Soft Gluten-Free Pumpkin Cookies (Dairy-Free)

Ingredients

• 200 g (1 cup)sugar
• 110 g (1/2 cup)softened coconut oil
• 120 g (1/2 cup)pumpkin purée
• 1 largeegg
• 2.5 ml (1/2 teaspoon)vanilla extract
• 210 g (1 3/4 cups)gluten-free all-purpose flour
• 2.5 ml (1/2 teaspoon)xanthan gum (omit if your flour blend already includes it)
• 2.5 ml (1/2 teaspoon)baking powder
• 1.25 ml (1/4 teaspoon)salt
• 15 ml (3 teaspoons)ground cinnamon
• 2.5 ml (1/2 teaspoon)ground nutmeg
• 2.5 ml (1/2 teaspoon)ground ginger

Instructions

1. 1

   Mix wet ingredients

   Put the sugar, softened coconut oil, pumpkin purée, egg and vanilla extract in a large bowl. Beat until well combined.

2. 2

   Whisk dry ingredients

   In a medium bowl, whisk together the gluten-free flour, xanthan gum if needed, baking powder, salt, cinnamon, nutmeg and ginger.

3. 3

   Make the dough

   Sift the dry mixture into the bowl of wet ingredients and mix until you have an even cookie dough.

4. 4

   Chill until firm

   Cover the bowl with cling film and chill the dough for 30 minutes, until firm enough to handle.

5. 5

   Heat oven and line

   While the dough chills, heat the oven to 175°C (350°F). Line two baking trays with baking parchment or a silicone baking mat.

6. 6

   Shape the cookies

   Scoop a heaped tablespoon of dough for each cookie, then roll it between your palms into a small ball. Arrange the balls in a single layer on the lined trays, leaving at least 5 cm (2 inches) between them; the recipe makes around 18 balls, so divide them between the trays.

7. 7

   Flatten the balls

   Use a wet spatula to flatten each ball to your preferred thickness. The cookies will not spread much, so their shape will stay roughly as you set it.

8. 8

   Bake the cookies

   Bake for 13–15 minutes. They will still feel soft when they come out of the oven and will firm up a little as they cool.

9. 9

   Cool completely

   Leave the cookies on the tray for at least 10 minutes, then transfer them to a wire rack and let them cool fully before eating.

What are pumpkin cookies?

Pumpkin cookies are a familiar American autumn bake, bringing pumpkin purée and warming spices into a soft, sweet cookie. This version uses coconut oil instead of dairy and a gluten-free flour blend.

The dough is chilled before shaping, which makes it easier to roll and flatten. Since the cookies do not spread much in the oven, shaping them to the desired thickness helps set their final form.

Nutrition and macros by portion

The nutrition label shows one serving as written: 313 calories, 3g protein, 48g carbs, 13g fat.

The sugar and flour provide most of the carbohydrates, while coconut oil contributes much of the fat; the egg adds a little protein. For a more balanced snack, serve a cookie with fruit and a source of protein such as yoghurt that suits your dietary needs.

Choosing the ingredients

Pumpkin purée: Use plain purée rather than sweetened pumpkin pie filling, which already contains added sugar and spices.

Flour blend: A gluten-free all-purpose blend forms the base. Check its ingredients before adding xanthan gum, as some blends already include it.

Coconut oil: It should be softened enough to beat with the sugar, but not fully melted. This keeps the dough workable without making it greasy.

Why the dough needs chilling

Firm dough: The pumpkin purée makes this dough soft, so the 30-minute chill helps it hold together when you scoop and roll it.

Easy handling: If the dough still feels sticky after chilling, work with it promptly and keep the remaining dough cool while you shape the first tray.

Shaping and spacing

Portion size: The method uses a heaped tablespoon of dough per cookie and makes around 18 balls, although the listed serving count is 12.

Flattening: Press each ball with a wet spatula to limit sticking. The cookies keep roughly the shape and thickness you give them, as they do not expand much during baking.

Spacing: Leave at least 5 cm between the cookies so you can lift them from the tray easily after baking.

Baking cues

Timing: Bake at 175°C for 13–15 minutes, using the shorter end of the range for softer cookies.

Doneness: The cookies may feel soft when first removed from the oven. Let them settle on the tray for at least 10 minutes before moving them to a rack, where they can cool fully.

Serving ideas

With a drink: Serve the cookies with tea, coffee or a glass of milk for an autumn snack.

For dessert: Pair one with fresh fruit or a scoop of dairy-free ice cream. If serving a group, let the cookies cool completely before arranging them on a plate.

Recipe notes & tips

• Weigh the flour for a more consistent result, as cup measurements can vary depending on how it is packed.
• Use room-temperature pumpkin purée so it mixes evenly into the softened coconut oil.
• Check whether your gluten-free flour blend already contains xanthan gum before measuring it in.
• Wet the spatula again if the dough starts sticking while you flatten the balls.
• Bake the trays one at a time if your oven does not heat evenly across both racks.

Variations

• Extra cinnamon: Add a little more cinnamon for a stronger warm-spice flavour.
• Chocolate chips: Fold chocolate chips into the mixed dough before chilling.
• Chopped nuts: Stir chopped pecans or walnuts into the dough for a crunchy contrast.
• Dairy-free chips: Add dairy-free chocolate chips for a sweeter variation.
• Smaller cookies: Scoop smaller portions and begin checking them earlier, as baking time may change.

Common mistakes to avoid

• Skipping the chill: The soft dough is harder to shape; chill it for the full 30 minutes until firm.
• Adding extra xanthan gum: Too much can affect the texture; omit it if your flour blend already includes it.
• Using melted oil: Fully melted coconut oil can make the dough looser; use it softened instead.
• Expecting a lot of spread: These cookies keep their shape, so flatten each ball to the thickness you want before baking.
• Moving them too soon: Warm cookies are delicate; leave them on the baking tray for at least 10 minutes before transferring.

How to store

Once completely cool, store the cookies in an airtight container at room temperature for up to 3 days. Warm them briefly in a low oven if you would like to serve them warm.

Frequently asked questions