Pumpkin Cookies – Easy Gluten Free Fall Dessert

The air turns crisp, the leaves begin to fall, and suddenly you’re craving all things pumpkin. But not just any pumpkin treat—something warm, chewy, a little sweet, and 100% satisfying. That’s where these chewy pumpkin cookies come in.

Imagine biting into a cookie that’s soft in the center, slightly crispy at the edges, filled with the warm aromas of pumpkin spice, and sweetened naturally with maple syrup. These cookies feel like autumn in every bite. And the best part? They’re gluten-free, dairy-free, and made without refined sugar.

Whether you’re whipping these up for a cozy night in, a holiday cookie exchange, or just craving a healthier treat, these chewy pumpkin cookies are your go-to recipe. They’re proof that better-for-you baking doesn’t mean compromising on taste or texture.

If you’ve been searching for:

• Easy pumpkin cookie recipe
• Healthy pumpkin cookies
• How to make pumpkin cookies without dairy

You’re in the right kitchen.

What Makes This So Irresistible

• Soft & chewy texture – Like your favorite bakery cookie, but healthier.
• Naturally sweetened – No refined sugars, just real maple syrup and a sprinkle of turbinado sugar.
• Gluten-free & dairy-free – Perfect for food-sensitive friends and family.
• Pumpkin-forward flavor – Real pumpkin puree gives these cookies moisture and warmth.
• One bowl recipe – Fewer dishes, faster cleanup.
• Ready in under 30 minutes – Because cravings wait for no one.

Ingredients for Chewy Pumpkin Cookies

Dry Ingredients

• 1 cup (96 g) superfine almond flour – Light, naturally gluten-free, and protein-rich.
• ½ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• 3 tbsp granulated sugar – Adds structure and sweetness.
• ¼ cup coarse sugar – Optional for rolling (turbinado, demerara, or sanding sugar for crunch).

Wet Ingredients

• 1 cup (240 g) pumpkin puree – Use plain pumpkin, not pumpkin pie filling.
• ¼ cup (60 ml) pure maple syrup – For that rich, caramel-like sweetness.
• 2 tbsp melted butter or coconut oil – Coconut oil keeps it dairy-free.
• 1 tsp pumpkin pie spice – Or use ½ tsp cinnamon + ¼ tsp nutmeg + pinch of clove.

How to Make Chewy Pumpkin Cookies – Step-by-Step

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Mix the Dough

In a large bowl, combine:

• Pumpkin puree
• Almond flour
• Maple syrup
• Melted butter or coconut oil
• Granulated sugar
• Pumpkin spice
• Baking soda
• Baking powder
• Salt

Mix until a smooth, thick dough forms.

Step 3: Shape the Cookies

Scoop tablespoon-sized balls of dough. Roll each in coarse sugar (if using) for a delicious crunch. Place on baking sheet 2 inches apart. Lightly flatten the tops with your fingers or a spoon.

Step 4: Bake

Bake for 16–18 minutes, or until the tops are set and edges are slightly golden.

Step 5: Cool & Serve

Let cookies cool completely on the baking sheet—this keeps them soft and chewy. Enjoy warm or store for later.

Pro Tips & Baking Secrets

Use these tips to perfect your gluten-free pumpkin cookies every time.

1. Blot watery pumpkin – If your puree is watery, blot with a paper towel to prevent soggy cookies.
2. Use superfine almond flour – It gives the lightest, most tender texture.
3. Don’t overmix – Stir until just combined to avoid dense cookies.
4. Try coconut sugar – Swap granulated sugar for coconut sugar for a richer taste.
5. Chill dough (optional) – For taller, puffier cookies.
6. For extra chew – Bake for only 15–16 minutes.
7. For firmer cookies – Let bake a full 18 minutes.
8. Add-ins? Go for it! – Stir in ¼ cup mini chocolate chips or chopped pecans.
9. Flatten lightly – These cookies don’t spread much on their own.
10. Cool on tray – They firm up as they cool; moving too soon can break them.

Variations & Substitutions

• Dairy-Free? Use coconut oil instead of butter.
• Vegan? This recipe is egg-free already!
• Nut-free? Try sunflower seed flour (note: may slightly change color).
• No coarse sugar? Skip the rolling or use cinnamon-sugar instead.
• No maple syrup? Use agave or date syrup (flavor will differ).
• Want more spice? Add ginger, clove, or cardamom.

Best Ways to Serve Chewy Pumpkin Cookies

• With coffee or chai tea – The spices pair beautifully with warm drinks.
• As a healthy dessert – Top with dairy-free whipped cream or yogurt.
• Holiday cookie trays – These add a cozy, seasonal touch.
• Lunchbox treat – Great for kids, with no refined sugar.
• Crumbled over oatmeal or yogurt – A crunchy-sweet topping.

Nutritional Information (Per Cookie)

(Bold key values for easy scanning)

• Calories: 105 kcal
• Sugar: 8 g
• Sodium: 65 mg
• Fat: 6 g (2 g saturated)
• Carbohydrates: 11 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 5 mg

Storage & Reheating Guide

• Room Temp: Store in an airtight container for up to 3 days.
• Refrigerated: Keeps well for 1 week.
• Freezer-Friendly: Freeze for up to 2 months.
• To Reheat: Microwave for 10 seconds or warm in a 300°F oven for 3–5 minutes.

Got Questions? We’ve Got You Covered

1. Are pumpkin cookies supposed to be soft or crispy?

Pumpkin cookies are traditionally soft and chewy due to the moisture in pumpkin puree. For a crispier texture, bake a few extra minutes or reduce the pumpkin slightly.

2. Can I make pumpkin cookies without eggs or dairy?

Yes! This recipe is naturally egg-free and dairy-free. Use coconut oil instead of butter for a fully plant-based cookie.

3. What kind of flour works best for gluten-free pumpkin cookies?

Superfine almond flour works best. It creates a tender, chewy texture without the graininess of some other gluten-free flours.

4. How do I keep pumpkin cookies from being cakey?

Avoid overmixing and don’t add extra flour. Using almond flour and just the right amount of moisture (like maple syrup) helps keep cookies chewy instead of cakey.

5. Can I freeze pumpkin cookies?

Yes! You can freeze both the baked cookies and the unbaked dough. Store in an airtight container for up to 2 months.

More Tasty Ideas to Explore

• Pumpkin Oat Muffins Recipe – Healthy Breakfast Snack
• Strawberry Earthquake Cake – Easy Dessert Recipe
• Ground Beef and Rice Casserole | Easy Dinner Idea

Your Turn in the Kitchen

Now you know how to make the best chewy pumpkin cookies that just happen to be gluten-free, dairy-free, and naturally sweet. They’re cozy, easy, and made with real ingredients you can feel good about.

Whether you’re baking for a fall gathering, prepping school snacks, or just treating yourself after a long day, this recipe delivers that soft, spiced cookie comfort in every bite.

✨ What’s your favorite twist on pumpkin cookies? Let us know in the comments ! and don’t forget to save and share this recipe!

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