If you love pumpkin pie, but don't want to deal with the hassle of baking a whole pie, then these Gluten Free Pumpkin Pie Cookies are for you! They are mini pumpkin pies in cookie form- soft cookie crust, perfectly spiced pumpkin pie filling, and just the right amount of sweetness. Dairy free and refined sugar free, they are the perfect healthy fall dessert.
Baking a whole pie can be daunting and making crust from scratch is always a bit intimidating. Now you don't have to stress about a soggy bottom or burnt edges with these pumpkin pie cookies. After a few test batches to nail the texture and spice blend, I promise they taste just like mini pumpkin pies. Perfect for holiday gatherings or when you just want pumpkin pie without the work.
More Fun Fall Cookies
Gluten Free Pumpkin Brownie Cookies
Gluten Free Maple Walnut Cookies
Gluten Free Pumpkin Chocolate Chip Cookies
Why You'll Love These Pumpkin Pie Cookies
- Allergy friendly: these pumpkin cookies are gluten free, dairy free, corn free, and nut free. Made without major allergens, they are safe to bring to Thanksgiving or fall gatherings.
- Healthier cookies: my focus is always to create healthier and better for you desserts, so these cookies are no exception. They are made without refined sugar and contain less sugar overall than your average cookie or slice of pumpkin pie. These cookies are made with simple, real ingredients, which means they’re not just delicious, but easier on digestion (always a plus after a heavy holiday meal!).
- Easy to make: these cookies may look fancy, but they are actually quite easy to make. A fun cookie that is sure to impress!
- Perfect fall cookie: full of classic fall flavors, these are the perfect cookie to add to a Thanksgiving dessert spread or holiday cookie box. They hold up well and are a great treat to make sure everyone feels included, even those with food restrictions.
Gluten Free Pumpkin Pie Cookie Ingredients and Substitutions:
- Diary free butter or coconut oil: butter works best in this recipe, but coconut oil can be used if preferred. See FAQ below for how to substitute appropriately.
- Coconut sugar: the unrefined sweetener used in the cookie dough. Light brown sugar can be used, but is not refined sugar free.
- Eggs: 2 egg yolks help us achieve more of a crust-like cookie, whereas using the whole egg results in a soft, puffy cookie.
- Dairy free milk: stick to plant based milk to keep this recipe dairy free. Almond milk, coconut milk, or oat milk will all work.
- Tigernut flour or almond flour: tigernut flour is a great nut free alternative to almond flour with a similar nutty, sweet earthy taste. Tigernuts are a tuber and not a nut so they are safe for those with nut allergies, but almond flour also works in this recipe.
- Gluten free flour: be sure to use a 1:1 gluten free all purpose flour blend for best results. We mix this with tigernut flour for the perfect texture and sweetness
- Tapioca starch: a little bit of a starch helps hold the pumpkin filling together. Arrowroot starch will also work.
- Pumpkin puree: be sure to use pure pumpkin puree and not pumpkin pie filling. See FAQ for homemade pumpkin puree option.
- Dairy free yogurt: opt for a thicker yogurt like a coconut based yogurt for best results. If you tolerate dairy, feel free to use something like Greek yogurt.
- Maple Syrup: the unrefined sweetener used in the pumpkin pie filling. Agave syrup or honey would also work.
- Vanilla extract, cinnamon, salt, pumpkin pie spice (Click here to learn how to make my homemade pumpkin pie spice)
How to Make Gluten Free & Dairy Free Pumpkin Pie Cookies
- Preheat oven to 350F. Line a cookie sheet with parchment paper.
- Combine butter and sugar for the cookies together in a large bowl. You can use a hand mixer or the paddle attachment of a stand mixer. Add the egg yolks, milk, and vanilla and beat until combined.
- Add the dry ingredients to the wet ingredients and beat on low or fold in with a spatula until dough comes together.
- Place the dough in the fridge while you make the filling.
- Whisk all the filling ingredients together in a medium bowl until smooth. Adjust the level of pumpkin spices to your liking.
- Roll tablespoon amounts of dough into balls. Place balls on the parchment lined baking sheet at least 2 inches apart.
- Use the back of a tablespoon measuring spoon to press an indentation into the dough balls. Use your fingers to create what looks like a little pie crust. It should be on the thinner side, but not too thin it falls apart.
- Add a tablespoon of the pumpkin mixture to the center of each dough ball and spread to smooth out the tops.
- Bake cookies for 14-16 minutes until edges golden brown.
- Let cool on baking tray for at least 10 minutes before moving to a wire rack to cool completely.
- Place cookies in the fridge overnight to set.
- If desired, when ready to serve, add a little dollop of whipped cream!
Variations
- Crush baked cookies into vanilla or pumpkin ice cream to make pumpkin pie ice cream!
