Gluten-Free Pumpkin Pie Cookies combine the cozy flavor of pumpkin pie with the ease of a soft, spiced cookie. They’re tender, perfectly sweet, and naturally gluten-free, a delicious fall treat for any occasion.
If you follow a gluten-free lifestyle, you’ll love how these cookies deliver that classic fall flavor without sacrificing texture or taste. This recipe focuses on simple techniques to achieve tender cookies with a perfectly set pumpkin filling. By the end, you’ll know how to prepare, bake, and store these cookies like a pro, ensuring each bite tastes bakery-worthy and gluten-free.
Why You’ll Love These Gluten-Free Pumpkin Pie Cookies
- Made with simple gluten-free ingredients, no complicated blends or rare flours needed.
- Soft and tender texture, like a mix between a pumpkin pie and a sugar cookie.
- Perfectly spiced and not overly sweet, allowing the pumpkin flavor to shine.
- Easy to make ahead and freeze, making them great for holidays or gifting.
- Naturally dairy-free and adaptable, so everyone at the table can enjoy them.
Ingredients You’ll Need to Make These Gluten-Free Pumpkin Pie Cookies:
Pumpkin Pie Filling:
- Canned pumpkin puree
- Brown sugar
- Eggs
- heavy cream
- ground cinnamon
- ground ginger
- ground nutmeg
- ground cloves
- ground allspice
Cookie Dough:
- Unsalted butter, softened
- Brown sugar
- Egg yolks
- Vanilla bean paste or extract
- Plain gluten-free flour blend
- Baking powder
- Xanthan gum (omit if already in flour blend)
- Salt
- Ground cinnamon
- Ground ginger
- Nutmeg
- Cinnamon Sugar
- Granulated sugar
- Ground cinnamon
Optional:
- Lightly sweetened whipped cream for serving
Step-by-Step Instructions for Gluten-Free Pumpkin Pie Cookies:
Step 1: Prep the Pumpkin Pie Filling
Whisk the pumpkin puree, sugar, egg, cream, and spices in a medium bowl until smooth. Set aside; this will thicken slightly as it rests.
Step 2: Make the Cookie Dough
Using a hand mixer or stand mixer, cream the butter and brown sugar until pale and fluffy. Add egg yolks and vanilla, mixing until incorporated.
In another bowl, whisk together the gluten-free flour, xanthan gum, baking powder, salt, and spices. Gradually add this to the wet mixture and mix until the dough is smooth and scoopable, soft but not sticky.
Pro tip: Weighing ingredients helps you achieve a consistent texture every time. Over-measuring flour can lead to dense cookies.
Step 3: Shape the Cookies
Combine cinnamon and sugar in a small bowl. Scoop the dough with a 2-tablespoon cookie scoop, roll into balls, and coat in the cinnamon sugar mixture. Arrange them on a parchment-lined baking sheet, spaced 2 inches apart.
Using a 1-tablespoon measuring spoon, press an indent in the center of each cookie.
Step 4: Add the Pumpkin Filling
Spoon about 1 tablespoon of pumpkin pie filling into each indentation. The filling should reach the top without overflowing.
Step 5: Bake
Bake in a preheated oven at 350°F (180°C) for 10–12 minutes, or until the edges turn golden and the filling is just set. Let the cookies cool completely on the baking sheet to firm up before removing.
Step 6: Decorate and Serve
Once cooled, pipe small dollops or swirls of whipped cream on top just before serving. A light sprinkle of cinnamon adds the final festive touch.
Storage and Make-Ahead Tips
Store cookies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. They can also be frozen (without whipped cream) for up to a month. When ready to serve, thaw at room temperature and top with fresh whipped cream.
FAQs for Gluten-Free Pumpkin Pie Cookies
Can I make these cookies dairy-free?
es. Substitute the butter with plant-based margarine and the heavy cream with coconut cream or a dairy-free alternative.
Why did my cookies turn out dry?
Most often, dry gluten-free cookies result from using too much flour. Always measure accurately, and don’t skip the xanthan gum; it adds needed elasticity.
Can I use homemade pumpkin puree?
Absolutely. Just make sure it’s well-drained and thick; excess moisture can cause soggy cookies.
How do I keep the cookies from spreading too much?
Chill the dough for 20 minutes before baking if your kitchen is warm or humid.
More Gluten-Free Recipes to Make ASAP!
- Gluten-Free Pumpkin Cream Cheese Muffins
- Soft & Fluffy Gluten-Free Cinnamon Rolls
- Gluten-Free Churros (Crispy, Cinnamon-Sugar)
- Gluten Free Blueberry Streusel Muffins (Bakery-Style)
- Gluten-Free Pumpkin Scones
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Gluten-Free Pumpkin Pie Cookies
Gluten-free pumpkin pie cookies combine buttery cookies with creamy pumpkin filling. Perfect fall dessert for gluten-free baking lovers.
Ingredients
Pumpkin Pie Filling:
- ½ cup (120 g) canned pumpkin puree
- ¼ cup (50 g) light brown sugar
- 1 large egg, room temperature
- 1 tbsp (15 g) heavy cream
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- ⅛ tsp ground allspice
Cookie Dough:
- 1 stick (115 g) unsalted butter, softened
- ½ cup (100 g) light brown sugar
- 2 egg yolks, room temperature
- ½ tsp vanilla bean paste or 1 tsp extract
- 2 cups (240 g) plain gluten-free flour blend
- ½ tsp baking powder
- ½ tsp xanthan gum (omit if already in flour blend)
- ¼ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ⅛ tsp nutmeg
- Cinnamon Sugar
- ½ cup (100 g) granulated sugar
- 2 tsp ground cinnamon
Optional:
- Lightly sweetened whipped cream for serving
Instructions
Prep the Pumpkin Pie Filling
- Whisk the pumpkin puree, sugar, egg, cream, and spices in a medium bowl until smooth. Set aside; this will thicken slightly as it rests.
Make the Cookie Dough
- Using a hand mixer or stand mixer, cream the butter and brown sugar until pale and fluffy. Add egg yolks and vanilla, mixing until incorporated.
- In another bowl, whisk together the gluten-free flour, xanthan gum, baking powder, salt, and spices. Gradually add this to the wet mixture and mix until the dough is smooth and scoopable, soft but not sticky.
Pro tip: Weighing ingredients helps you achieve a consistent texture every time. Over-measuring flour can lead to dense cookies.
Shape the Cookies
- Combine cinnamon and sugar in a small bowl. Scoop the dough with a 2-tablespoon cookie scoop, roll into balls, and coat in the cinnamon sugar mixture. Arrange them on a parchment-lined baking sheet, spaced 2 inches apart.
- Using a 1-tablespoon measuring spoon, press an indent in the center of each cookie.
Add the Pumpkin Filling
- Spoon about 1 tablespoon of pumpkin pie filling into each indentation. The filling should reach the top without overflowing.
Bake
- Bake in a preheated oven at 350°F (180°C) for 10–12 minutes, or until the edges turn golden and the filling is just set. Let the cookies cool completely on the baking sheet to firm up before removing.
Decorate and Serve
- Once cooled, pipe small dollops or swirls of whipped cream on top just before serving. A light sprinkle of cinnamon adds the final festive touch.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 123Total Fat: 3gSaturated Fat: 1gUnsaturated Fat: 1gCholesterol: 31mgSodium: 71mgCarbohydrates: 56gFiber: 3gSugar: 3gProtein: 3g
