Soft Pumpkin Cookies {Gluten-Free, Dairy-Free}
A soft, cake-like pumpkin cookie recipe with cinnamon, and a touch of vanilla. Dairy free!
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Servings: 24 cookies
Calories: 307kcal
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.