• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Food Sharing Vegan logo
  • Recipes
    • Air Fryer Recipes
    • Vegan Dinner Recipes
    • Vegan Dessert Recipes
    • Vegan Soups & Stews
    • Salad Recipes
    • Recipe Index
  • About
    • Subscribe
    • Podcast
  • Cookbooks
  • Shop
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Recipes
    • Air Fryer Recipes
    • Vegan Dinner Recipes
    • Vegan Dessert Recipes
    • Vegan Soups & Stews
    • Salad Recipes
    • Recipe Index
  • About
    • Subscribe
    • Podcast
  • Cookbooks
  • Shop
search icon
Homepage link
  • Recipes
    • Air Fryer Recipes
    • Vegan Dinner Recipes
    • Vegan Dessert Recipes
    • Vegan Soups & Stews
    • Salad Recipes
    • Recipe Index
  • About
    • Subscribe
    • Podcast
  • Cookbooks
  • Shop
×
Home » Recipes » Vegan Dessert Recipes

Soft Gluten-Free Pumpkin Cookies

Published: Sep 26, 2022 · Modified: Dec 28, 2024 by Toni · This post may contain affiliate links

131 shares

These one-bowl vegan, gluten-free pumpkin cookies are soft, chewy, slightly fluffy, and taste like Fall with optional vegan chocolate chips, cranberries, or your favorite add-ins and toppings!

Jump to Recipe
completed Soft Gluten-Free Pumpkin Cookies scattered on a white surface

Soft, Chewy, & Slightly Fluffy Vegan Gluten Free Pumpkin Cookies

Though I’ve recently shared a recipe for a super easy vegan pumpkin pie (GF optional), there’s no sign of my pumpkin spice obsession slowing down soon. So next up is a more portable, single-serve treat in the form of these vegan, gluten-free pumpkin cookies!

These vegan pumpkin cookies are made with just 9 ingredients for simple chewy, lightly spiced, soft pumpkin cookies. However, they can also be built upon further with the addition of raisins, vegan chocolate chips, or chopped nuts for extra texture and flavor and/or even decadent vegan cream cheese or maple glaze.

The combination of regular and brown sugar provides the perfect flavor and texture to these chewy yet fluffy dairy-free pumpkin cookies. Meanwhile, while they use gluten-free flour, you’d never be able to tell! Making them perfect for gatherings like potlucks, Halloween, and Thanksgiving.

Plus, with canned pumpkin, you can enjoy them all year long! So with just minutes of prep time, a few simple steps, and 15 minutes of baking time, there’s no excuse not to get in the kitchen to make these vegan gluten-free pumpkin cookies now! As a bonus, your kitchen will smell like a Fall candle - delicious.

The Ingredients

This gluten-free pumpkin cookie recipe requires just 9 pantry-friendly ingredients, including:

ingredients for Soft Gluten-Free Pumpkin Cookies measured out against a white surface
  • Pumpkin: Use canned pumpkin puree (not canned pumpkin pie filling) for the best results. It’s possible to use homemade pumpkin puree, too, but it may require additional steps. Check the FAQs.
  • Sugar: These eggless pumpkin cookies rely on both regular granulated sugar and brown sugar for the best flavor and texture.
  • Dairy-free butter: Use your favorite vegan butter at room temperature.
  • Flour: Use your favorite all-purpose gluten-free flour, like Bob’s Red Mill or King Arthur’s.

Not gluten-free? You can also make this recipe with regular wheat all-purpose flour in a simple 1:1 ratio!

  • Vanilla extract: Use natural vanilla to avoid an artificial aftertaste.
  • Applesauce: Applesauce helps to add moisture (and subtle sweetness) and binds this eggless pumpkin cookie dough.
  • Salt: To balance and enhance the flavors in these gluten free pumpkin cookies.
  • Baking soda: This leavening agent will help provide lift and texture.
  • Cinnamon: For a more robust flavor, use pumpkin pie spice (or add some nutmeg and ground ginger to the cinnamon). Adjust the amount to taste.

What could I add to the Cookies?

Enjoy the vegan gluten-free pumpkin cookies as written above, or add more texture and flavor with mix-ins like:

  • Raisins or chopped dates
  • Dried cranberries
  • Vegan chocolate chips (make delicious gluten-free pumpkin chocolate chip cookies with dairy-free milk, dark chocolate, or white chocolate)
  • Chopped nuts (raw or lightly toasted, unsalted. Pecans, walnuts, etc.)
  • Pumpkin seeds (ditto above)
  • Orange zest (for a subtle yet noticeable aromatic depth of flavor)
  • Drizzle icing (Combine powdered sugar and plant-based milk for a simple drizzle icing over these dairy-free pumpkin cookies. Add cinnamon, pumpkin spice, or a little vanilla for extra flavor). For a maple glaze, use a combination of sugar, maple syrup, vanilla, and dairy-free milk.
  • Vegan cream cheese frosting (Combine powdered sugar with vegan cream cheese and optionally some vanilla. Use sugar-free powdered sugar if preferred, like erythritol)
  • Sugar crust (combine cinnamon and coarse granulated sugar and dip each cookie in it before baking)
  • Coffee (Make delicious vegan pumpkin spice latte cookies with the addition of 1-2 teaspoons of espresso powder or instant coffee powder. Adjust the amount to taste)

How to Make Vegan Gluten-Free Pumpkin Cookies?

