You’ll love these Gluten-Free Pumpkin Cookies! They are soft, fluffy, and flourless cookies. They are not hard like other Almond Flour cookies and has the heart of so many vegan lovers. They are highly nutritious and gluten-free.
Once you smell its aroma you can never resist trying these!
Ingredients:
Here’s the list of ingredients you need to make these delicious gluten-free pumpkin cookies:
- Pumpkin Puree: It is required for a perfect pumpkin flavor that melts into your mouth.
- Coconut Oil: For a non-sticky batter we will add coconut oil in a cooled and melted form. It will not only make it viscous but also add the aroma of coconut to it.
- Brown Sugar: For making a perfect gluten-free snack we will add brown sugar resulting in slightly sweetened cookies with golden color.
- Almond Flour: For keeping it healthy, I add almond flour which is rich in proteins and all essential nutrients.
- Baking Powder: For the fluffiest and softest cookie Baking Powder is required.
- Cinnamon Powder: We all love cinnamon in snacks. That mild aroma and flavor can only be achieved with its presence.
- Ginger Powder: It will be used to drive flavor and traditional aroma.
How to make Gluten-Free Pumpkin Cookies?
Just three easy steps to make these perfect soft pumpkin cookies.
1. Prep
First, preheat the oven to 350 F. Also, line the baking sheet with parchment paper and set aside.
2: Mix Mix Mix
In the meanwhile prepare cookie mixture. First, In a large bowl mix three ingredients including sweet pumpkin puree, coconut oil, and brown sugar with a hand mixer. Next add almond flour, baking powder, cinnamon powder, and ginger powder and mix again until they form a nice thick paste-like texture free from any lumps. Cover the bowl and refrigerate it for 30 min for a firm consistency.
3: Shape & Bake
Once the mixture is ready, take heaped size dough and roll them into a small cookie-like shape. I prefer doing it with the hand rather than using any cutter so that they look more natural. Ideally, the cookies should be about 1/2 inch thick before baking so that they will be nice, thick, and fluffy when prepared. Bake for them for 10-15 minutes in the preheated oven. Once it’s done remove them from the oven and transfer to a wire rack and allow cookies to cool.
My recipe ingredients prepare about 12 thick and fluffy cookies If you do not eat the dough like me. By the way you can not stop your self, it taste amazing.
Serving with Perfection
Serving can add power to any dish including evening snacks and desserts. That’s why I always recommend some powerful ways to make them speak for themselves on the table.
These soft and thick cookies can be served with creamy frosting along with chunks of pumpkin pie. It tastes similar to a muffin and looks perfect for a teatime snack.
Another way is to sprinkle some powdered sugar for a crinkle cookie look. That powdery topping on golden-brown cookies just looks marvelous. You can also add just whipped cream on the top for a single serving.
Another trick is to place them on the top of your favorite gluten-free ice cream. They are so moist and thick and will convert your normal ice cream into a mouthwatering dessert.
Storing Gluten-Free Pumpkin Cookies
Some of us love the convenience of keeping cookies. As preparing them on a daily basis requires effort. To escape this situation, I prepare for the whole month and store.
But don’t worry here’s my secret to keep them fresh!
In order to prevent cookies from going stale, storing in a fridge or freezer would be the best option. All you need is a sealed plastic bag. Place the cookies inside it and remove the air in it. It will prevent cookies from bacteria growth and going stale. It is the only way to keep them fresh for the longest!
Fun Fact: Pumpkin Cookies can stay fresh for about 6 weeks to one month if they’re stored in freezers. So you don’t need to worry if there are some extra ones left on the table. Simply reheat them in oven for 2 to 3 minutes and you are good to go.
Pro Tips:
- You can use an ice cream scoop to get small balls of batter to avoid the mess. You can take a scope and shape them into cookies afterwords. In this way, you will get cookies equal in size in no time and effort. if you’re doing it with a scoop, first tip it into flour. It will prevent better from sticking on the scoop.
- If you are a fan of dried fruit go for it! You can add any of your favorite nuts as a topping or you can simply leave it out.
- You can also add cranberries, roasted peanuts, and chocolate chips for more flavor and fun.
- For a perfect amount of nutrients you can add chocolate to these cookies. Pumpkin can lower cholesterol levels and chocolate strengthens our immune system and can prevent inflammation.
These soft Gluten Free Pumpkin Cookies are the favorite pick for any celebration. Especially in the fall season, these fluffy little cookies can win the heart. So let’s celebrate and share among others!
Don’t forget to share your experience with us!
Other Cookies Recipes:
- EGGLESS CHOCOLATE CHIP COOKIES
- VEGAN CHOCOLATE CRINKLE COOKIES
- VEGAN RED VELVET CRINKLE COOKIES
- VEGAN ALMOND FLOUR COOKIES
Gluten Free Pumpkin Cookies
Equipment
- Baking Oven
Ingredients
- ⅓ Cup Pumpkin Puree
- ¼ Cup Coconut Oil
- ½ Cup Brown Sugar
- 1½ Cup Almond Flour
- ½ Tsp Baking Powder
- ¼ Tsp Cinnamon Powder
- ¼ Tsp Ginger Powder
Instructions
- Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, add the pumpkin puree, coconut oil, and brown sugar.
- Mix until well combined and smooth. Next add in almond flour, baking powder, cinnamon powder, and ginger powder. Mix until there are no lumps and form a nice thick paste-like texture.
- Cover the bowl and refrigerate it for 30 min. Next, take heaped tbs size dough and use your hands to roll it into small cookies like shape. Place on prepared cookie sheet.
- They should be about 1/4 inch thick before baking because we still want them to be nice, thick, and fluffy.
- Bake for 10-15 minutes. Remove from oven, transfer to a wire rack and allow cookies to cool.
- Serve and enjoy
Video
Notes
- You can use an ice cream scoop to get small balls of batter to avoid the mess. You can take a scope and shape them into cookies afterwords. In this way, you will get cookies equal in size in no time and effort.
- Also, if you’re doing it with a scoop, first tip it into flour. It will prevent better from sticking on the scoop.
- If you are a fan of dried fruit go for it! You can add any of your favorite nuts as a topping or you can simply leave it out.
- You can also add cranberries, roasted peanuts, and chocolate chips for more flavor and fun.
- For a perfect amount of nutrients, you can add chocolate to these cookies. Pumpkin can lower cholesterol levels and chocolate strengthens our immune system and can prevent inflammation.
