These Pumpkin Pie Cookies are basically mini cookie-sized pies! They are soft, buttery and filled with pumpkin spice goodness and topped with whipped cream. Making these cookies gluten free was no easy feat. Honestly, I had to recipe test these cookies FOUR times to get them just right and to make sure the dough held up. Now that they have been perfected, I promise they are so easy to throw together. These are such a fun twist on the classic pumpkin pie dessert. You get all of the delicious and cozy flavors of pumpkin pie, in handheld form. Plus, they look so cute on your Thanksgiving dessert table!
If you're looking for more pumpkin recipes, be sure to check out my pumpkin oatmeal cookies, pumpkin banana chocolate chip muffins and mini pumpkin pie jars!
Why You'll Love These Cookies
They are basically mini handheld pumpkin pies in cookie form!
These cookies are topped with silky whipped cream.
This fall treat is gluten free, dairy free and egg free!
They take less than 20 minutes to bake!
These cookies are perfect for Thanksgiving, Friendsgiving or a fall potluck!
Equipment Needed
All you need to make these Gluten Free Pumpkin Pie Cookies is 2 bowls, a baking sheet and a spoon. Due to my chronic health issues, I focus on using non-toxic kitchen products as much as I can. I like to use glass or stainless steel mixing bowls and stainless steel or non-toxic ceramic baking sheets.
Ingredients Needed
For the cookie base:
Gluten-free flour: I love using Bob Red Mill's paleo flour in my gluten free baking. I love ordering staples like flour from Thrive Market because they have great prices and they deliver right to your doorstep. If you use my link, you can get 40% off your first order
Oil: I used olive oil here, but you can also use coconut oil or avocado oil if you prefer.
Honey: Honey adds sweetness to these cookies!
Milk: I am dairy free, so I used dairy free milk in this recipe! Feel free to use regular milk though.
Baking soda: Baking soda helps make these Gluten Free Pumpkin Pie Cookies fluffy!
Vanilla: Vanilla extract gives these cookies a delicious flavor.
Salt: My favorite salt is Redmond's Real Salt because it is high-quality and made with zero fillers. If you use my discount code LESSWITHLAUR you can get 15% off Redmond's website.
For the pumpkin filling:
Pumpkin puree: Pumpkin is used for the pumpkin pie filling in these cookies!
Cinnamon: Cinnamon adds delicious spice to the filling!
Honey: Honey is used for sweetness here!
Vanilla extract: Vanilla extract provides a delicious warmth for the center of these cookies.
Arrowroot powder: This helps thicken and stabilize the pumpkin pie filling!
For the topping:
Optional topping: Add whipped cream and cinnamon or pumpkin spice on top!
Step By Step Instructions
Step 1: Gather your ingredients and preheat the oven to 350°F.
Step 2: Add dry ingredients to a bowl and stir in wet ingredients.
Step 3: Refrigerate dough for 10-15 minutes.
Step 4: Roll dough into balls and place on baking sheets.
Step 5: Gently press them flat and use your thumb to create a thumbprint shape.
Step 6: Bake cookies for 7-10 minutes.
Step 7: While cookies are baking, combine ingredients to make pumpkin filling.
Step 8: Remove cookies from oven and add pumpkin filling to the middle.
Step 9: Bake for 5-7 more minutes.
Step 10: Add whipped cream on top (optional) and enjoy!
Storage
Store these Gluten Free Pumpkin Pie Cookies in an airtight container in the refrigerator for 4-5 days.
Variations
- Cookie base: Add cinnamon, nutmeg or other spices to the cookie base!
- Toppings: Add a drizzle of caramel, whipped cream or a scoop of vanilla ice cream.
- Batter: Fold some chopped pecans or walnuts into the batter to add some crunch.
How To Serve
I love to serve these Gluten Free Pumpkin Pie Cookies:
- On a Thanksgiving, fall potluck or Friendsgiving dessert table!
- Alongside a mug of hot coffee or tea.
- With whipped cream, vanilla ice cream and pumpkin spice or cinnamon on top!
- Warm them slightly before serving for a warm pumpkin pie vibe.
Recipe FAQ
Can you make these cookies dairy free?
These Gluten Free Pumpkin Pie Cookies are dairy free as written!
Do I have to chill the dough?
Yes, chilling the dough helps prevent these cookies from spreading out! Don't skip this step!
Related Recipes
Be sure to try these Thanksgiving recipes next:
Gluten Free Sweet Potato Casserole
If you make these Gluten Free Pumpkin Cookies and love them, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.
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Gluten Free Pumpkin Pie Cookies
Equipment
- 2 bowls
- 2 spoons
- 1 baking sheet
Ingredients
Cookie Base
- 2 cups gluten free flour
- 1/2 tsp baking soda
- dash salt
- 1/4 cup dairy free milk
- 3 tbsp honey
- 1 tsp vanilla extract
- 1/4 cup olive oil
Filling
- 1/2 cup pumpkin puree
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 tsp arrowroot powder
- 1 tbsp honey
Instructions
- Gather your ingredients and preheat the oven to 350°F.
- Add dry ingredients to a bowl and stir in wet ingredients.
- Refrigerate dough for 10-15 minutes.
- Roll dough into balls and place on baking sheet.
- Gently press them flat and use your thumb to create a thumbprint shape.
- Bake cookies for 7-10 minutes.
- While cookies are baking, combine ingredients to make pumpkin filling.
- Remove cookies from oven and add pumpkin filling to the middle.
- Bake for 5-7 more minutes.
- Add whipped cream on top (optional) and enjoy!
Katey
I made these for Thanksgiving and they were so delicious! Literally tastes like a mini pumpkin pie. Yum!
Lauren
Aw yay!