Easy Soft Pumpkin Cookies {Gluten-Free, Dairy-Free}
These Soft Pumpkin Cookies taste like fluffy pumpkin cake with cinnamon and vanilla. They are amazing warm right out of the oven or let cool and dust with powdered sugar. Plus they’re allergy-friendly dairy-free and gluten-free cookies.
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I originally published this recipe in 2022 and have since updated the recipe to be gluten-free.
These cookies are for those of us whose plans outweigh any realistic expectations about what can be physically done by one person around the holidays. I’m speaking here from deeply personal experience because this is what I do every single time I entertain.
In my mind I am going to make a beautiful main course, 17 side dishes and all the desserts that anyone could possibly want. We get all the ingredients for this ridiculous menu and when it comes down to the wire and I’m staring at that can of pumpkin puree I bought to make the pumpkin pie at 11:30pm the night before the big event. Well, this is the moment of truth. It’s just not going to happen.
But you want to know what you can do with that can of pumpkin? Make the most melt in your mouth, cake-like pumpkin cookies that taste great and are so much easier to make than pie.
Their ease also makes them an excellent last minute bake sale contribution, potluck provision, or any emergency baking situation, like, I don’t know, relief from a crappy day. Warm soft pumpkin cookies will definitely solve that.
You must add these to your list of pumpkin recipes to try this fall, and if you’re also an apple or pear person, check out this list of fall apple recipes and this list of Bosc pear recipes.
Ingredients For These Soft Pumpkin Cookies
These are your basic cookie ingredients, plus warm cinnamon, pumpkin, and walnuts. I think the walnuts are essential but you could leave them out if you aren’t a nut person. Also optional but if you wanted a touch of maple flavor, add 1/4 cup maple syrup to the batter.
See recipe card for exact amounts:
- Gluten-free all purpose flour. Just like with our gluten-free zucchini bread we are using a gluten-free flour blend. Bob’s Red Mill makes a good all purpose flour blend but there are many gluten-free flours on the market.
- Baking powder. For leavening
- Baking soda. For even more leavening, remember we’re making extra fluffy cookies.
- Kosher salt. I always use Morton’s kosher salt unless otherwise specified.
- Ground cinnamon for all the fall feels. You could substitute pumpkin pie spice if you want.
- Large eggs, at room temperature. Note: These do contain an egg which means they are not, vegan pumpkin cookies.
- Granulated sugar. White sugar adds a pure hit of sweetness.
- Light brown sugar. Or dark brown sugar, its flavor is adds an intense hit of molasses.
- Vegetable oil, avocado oil, or other neutral-flavored oil. Don’t use olive oil, the flavor is too strong.
- Canned Pumpkin puree, not pumpkin pie filling for big pumpkin flavor.
- Vanilla extract to round out all the flavors.
- Powered sugar. For dusting the tops, optional.
How To Make Them
These gluten free pumpkin cookies are basic (in technique, not flavor). A real dump and mix sort of situation—which is another reason to love them.
step one
Get prepped. Preheat oven to 350°F and adjust rack to the middle and lower third of the oven. Line two baking sheets with parchment paper and oil the parchment.
step two
Mix dry ingredients. Measure the flour by scooping the measuring cup into the flour then scrapping off any excess flour with the back of a butter knife back into the flour container. Combine flour, baking powder, baking soda, salt, and cinnamon in a medium bowl and whisk to break up any lumps and incorporate ingredients.
step three
Mix dough. Whisk eggs, granulated sugar and brown sugar in a separate large bowl (big enough to hold all the ingredients) with a whisk until lightened in color, about 2 minutes. We want to beat the eggs and sugar long enough that the sugar is mostly dissolved into the eggs. Mix in oil, pumpkin and vanilla until blended. Add flour mixture to the large mixing bowl, and mix with a rubber spatula until incorporated.
*TIP: Any leftover canned pumpkin can be used to make these super delicious roasted squash waffles. Swap the pumpkin for the roasted squash in the recipe.
step four
Bake! Scoop tablespoon-sized mounds of dough (I like to use this tablespoon-sized cookie scoop) onto each cookie sheet, about an inch apart. Smooth the top of the cookie if it has any weird creases or lines in it with a butter knife. Bake until firm on top and just starting to brown on the bottom, about 12-15 minutes. Rotate baking sheets halfway through.
step five
Serve. Remove them from the baking sheet then transfer to a wire rack to cool completely. Or sneak one while they are still warm because this equals heaven. Once the baked cookies are completely cool, use a small fine mesh sieve to dust the tops with powdered sugar if you want.
