Gluten-Free Pumpkin Cookies

Pumpkin purée adds deep-gold color and wonderfully moist, soft texture to these chocolate-studded cookies. A drizzle of white icing is a tasty final touch.

We know you’ll love this gluten-free version of our Pumpkin Chocolate Chip Cookies recipe, a long-time favorite here on our site. Substituting Gluten-Free Measure for Measure Flour for the flour in that original yields nicely spiced soft cookies sure to be a hit with friends and family following a gluten-free diet. Enjoy!

Prep
45 mins
Bake
19 to 22 mins
Total
1 hr 10 mins
Yield
5 dozen
Gluten-Free Pumpkin Cookies - select to zoom
Gluten-Free Pumpkin Cookies - select to zoom
Gluten-Free Pumpkin Cookies - select to zoom

Instructions

  1. To make the cookies: Preheat the oven to 375°F. Lightly grease two baking sheets, or line them with parchment paper.

  2. Whisk together the flour, baking powder, soda, salt, and spices in a medium bowl.

  3. In a separate bowl, beat together the butter and sugars. Scrape down the sides of the bowl, and beat briefly, just until smooth.

  4. Add the pumpkin, eggs, vanilla, and orange zest, beating to blend.

  5. Slowly add the dry ingredients, beating to blend. Stir in the chocolate chips and walnuts.

  6. Using a tablespoon cookie scoop or soup spoon, drop the dough onto the prepared baking sheets in 1 1/4" balls. Bake them on the middle oven rack for about 18 to 22 minutes, until the edges are lightly browned. Remove the cookies from the oven, and let them cool on the baking sheets 5 minutes before transferring them to racks.

  7. To make the glaze: Stir together the sugar, milk, and vanilla to make a smooth glaze. Dip the tops of the cookies in the glaze, or drizzle it over them.

  8. Place the cookies back on the rack for the glaze to set. Wrap loosely, and store for several days at room temperature; freeze for longer storage.