Go Back
+ servings
pumpkin cookies gf

Gluten-Free Pumpkin Spice Cookies

Incredibly delicious gluten-free roll out coconut sugar cookies in an easy to work with dough full of pumpkin spice flavor! Using refined sugar-free coconut sugar, buckwheat and almond flours, these make for a healthy treat, too! Enjoy these amazing cookies two ways: as a soft, thick and chewy cookie, or as a thin and crispy roll out cookie ready for use with your favorite cookie cutters. The perfect gluten-free autumn treat awaits!
5 from 1 vote
Print Pin
Course: Dessert, Sweets
Cuisine: American, Gluten-Free
Diet: Gluten Free, Vegetarian
Prep Time: 5 minutes
Cook Time: 10 minutes
Refrigeration Time: 30 minutes
Servings: 36 cookies
Author: Kristen Wood



  • 1 cup almond flour
  • 1 cup tapioca flour
  • 1/4 cup buckwheat flour
  • 3/4 cup coconut sugar
  • 1/2 tsp baking powder
  • 1/2 tsp guar gum or xanthan gum
  • 1/4 tsp sea salt
  • 6 tbs coconut oil or butter softened
  • 1 egg beaten
  • 1 tsp vanilla extract

Pumpkin Spice Mix for rolling in:

  • 3 tbs coconut sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves


Prepare Dough

  • In a large mixing bowl combine dry ingredients.
  • In another bowl combine oil or butter, egg and vanilla. Mix until smooth.
  • Combine dry and wet ingredients. Mix until a smooth dough forms.
  • Cover and refrigerate dough for 30 minutes, or until ready to bake.
  • Preheat oven to 350°F. Line a cookie sheet with parchment paper; set aside.
  • In a small bowl or plate, combine your pumpkin spice mix for rolling; set aside.
  • Remove your dough from the fridge.

Thick and Chewy Cookies

  • If you are making thick and chewy cookies, roll tablespoon portions dough into balls. Roll dough balls in pumpkin spice mix, place on cookie sheet and flatten slightly with palm of hand (they will not spread or change shape much while baking).
  • Bake thick and chewy version for 10-12 minutes or until bottoms are turning brown.

Roll-Out Cookies

  • To make thin and crispy roll out cookies, divide your dough into two portions. Using one portion at a time, place in-between two sheets or parchment paper and roll out until about 1/4-1/2″ thick.
  • Using cookies cutters of choice, cut out cookies into desired shapes.
  • Place cookies on prepared cookie sheet.
  • Sprinkle the tops with pumpkin spice mixture.
  • Bake for 6-8 minutes or until the edges are beginning to brown.
  • Let cookies cool completely before serving,
  • Store in an airtight container at room temperature for up to 4 days.
  • Enjoy!



Serving: 1cookie | Calories: 68kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 33mg | Potassium: 6mg | Fiber: 1g | Sugar: 3g | Vitamin A: 7IU | Calcium: 12mg | Iron: 1mg


Almond Flour
Tapioca Starch
Coconut Sugar
Have you tried this recipe?Please Rate + Comment Below!
Mention on Instagram!@moon.and.spoon.and.yum