Soft & Crinkly Gluten Free Pumpkin Cookies – Easy Fall Recipe

Fall is my favorite excuse to bake, and I’m not even going to pretend otherwise. The leaves change, the sweaters come out, and suddenly I’m finding reasons to turn on the oven just to make the house smell like cinnamon and pumpkin.

These Gluten Free Pumpkin Cookies are one of those recipes I keep coming back to. They’re ridiculously easy, super soft, full of warm spices, and rolled in cinnamon sugar for that irresistible crinkle top. Even better? They’re family-approved and gluten-free—so no one gets left out.

This post will walk you through how to make the best gluten free pumpkin cookies, plus variations, freezer tips, and a few behind-the-scenes stories from my kitchen. If you’re looking for a go-to fall cookie recipe that’s allergy-friendly and stress-free, this is the one.

Why These Gluten Free Pumpkin Cookies Are Always a Hit

So here’s the thing—I didn’t grow up gluten-free. But over the years, between family members with dietary needs and experimenting for my blog, I’ve learned how to make gluten-free baking actually taste like real baking. These cookies prove that point over and over again.

Here’s why they’re a staple in my fall baking:

• They’re soft, chewy, and melt-in-your-mouth delicious
• Full of cozy fall flavors (hello, cinnamon and nutmeg!)
• Made with basic pantry ingredients—no fancy blends needed
• Chill time is short, so you can go from mixing to munching fast
• Kid-friendly and perfect for lunchboxes, parties, or snack time
• Easily adaptable (vegan, nut-free, lower sugar)

I first whipped these up on a chilly October afternoon when I had a little bit of leftover pumpkin puree and a craving for something sweet but not fussy. I handed a finished cookie to my daughter and she took one bite and said, “Mom, this tastes like fall.” It’s been on repeat ever since.

What You’ll Need for These Gluten Free Pumpkin Cookies

These ingredients are probably already sitting in your pantry—especially if you do any gluten-free baking.

Dry Ingredients

• 175 grams gluten free multi-purpose flour (with xanthan gum if your blend doesn’t include it)
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ⅛–¼ teaspoon ground nutmeg (I lean heavy here because I love the flavor)
• ½ teaspoon baking soda
• ½ teaspoon kosher salt

Wet Ingredients

• 85 grams unsalted butter, at room temperature
• 150 grams light brown sugar
• 10 grams maple syrup
• 1 teaspoon vanilla extract
• 65 grams pumpkin puree (not pumpkin pie mix!)
• 1 egg yolk

Cinnamon Sugar Coating

• 50 grams granulated sugar
• 2 teaspoons ground cinnamon

Tip: You can swap in pumpkin pie spice for the cinnamon here if you want even more autumn flavor.

How to Make Gluten Free Pumpkin Cookies Step-by-Step

Don’t worry—this recipe is super beginner-friendly. No weird techniques, no long prep time. Just mix, chill, roll, and bake.

1. Combine the dry ingredients

In a medium bowl, whisk together the gluten-free flour, cinnamon, ginger, nutmeg, baking soda, and salt. Set it aside.

2. Cream the wet ingredients

In a stand mixer (or a large bowl with a hand mixer), beat the butter, light brown sugar, maple syrup, and vanilla together. Medium-low speed for about 1–2 minutes does the trick.

3. Add pumpkin and egg yolk

Mix in the pumpkin puree and egg yolk. Blend for another 30 seconds. It might look a little curdled—totally normal.

4. Add the dry mix

Gradually add your dry ingredients to the wet mixture and mix until everything is just combined. Scrape down the sides and bottom to make sure no dry flour gets left behind.

5. Chill the dough

Cover the bowl and refrigerate for 30–45 minutes. This helps the dough firm up and makes rolling easier.

Time to Bake Your Pumpkin Cookies

1. Preheat and prep

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

In a small bowl, mix the granulated sugar and cinnamon for rolling.

2. Scoop and roll

Use a medium cookie scoop to portion out the dough. Roll each dough ball with your hands, then coat it in cinnamon sugar.

