You know, every fall, I get this feeling like pumpkin deserves a little more spotlight in our lives—beyond just lattes. So, I whipped up this pumpkin cookie recipe that’s soft, slightly spiced, and downright addicting.
They’re gluten-free (of course!) and made with ingredients you can grab at any local grocery store or farmer’s market.
The best part?
They’re nutritious enough to call breakfast but indulgent enough to feel like a treat.
Let’s bake!
Variations
- For a nutty kick: Swap the chocolate chips for toasted walnuts.
- Sugar-free: Replace the coconut sugar with a granulated sugar alternative.
- Extra spice: Add a pinch of cloves for a warmer flavor profile.
Serving Suggestions
- Pair these cookies with a hot cup of chai or your favorite tea.
- Stack a few in a gift box for a fall-inspired treat for friends and family.
- Warm them slightly before serving for that just-baked taste.

Gluten-Free Pumpkin Cookies
- Total Time: 22 minutes
- Yield: About 16 cookies 1x
- Diet: Gluten Free
Description
Soft, chewy, and perfectly spiced, these gluten-free pumpkin cookies are the ultimate fall treat. Nutritious enough for breakfast, indulgent enough for dessert!
Ingredients
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup coconut sugar (or brown sugar for extra chewiness)
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted and cooled
- 1 large egg (or a flax egg for a vegan option)
- 1 tsp pure vanilla extract
- 1 3/4 cups gluten-free all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 cup dark chocolate chips or chopped pecans (optional, but highly recommended)
Instructions
- Preheat the oven: Set it to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the wet ingredients: In a large bowl, whisk together the pumpkin puree, coconut sugar, maple syrup, coconut oil, egg, and vanilla until smooth.
- Combine the dry ingredients: In another bowl, whisk the gluten-free flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Bring it all together: Gradually fold the dry ingredients into the wet mixture. If you’re adding chocolate chips or pecans, stir them in now.
- Scoop and bake: Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet. Leave about 2 inches between each cookie.
- Bake: Pop them in the oven for 10-12 minutes. They’ll look slightly underbaked, but trust me, they’ll set perfectly as they cool.
- Cool: Let them sit on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Store in an airtight container for up to 5 days. These cookies freeze beautifully for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 145
- Sugar: 7g
- Sodium: 115mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg