Gluten Free Pumpkin Cookies with Warm Fall Spices

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Chewy gluten-free pumpkin cookies are a favourite bake during pumpkin season. They are the kind of wholesome oat cookies that work just as well with a morning cup of tea as they do as an afternoon snack or a simple after-dinner treat.

Tinned pumpkin purée is not always easy to find in the UK, although larger supermarkets often stock it during the cooler months. When you do see it, it is worth buying a few tins so you can make these cookies whenever the craving strikes.

This is a very approachable recipe and a great choice for baking with children. There is no complicated technique, no mixer required and no chilling time unless you need it for texture. The dough comes together with basic mixing, then the cookies bake quickly and are ready to enjoy after a short cooling time.

Why You’ll Love These Gluten-Free Pumpkin Cookies

• They are quick to prepare and easy to mix by hand.
• The recipe uses one main mixing bowl, which keeps washing up to a minimum.
• The texture is soft in the centre with lightly chewy edges.
• They are a practical way to use leftover pumpkin purée.
• They are sweetened with maple syrup and Medjool dates.
• No xanthan gum is needed.
• The oats and almond flour give the cookies a hearty, satisfying feel.

Ingredients Needed

Rolled oats. Oats give these gluten-free pumpkin cookies their chewy, hearty texture. If you are baking for someone who avoids gluten, choose certified gluten-free oats, as oats can be cross-contaminated during growing, harvesting or processing. Some people with coeliac disease or gluten intolerance may also react to avenin, a protein naturally found in oats.

If you need an oat-free option, replace the oats with a 50/50 mixture of buckwheat flakes and brown rice flakes.

Sweet rice flour. This starchy flour helps create a chewy cookie and gives the dough structure. It is also known as glutinous rice flour, although it does not contain gluten. It is not the same as regular rice flour. Tapioca flour can be used as a substitute.

Almond flour. Use blanched ground almonds or almond flour. In many UK supermarkets, this ingredient is labelled as ground almonds and is usually found in the baking aisle.

Pumpkin pie spice. This blend adds the warm, fragrant flavour that makes these cookies taste so seasonal. If you cannot find pumpkin pie spice, use a homemade blend of warming spices.

Pumpkin purée. Tinned pumpkin purée is the easiest option, but homemade pumpkin purée can also be used.

If using fresh pumpkin, roast peeled pumpkin wedges before puréeing for the best flavour. Drain the purée in muslin or a sieve for 20–30 minutes until thick and scoopable, so it has a similar consistency to tinned pumpkin.

Medjool dates. Dates bring natural sweetness, a sticky texture and a rich toffee-like flavour.

Unsalted butter. Use melted unsalted butter so you can control the seasoning in the recipe.

Maple syrup. Maple syrup adds sweetness and a deep, distinctive flavour. Use pure maple syrup for the best result.

Orange. Orange zest and a little juice brighten the flavour of the pumpkin and spices. If the orange is waxed, scrub it well before zesting.

Egg. This recipe uses one medium egg, about 60g in the shell or 50g without the shell.

Bicarbonate of soda. Also known as baking soda, this helps the cookies rise and keeps the texture light.

How to Make These Gluten-Free Cookies

For exact quantities and full method, see the recipe card below.

• Prepare the dry ingredients. Sift or whisk together the gluten-free oats, sweet rice flour, almond flour, bicarbonate of soda and pumpkin pie spice in a large bowl.
• Mix the wet ingredients. In another bowl, combine the pumpkin purée, chopped dates, melted butter, maple syrup, orange zest, orange juice and beaten egg.
• Combine. Stir the dry ingredients into the wet mixture until everything is evenly mixed.
• Scoop. Use a cookie scoop or spoon to portion the dough onto a lined baking sheet.
• Flatten. Press the cookies lightly with the back of a fork.
• Bake. Bake until the cookies are set and lightly coloured around the edges.
• Cool. Let the cookies rest on the tray for 5 minutes before transferring them to a wire rack.

Expert Tips

A trigger-release ice cream scoop is ideal for shaping evenly sized cookies. It keeps portions consistent, which helps the cookies bake at the same rate.

Use a large baking tray and leave about an inch of space between each cookie. They do not spread dramatically, but they still need room for even heat circulation.

These cookies are especially delicious when slightly warm. If they have cooled completely, warm one briefly in the microwave for about 10 seconds to soften it again.

If the dough feels too wet or the baked cookies seem sticky in the middle, chill the dough for 20 minutes before shaping. This gives the flours and oats more time to absorb moisture.

The dough may need a little more time for the flours and oats to absorb the liquid. Chill the dough for 20 minutes before shaping and baking.

Add 1–2 extra tablespoons of pumpkin purée to increase moisture. You can also add an extra egg yolk, which will make the cookies a little chewier.

Reduce the pumpkin purée by 1–2 tablespoons, or chill the dough for 20 minutes before baking.

Store the cookies in an airtight container at room temperature for up to 2 days. A non-plastic container is preferable.

Yes. Allow the cookies to cool completely, then layer them in an airtight container with baking parchment between the layers. Freeze for up to 2 months and defrost at room temperature before eating.

Recipe Variations

Chocolate chip pumpkin cookies. Add a couple of handfuls of 70% dark chocolate chips or chopped dark chocolate to the dough.

Dairy-free version. Swap the unsalted butter for coconut oil. The cookies will still bake well and keep a similar texture.