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Gluten Free Pumpkin Cookies

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.

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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!
Yield: 6 doz

Gluten Free Pumpkin Cookies

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

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

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

Ingredients

  • 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)

Instructions

    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.
    5. Stir until all is incorporated into the dough.
    6. Fold in the chocolate chips if using.
    7. Use a cookie scoop or spoon to drop spoonfuls of dough onto the parchment paper lined cookie sheet.
    8. Press the dough balls down with a floured fork.
    9. Bake the cookies in the preheated 350F oven for 10 - 12 minutes or until starting to turn golden brown around the bottom edges.
    10. Remove from oven and allow to cool on cookie sheet for a few minutes before transferring to a rack to finish cooling.
    11. Makes about 6 dozen cookies.
    12. When cool, serve and enjoy!

Nutrition Information:

Yield:

72

Serving Size:

1

Amount Per Serving: Calories: 73Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 46mgCarbohydrates: 9gFiber: 0gSugar: 7gProtein: 1g
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