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Pumpkin pie cookies can still be a delicious and healthy treat for those following a gluten-free diet! This gluten-free version uses alternative flour like almond flour and oat flour, which are naturally gluten-free and add a rich, nutty flavor to the cookies. With the same warm spices and pumpkin goodness, these cookies are the perfect fall treat without the gluten.
Why You'll Love This Recipe
It's packed with the cozy flavors of fall while using nutritious, gluten-free ingredients like almond and oat flour. Sweetened naturally with maple syrup or honey, these cookies are soft and chewy and perfect for health-conscious eaters. They’re quick to make, easily customizable, and a guilt-free way to enjoy pumpkin spice treats any time!
Key Ingredients for Gluten-Free Pumpkin Pie Cookies
A few simple swaps can transform the traditional recipe into a gluten-free version without sacrificing flavor or texture.
Almond Flour or Oat Flour
Almond flour adds a delicate texture and a slight sweetness to the cookies, while also providing healthy fats and protein. Oat flour, made by grinding gluten-free oats, adds fiber and helps bind the cookies. Both flours are excellent choices for making gluten-free cookies.
Pumpkin Puree
Just like in the traditional recipe, pumpkin puree is the star. This nutrient-dense ingredient keeps the cookies moist and adds a lovely fall flavor.
Coconut Oil
Coconut oil is a great substitute for butter in gluten-free baking. It provides healthy fats and a rich texture without the heaviness of butter.
Natural Sweeteners: Maple Syrup or Honey
This recipe uses pure maple syrup or honey as natural sweeteners instead of refined sugar. Both options are less processed and offer a deep, rich flavor that complements the pumpkin and spices.
Spices: Cinnamon, Nutmeg, and Ginger
The warm, cozy cinnamon, nutmeg, and ginger spices are essential in any pumpkin pie cookie recipe. These spices are naturally gluten-free and add depth to the flavor profile.
Why Almond and Oat Flour?
Almond Flour
Almond flour is a staple in gluten-free baking. It’s made from finely ground almonds, making it both gluten-free and grain-free. Almond flour is higher in protein and healthy fats compared to traditional flour, which helps give gluten-free cookies structure and a moist, chewy texture.
Oat Flour
Oat flour, when made from certified gluten-free oats, is naturally gluten-free and rich in fiber. It also has a mild, slightly sweet flavor that pairs perfectly with pumpkin. You can make your oat flour by grinding oats in a blender until fine, or you can purchase pre-made oat flour.
Gluten-Free Pumpkin Pie Cookie Variations
Vegan Gluten-Free Pumpkin Pie Cookies
To make these cookies vegan, simply replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Let the mixture sit for 5 minutes until it thickens, then use it as a substitute for the egg.
Keto Gluten-Free Pumpkin Pie Cookies
To make gluten-free pumpkin pie cookies keto-friendly, replace oat flour with almond flour or a small amount of coconut flour (as it’s more absorbent). Swap sweeteners for erythritol, monk fruit, or stevia to keep them low-carb. Use coconut oil for added fat and moisture, and ensure you’re using unsweetened pumpkin puree. Stick with traditional pumpkin pie spices like cinnamon, nutmeg, and ginger. These adjustments lower the carb content while maintaining the pumpkin pie flavor, making the cookies keto-compliant.
Pumpkin Pie Protein Cookies
To add a boost of protein to these cookies, replace ¼ cup of the oat flour with your favorite gluten-free protein powder. This turns your cookies into a satisfying snack that can also support muscle recovery or provide a filling post-workout treat.
Pumpkin Pie Cookies with Superfoods
Enhance the nutritional profile by adding superfoods like chia seeds, hemp hearts, or ground flaxseed. These ingredients add fiber, omega-3 fatty acids, and other essential nutrients without altering the flavor of the cookies.
Tips for Baking the Perfect Gluten-Free Pumpkin Pie Cookies
Avoid Overmixing the Dough
Gluten-free doughs can become dense if overmixed, so gently fold the ingredients until just combined.
Monitor the Bake Time
Since these cookies are naturally softer and moister, keep an eye on them in the oven. They should be lightly golden on the edges and slightly soft in the middle when you take them out.
Add Extra Texture
If you like a bit of crunch in your cookies, add some chopped pecans, walnuts, or pumpkin seeds to the dough. This adds a delightful texture contrast and some additional healthy fats.
Storing and Freezing Gluten-Free Pumpkin Pie Cookies
These cookies store well at room temperature in an airtight container for up to 4 days. If you want to keep them longer, you can freeze them. Simply place the cookies in a single layer on a baking sheet, freeze them for about an hour, then transfer them to a freezer-safe bag or container. They’ll last up to 3 months in the freezer. To enjoy, just let them thaw at room temperature for 10-15 minutes.
Step-by-Step Gluten-Free Pumpkin Pie Cookie Recipe
Discover the best gluten-free pumpkin pie cookie recipe, perfect for fall!
Prep Time: 10 mins Cook Time: 12 mins
Total Time: 22 mins yield: 12 cookies
Ingredients
- 1 cup almond flour
- ½ cup oat flour (use certified gluten-free oats)
- ½ cup pumpkin puree
- ¼ cup melted coconut oil
- ⅓ cup maple syrup (or honey)
- 1 egg (or flax egg for a vegan version)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ½ tsp baking soda
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, oat flour, baking soda, spices, and salt.
- In another bowl, mix the pumpkin puree, melted coconut oil, maple syrup, egg, and vanilla extract until smooth.
- Gradually fold the dry ingredients into the wet mixture. Stir until just combined, being careful not to overmix.
- Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, leaving a little space between each cookie. Slightly flatten the tops of the cookies with the back of a spoon.
- Bake for 10-12 minutes, or until the edges are golden and the centers are set. The cookies should still be soft to the touch but firm enough to hold their shape.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories: 143kcal | Carbohydrates: 11.8g | Fat: 10g | Protein:3.2g |
FAQs
1. Can I make these cookies sugar-free?
Yes! You can replace the maple syrup or honey with a sugar-free sweetener like monk fruit sweetener or erythritol to reduce the sugar content without sacrificing sweetness.
2. Can I make these cookies ahead of time and freeze them?
Absolutely. These cookies freeze well for up to 3 months. Just thaw them at room temperature when you're ready to enjoy them.
3. What other flour can I use for gluten-free pumpkin pie cookies?
Besides almond and oat flour, you can try coconut flour, though you’ll need less of it (about ⅓ the amount) because it absorbs more liquid. Another option is gluten-free all-purpose flour blends.
4. Can I add chocolate chips to this recipe?
Yes! Adding dark chocolate chips or mini chocolate chips is a great way to add extra flavor and sweetness to your cookies.
5. How do I keep gluten-free cookies from being too crumbly?
Using a combination of almond flour and oat flour helps provide structure to the cookies. The egg (or flax egg) also acts as a binder. Make sure not to overbake them, as gluten-free cookies can dry out more quickly.
Conclusion
These gluten-free pumpkin pie cookies are a delicious and healthy way to enjoy the flavors of fall. Packed with the goodness of pumpkin, fiber-rich flours, and natural sweeteners, they make the perfect snack or dessert without the gluten. Whether you're serving them at a family gathering or enjoying them with a cup of tea, these cookies are sure to become a seasonal favorite!