Name: Gluten Free Pumpkin Spice Cookies (GF)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10
Cuisine: Baking
Ingredients: 100g Stork baking spread; 90g gluten free plain flour; 60g corn flour; 50g caster sugar (plus a little extra for decorating); 1 tsp ground cinnamon (plus a little extra for decorating); 0.25 tsp ground ginger; 0.25 tsp all spice; 0.25 tsp nutmeg

Gluten Free Pumpkin Spice Cookies

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I cannot get enough of these gluten free pumpkin spice cookies at the moment! They have a brilliant texture, a sort of satisfying crunch with a slight melt-in-the-mouth finish. And the flavours YUM – autumn in cookie form. With cinnamon, ginger, all spice and nutmeg bringing that well-loved pumpkin spice vibe.

I’ve called these “cookies” but to my UK followers they are technically a biscuit and are perfect with a cuppa. If you are looking for a softer baker American-style cookie, why not try my Rocky Road Cookies or White Chocolate Chip Cookies.

They last really well, if stored properly in an airtight container. I baked A LOT of these while developing the recipe, and was still enjoying them in perfect condition three days after baking. That means these are ideal if you need a simple bake to make ahead of time, as these will keep well.

Can I Make These Dairy Free or Vegan?

Yes, these gluten free pumpkin spice cookies can easily be made dairy free or vegan. Simply use the Stork Baking Block, in place of Stork baking spread. If you live outside of the UK, they should work well with any dairy free spread, but note I’ve only tested them with the baking block.

Gluten Free Pumpkin Spice Cookies Recipe

This recipe makes about 10 gluten free pumpkin spice cookies, depending on how big you make them. Feel free to have fun with shapes, as these don’t spread much so can stand being cut into fun shapes if you don’t fancy round cookies.

You’ll find a full method below, plus some photos to help guide you through the recipe. Feel free to email me any questions or comments you might have. You can contact me at laura@mygfguide.com or message me on Instagram/Facebook @myglutenfreeguide. I love seeing your home creations too so please do tag me on social media if you make these.

Lastly, if you enjoy these cookies, I would be really grateful if you could leave a star rating or review on the recipe card below. Thank you!

Laura xxx

Makes 10 Cookies

Gluten Free Pumpkin Spice Cookies (GF)

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Gluten free crunchy cookies flavoured with pumpkin spice and decorated with cinnamon sugar. Perfect for autumn!

Ingredients

100g Stork baking spread
90g gluten free plain flour
60g corn flour
50g caster sugar (plus a little extra for decorating)
1 tsp ground cinnamon (plus a little extra for decorating)
0.25 tsp ground ginger
0.25 tsp all spice
0.25 tsp nutmeg

Instructions

Preheat your oven to 160C (fan) and line a large baking tray with non-stick baking paper.

Mix the Stork and sugar together in a bowl until smooth.

Sift the flour, cornflour, cinnamon, ginger, all spice and nutmeg into the bowl and stir until crumbly. Then mix and knead with your hand until you have a soft, smooth biscuit dough, which comes away from the sides of the bowl and forms a ball.

Sprinkle a little sugar onto the baking paper on the tray and pop the ball of dough on top. Lay a piece of cling film on top and roll out with a rolling pin, to around 4mm thick. I like these cookies to be quite thin as they have a lovely snap.

Use a biscuit cutter to cut rounds into the dough. Lift the excess dough away from around the biscuit shapes and reform into a ball. Move the biscuits using a palette knife and arrange them for baking (they won't spread much so don't need a huge amount of space left between them - see images below). Repeat with the dough until you've used it all up and have 10 cookies.

For the finishing touch, you have two options - either a simple cinnamon sugar dusting or making pretty leaf patterns. For both you'll need cinnamon sugar - simply mix 1.5 tbsp caster sugar with 0.25 tsp cinnamon. Then either 1) sprinkle all the raw biscuits generously with caster sugar, or 2) cut leaf shapes out of baking paper and place them onto the cookies before you dust with cinnamon sugar. Carefully peel off the paper and you should be left with a lovely leaf shape in sugar.

Then pop the cookies into the oven to bake for 18-20 minutes at 160C (fan).

Once baked, carefully transfer to a wire rack and allow to cool fully before eating. Enjoy on the day or baking or store in an airtight container and they will stay nice and fresh for up to 3 days.