3. Bake in batches

Place half the cookie dough balls on the first baking sheet and bake for 8 minutes.

Take them out and gently tap the baking sheet against the counter (I place a dish towel underneath to soften the impact). This helps create those pretty crinkled tops.

Pop the tray back in the oven and bake for 3–4 more minutes. Tap again once you take them out if you want them flatter.

Let the cookies cool on the tray for 5 minutes, then move them to a wire rack to finish cooling.

Repeat with the second batch.

Optional tip: While the cookies are warm, use a round cookie cutter to gently reshape them into perfect circles. It’s totally unnecessary, but super satisfying.

Practical Tips for Perfect Cookies Every Time

Here’s what I’ve learned from making these dozens of times:

• Chill the dough – This step makes the dough easier to roll and helps the cookies hold their shape.
• Use a cookie scoop – It keeps your cookies uniform and ensures even baking.
• Tap the tray – It’s the secret to those bakery-style cracks and crinkles.
• Don’t overbake – They’ll look slightly underdone in the middle when you pull them out. That’s perfect. They’ll continue to set as they cool.

Variations and Substitutions to Try

I love recipes that adapt to your needs, and these cookies are no exception.

Make Them Vegan

• Use vegan butter
• Swap the egg yolk for 1 tablespoon of unsweetened applesauce

Make Them Healthier

• Use coconut sugar or reduce the brown sugar by 25 grams
• Try whole grain gluten-free flour blends for more fiber

Nutty and Rich

• Mix in chopped pecans or walnuts
• Sub part of the flour for almond flour for a richer taste (try 50/50)

Shortcut Version

Craving pumpkin cookies but low on time? For a 3 ingredient gluten-free pumpkin cookie variation, mix pumpkin puree, almond flour, and maple syrup. They won’t have the same crinkle or chew, but they’ll hit the spot in a pinch.

Storage and Freezer Tips

These cookies store well, so they’re great for prepping ahead.

Room Temperature

Keep them in an airtight container for up to 4 days. Add a slice of sandwich bread to keep them soft.

Freezer

You can freeze the dough balls before baking. Just pop them on a tray, freeze until solid, then transfer to a freezer bag. Bake from frozen—just add an extra 1–2 minutes.

Make-Ahead

The dough keeps well in the fridge for up to 24 hours before baking. I’ve even made the dough in the morning, baked them after dinner, and they turned out great.

Frequently Asked Questions About Gluten Free Pumpkin Cookies

Can I use almond flour instead of gluten-free flour?
You can try a 50/50 mix, but using almond flour only will make the cookies very soft and a bit crumbly.

Can I use pumpkin pie filling?
Nope! It’s too sweet and already spiced. Stick with 100% pure pumpkin puree.

Are these gluten free pumpkin cookies healthy?
They’re lower in sugar than most store-bought cookies and made with real pumpkin. For a healthier spin, reduce the sugar or try natural sweeteners like coconut sugar or maple syrup.

What makes these cookies crinkle on top?
It’s all about tapping the tray halfway through baking! That slight impact helps the cookies deflate a little and develop those crackly tops.

Do they taste good even if I’m not gluten-free?
Yes! Honestly, you’d never guess they’re gluten-free. My husband isn’t GF, and he eats half the batch every time.

Save and Share These Cookies

These gluten free pumpkin cookies are one of my favorite things to bake when fall rolls around. They’re fast, comforting, and absolutely delicious. I hope you give them a try and love them as much as my family does.

If you do make them, let me know! Leave a comment below or tag @ritzyrecipes on Instagram—I love seeing your bakes.

Looking for more cozy fall inspiration?

Check out these reader favorites:

• Pumpkin Banana Loaf – a cozy autumn bake
• Peach Cobbler Cookies – soft and fruity dessert option
• Earl Grey Cookies – a fragrant, tea-inspired treat

And don’t forget to save this recipe to Pinterest!

Follow Ritzy Recipes on Pinterest for more family-friendly gluten-free bakes.

Thanks so much for baking with me today. Happy fall and happy cookie-making!

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