Gluten-Free Pumpkin Cookies Recipe

Savor these pumpkin cookies with the full flavor of fall without the gluten. Perfect for breakfast, snacks and treats. The recipe is easy to make, using a gluten free baking flour blend and pumpkin puree. White chocolate chips add extra sweetness!
Makes: About 3 dozen cookies
Skill Level: Beginner

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Step 1

Preheat oven to 350°F. Prepare cookie sheets with parchment paper.

Step 2

In small bowl, combine flour, pumpkin pie spice, salt, baking soda, and baking powder.

Step 3

In large bowl, beat butter and brown sugar with electric mixer until light and fluffy. Add egg, vanilla extract, and pumpkin puree; mix well. Add flour mixture; mix well. Stir in white chocolate chips. Drop dough by tablespoonfuls onto prepared cookie sheets.

Step 4

Bake 9-11 minutes or until centers of cookies are semi-firm to the touch. Cool 5 minutes on cookie sheet; remove to cooling grid and cool completely.

Step 5

For glaze, in medium bowl, combine confectioners’ sugar and milk until smooth. Drizzle over cookies.

Step 6

Note: For gluten allergies, please confirm all ingredients are gluten-free as it can vary by brand.

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2 cups flour (1:1 gluten-free baking flour blend)

pumpkin pie spice

1 tablespoon pumpkin pie spice


1/2 teaspoon salt

baking soda

1/2 teaspoon baking soda

baking powder

1/4 teaspoon baking powder

butter, softened

1/2 cup butter, softened (1 stick)

firmly-packed light brown sugar

1 cup firmly-packed light brown sugar


1 egg

pumpkin puree

1/3 cup pumpkin puree

white chocolate chips

1 cup white chocolate chips

confectioners' sugar

1 cup confectioners' sugar (for glaze)


1/4 cup milk (for glaze)



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