These Iced Gluten-Free Pumpkin Cookies are made with almond flour, coconut flour, pumpkin, and spices for a healthier cookie recipe! Vegan.
This gluten-free pumpkin cookie recipe is so easy you'll make a second batch in no time. With the help of a food processor, this delicious cookie dough comes together quickly just like these lemon butter cookies and lemon blueberry cookies.
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Why you'll love this recipe
- Soft and chewy cookie
- Easy recipe
- Simple ingredients
- Gluten-free, dairy-free, egg-free
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Almond flour - Gives our cookies a perfect tender crumb and provides a good source of protein. Avoid using almond meal as it will give the cookies more of a gummy texture.
Coconut flour - A grain-free flour, coconut flour adds a natural sweetness and soft texture.
Canned pumpkin puree - Make sure you use real pumpkin purée and not pumpkin pie filling mix (like in these gluten-free muffins). You can also roast your own pumpkin to make homemade puree.
Maple syrup - The natural sweetness of pure maple syrup adds flavor that compliments the warm spices.
Organic cane sugar - This type of sweetener is not as refined as white granulated white sugar. It is also vegan-friendly.
Vegan butter - This adds a buttery flavor and fat to our recipe. Coconut oil can be substituted or regular butter if dairy is not an issue.
Arrowroot starch (or cornstarch) - Also known as arrowroot powder, this helps bind as well as create a lighter texture. If in need of a substitute, tapioca starch or corn starch would be your best arrowroot starch alternative.
Pumpkin pie spice - This is a classic combination of spices for fall flavors and a great match for pumpkin recipes.
How to make gluten-free pumpkin cookies
Before you start: Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper. Set aside.
Step 1: In the bowl of a food processor (or large bowl), add the cane sugar and wet ingredients—melted butter, maple syrup, puree, and vanilla extract— and pulse for about 20 seconds.
Step 2: Add the dry ingredients—almond flour, coconut flour, salt, baking soda, baking powder, arrowroot starch, and pumpkin pie spice—and process until a dough forms. Allow dough to sit for about 5 minutes.
Step 3: Use a tablespoon or #40 cookie scoop to scoop dough. Roll into a ball with your hands and place on cookie sheet. Use the palm of your hand to press dough balls about halfway down. Bake for 8-11 minutes.
Step 4: In a small bowl, whisk the powdered sugar, melted butter, non-dairy milk, and vanilla extract until a glaze forms. If too liquidy, add a little more powdered sugar. Frost cooled cookies with glaze and sprinkle with ground cinnamon.
Recipe tips
- Using a small piece of parchment paper helps to press down the pumpkin cookie dough ball if it is too sticky.
- Allow the soft pumpkin cookies to cool completely on a wire rack before adding icing.
Storage
Store these vegan pumpkin cookies in an airtight container at room temperature for 2-3 days.
To freeze, place cookie dough balls on a baking sheet in a single layer and place in the freezer until frozen. Then transfer the frozen balls to a freezer-safe ziplock bag or airtight container.
The dough can be stored in the freezer for up to 3 months. Bake in a preheated oven from frozen. Then slightly press down on the cookie after baking.
FAQs
Canned pumpkin puree typically does not contain gluten as it is made from pure pumpkin puree with no added wheat or gluten-containing ingredients.
It's always a good practice to check the label on the specific brand and product you are using, as cross-contamination can occur during processing or gluten ingredients can be added.
To freeze, place cookie dough balls on a baking sheet in a single layer and place in the freezer until frozen.
Then transfer frozen balls to a freezer-safe ziplock bag or airtight container. The dough can be stored in the freezer for up to 3 months.
If you love fall season baking, I'd recommend my easy pumpkin bread, chocolate chip pumpkin blondies, and pumpkin granola to add to your list.
If you are new to using coconut flour in your gluten-free baking, check out Erin's simple coconut flour cookies!
More gluten-free cookie recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Gluten-Free Iced Pumpkin Cookies
Ingredients
Pumpkin Cookies
- ⅓ cup vegan butter, melted
- ¼ cup (53 g) organic cane sugar
- 2 tablespoons maple syrup
- ¼ cup (60g) pumpkin puree
- 1 teaspoon pure vanilla extract
- 2 ¼ cups (232g) almond flour not meal
- 3 tablespoons (17g) coconut flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 tablespoon arrowroot starch
- ½ teaspoon pumpkin pie spice
Glaze
- ½ cup (50g) organic powdered sugar
- 2 tablespoons vegan butter melted
- 1 tablespoon almond milk
- ½ teaspoon pure vanilla extract
- cinnamon to sprinkle
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper. Set aside.
- In the bowl of a food processor (or large bowl), add the melted butter, cane sugar, maple syrup, pumpkin, and vanilla extract. Pulse for about 20 seconds or mix with electric mixer if using a bowl.
- Add almond flour, coconut flour, salt, baking soda, baking powder, arrowroot starch, and pumpkin pie spice and process until a dough forms. Allow dough to sit for about 5 minutes.
- Use a tablespoon to scoop dough. Roll into a ball with your hands and place on cookie sheet. Use the palm of your hand to press dough balls about halfway down (a piece of parchment paper helps if it is sticky). Bake for 8-11 minutes. Remove from oven and transfer cookies to a wire rack to cool completely.
- While your cookies are cooling, make your glaze. In a small bowl, whisk the powdered sugar, melted butter, non-dairy milk, and vanilla extract until a glaze forms. If too liquidy, add a little more powdered sugar. Frost cooled cookies with glaze and sprinkle with ground cinnamon.
- Store in an airtight container for 2-3 days.
christina bianco
Everyone loved these delicious cookies. I used Judee’s royal icing which worked beautifully. Making these again soon. Thanks for another fabulous recipe Tessa.
Tessa
Thank you, Christina! I’m so glad everyone loved them!
Roxanne
Is this 95 calories per each small cookie? Hope to hear from u soon, as am making these for my Tops group (like weight watchers) this week & need to know. Didn't rate yet cuz haven't made yet.
Tessa
Hi Roxanne! I'm sorry this is after your group. Yes, it is 95 per cookie.
Alene
I can't eat coconut flour at all. Is there something I can substitute for it? I would love to make these cookies.
Tessa
Hi Alene! Coconut flour can be a tricky one to replace as it is very absorbent and affects the amount of liquids called for in the recipe. I haven't tried a substitute in this recipe, but my best guess would be to use tapioca starch instead. I would also start with a 1/4 cup melted vegan butter instead of a 1/3, and add a little more if it seems like the dough needs it. If the dough is too wet, add a bit more almond flour at a time. The overall consistency of the cookie will be a bit different as coconut flour helps with the soft texture. I hope that helps!
Kim
These are delicious!
Tessa
Hard to have just one! Thanks, Kim!
Emma
Can you use coconut oil instead of vegan butter?
Tessa
Yes! That should work just fine for the cookies. For the icing, I would recommend subbing in almond milk for the vegan butter. Adding a little at a time until you reach the desired consistency.