  • 1) First, preheat the oven to 350F/175C and line a cookie sheet with parchment paper or a silicone mat.
  • 2) Next, in a large mixing bowl, cream the room temperature vegan butter with the regular and brown sugar until light and fluffy. Then, mix in the wet ingredients (pumpkin puree, vanilla, and applesauce).
ingredients for Soft Gluten-Free Pumpkin Cookies placed in a bowl
ingredients for Soft Gluten-Free Pumpkin Cookies alongside a bowl of mixed ingredients
process shot post Soft Gluten-Free Pumpkin Cookies dough being mixed in bowl
  • 3) Next, add all the dry ingredients (salt, cinnamon, flour, and baking soda) and mix well without overmixing. Finally, fold in any optional mix-ins to the eggless pumpkin cookie dough.

Want to save this recipe?

Enter your email & get this sent to your inbox! Plus you’ll get great new recipes from me every week!

dough mixture alongside spices and flour
process shot of adding of nuts and fruits to dough
  • 4) Next, scoop generous spoonfuls (about 1.5-2tbsp) of cookie dough and transfer them to the prepared cookie sheet, flattening them with a spatula.
pre-baked Soft Gluten-Free Pumpkin Cookies spread out on a baking sheet

Make sure to leave ½ inch between the cookies on the baking tray.

  • 5) Bake the gluten-free pumpkin cookies for between 20-25 minutes, until they become golden-orange in color.

Finally, remove the cookies from the oven and allow them to cool on a cooling rack before enjoying (or topping with a frosting).

FAQs

Can you freeze these gluten-free pumpkin cookies?

These soft pumpkin cookies are very freezer-friendly. Once baked, you can freeze them for between 2-3 months. Then, spread them across a tray with space between to flash freeze and transfer them to a Ziploc/Stasher bag.

You only need to leave a cookie to thaw at room temperature for 15 minutes before it’s ready to enjoy!

Can I use homemade pumpkin puree?

You can make these vegan pumpkin cookies with either canned or fresh pumpkin puree. However, the latter can be wetter, so it may require straining through a cheesecloth-lined sieve for 45-60 minutes first.

Can I eat the cookie dough raw?

Check to see if the gluten-free flour you’re using needs to be heat treated to be safe to eat. If not, just remove the baking soda from the recipe, and you’re good to go. Otherwise, spread the flour in a thin layer across a baking sheet and bake at 350F/175C until the temperature of the flour reaches 160F.

Top Recipe Tips and Notes

  • For even cookies: Weigh the cookie dough and divide it equally or use a greased 1 ½ tablespoon scoop.
  • Flatten the cookies before baking: These gluten-free pumpkin cookies don’t spread a lot, so it’s best to flatten and shape them into a cookie shape pre-bake. Use damp fingers to smooth the top if desired.
  • Allow them to cool: These gluten-free vegan pumpkin cookies will be soft and fragile straight from the oven, so allow them to cool so they can firm up.
  • Don’t use single flours: I recommend you use an all-purpose gluten-free flour blend for these gluten-free pumpkin cookies. Don’t substitute almond flour or coconut flour, as it won’t work without other recipe changes.
  • Experiment with add-ins: I love to make vegan pumpkin chocolate chip cookies or add a combination of pumpkin seeds and dried cranberry, or skip add-ins for a decadent glaze. There are plenty of options.
completed Soft Gluten-Free Pumpkin Cookies scattered on a white surface

How to Make Ahead and Store?

Make ahead: These vegan, gluten-free pumpkin cookies are very make-ahead-friendly. You can prepare the cookie dough and store it covered in the fridge for up to 2 days before baking it.

Alternatively, roll the dough into a log, wrap it tightly, and freeze for later OR freeze the shaped unbaked cookies, then bake them from frozen, adding a few extra minutes.

Store: You can store these vegan pumpkin cookies either in an airtight container at room temperature for a few days or in the fridge for up to a week (remove them from the fridge for a few minutes before enjoying). They soften over time, though, so you may prefer them in the first couple of days.

