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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.
Prep Time10 mins
Cook Time15 mins
Course: Dessert
Keyword: Cookie, Gluten Free, Pumpkin, Thanksgiving
Servings: -18


  • Baking Sheet


  • 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


  • Preheat the oven to 350°. Line two baking sheets with baking parchment
  • In a large bowl mix the flour, baking powder, salt, allspice, cinnamon and ginger together using a fork until blended. Set aside.
  • 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.
  • Slowly add the flour and spice mixture and continue to mix on a slow speed.
  • 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.
  • 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.
  • Place on the baking sheet and when all cookies have been coated, repeat coating cookies a second time with confectioners sugar.
  • Place cookies evenly on baking sheets and bake for 12-15 minutes.
  • If you are cooking both cookie sheets in the same oven at the same time, rotate the sheets halfway through the bake.
  • Remove from oven and allow the cookies to cool a little on a tray before transferring to a wire cooling rack.
  • Serve. Store in an airtight container in a refrigerator for 5-6 days.