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Gluten-Free Pumpkin Pie Cookies


1 Package Gluten-Free Sugar Cookie Mix
1 Stick Butter, Softened
1 Egg, Large
3 Tbsp Water
2 tsp Vanilla Extract
1 ½ tsp Pumpkin Pie Spice Blend, Divided
½ Cup 100% Pure Pumpkin Puree
½ Cup Pure Cane Sugar (or Granulated Sugar)


1) Preheat oven to 375°F.

2) Make sugar cookie batter according to package directions by combining cookie mix, egg, butter and water. 

3) Add the vanilla extract and 1 tsp of the Pumpkin Pie Spice Blend; mix completely. Fold in the pumpkin puree and mix thoroughly. Dough will become slightly stiff and tacky.

4) Spray 2 large baking sheets with cooking spray. Roll dough into even sized balls (prepare about 15 balls per tray).

5) In a shallow dish, combine the sugar and remaining ½ tsp Pumpkin Pie Spice Blend; mix. Using a small dish or glass with a flat bottom, spray with some cooking spray or dip in water, then dip in the sugar mix. Use the dish or glass to lightly flatten the cookie balls, no more than 1/2" thick. This will also leave a nice sugar/spice topping on the cookies.

Tip: *If the bottom of the bowl or glass becomes sticky or tacky, simply spray again with cooking spray or moisten with water, re-dip in sugar mixture and continue.

6) Once you have flattened all the cookies, place in the oven for 10 to 12 minutes. Cookies should be lightly golden on the bottom with a soft, chewy texture. Let cool for 10 minutes before serving.


Products Used In This Recipe:

Gluten-Free Pumpkin Pie Cookies Description of your recipe. Makes 30 Ingredients: 1 Gluten-Free Sugar Cookie Mix, 1 Stick Butter, 1 Large Egg, 3 Tbsp Water, 2 tsp Vanilla Extract, 1 1/2 tsp Pumpkin Pie Spice, 1/2 Cup Pumpkin Puree, 1/2 Cup Sugar.
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1 comment

  • These cookies are so simple and delicious! By using the packaged cookie mix and adding just a few extra ingredients, you get cookies that people rave about! I never would have thought to combine pumpkin and cookie, but it works! Thank you so much for an awesome recipe!


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