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Easy Gluten Free Pumpkin Cookies

Gluten free pumpkin cookies are a delicious gluten free cookie perfect for the fall and holidays! 

Gluten Free Pumpkin Cookie

Did you know that October 26, is National Pumpkin Day?

Yes, they do have a day for almost everything don’t they. There is no way I can keep up with all the food holidays, but I decided that since pumpkin pairs so well with gluten free baking, I had to share one of my new favorite gluten free cookies with you.

Gluten Free Pumpkin Cookies Recipe

This easy gluten free pumpkin cookie is perfect for fall. I loved this cookie because it is a fluffy cake like cookie, which is very nice for a change.

I love crispy and chewy, but the cake like texture of these cookies was perfect for a pumpkin cookie. 

Gluten Free Pumpkin Cookies

If you are looking for a fun fall gluten free cookie and love pumpkin this gluten free pumpkin cookie is a must try. 

This recipe calls for the individual gluten free flours, but I have used Bob’s Red Mill 1 to 1 blend. I think the individual flours work the best, but if you don’t have them Bob’s Red Mill 1 to 1 blend will work. 

Love pumpkin recipes? Try one of these delicious gluten free pumpkin recipes. 

Yield: 36 cookies

Easy Gluten Free Pumpkin Cookies

Gluten Free Pumpkin Cookie

Gluten Free Pumpkin cookies are a delicious gluten free cookie for fall.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 2 cups rice flour
  • 3/4 cup potato starch
  • 1/4 cup tapioca flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoon salt
  • 1 1/2 teaspoon cinnamon
  • 1 1/4 teaspoon ground ginger
  • 3/4 cup butter, softened
  • 2 1/4 cup brown sugar
  • 2 eggs
  • 1 – 14 ounce can pumpkin, solid packed pumpkin not pie filling
  • 3/4 cup evaporated milk
  • 1 teaspoon vanilla
  • 2 cups gluten free chocolate chips

Instructions

  1. Whisk together rice flour, tapioca flour, potato starch, xanthan gum, baking powder, baking soda, salt , cinnamon, and ginger in a bowl and set aside.
  2. Place butter and brown sugar in a bowl and mix on medium speed for about 3 minutes or until light and fluffy.
  3. Add eggs and mix well.
  4. Add pumpkin, evaporated milk, and vanilla and mix until well blended.
  5. Add flour mixture and mix just until combined. Stir in chocolate chips.
  6. Drop onto cookie sheets and bake at 375 for 10-12 minutes or until done.

Nutrition Information:

Yield:

36

Serving Size:

1

Amount Per Serving: Calories: 197Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 176mgCarbohydrates: 31gFiber: 1gSugar: 18gProtein: 2g
Originally posted October 2012. Updated October 2020. 

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Comments

  1. do you think it would turn out ok if i used 3 cups gluten free flour mix instead of the rice flour,potato starch and tapioca flour?

    • If you have a blend that you like, I say try it. I am not a big gf flour blend user in general, so I have not tried it, but if it is a blend you use and trust, it should work ok. I would love to know how they turn out if you try them.

  2. Can you use less sugar. That is a lot of sugar in the one recipe.
    Thanks

    • I have never tried it, but I think you could probably cut back on the sugar some and have it work ok. It might change the texture and taste some though.

  3. If I sub milk or heavy cream for the evaporated milk what do you think will happen?

    • On the regular version someone mentioned using greek yogurt instead of milk, so I think cream would work ok. I am not sure milk all by itself would be creamy enough, so I would probably try half cream. I would love to hear if it works for you.

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