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If pumpkin spice season is your favorite time of year, these Gluten-Free Pumpkin Cookies deserve a spot on your baking list! Soft, tender, and filled with cozy pumpkin spice flavor, they’re made with real pumpkin puree and a little secret ingredient: BareOrganics Organic Pumpkin Protein Powder. It’s an easy way to sneak extra plant-based protein into a seasonal treat without changing the cookies into something that tastes like a protein bar.
Table of Contents
- Why You’ll Love These Gluten-Free Pumpkin Cookies
- Why Add Pumpkin Protein Powder to Cookies?
- The Secret to Cut-Out Cookies That Hold Their Shape
- What You’ll Need
- How to Make Gluten-Free Pumpkin Cookies
- Fun Ways to Decorate Your Pumpkin Cookies
- Frequently Asked Questions
- The last sweet bite
- Want More Gluten-free Pumpkin Recipes?
- Gluten-Free Pumpkin Cookies Recipe
But here’s what makes this recipe especially fun: the dough rolls out beautifully for cut-out cookies! Chilling the dough helps make it easier to handle, so you can pull out your favorite pumpkin, leaf, and fall-themed cookie cutters. Whether you’re baking for a Halloween party, a Thanksgiving dessert table, or simply a cozy afternoon at home, these cookies are ready for their close-up.
Why You’ll Love These Gluten-Free Pumpkin Cookies
These aren’t your typical drop cookies. They’re rolled-out sugar-cookie-style treats with a seasonal twist, which makes them perfect for decorating and sharing.
- Easy to roll and cut: After chilling, the dough is designed to roll out to about ¼-inch thick and hold its shape when cut with cookie cutters.
- A little extra goodness: BareOrganics Organic Pumpkin Protein Powder adds plant-based protein to your homemade cookies.
- Real pumpkin flavor: Pumpkin puree gives these cookies their seasonal character and contributes to their soft texture.
- Perfect for decorating: Once cooled, the cookies are ready for icing, sprinkles, or whatever creative decorations you have in mind.
- Gluten-free baking made simple: Gluten-free 1-to-1 baking flour makes this recipe approachable without requiring a complicated flour blend.
Why Add Pumpkin Protein Powder to Cookies?
Adding BareOrganics Organic Pumpkin Protein Powder is a simple way to give your baked treats a little nutritional boost. Instead of making a separate smoothie or shake, you can incorporate the powder into a recipe your family already loves.
Here are a few reasons to give it a try:
- Adds plant-based protein: Protein contributes to the nutritional profile of your cookies, making it easy to incorporate into an everyday treat.
- Fits the fall flavor theme: Pumpkin protein powder is a natural fit for a recipe featuring pumpkin puree and pumpkin pie spice.
- Easy to incorporate: In this recipe, the powder is mixed directly into the wet ingredients before the flour mixture is added.
- Keeps baking fun: It’s a practical way to experiment with adding protein powder to familiar recipes without giving up seasonal favorites.
Keep in mind that adding protein powder doesn’t automatically make cookies a high-protein food. The nutritional value depends on the amount used and the other ingredients in the recipe. For the best results, measure the powder carefully and follow the recipe as written.
The Secret to Cut-Out Cookies That Hold Their Shape
One of the best things about these gluten-free pumpkin cookies is how nicely the dough rolls out. You don’t have to settle for round cookies when you can make pumpkins, leaves, acorns, or festive shapes for your holiday table.
A few simple techniques make all the difference.
1. Chill the Dough
After mixing, divide the dough in half, flatten each portion into a disk, and refrigerate for 30 to 45 minutes. Chilling helps firm up the butter and makes the dough easier to roll.
2. Flour Your Work Surface
Roll the dough on parchment paper lightly dusted with gluten-free flour. This helps prevent sticking without requiring you to work too much extra flour into the dough.
3. Roll to the Right Thickness
Aim for approximately ¼-inch thickness. This gives the cookies enough substance to hold their shapes while baking and helps them cook evenly.
4. Chill the Cut-Out Cookies Again
Once you’ve cut the shapes and transferred them to the baking sheets, refrigerate the cookies for another 10 to 15 minutes before baking. This extra chill helps the cookies maintain their defined edges.
5. Don’t Wait for Browning
Bake the cookies until they look set and the edges are just beginning to dry, about 9 to 11 minutes. They aren’t meant to turn deeply golden brown, so avoid overbaking them.
What You’ll Need
- Unsalted butter, softened
- Granulated sugar
- Pumpkin puree, not pumpkin pie filling
- Vanilla extract
- BareOrganics Organic Pumpkin Protein Powder
- Gluten-free 1-to-1 baking flour, plus more for rolling
- Cornstarch
- Pumpkin pie spice
- Baking powder
- Salt
A quick ingredient tip: Make sure you’re using plain pumpkin puree rather than pumpkin pie filling, which typically contains added sweeteners and spices. The recipe already has the right balance of sugar and pumpkin pie spice.
How to Make Gluten-Free Pumpkin Cookies
Step 1: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar for 2 to 3 minutes, until light and creamy.
Beat in the pumpkin puree and vanilla extract until smooth.
