Pumpkin Pie Cookies

Gluten-Free Pumpkin Pie Cookies

Pumpkin pie is a well-loved treat, whether we’re talking about the actual pie or a variety of pumpkin-spiced goodies, like the ever-popular Pumpkin Spice Latte (you can get my version of that here). Today I want to share with you another pumpkin spice treat – gluten-free and vegan pumpkin pie cookies.

This is an extremely delicious and reliable cookie recipe. They’re thick and chewy (almost like muffin tops), and packed with aromatic spices like cinnamon, ginger, nutmeg and cloves. 

Pair one of these with:

Or just enjoy one (or two) on its own!


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Gluten-Free Pumpkin Pie Cookies

Pumpkin Pie Cookies

  • Author: Meghan Telpner
  • Total Time: 35 minutes
  • Yield: 24 cookies 1x


A gluten-free pumpkin pie cookie that’s packed with warming spices.



1/2 cup coconut oil
1 cup pumpkin puree
1/2 cup honey
1/2 cup maple syrup
1/2 cup ground flax seeds
1 tsp vanilla extract
3 cups oat flour (or flour of choice)
1 cup rolled oats
1 tsp baking soda
4 tsp cinnamon
1 tsp dried ground ginger (or 2 tsp fresh)
1/2 teaspoon ground nutmeg
Pinch of clove
Pinch of allspice
Pinch of sea salt 


  1. In a mixer or large bowl, mix together the wet ingredients.
  2. In a separate bowl, mix together all the dry ingredients, including the spices.
  3. Blend the wet and dry ingredients together until fully mixed.
  4. Allow batter to sit for about 15 minutes to thicken slightly.
  5. Preheat your oven to 350 degrees.
  6. On a parchment-lined baking sheet, drop out about 2 Tbsp worth of batter and flatten slightly with the back of a spoon.
  7. Bake for about 20 minutes, until slightly golden.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

Keywords: Pumpkin pie, pumpkin pie spice, pumpkin pie cookies, gluten-free pumpkin cookies, vegan pumpkin cookies, dairy-free pumpkin cookies

What scents do you love heating up your kitchen?


  1. Wow, these sound absolutely amazing! I’m making them later today! Thanks for sharing another great recipe :-)

  2. Cookies look so yummy – my kind of recipe. I love using oat flour and throwing in a bit of whole rolled oats for that chewy texture. Need to try these…maybe with some sweet potatoes thrown in the mix. :)

    My favorite scents to heat up in the kitchen are cinnamon and chocolate. Love the smell of brownies baking, and there is nothing like a little cinnamon in the oven.

  3. This cookie recipe sounds amazing! I have eliminated high glycemic sugars and try to avoid maple syrup and honey. Can agave nectar me substituted in this recipe? I’m kinda new to this so I’m not sure what I am doing. Love your blog!!

  4. Hi Meghan-
    I just stumbled on your blog today, via Elana’s Pantry. I wanted to let you know that I love your site & blog, and look forward to more fun and food goodness!

  5. Ha ha, my husband just told me that pumpkin pie fact last week! And promptly requested I bake one.

    Now those are a good kind of muffin top!

  6. Ooooh these sound incredible! I am feeling inspired to make these for my man’s birthday! We don’t eat sugar or white flour so cake is out, but these might be JUST the thing…


  7. Just made these, substituted carrot and tangerine juice pulp and some extra maple syrup for the pumpkin puree. They were fab!

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