Soft Gluten Free Pumpkin Cookies – Easy Fall Dessert Recipe

The Coziest Fall Treat You’ll Ever Bake

When pumpkin season hits, there’s one cookie recipe you’ll make again and again — these Soft Gluten Free Pumpkin Cookies.
They’re light, tender, and filled with warm fall spices that make your kitchen smell like autumn magic.

This recipe gives you everything you love about pumpkin desserts — that cozy flavor, melt-in-your-mouth texture, and the comforting sweetness of cinnamon and brown sugar — without the gluten.

At inasrecipes.com, we believe fall baking should be simple, delicious, and accessible to everyone — whether you’re gluten-free or just pumpkin-obsessed!

🔗 Looking for another fall favorite? Try our Crustless Pumpkin Pie — creamy, easy, and just as irresistible.

Why You’ll Love These Gluten Free Pumpkin Cookies

• Soft & chewy: Perfect texture every time — never cakey or dry.
• Gluten-free: Made with an easy 1:1 flour blend for foolproof results.
• Full of fall flavor: Cinnamon, nutmeg, and vanilla in every bite.
• Quick to make: From bowl to oven in under 30 minutes.
• Perfectly sweet: Lightly spiced and balanced — not overly sugary.

💡 These cookies also freeze beautifully — perfect for holiday prep or last-minute guests!

Ingredients You’ll Need

Dry Ingredients

• 1 ¾ cups gluten-free 1:1 baking flour (Bob’s Red Mill or King Arthur)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ground ginger

Wet Ingredients

• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 1 tsp vanilla extract
• ¾ cup pumpkin purée (not pumpkin pie filling)
• 1 large egg

Optional Add-Ins

• ½ cup white chocolate chips or chopped pecans
• Pinch of cloves for extra spice

How to Make Soft Gluten Free Pumpkin Cookies

1 – Preheat & Prep

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.

2 – Mix Dry Ingredients

In a bowl, whisk together gluten-free flour, baking powder, baking soda, salt, and spices. Set aside.

3 – Cream Butter & Sugars

In another bowl, use an electric mixer to beat butter, brown sugar, and granulated sugar until light and fluffy.

4 – Add Pumpkin & Egg

Mix in pumpkin purée, egg, and vanilla extract until smooth.

5 – Combine

Gradually add the dry mixture to the wet ingredients, mixing until combined. Don’t overmix!

6 – Scoop & Bake

Drop spoonfuls of dough onto your prepared baking sheet. Flatten slightly for even baking.
Bake 12–14 minutes, or until edges are set but centers look soft.

7 – Cool & Enjoy

Cool cookies on a wire rack. They’ll firm up as they rest — staying perfectly soft and chewy.

🔗 For another cozy fall treat, check out our Florida Orange Rolls.

Optional: Make a Honey Butter Drizzle

If you love that bakery-style touch, mix:

• 2 tbsp softened butter
• 1 tbsp honey
• ½ tsp vanilla extract

Drizzle over cooled cookies for a golden finish inspired by our Southern-Style Honey Butter Cornbread Poppershttps

Tips for Perfect Pumpkin Cookies

1️⃣ Use room-temperature ingredients — helps everything mix smoothly.
2️⃣ Don’t overbake — they’ll look underdone when perfect.
3️⃣ Chill the dough (optional) — for thicker cookies.
4️⃣ Let cool fully — pumpkin cookies set as they cool.

Storage & Freezing

• Room temperature: 3–4 days in airtight container.
• Fridge: Up to 1 week (see below FAQ).
• Freeze: Up to 3 months. Stack with parchment paper between layers.

Frequently Asked Questions

How long do pumpkin cookies last in the fridge?

Up to 7 days in an airtight container. The fridge helps maintain their soft, chewy texture.

Do gluten-free cookies have to be refrigerated?

Not always! But since these cookies contain pumpkin purée, refrigeration helps prevent moisture loss and extends freshness.

How does pumpkin affect baking?

Pumpkin adds moisture, flavor, and natural sweetness to baked goods. It also replaces some fat, keeping cookies tender.

Why are my pumpkin cookies so moist?

Pumpkin naturally adds moisture. If your cookies are too soft, reduce purée slightly or add a bit more flour.

Expert Baking Notes

• Gluten-free tip: Always spoon and level your flour — don’t scoop directly from the bag.
• Texture trick: Add a little cornstarch (1 tsp) for extra softness.
• Flavor boost: Mix in a few white chocolate chips or drizzle with maple glaze.

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