More Vegan Baked Recipes

  • Easy Vegan Apple Muffins
  • Vegan Blueberry Zucchini Muffins
  • Easy Vegan Lemon Cake
  • Vegan Blackberry Orange Cupcakes
  • Vegan Raisin Oatmeal Cookies
  • Vegan Peanut Butter and Jelly Thumbprint Cookies
  • Red Velvet Crinkle Cookies

If you try this vegan gluten-free pumpkin cookie recipe, I’d love to know what you think in the comments below. I’d also really appreciate a recipe card rating!

Photos by Alfonso Revilla

completed Soft Gluten-Free Pumpkin Cookies scattered on a white surface

Soft Gluten-Free Pumpkin Cookies

Toni
These one-bowl vegan, gluten-free pumpkin cookies are soft, chewy, slightly fluffy, and taste like Fall with optional vegan chocolate chips, cranberries, or your favorite add-ins and toppings!
5 from 31 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Dessert
Cuisine American
Servings 11 cookies
Calories 296 kcal

Equipment

  • measuring cups
  • measuring spoons
  • baking sheet

Ingredients
  

  • 1 cup vegan butter at room temperature
  • ½ cup of brown sugar
  • ½ cup of granulated sugar
  • 1 cup of pumpkin puree
  • 1 ½ teaspoon of vanilla extract
  • ¼ cup of applesauce
  • ⅛ teaspoon of salt
  • 1 ½ teaspoon of cinnamon
  • 1 teaspoon of baking soda
  • 2 cups of all-purpose gluten-free flour
  • 1 cup of your favorite mix-ins raisins, vegan chocolate chips, nuts

Instructions
 

  • Preheat the oven to 350 degrees F (176 degrees C) and prepare a cookie sheet with a silicone mat or parchment paper.
  • In a large bowl, mix the vegan butter, brown sugar, and granulated sugar until creamed. Add the pumpkin, vanilla extract, and applesauce and mix well.
  • Add the salt, cinnamon, baking soda, and flour and mix thoroughly. Fold in mix-ins of your choice.
  • On the prepared cookie sheet, scoop a generous spoonful of cookie dough and flatten it with a spatula.
  • Bake for 20 to 25 minutes, until they turn a golden-orange color.
  • Allow the cookies to cool before enjoying.

Notes

  • For even cookies: Weigh the cookie dough and divide it equally or use a greased 1 ½ tablespoon scoop.
  • Flatten the cookies before baking: These gluten-free pumpkin cookies don’t spread a lot, so it’s best to flatten and shape them into a cookie shape pre-bake. Use damp fingers to smooth the top if desired.
  • Allow them to cool: These gluten-free vegan pumpkin cookies will be soft and fragile straight from the oven, so allow them to cool so they can firm up.

Nutrition

Calories: 296kcalCarbohydrates: 38gProtein: 3gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 3gSodium: 256mgPotassium: 69mgFiber: 3gSugar: 21gVitamin A: 3469IUVitamin C: 1mgCalcium: 32mgIron: 1mg
Did you make this recipe?Mention @foodsharingvegan on Instagram!

More Vegan Dessert

  • Completed Lemon Olive Oil Cake (Vegan) in baking pan.
    Lemon Olive Oil Cake (Vegan)
  • Completed sliced Vegan Carrot Cake Loaf in loaf pan.
    Vegan Carrot Cake Loaf
  • Process shot showing completed Vegan Apple Turnovers on a white surface.
    Easy Puff Pastry Apple Turnovers
  • Completed Vegan Smores Cookies on a white surface.
    Vegan Smores Cookies

Reader Interactions

Comments

    5 from 31 votes (16 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Lucy says

    September 26, 2022 at 1:29 pm

    5 stars
    These gluten free pumpkin cookies are the perfect treat for fall. Delicious flavour with a lovely soft and chewy texture.

    Reply
    • Andrea says

      October 02, 2022 at 11:17 pm

      Agreed! So perfect for a yummy fall dessert!

      Reply
  2. Andrea says

    September 26, 2022 at 7:35 pm

    5 stars
    The perfect fall cookie!

    Reply
  3. Holly says

    September 26, 2022 at 8:59 pm

    5 stars
    I added cranberries - very good! We loved the flavor and texture of these cookies. Thanks for the recipe!

    Reply
    • Andrea says

      October 02, 2022 at 11:19 pm

      Love the cranberry addition! Will have to do that next!

      Reply
  4. nancy says

    September 26, 2022 at 9:23 pm

    5 stars
    really soft and chewy pumpkins - i'm love this fall season already

    Reply
    • Andrea says

      October 02, 2022 at 11:19 pm

      Gotta love the yummy texture of these cookies! So good!

      Reply
  5. Natalie says

    September 27, 2022 at 9:11 am

    5 stars
    Oh, I love this recipe, just reading it! I will add some chocolate chips, and I am sure my kids will love them, thanks!

