Gluten-Free Pumpkin Cookies

Soft and flavorful, these gluten-free pumpkin cookies are packed with amazing pumpkin spice flavor and smothered in a rich maple glaze!

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Course: Clean Eating Dessert Recipes

Cuisine: American

Diet: Gluten Free

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: cookies

Calories: 158kcal

Author: Violet Parcha

Oat flour If you're allergic to gluten, make sure to use certified gluten-free oat flour
1/2 cup unsalted butter softened
1/2 cup coconut sugar
1/4 cup maple syrup
1 egg
3/4 cup pumpkin puree
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/4 teaspoon salt

Preheat oven to 350 degrees and grease a cookie sheet.
In a large bowl, whisk together the oat flour, baking soda, spices, and salt.
Using a stand mixer with a paddle attachment or an electric hand mixer, cream together the butter and sugar.
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.
Drop large spoonfuls (about 3 tablespoons each) onto the prepared cookie sheet, leaving about 2 inches between each cookie.
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.

In a small bowl, whisk together the powdered coconut sugar, melted butter, maple syrup, and vanilla.
When the cookies are completely cooled, spread the glaze evenly across the top of them.

Can use packed brown sugar instead of coconut sugar in the cookies
Can use salted butter in the cookies if you leave out the additional salt
Powdered coconut sugar is often difficult to find in stores, but you can easily make homemade powdered coconut sugar. Alternatively, you can use regular powdered sugar.