These gluten free 2 ingredient pumpkin cookies are a simple, quick treat perfect for fall or any time you want a naturally sweet, soft cookie without fuss. Using just pumpkin puree and a gluten free baking mix, these cookies rely on wholesome ingredients and minimal prep, making them ideal for beginners or anyone avoiding gluten.
Ingredients
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 1/4 cups gluten free baking mix (such as a blend containing rice flour, tapioca starch, and xanthan gum)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, combine the pumpkin puree and gluten free baking mix. Stir well until a sticky dough forms. It should be soft but hold together; if too wet, add a tablespoon more baking mix.
- Using a tablespoon or cookie scoop, drop dough portions onto the prepared baking sheet, spacing them about 2 inches apart.
- Gently flatten each cookie slightly with the back of a spoon or your fingers, as these cookies won’t spread much during baking.
- Bake for 15-18 minutes, or until the edges are set and the tops spring back lightly when touched.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips
- Substitutions: If you don’t have a gluten free baking mix, you can blend 3/4 cup oat flour (certified gluten free) with 1/2 teaspoon xanthan gum and 1/2 teaspoon baking powder as a substitute. Avoid using pumpkin pie filling as it contains added sugars and spices.
- Texture adjustments: For chewier cookies, add a tablespoon of almond butter or peanut butter to the dough. For cakier cookies, add a teaspoon of baking powder.
- Common mistakes: Overmixing the dough can make the cookies tough. Mix just until combined. Also, don’t skip flattening the dough balls, as the cookies do not spread much on their own.
- Sweetness: These cookies are lightly sweet from the pumpkin alone. If you prefer sweeter cookies, add 1-2 tablespoons maple syrup or honey to the dough before baking.
Serving Suggestions
Enjoy these pumpkin cookies fresh or slightly warmed with a cup of hot tea, coffee, or spiced chai. They also pair wonderfully with a dollop of dairy-free whipped cream or a smear of cream cheese frosting for a festive twist. For breakfast, crumble them over yogurt or oatmeal to add natural pumpkin flavor and gentle sweetness.
Variations
Customize this basic recipe to suit your tastes or dietary needs. Add 1/4 cup chopped walnuts, pecans, or pumpkin seeds for crunch. Mix in 1/4 cup dairy-free chocolate chips or raisins for extra sweetness and texture. For a spiced version, stir in 1 teaspoon pumpkin pie spice or a blend of cinnamon, nutmeg, and ginger. To make vegan cookies, ensure your baking mix is egg-free and add a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) if needed for binding.
Storage and Reheating
Store cooled pumpkin cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed freezer bag or container for up to 3 months. To thaw, leave at room temperature for 30-60 minutes or warm gently in a microwave for 10-15 seconds. Reheat cookies in a 300°F (150°C) oven for 5 minutes to regain a soft texture without drying out.
Frequently Asked Questions
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to avoid pumpkin pie filling because it contains added sugars and spices, which will alter the cookie’s flavor and texture. Use plain pumpkin puree for the best results.
What gluten free baking mix works best?
A blend containing rice flour, tapioca starch, and xanthan gum typically works well for this recipe. Avoid mixes with too much starch or those designed for bread, as they can affect the cookie texture.
Do I need to add eggs or oil?
No—this recipe relies on the moisture in the pumpkin and the binding properties of the gluten free baking mix. Adding eggs or oil is optional but can change the texture, making cookies softer or richer.
How do I make these cookies sweeter without compromising gluten free status?
Adding 1-2 tablespoons of maple syrup, honey, or coconut sugar to the dough before baking will increase sweetness naturally without gluten. Adjust sweetness to your taste.
Can I add spices to enhance the pumpkin flavor?
Yes, adding 1 teaspoon of pumpkin pie spice or a mix of cinnamon, nutmeg, and cloves is a great way to boost flavor without extra ingredients.
Why are my cookies too dry or crumbly?
If the dough is too dry, add a tablespoon of pumpkin puree or a splash of non-dairy milk. If too wet, add a little more baking mix. Also, avoid overbaking, which dries out the cookies.
With just two wholesome ingredients, these pumpkin cookies are an easy, naturally gluten free treat that can be whipped up in under 30 minutes. Their soft texture and mild pumpkin flavor make them a versatile base for endless seasonal variations and dietary tweaks.
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