    Reply
    • Andrea says

      October 02, 2022 at 11:20 pm

      You and the kiddos will love this one! So sweet and delicious!

      Reply
  6. Choclette says

    September 28, 2022 at 4:18 pm

    5 stars
    I'm intrigued by the idea of fluffy cookies. Love pumpkin and fall so can't wait to try them.

    Reply
    • Andrea says

      October 02, 2022 at 11:22 pm

      You'll love the texture of these cookies!

      Reply
  7. Stephanie says

    September 29, 2022 at 2:51 pm

    5 stars
    Fabulous recipe! Would never have thought to add applesauce - it did make the cookies extra special.

    Reply
    • Andrea says

      October 02, 2022 at 11:23 pm

      The applesauce adds such a nice texture to these cookies!

      Reply
  8. Mary says

    September 29, 2022 at 3:52 pm

    5 stars
    I can't help myself, but I always add pecans and raisins anywhere I think they belong! I did in your recipe too and I was right! I did not even miss the gluten. Made these to give to my elderly gluten-free neighbor who has been ill. Thanks so much.

    Reply
    • Andrea says

      October 02, 2022 at 11:23 pm

      I love those two additions! Can't wait to try out that version as well! Hope your neighbor enjoys them and feels better also!

      Reply
  9. Nora says

    September 29, 2022 at 6:27 pm

    5 stars
    They turned out perfectly! Such an amazing cookie for fall! Thank you!

    Reply
    • Andrea says

      October 02, 2022 at 11:23 pm

      So glad you enjoyed these yummy fall cookies!

      Reply
  10. Nancy says

    September 29, 2022 at 9:38 pm

    5 stars
    Love these chewy cookies with pumpkin. Made these for bake sale. The kids love it.

    Reply
    • Andrea says

      October 02, 2022 at 11:24 pm

      Love it!! So glad the kiddos enjoyed them too!

      Reply
  11. Teodora says

    October 02, 2022 at 9:11 pm

    5 stars
    These are great! I made them this weekend for breakfast, and everyone enjoyed them!

    Reply
    • Andrea says

      October 02, 2022 at 11:25 pm

      So glad they were a hit! These cookies are something special!

      Reply
  12. Rachel says

    October 03, 2022 at 3:39 pm

    5 stars
    Made these with vegan chocolate chips and they were a hit! Definitely my new go-to cookie recipe!

    Reply
    • Andrea says

      October 06, 2022 at 9:55 pm

      Love that combo! So glad they were a hit for ya!

      Reply
  13. Gina H. says

    October 04, 2022 at 4:22 pm

    5 stars
    Dying to try these soft cookies! So excited that they're gluten-free, too!

    Reply
    • Andrea says

      October 06, 2022 at 9:55 pm

      Gotta love a GF cookie!

      Reply
  14. Janaye says

    October 06, 2022 at 1:55 pm

    5 stars
    My favourite chocolate chip and pumpkin 🤎🤎

    Reply
    • Andrea says

      October 06, 2022 at 9:55 pm

      The best fall combo!

      Reply
  15. Beatriz says

    October 06, 2022 at 2:47 pm

    5 stars
    I need try these! They look amazing 🙂

    Reply
    • Andrea says

      October 06, 2022 at 9:56 pm

      You'd love these!

      Reply

Primary Sidebar

Photo of Toni Okamoto, the author of this website, eating grapes and sitting on a porch.

Hi, I'm Toni. Welcome to Food Sharing Vegan. Here you'll find comforting, delicious, vegan recipes to share with friends and family.

  • Facebook
  • Instagram
  • Pinterest

Spring Salads

  • completed Vegan Greek Salad on a white plate against a white background
    Easy Vegan Greek Salad

  • Tortellini Pasta Salad
    Tortellini Pasta Salad

  • completed Vegan Chickpea Salad Sandwich on a white surface
    Vegan Smashed Chickpea Salad [Sandwiches, Wraps, Dip]

  • completed Taco Pasta Salad [Without Meat] on a plate
    Taco Pasta Salad [Without Meat]

Comforting Soups

  • Completed Vegan Gnocchi Soup in a pot.
    Vegan Gnocchi Soup

  • completed Sweet Potato Pumpkin Soup in a bowl alongside pot
    Sweet Potato Pumpkin Soup

  • completed Vegan Broccoli Cheddar Soup in a bowl
    Vegan Broccoli Cheddar Soup

  • completed Butternut Squash and Carrot Soup in a bowl
    Butternut Squash Carrot Soup

Footer

As Featured On

Terms

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions
  • Accessibility Policy

Newsletter

  • Sign up for emails and updates

About

  • About
  • Contact
  • Cookbook
  • Podcast

↑ back to top

  • facebook
  • instagram
  • pinterest

Copyright © 2025 Food Sharing Vegan

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.