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Gluten Free Pumpkin Crinkle Cookies

Gluten Free Pumpkin Crinkle Cookies are an incredibly soft and chewy cookie with tons of pumpkin spice flavor.
Course Dessert
Keyword Cookie, Gluten Free, Pumpkin, Thanksgiving
Prep Time 10 minutes
Cook Time 15 minutes
Servings -18


  • 2 cup +1/4 cup gluten free baking flour
  • 11/2 teaspoons baking powder
  • 1/4 salt
  • 1 teaspoon allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 stick 8 oz unsalted butter, softened to room temperature
  • 1 1/2 cup light brown sugar lightly packed
  • 2 large eggs
  • 1 cup pumpkin puree {not pumpkin pie filling}
  • 2/3 cup confectioners sugar


  1. Preheat the oven to 350°. Line two baking sheets with baking parchment
  2. In a large bowl mix the flour, baking powder, salt, allspice, cinnamon and ginger together using a fork until blended. Set aside.
  3. In the bowl of an electric mixer, cream together the butter and brown sugar, until light and fluffy. Add the eggs one at a time, mixing after each addition. Add the pumpkin puree and mix further.
  4. Slowly add the flour and spice mixture and continue to mix on a slow speed.
  5. Once thoroughly mixed, cover the bowl with food wrap and pop in the freezer for 5-10 minutes, just enough time to allow the dough to firm up.
  6. Place the confectioners' sugar in a small bowl. With a large ice cream scoop {about 2” diameter scoop}, scoop the batter and drop the batter into the confectioner's sugar and coat completely.
  7. Place on the baking sheet and when all cookies have been coated, repeat coating cookies a second time with confectioners sugar.
  8. Place cookies evenly on baking sheets and bake for 12-15 minutes.
  9. If you are cooking both cookie sheets in the same oven at the same time, rotate the sheets halfway through the bake.
  10. Remove from oven and allow the cookies to cool a little on a tray before transferring to a wire cooling rack.
  11. Serve. Store in an airtight container in a refrigerator for 5-6 days.