Description
Discover how to bake the best gluten free pumpkin pie cookies with our step-by-step recipe. These soft, chewy cookies are packed with irresistible fall flavors and are incredibly easy to make.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup pumpkin puree (100% pure, not pie filling)
- 1 teaspoon vanilla extract
- 2 1/4 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
- In a large bowl, cream softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy (2-3 minutes).
- Beat in pumpkin puree and vanilla extract until just combined.
- Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes, or until edges are lightly golden and centers are set but still soft.
- Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 12 mins