Easy Gluten Free Pumpkin Spice Shortbread Cookies Buttery Fall Favorite

Easy Gluten Free Pumpkin Spice Shortbread

Fall baking is simply irresistible, and these Gluten Free Pumpkin Spice Shortbread Cookies are the perfect cozy treat for the season. With buttery, crumbly edges and warm pumpkin spice flavor in every bite, these cookies melt in your mouth and fill your kitchen with the sweet aroma of fall.

They’re ideal for tea time, gifting, or simply indulging with a cup of coffee on a chilly afternoon.

Why this gluten free pumpkin shortbread recipe is fun for fall baking:

These cookies bring together the best of autumn — pumpkin spice, buttery shortbread texture, and easy gluten free ingredients. You only need a few pantry staples, and the dough comes together quickly without eggs. Plus, they freeze beautifully, making them perfect for preparing ahead of time for fall parties or Thanksgiving desserts.

Ingredient Notes:

Here’s what you’ll need for these delicious shortbread cookies:

• Gluten free flour blend – Use a high-quality 1:1 baking flour with xanthan gum.
• Pumpkin puree – Adds moisture and that signature fall flavor.
• Butter – Unsalted butter gives these cookies a rich, tender texture.
• Brown sugar – For light caramel notes and softness.
• Pumpkin spice – A blend of cinnamon, nutmeg, and cloves enhances the flavor.
• Vanilla extract – Rounds out the sweetness.
• Salt – Balances the flavors perfectly.

Optional: Add a light drizzle of white chocolate for extra sweetness and presentation.

Step-By-Step Photos and Directions:

• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a bowl, beat butter and sugar until creamy.

• Mix in pumpkin puree, vanilla, and pumpkin spice.
• Slowly add the gluten free flour and salt. Mix until a soft dough forms.

• Roll dough into a log or flatten into a disc, then chill for 20 minutes.
• Slice or shape the dough and place cookies on the baking sheet.

• Bake for 12–15 minutes, or until edges are lightly golden.

• Let cool completely before serving or drizzling with chocolate.

Frequently Asked Questions:

Can I make this dairy-free?
Yes! Use vegan butter or coconut oil as a substitute.

How do I store pumpkin shortbread cookies?
Store them in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.

Can I use fresh pumpkin instead of canned?
Absolutely — just ensure it’s well-pureed and not too watery.

More Gluten Free Pumpkin Recipes:

• Gluten Free Pumpkin Muffins
• Gluten Free Pumpkin Pie Bars

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Gluten Free Pumpkin Spice Shortbread Cookies

Equipment

• Baking sheet
• Parchment paper
• Mixing bowls
• Hand or stand mixer

Ingredients 1x2x3x

• ▢ 1 cup unsalted butter, softened
• ▢ ½ cup brown sugar
• ▢ ¼ cup pumpkin puree
• ▢ 2 cups gluten free all-purpose flour
• ▢ 1 teaspoon pumpkin spice
• ▢ ½ teaspoon vanilla extract
• ▢ ¼ teaspoon salt

Instructions

• ▢ Preheat the oven and prepare the baking sheet.
• ▢ Beat butter and sugar until fluffy.
• ▢ Add pumpkin puree, vanilla, and spice; mix well.
• ▢ Gradually add flour and salt; mix to form dough.
• ▢ Chill, shape, and bake until golden at the edges.
• ▢ Cool before serving or icing.

Notes

Chilling the dough helps the cookies keep their shape and enhances the crumbly shortbread texture. If the dough feels sticky, add a little extra gluten free flour.

SPECIAL NOTE

For best flavor, use real pumpkin puree and fresh pumpkin spice. Bake until the edges just start to turn golden for the perfect melt-in-your-mouth bite.

Nutrition

Serving: 1 cookie | Calories: 135 | Carbs: 15g | Fat: 7g | Protein: 1g | Sugar: 5g

Nutrition Disclaimer

Nutrition details are estimates and may vary based on brands and measurements used.