies, soft chewy pumpkin treats, pumpkin spice cookies gluten free

Butter: I use room temperature butter because it creams easily with the sugars, helping to create that soft cookie texture.
Brown and white sugar: The combination balances moisture and sweetness perfectly.
Pure pumpkin puree: Make sure it’s 100% pumpkin, not pie filling, for the right texture and flavor.
Vanilla extract: Adds a subtle warmth and rounds out the flavors beautifully.
Gluten free all-purpose flour: Choose a blend with xanthan gum included, so your cookies hold together well.
Baking soda: The leavening agent that helps the cookies rise lightly without getting cakey.
Pumpkin pie spice: This is the star spice mix—if you don’t have it, you can mix cinnamon, nutmeg, ginger, and cloves yourself.
Cinnamon: Just a pinch to enhance the warmth.
Salt: It balances all the sweetness and spices.
Chocolate chips: I always add a generous cup — it pairs heavenly with pumpkin.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about this Gluten Free Pumpkin Cookies Recipe is how easy it is to make it your own. Whether you want to add a little extra sweetness, swap ingredients for dietary needs, or switch up the flavors, there’s plenty of ways to customize.

Add nuts or seeds: I sometimes toss in chopped walnuts or pecans for crunch, and my family adores the texture contrast.
Dairy-free option: Swap regular butter with a good-quality plant-based butter to keep these vegan-friendly without sacrificing that rich flavor.
Spice it up: For a little kick, I add a pinch of ground ginger or even a touch of cayenne—surprisingly delicious!
Mini cookies: Sometimes I make smaller cookies for bite-sized treats that are perfect with coffee or tea.

How to Make Gluten Free Pumpkin Cookies Recipe

Step 1: Cream the Butter and Sugars

Start by preheating your oven to 350°F. In a medium bowl, I like to cream the room temperature butter with both the light brown and white sugars using an electric mixer. This step is key because it aerates the mixture, which contributes to those light, tender cookies you’ll love. Beat until everything is smooth and well combined, about 2-3 minutes.

Step 2: Add the Pumpkin and Vanilla

Next, mix in the pure pumpkin puree and vanilla extract. You’ll notice the dough becomes more moist and a bit sticky—that’s exactly what we want. The moisture from the pumpkin is what gives these cookies their soft, chewy center.

Step 3: Combine Dry Ingredients and Form Dough

In a separate bowl, whisk together gluten free flour, baking soda, pumpkin pie spice, cinnamon, and salt. Then, gradually add the dry mix to the wet ingredients, beating until a dough forms. It might look slightly thick, but that’s perfect for scooping. This step ensures your cookies hold their shape and have that perfect balance of spice and sweetness.

Step 4: Fold in Chocolate Chips and Scoop

Gently fold in the chocolate chips with a spatula — I love this part because it feels like adding little pockets of sweet surprise. Then line a baking sheet with parchment paper and scoop heaping 2-tablespoon mounds of dough spaced a few inches apart. If you want smaller cookies, go ahead and scoop less dough; just keep an eye on baking time.

Step 5: Bake and Finish

Bake cookies for 13-18 minutes, watching for edges to turn slightly golden brown while centers remain matte. If you prefer a softer, gooier center like me, don’t overbake! Once out of the oven, sprinkle a few extra chocolate chips on top—they’ll gently melt and look so inviting. And here’s a little trick I discovered: if your cookies didn’t spread enough, gently slam the cookie tray down a couple of times on the oven rack while cookies are still warm—this encourages some lovely spreading.

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Pro Tips for Making Gluten Free Pumpkin Cookies Recipe

Use Room Temperature Ingredients: Butter and pumpkin at room temp blend better, creating a smooth dough and tender cookies.
Don’t Overmix: Once you add the dry ingredients, mix just until combined to avoid tough cookies.
Watch Your Bake Time: Take them out when edges are golden but centers still look soft—they’ll firm up while cooling.
Encourage Spreading: If your cookies look thick, a few slams on the oven rack after baking helps them spread beautifully.

How to Serve Gluten Free Pumpkin Cookies Recipe

Two soft, round chocolate chip cookies lie on a white marbled surface, one stacked slightly on top of the other. The cookie on top has a bite taken out of it, revealing a warm, moist inside. Both cookies are golden brown with darker brown melted chocolate chips spread unevenly on top and throughout. Small flakes of sea salt are scattered around the chips, adding texture to the surface. The cookies look thick and chewy with crinkled and slightly crispy edges. Photo taken with an iphone --ar 2:3 --v 7 - Gluten Free Pumpkin Cookies, pumpkin cookies without gluten, allergy-friendly fall cookies, soft chewy pumpkin treats, pumpkin spice cookies gluten free

Garnishes

I love topping these cookies with a few extra chocolate chips right out of the oven because they melt just enough to be irresistible. Sometimes, I sprinkle a tiny pinch of flaky sea salt on top to heighten the sweetness and add a sophisticated twist that never fails to impress guests.

Side Dishes

This recipe pairs wonderfully with a warm mug of chai tea, pumpkin spice latte, or even a glass of cold almond milk if you want something refreshing. For festive occasions, I serve alongside spiced apple cider and some sliced seasonal fruit to balance the richness.

Creative Ways to Present

If I’m baking for a party, I arrange these cookies on a rustic wooden board with mini jars of whipped cream or cinnamon cream cheese dip on the side. For Halloween or Thanksgiving, I’ve even decorated them with a quick drizzle of dairy-free white chocolate or a sprinkle of colored sugar to make them extra festive.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 3 days, and they stay soft and delicious. If you want to keep them longer, pop a slice of bread into the container—it helps maintain moisture and keeps them from drying out.

Freezing

This Gluten Free Pumpkin Cookies Recipe freezes beautifully! I usually flash freeze the scooped dough on a tray, then transfer it to freezer bags—ready to bake fresh whenever the mood strikes. You can also freeze fully baked cookies wrapped tightly; they thaw quickly without losing their softness.

Reheating

When I reheat the cookies, I pop them in a 300°F oven for 5-7 minutes or microwave them in 15-second bursts. That revives their softness and brings back the fresh-baked feel without drying them out.

FAQs

Can I use canned pumpkin pie filling instead of pure pumpkin puree?

I recommend using pure pumpkin puree rather than pie filling because pie filling contains added sugars and spices that can throw off the cookie’s texture and flavor balance.
What gluten free flour blend works best for this recipe?

Look for an all-purpose gluten free blend that already includes xanthan gum or guar gum, as these help the cookies hold together. My personal favorite is a blend based on rice flour, tapioca starch, and potato starch.
Can I make these cookies vegan?

Yes! Simply substitute dairy butter with a plant-based butter or coconut oil and make sure your chocolate chips are dairy-free as well. The texture might vary slightly but will still be delicious.
How can I tell when the cookies are done baking?

Look for edges that are just lightly golden but centers still looking matte and soft. They’ll firm up upon cooling, so removing them before they look completely baked ensures a chewy center.

Final Thoughts

I absolutely love how this Gluten Free Pumpkin Cookies Recipe brings a warm, spiced sweetness to any day — no matter the season. Baking these cookies always feels like sharing a little slice of cozy comfort with whoever’s lucky enough to taste them. I can’t recommend this recipe enough if you’re after that perfect pumpkin cookie that’s soft, chewy, and gluten-free-friendly. So grab your ingredients, roll up your sleeves, and get ready to enjoy some seriously good baking magic!