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Soft Gluten Free Pumpkin Cookies in 12 Easy Bites

Gluten Free Pumpkin Cookies
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Soft and chewy gluten-free pumpkin cookies with warm spices. Perfect for fall.

Ingredients

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  • 1 1/2 cups gluten-free all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Whisk flour, baking soda, cinnamon, nutmeg, cloves, and salt in a bowl.
  3. Cream butter and sugar in a large bowl until light and fluffy.
  4. Beat in egg, pumpkin puree, and vanilla until smooth.
  5. Gradually mix dry ingredients into wet mixture until just combined.
  6. Scoop tablespoon-sized dough onto prepared baking sheets, spacing 2 inches apart.
  7. Bake for 12 minutes or until edges are set.
  8. Cool on baking sheets for 5 minutes, then transfer to wire racks.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling.
  • Store cookies in an airtight container for up to 5 days.
  • Freeze dough balls for later baking.

Nutrition

Find it online: https://www.recipekitchenhub.com/gluten-free-pumpkin-cookies/