Gluten-Free Pumpkin Cookies

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Soft and flavorful, these gluten-free pumpkin cookies are packed with lots of pumpkin spice flavor and smothered in a rich maple glaze. They’re made with simple ingredients including oat flour, pumpkin puree, and real maple syrup for the ultimate fall treat!

A stack of gluten free pumpkin cookies with maple glaze on a white plate, sitting on a wooden table. A whole pumpkin and striped cloth are in the background, evoking autumn vibes.

Quick Look at the Recipe

🍽️ Flavor: Rich pumpkin spice and maple
⏱️ Prep Time: 15 minutes
🔥 Cook Time: 15 minutes
🕒 Ready In: 1 hour (including 30 minutes of chill time)
👥 Servings: 18 cookies
📖 Dietary Info: Gluten-free, refined sugar-free
❄️ Freezer Friendly: Yes, see below for instructions.
👩‍🍳 Tip: These cookies are sweetened with a combination of coconut sugar and maple syrup which makes them extra rich and so soft!

Woman smiling while standing in a sunny room.

There’s Nothing Like Pumpkin

Everyone who knows me well knows that pumpkin is one of my all-time favorite flavors! Whether I’m making pumpkin cheesecake bars for a (secretly) healthy dessert or sheet pan pumpkin pancakes for breakfast, I just can’t get enough of it.

Recently my toddler asked to make cookies with me, and, as always, these soft pumpkin cookies were the perfect quick treat. Like all my recipes, they have no refined sugar, processed flour, or artificial ingredients, so I feel so much better about sharing them with my family.

What Makes Pumpkin Maple Cookies Special?

Soft, fluffy texture so no one will ever know they’re gluten free!
Quick & easy recipe taking only 15 minutes of active time.
Buttery sweet glaze made with real maple syrup and no refined sugar.

Ingredients

Oat flour – You can use make oat flour yourself or buy it. If you’re allergic to gluten, make sure to use certified gluten-free oat flour.
Butter – Unsalted, softened. If you do use salted butter, leave out the additional salt in the cookies. I used homemade butter in these cookies.
Coconut sugar – One of my favorite natural sweeteners! You can substitute packed brown sugar if you prefer.
Maple syrup – Make sure to use real maple syrup, not maple flavored syrup. It adds a rich taste and extra moisture to the cookies.
Pumpkin puree – Not pumpkin pie filling.
Spices – Fresh spices without extra additives will give these cookies the best flavor!
Powdered coconut sugar – This is often difficult to find in stores, but you can easily make homemade powdered coconut sugar. Alternatively, you can use regular powdered sugar.

Tools Needed

Stand mixer – If you don’t have one, you can also use an electric hand mixer.

Step-By-Step Instructions

Pumpkin Cookies (Gluten Free)

A metal bowl filled with oat flour and other dry ingredients sits on a wooden surface. The texture is fine and even, suggesting freshly mixed ready for baking.

Step 1: First, in a large bowl, whisk together the oat flour, baking soda, spices, and salt.

Bowl with thick, creamy brown gluten-free pumpkin cookie dough against a wooden backdrop, conveying a warm, homemade, and inviting feel.

Step 2: Using a stand mixer with a paddle attachment or an electric hand mixer, cream together the butter and sugar. Then add the egg, vanilla, pumpkin puree, and maple syrup and mix until well combined. Finally, add the dry ingredients.

The dough will be thick and soft. More like batter than standard cookie dough.

Twelve evenly spaced cookie dough scoops on a metal baking sheet, ready for the oven. The dough is golden brown and has a soft texture.

Step 3: Next cover the bowl and place the batter in the fridge for 30 minutes so the oat flour can soak up some of the moisture. While the dough is chilling, preheat your oven to 350 degrees and grease a cookie sheet. I like to use avocado oil for this, but you can use whatever type of oil you prefer.

Then drop large spoonfuls (about 3 tablespoons each) onto the prepared cookie sheet, leaving about 2 inches between each cookie.

Twelve freshly baked, golden-brown gluten-free pumpkin cookies on a metal baking sheet. The background includes a striped cloth for a cozy, homemade feel.

Step 4: Bake the cookies for 13-17 minutes or until the tops are firm to the touch, and they’re beginning to turn golden.

Leave them on the cookie sheet to cool for 10 minutes before moving them to a wire rack to finish cooling.

Maple Syrup Glaze

A glass bowl containing rich homemade maple glaze with a metal whisk immersed in it, placed on a wooden surface, conveys a cozy, homemade feel.

Step 1: While the cookies are cooling, it’s time to make the glaze!

In a small bowl, whisk together the powdered coconut sugar, melted butter, maple syrup, and vanilla.

Gluten free pumpkin cookies with a glossy maple glaze cool on a wire rack. A pumpkin is in the background, hinting at fall flavors and setting a cozy tone.

Step 2: When the cookies are completely cooled, spread the glaze evenly across the top of them. Allow them to sit for at least half an hour for the glaze to firm up.

Enjoy your delicious pumpkin cookies with a cup of tea or coffee!

Tip: To make the tops of the cookies smoother and easier to glaze, use a serrated knife to gently level the cookies before spreading on the glaze.

Stack of three gluten free pumpkin cookies on a white plate. The cookies are thick, moist, and topped with a shiny maple glaze. A warm, cozy autumn treat.

If you’re looking for more gluten-free cookie recipes, check out my cranberry chocolate oatmeal cookies and chocolate chip cookies with oat flour!

How to Freeze

These cookies are the perfect recipe to make in advance! Simply bake the cookies and let them cool before freezing in an airtight container. You can also prepare the glaze and freeze it separately from the cookies.

Both the cookies and the glaze will keep in the freezer for 2-3 months. When you’re ready to serve them, let both the cookies and glaze thaw at room temperature.

Then warm the glaze slightly until it’s pourable and whisk to recombine any ingredients that have separated while frozen. If necessary, you can add a little more melted butter to bring it back to the right consistency.

Then drizzle the glaze on the cookies and enjoy!

Tips for Success

Let the batter chill – It’s extremely important for the cookie batter to rest in the fridge for at least half an hour so the oat flour can soak up extra moisture. This is also essential to avoiding the grainy texture gluten-free baked goods often have.

Don’t over-bake – Remove the cookies from the oven once they are firm to the touch and beginning to turn golden brown. The centers will continue to cook slightly as they cool.

Let cool completely before glazing – Glazing warm cookies always makes for a big, not-so-pretty mess!

Warm the glaze if necessary – If the glaze cools too much, you may need to reheat it slightly so you can easily drizzle it on the cookies.

Gluten free pumpkin cookies with shiny maple glaze are cooling on a wire rack over a wooden surface. A large pumpkin and striped cloth add an autumnal touch.

FAQs

How do I store pumpkin cookies?

You can store pumpkin cookies in an airtight container at room temperature for 3 days.

Is oat flour gluten free?

Oats are naturally gluten free, however, they can be contaminated with gluten. Make sure to purchase certified gluten-free oat flour to avoid any contamination.

Are gluten-free pumpkin cookies healthy?

Since these cookies are made without processed flour or refined sugar, they’re a healthier option compared to most other cookies. However, they’re still high in natural sugar.

If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome