Gluten Free Pumpkin Cookies are the perfect snack to get that burst of pumpkin spice flavour.

These soft, cake like cookies are loaded with flavour and could also be filled with chocolate chips or even raisins.

Whether you eat these at home or pack them for lunches these gluten free cookies will really satisfy your pumpkin spice craving.  

This recipe yields about 6 dozen cookies when using a 1 tablespoon scoop.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Gluten Free Pumpkin Cookies I dumped some Crisco shortening, granulated sugar, brown sugar, large eggs and vanilla extract into a large mixing bowl.

 

Then I used a large wooden spoon to cream those ingredients together.

After the ingredients were creamed I added in some pure pumpkin puree.

Next I added in the dry ingredients.  I measured in Bob’s Red Mill Gluten Free 1 to 1 Baking Flour, some baking soda, cinnamon, ginger, cloves, nutmeg and salt.  

Decide now whether you would like to add chocolate chips to the dough.  Sometimes I bake half without and then add some.

Then I used a scoop to drop balls of cookie dough onto a parchment paper lined baking sheet.

I used a fork to flatten the dough balls slightly.

Next I baked the cookies in a preheated 350F oven for 10 – 12 minutes or until they were starting to turn golden brown around the bottom edge.

After removing them from the oven I allowed them to cool on the baking sheet for a few minutes before transferring them to a cooling rack.

Gluten Free Pumpkin Cookies will complement your cup of tea or coffee any time of the day.  They also travel well so can easily be packed in lunches.

Enjoy the soft texture and burst of pumpkin spice in every bite!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Cookies Recipes You Will Enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Gluten Free Pumpkin Cookies:

• 1 cup shortening
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 eggs, large
• 1 tsp vanilla
• 1 cup pure pumpkin puree
• 3 cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp cloves
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1 1/2 cups chocolate chips (optional)

How to Make Gluten Free Pumpkin Cookies:

1. Preheat oven to 350F and line a cookie sheet with parchment paper.
2. Cream the shortening, sugars, eggs and vanilla together with a large wooden spoon.
3. Stir in the pumpkin puree.
4. Add the Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, baking soda, cinnamon, ginger, cloves, nutmeg and salt to the wet ingredients. Stir until all is incorporated into the dough.
5. Fold in the chocolate chips if using.
6. Use a cookie scoop or spoon to drop spoonfuls of dough onto the parchment paper lined cookie sheet.
7. Press the dough balls down with a floured fork.
8. Bake the cookies in the preheated 350F oven for 10 – 12 minutes or until starting to turn golden brown around the bottom edges.
9. Remove from oven and allow to cool on cookie sheet for a few minutes before transferring to a rack to finish cooling.
10. Makes about 6 dozen cookies.
11. When cool, serve and enjoy!

FAQS:

How do I store gluten free pumpkin cookies?

Storing gluten-free pumpkin cookies is similar to storing regular cookies, with a few specific considerations to maintain their freshness and prevent them from becoming stale or too soft. Here’s how to store gluten-free pumpkin cookies:

1. Allow the cookies to cool: Let the freshly baked cookies cool on a wire rack for at least 15-20 minutes before storing them. This helps prevent moisture from accumulating inside the storage container.
2. Choose an airtight container: Use an airtight container like a cookie tin, a plastic container with a tight-fitting lid, or a resealable plastic bag. Make sure the container is clean and dry.
3. Layering: If you need to stack the cookies in the container, place a sheet of parchment paper or wax paper between the layers. This prevents the cookies from sticking together or becoming overly moist.
4. Keep them at room temperature: Gluten-free cookies, like regular cookies, are best stored at room temperature. Keep them in a cool, dry place, away from direct sunlight, heat sources, or excessive humidity.
5. Avoid refrigeration: Gluten-free cookies can become overly moist and lose their texture when refrigerated. Storing them at room temperature is generally best.
6. Keep away from strong odors: Store the cookies away from foods with strong odors, as they can absorb these odors and affect their taste.

By following these storage guidelines, your gluten-free pumpkin cookies should remain fresh and enjoyable for several days.

Can I freeze gluten free pumpkin cookies?

Yes, you can freeze gluten-free pumpkin cookies just like you would with regular cookies. Freezing is a great way to extend the shelf life of your cookies and enjoy them at a later date. Here’s how to do it:

1. Allow the Cookies to Cool: Make sure your gluten-free pumpkin cookies have cooled completely before freezing. If you freeze them while they’re still warm, they may develop ice crystals and become soggy when thawed.
2. Prepare for Freezing: Place a sheet of parchment paper or wax paper between each layer of cookies. This prevents them from sticking together during freezing and makes it easier to separate them when you want to thaw and eat them.
3. Use an Airtight Container: Transfer the cookies to an airtight container. You can also use a resealable freezer bag if you prefer. Remove as much air as possible from the container or bag to prevent freezer burn.
4. Label and Date: It’s a good practice to label the container or bag with the date of freezing. This helps you keep track of how long they’ve been in the freezer.
5. Freeze: Place the container or bag of cookies in the freezer. Try to keep them in a single layer to prevent them from sticking together initially. After they’ve frozen, you can stack them.
6. Thawing: When you’re ready to enjoy your gluten-free pumpkin cookies, simply remove the desired amount from the freezer and let them thaw at room temperature for a few hours, or you can microwave them in 10-15 second increments until they’re soft and warm.

Properly stored, frozen gluten-free pumpkin cookies can last for several months, and when thawed, they should still taste delicious and maintain their quality.