What Makes These The Best Soft Pumpkin Cookies
- First of all, they are dead simple. You don’t even need a mixer to make them although if you wanted to use one you could. Mix the dry ingredients like normal then beat the eggs and sugar on medium speed of a mixer. Add the wet ingredients, then the flour mixture, and finally the walnuts (if using).
- They’re dairy-free! Just like my pumpkin seed muffins. This may be a negative for some of you but using oil instead of butter is what makes them fluffy like cake.
- Add nuts if you want! If you’d like to add nuts, I recommend 1 1/2 cup of chopped walnuts. Walnuts add incredible texture. Soft plus the crunch of the walnuts is a wonderful combination.
- Won’t dry out. They stay soft in an airtight container for up to a week!
- Taste and smell like fall! One of these soft cookies warm from the oven is like welcoming fall in the best way, plus they make your house smell incredible. Another gluten-free fall favorite is my pear and cranberry crisp—yum!
Pumpkin Cookie FAQ’s
Can I use fresh pumpkin instead of canned? Um, I guess so. To make your own pumpkin puree, roast a sweet pumpkin (not a Jack ‘O Lantern) until the flesh is very soft then puree it in a food processor first. You will need 1 cup of pumpkin puree. Any leftover can be used to make these pumpkin molasses cookies.
What about pumpkin pie spice? Can I use that? Sure, substitute 1 teaspoon of pumpkin pie spice for the cinnamon.
I’d like to use butter instead of oil. How do I do that? Use 1 stick (8 tablespoons) or 1/2 cup unsalted butter, melted. Beat the butter and sugars first, then add the eggs.
Have you ever frosted them? Yes! I used this cream cheese frosting, it’s so, so good! Use vegan cream cheese for a completely dairy-free version.
How do I make them with regular flour? Just swap all purpose flour for the gluten-free flour.
More Cookie Recipes You’ll Love!
- Double Chocolate Brownie Cookies (like a brownie but in cookie form with chocolate chips!)
- Christmas Sugar Cookies (plant-based option available)
- Banana Hazelnut Chocolate Chip Oatmeal Cookies
- Iced Pumpkin Molasses Cookie Ice Cream Sandwiches
- Dark Chocolate Vanilla Bean Espresso Brownies
Watch The Video!
Soft Pumpkin Cookies That Are Easy As Pie
Actually, way easier! Fulfill those pumpkin pie cravings with these simple, delicious pumpkin cookies. When you try them, let me know how it goes by snapping a pic and tagging me on Instagram @katesbestrecipes so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating)!
Soft Pumpkin Cookies {Gluten-Free, Dairy-Free}
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs, room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil, plus extra for oiling parchment paper
- 1 cup canned pumpkin puree, not pumpkin pie filling
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar, for dusting
Instructions
- Prep for baking. Heat oven to 350°F and adjust rack to the middle. Line a baking sheet with parchment paper and grease the parchment.
- Mix dry ingredients. Combine 2 cups gluten-free flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon cinnamon in a medium bowl and whisk to break up any lumps and incorporate ingredients.
- Finish the dough. Whisk 2 eggs, 1/2 cup granulated sugar and 1/2 cup brown sugar in a large bowl with a whisk until lightened in color, about 2 minutes. Whisk in 1/2 cup oil, 1 cup pumpkin puree and 1 teaspoon vanilla until blended. Add flour mixture, and mix with a rubber spatula until incorporated. Dough will be very soft, like a little thicker than muffin batter.
- Bake. Scoop tablespoon-sized mounds of dough onto the baking sheet, about an inch apart. Smooth the tops with a butter knife and bake until firm on top and just starting to brown on the bottom, about 12-15 minutes.
- Cool. Remove cookies to a wire rack and let cool completely.
- Dust. Once completely cool, dust the tops with powdered sugar.
Notes
- Mix-ins: Fold in up to 1 cup dairy-free chocolate chips or chopped toasted pecans or walnuts.
- Alternate sweeteners: Coconut sugar can replace brown sugar by weight; cookies will be slightly less moist and darker.
- Oil swap: Neutral oils work best (canola, avocado, grapeseed). Melted coconut oil works; let cool to room temp and whisk well so it doesn’t seize.
- Topping options (DF/GF): Skip the powdered sugar and drizzle with a simple maple glaze (1 cup powdered sugar + 2–3 tablespoons maple syrup + pinch salt) or cinnamon sugar sprinkle while warm.
Video
