Vegan Gluten-Free Pumpkin Cookies Recipe for Fall Treats

This gluten-free pumpkin cookie recipe is quick and easy — you may find yourself making a second batch the same day. Using a food processor speeds up the process and gives you a smooth, well-mixed dough.

Why you’ll love this recipe

• Soft and chewy cookies
• Simple, fast recipe
• Everyday pantry ingredients
• Gluten-free, dairy-free, and egg-free

Ingredients and substitutions

Below are notes about the main ingredients. The full ingredient list and measurements are in the recipe card further down.

Almond flour — Provides a tender crumb and some protein. Use blanched almond flour (not almond meal) for best texture.

Coconut flour — A grain-free flour that adds natural sweetness and lightness. It absorbs more moisture than other flours, so a small amount goes a long way.

Pumpkin puree — Use pure canned pumpkin or homemade pumpkin purée, not pumpkin pie filling.

Maple syrup — Adds natural sweetness and enhances the warm spice flavors.

Organic cane sugar — A less-refined sweetener that’s vegan-friendly.

Vegan butter — Adds richness and helps create a tender cookie. You can substitute melted coconut oil or dairy butter if preferred.

Arrowroot starch (or cornstarch) — Helps bind and lighten the texture. Tapioca starch is a good alternative.

Pumpkin pie spice — A warm spice blend that complements the pumpkin flavor.

How to make gluten-free pumpkin cookies

Before you start: Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.

Step 1: In a food processor (or a large bowl and electric mixer), combine the melted vegan butter, cane sugar, maple syrup, pumpkin puree, and vanilla. Pulse or mix until smooth, about 20 seconds.

Step 2: Add the dry ingredients — almond flour, coconut flour, salt, baking soda, baking powder, arrowroot starch, and pumpkin pie spice — and process until a soft dough forms. Let the dough rest for about 5 minutes so the coconut flour can absorb moisture.

Step 3: Scoop the dough using a tablespoon or a #40 cookie scoop. Roll into balls and place on the prepared baking sheet. Use the palm of your hand (or a small piece of parchment between your hand and the dough if sticky) to gently flatten each ball about halfway down. Bake for 8–11 minutes, then transfer to a wire rack to cool completely.

Step 4: While the cookies cool, whisk the glaze: powdered sugar, melted vegan butter, non-dairy milk, and vanilla until smooth. If the glaze is too thin, add more powdered sugar until it reaches the desired consistency. Frost cooled cookies and dust with a little ground cinnamon.

Recipe tips

• If the dough is sticky, press the cookies down with a small sheet of parchment between your palm and the dough.
• Make sure cookies are fully cooled before glazing so the glaze sets without melting.

Storage

Store the baked cookies in an airtight container at room temperature for 2–3 days.

To freeze dough: place scooped dough balls in a single layer on a baking sheet and freeze until solid. Transfer frozen balls to a freezer-safe bag or container. Dough keeps up to 3 months. Bake from frozen in a preheated oven and then gently press each cookie down slightly after baking if needed.

Pure pumpkin purée does not contain gluten. Always check the product label for added ingredients or potential cross-contamination if you need to avoid gluten strictly.

Freeze scooped dough balls on a baking sheet, then transfer to a freezer-safe bag or container. Dough can be stored up to 3 months. Bake from frozen as directed and finish by gently pressing each cookie after baking if needed.