Step 2: Add the Pumpkin Protein Powder
Mix in the BareOrganics Organic Pumpkin Protein Powder until it’s completely incorporated. The mixture will become slightly thicker.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the gluten-free flour, cornstarch, pumpkin pie spice, baking powder, and salt.
Gradually add the dry ingredients to the pumpkin mixture, mixing just until a soft dough forms.
The dough should be soft but not sticky. If necessary, add additional gluten-free flour, 1 tablespoon at a time.
Step 4: Chill the Dough
Divide the dough in half and flatten each portion into a disk. Wrap or cover the disks and refrigerate for 30 to 45 minutes.
Meanwhile, preheat the oven to 350°F and line two baking sheets with parchment paper.
Step 5: Roll and Cut the Cookies
Lightly flour a sheet of parchment paper with gluten-free flour. Roll one portion of dough to about ¼-inch thickness.
Cut into pumpkin, leaf, or other seasonal shapes using your favorite cookie cutters. Carefully transfer the cookies to the prepared baking sheets.
Refrigerate the cut-out cookies for another 10 to 15 minutes before baking.
Step 6: Bake and Cool
Bake for 9 to 11 minutes, or until the cookies look set and the edges are just beginning to dry. Don’t wait for them to brown.
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Once cooled, decorate as desired.
Fun Ways to Decorate Your Pumpkin Cookies
These cookies are a blank canvas for fall creativity. Here are a few ideas to get you started.
- Classic pumpkins: Use orange icing and add green stems.
- Autumn leaves: Decorate with red, orange, and yellow icing.
- Halloween cookies: Use black and orange icing for a festive Halloween platter.
- Thanksgiving treats: Decorate leaf-shaped cookies in warm fall colors.
- Simple and sweet: Dust lightly with powdered sugar or drizzle with a little icing.
If you’re decorating with icing or sprinkles, check the labels to ensure they’re gluten-free and compatible with any other dietary needs.
Frequently Asked Questions
Absolutely! This dough is specifically suited to rolled-out cookies. Chilling it before rolling and again after cutting helps the cookies maintain their shapes in the oven.
No. Use plain pumpkin puree for the intended flavor and texture. Pumpkin pie filling contains additional ingredients that can affect the recipe.
Chilling firms up the dough, making it easier to roll, cut, and transfer. It also helps the cut-out shapes hold their edges during baking.
You can prepare the dough ahead and refrigerate it, covered. If it becomes very firm, let it sit at room temperature briefly until it’s workable enough to roll.
Once completely cool, store the cookies in an airtight container. If you’ve decorated them with icing, allow the icing to set before stacking them.
Yes, when made with gluten-free 1-to-1 baking flour and verified gluten-free ingredients. Always check product labels, especially if you’re baking for someone with celiac disease.
The last sweet bite
These Gluten-Free Pumpkin Cookies bring together everything we love about fall baking: warm spices, real pumpkin, and plenty of opportunities to get creative. BareOrganics Organic Pumpkin Protein Powder adds a little extra plant-based protein, while the chilled dough makes these cookies especially fun to roll, cut, and decorate.
Whether you make classic pumpkins for Halloween, colorful leaves for Thanksgiving, or a whole assortment of autumn shapes, these cookies are a delicious way to celebrate the season—one cut-out at a time.
Want More Gluten-free Pumpkin Recipes?
Try Pumpkin Pie Cookie Parfaits, Creamy Pumpkin Sage Gluten-Free Fusilli with Crispy Prosciutto, Mini Chocolate Pumpkin Cookie Bites, No-Bake Orange Pumpkin Pie, and of course Traditional Pumpkin Pie.
Gluten-Free Pumpkin Cookies
Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup pumpkin puree, not pumpkin pie filling
- 1 teaspoon vanilla extract
- ¼ cup BareOrganics Pumpkin Protein Powder
- 2 cups gluten-free 1-to-1 baking flour, plus more for rolling
- 2 tablespoons cornstarch
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- In a large mixing bowl, beat the softened butter and sugar for 2–3 minutes, until light and creamy.
- Beat in the pumpkin puree and vanilla until smooth.
- Mix in the BareOrganics Pumpkin Protein Powder until completely incorporated. The mixture will become slightly thicker.
- In a separate bowl, whisk together the gluten-free flour, cornstarch, pumpkin pie spice, baking powder, and salt.
- Gradually add the dry ingredients to the pumpkin mixture, mixing just until a soft dough forms. The dough should be soft but not sticky. If necessary, add additional gluten-free flour 1 tablespoon at a time.
- Divide the dough in half and flatten each portion into a disk. Wrap or cover and refrigerate for 30–45 minutes.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Lightly flour a sheet of parchment paper with gluten-free flour. Roll one portion of dough to about ¼-inch thickness. Cut with pumpkin, leaf, or other seasonal cookie cutters. Carefully transfer the cookies to the prepared baking sheets. Refrigerate for 10–15 minutes before baking.
- Bake for 9–11 minutes, or until the cookies look set and the edges are just beginning to dry. Don’t wait for them to brown.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Once completely cool, decorate as desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
