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A close look at the sugar crystals on the Pumpkin Sugar Cookies.

Pumpkin Sugar Cookies

Lee
These Pumpkin Sugar Cookies are soft & chewy with a mild pumpkin flavor! As always, they're gluten free, nut free, egg free and easily vegan!
5 from 1 vote
Prep Time 15 mins
Cook Time 13 mins
Chill Time 1 hr
Total Time 1 hr 28 mins
Course Cookies
Cuisine American
Servings 36 Cookies
Calories 111 kcal

Ingredients
 
 

  • 2 ¼ cups gluten free flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 1 cup 2 sticks butter or vegan baking stick, softened
  • 1 ¾ cups granulated sugar
  • ½ cup pure pumpkin not pumpkin pie filling
  • 2 heaping tablespoons cornstarch mixed with 3 tablespoons of water
  • 2 teaspoons pure vanilla extract

Instructions
 

  • In a large bowl, whisk together the gluten free flour, baking soda, cinnamon and salt. Set aside.
  • In a small bowl, using a spoon, mix together the cornstarch and the water until it is thin and watery. It will be thick and tacky at first. Set aside.
  • In the large bowl of an electric mixer or using a hand held mixer, beat the softened butter or vegan baking stick until smooth and creamy. About 2 minutes.
  • Add in 1 ¼ cups of granulated sugar and beat again till smooth and creamy. About 2 minutes.
  • Add in the pure pumpkin, beat to combine.
  • Add in the cornstarch water and vanilla and beat to combine. It will appear chunky and that’s normal.
  • With the mixer on low speed, slowly add in the gluten free flour mixture. Mix until just combined.
  • The dough will be sticky. Transfer to a bowl, cover with plastic wrap and refrigerate for at least 1 hour.
  • Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • Using a small cookie scoop or your hands, break off pieces of dough and roll into 1 inch balls. Drop the dough ball in the additional ½ cup granulated sugar and place on a baking sheet about 3 inches apart. Put the rest of the dough back in the fridge.
  • Bake for 13 minutes. Let cookies cool a few minutes on the baking sheet then transfer to a cooling rack. Repeat with the rest of the dough.
  • Once cool, store cookies in an airtight container at room temperature. Enjoy!

Nutrition

Calories: 111kcalCarbohydrates: 16gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 122mgPotassium: 10mgFiber: 1gSugar: 10gVitamin A: 755IUVitamin C: 1mgCalcium: 8mgIron: 1mg
Keyword Dairy Free, Egg Free, Gluten Free, Nut Free, Vegan
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