gluten-free pumpkin cookies
These delicious gluten-free pumpkin cookies are moist, spiced, and perfect for fall. Made with simple ingredients, they're surprisingly easy to make!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 cup pumpkin puree
- 0.75 cup gluten-free flour blend
- 0.5 cup brown sugar
- 0.25 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 1 egg large egg
- 0.5 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together gluten-free flour, brown sugar, granulated sugar, baking soda, cinnamon, ginger, cloves, and salt.
- In a separate bowl, whisk together pumpkin puree, egg, oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Drop by rounded tablespoons onto prepared baking sheets.
- Bake for 10-12 minutes, or until edges are lightly golden brown.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.