- Top cookies with candied pecans, a caramel drizzle, toasted marshmallows. or crushed graham crackers.
- Add a little cardamom and extra ginger for a chai-pumpkin twist.
Serving and Storage
These healthy pumpkin pie cookies taste great straight from the fridge or let to warm to room temperature. I love using a piping bag with a star tip to pipe dollops of coconut whipped cream on top before serving. They are also great with a bowl of dairy free vanilla ice cream.
Store leftover cookies in an airtight container in the fridge for up to 5 days. Although you can freeze these cookies, I don't suggest it. The cookie part will get quite soggy upon defrosting.
How to Shape These Gluten Free Pumpkin Cookies
You essentially want to shape the dough into little pie crusts to create the effect of mini pumpkin pies. To do this, take a tablespoon of dough and roll it into a ball. Press the back of a round tablespoon measure down into the ball to create an indentation then use your fingers to gently shape into a wider, flatter circle with a thin crust on the sides. If the dough starts to separate, that is okay! Use your fingers to piece it together.
If the dough is sticking to the tablespoon measure, just spray it with some cooking oil to keep it from sticking.
FAQ
Butter or coconut oil? These cookies come out best with the use of (dairy free) butter. I use the Miyoko's brand of vegan butter. I have tasted them with coconut oil find that you need to increase the amount used. You may need to use ¾ cup of coconut oil. If you find that the dough is not holding together well or seems to dry, add extra oil 1 tablespoon at a time.
You likely over baked them. You'll know they are done when the top of the cookies are golden, but the very center of the pumpkin pie filling seems not quite done. It will set as it cools. I always suggest test baking 1-2 cookies as oven temperature can vary slightly.
Although I have not tested it, you could try replacing the egg yolks with an extra ¼ cup of fat (butter or coconut oil) or using 1 flax egg instead.
Yes, just be sure your homemade puree is blended until completely smooth.
If pumpkin recipes are your thing, you'll love these...
Healthy Gluten Free Pumpkin Blondies
The Best Gluten Free Chocolate Chip Pumpkin Bread
Gluten Free Pumpkin Coffee Cake
Gluten Free Turmeric Pumpkin Cake
These Healthy Pumpkin Pie Cookies bring all the flavors of classic pumpkin pie in a simple, allergy-friendly cookie form- no rolling pins or soggy crusts here. They’re proof that everyone deserves dessert, no matter their food sensitivities. Try them out and leave a comment letting me know how you enjoyed them!
Gluten Free Pumpkin Pie Cookies
Equipment
Ingredients
Cookie Base
- ½ cup + 2 Tbsp dairy free butter, softened *see FAQ above for coconut oil option
- ⅓ cup coconut sugar
- 2 egg yolks room temperature
- 1 tablespoon milk of choice
- ½ teaspoon vanilla extract
- 1 ¼ cup 1:1 gluten free flour
- ½ cup tigernut flour or almond flour
- 1 teaspoon cinnamon
- ½ teaspoon salt
Pumpkin Pie Filling
- ¾ cup pumkin puree
- 1 egg
- 2 tablespoon maple syrup
- 1-2 teaspoon pumpkin pie spice
- 2 tablespoon tapioca starch or arrowroot
- 2 tablespoon dairy free yogurt or the coconut cream off the top of a set can of coconut milk
- 1 teaspoon vanilla extract
- whipped cream optional
Instructions
- Preheat oven to 350F.
Cookie Base
- Beat together the butter and sugar (use paddle attachment if you have a stand mixer) until combined.
- Add the egg yolks, milk, and vanilla and beat until combined.
- Add the dry ingredients and beat on low with a paddle attachment or fold in with a spatula until dough comes together.
- Place the dough in the fridge while you make the filling.
Filling
- Whisk all ingredients for the pumpkin pie filing together in a bowl until smooth. If you like a mild pumpkin spice flavor, only add 1 teaspoon of pumpkin pie spice. If you want more of a punch and stonger flavor, add the full 2 tsp.
Assembly
- Roll tablespoon amounts of dough into balls. Place balls on a parchment lined baking sheet at least 2 inches apart.
- Use the back of a tablespoon measuring spoon to press an indentation into the ball of dough. Use your fingers to create what looks like a little pie crust. It should be on the thinner side, but not too thin it falls apart. You should get about 16 cookies.
- Add a tablespoon scoop of filling to each cookie and spread to smooth out the tops.
- Bake cookies for 14-16 minutes until edges are golden brown.
- Let cool on baking tray for at least 10 minutes before moving to a wire rack to cool completely.
- Place cookies in the fridge overnight to set.
- If desired, when ready to serve, add a little dollop or squirt of whipped cream!
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