I was looking for an easy way to make a fun fall treat for my family. As I am always looking for time-saving tips, I decided to make mini pumpkin pecan pies using premade cookie dough. My family absolutely loves these pie cookies, and we hope your family does too! This will be a great addition to your Thanksgiving dinner or holiday dessert table this time of year.

My kids and husband absolutely love these gluten free pumpkin cookies and okay I do too! The only problem is trying to eat just one. Ha! This has quickly become one of my family’s favorite pumpkin recipes.

This really is my favorite gluten free pumpkin cookie recipe because it’s so delicious and so easy to make. My whole family loves these chewy pumpkin cookies. The end result is a perfectly soft pumpkin cookies. This is one of our favorite fall cookie recipes. It’s pumpkin season which means it’s time to break out this recipe for the best pumpkin cookies. Calling all pumpkin fans to try this new spin on these gluten free pumpkin chocolate chip cookies!

With just a few simple ingredients, you can whip up a batch of these crazy addicting pumpkin spiced cookies in no time. Drizzled on chocolate and spiced with fall’s favorite flavors, these soft baked bites check off all my boxes for the ultimate autumn treats to enjoy during cozy sweater weather. Now it’s time for some gluten-free baking. I hope you love these cookies as much as me and my family.

Premade Cookie Dough

The best way to make these super simple cookies is by using your favorite premade cookie dough as the base. However, you can use any of your own gluten-free cookie recipes if you prefer baking from scratch. You will love how easy these gluten-free pumpkin cookies are to whip up either way. By using store-bought cookie dough, you save time in the kitchen versus baking cookies completely from scratch. And with so many cookie dough options available today, you can easily customize these to be gluten-free, dairy-free or even grain-free by choosing a premade dough that fits your dietary needs.

To impart that delicious pumpkin pie flavor, I used Sweet Loren’s gluten-free, dairy-free premade cookie dough. However, not all stores sell this particular brand or seasonal flavor during the fall. If you find yourself in that predicament, I recommend buying a quality plain or chocolate chip gluten-free cookie dough and adding your own pumpkin pie spice blend. My husband said these pumpkin cookies made from modifying store-bought dough were some of the best gluten-free cookies he munched on all season!

Instead of using any pumpkin puree or pumpkin pie spice, I opted for Sweet Loren’s pumpkin flavored cookies. However, any cookie dough will do. You could use sugar cookies, or for a chocolate cookie crust, premade chocolate chip cookie dough would be amazing. The options are limitless with the flavor combinations of this recipe.

Easy Recipe

Skip all of the regular cooking baking steps. No need for a separate bowl for the dry ingredients and wet ingredients. You just simply use the premade cookie dough. Not only will this shortcut save time, but you’ll save money too. The only ingredient needed for the base is that premade cookie dough. By just adding this one convenient item to your grocery list, you can cross off needing to purchase separate bags of pumpkin spice, white sugar, coconut sugar, light brown sugar, xanthan gum and almond flour. Taking advantage of ready-to-bake dough means less dishes to wash and fewer ingredients to buy. All that’s left is customizing those scoops of ready-to-bake goodness with your own mix-ins and toppings for easy, affordable baked goods that taste homemade. It’s a baker’s dream!

Pecan Caramel Filling

This pecan caramel filling using just a few refined-sugar free, simple ingredients. You just mix together the nut butter of your choice, maple syrup, coconut oil, pecans, vanilla extract and a pinch of salt. Once the perfectly soft cookies come out of the oven, use the back of a spoon to create a small “bowl” within the cooked cookies so there’s a place for filling. Once cooled completely, fill the bowl of these gluten-free cookies with the pecan caramel filling. If you happen to have any left, store in the refrigerator for a fabulous paleo treat. I like to eat it straight out of the jar.

Chocolate Drizzle

These baked cookies get finished with a chocolate drizzle to put a new spin on the beloved flavors of autumn. The soft pumpkin cookie base is loaded with warming spices, while the dark chocolate drizzle on top adds a decadent touch. They come together in about 30 minutes for a handheld treat that’s perfect with a steaming cup of coffee or cold glass of milk. You’ll love this fun riff on classic pumpkin pie flavors. The end result is a super delicious cookies with hardly any hands-on time.

Storage

Be sure to store in an airtight container. You can leave them on the counter for about a day, but I suggest storing in the fridge as it will help keep the chocolate set. You can even individually wrap in parchment paper and store in the freezer.

Counter: Allow cooked cookies to cool completely before storing in an airtight container at room temperature to maintain texture. Cookies will stay fresh for 2-3 days.
Refrigerator: Layer cooled cookies between sheets of parchment paper before placing in a sealed container in the fridge. Refrigeration extends freshness 5-7 days.
Freezer: Individually wrap cookies in plastic wrap and pack in layers separated by parchment paper into an airtight freezer bag or container. Press out excess air before sealing. Frozen properly, cookies will last 2-3 months. Allow frozen cookies to thaw completely before serving for best texture. Follow these tips using parchment paper layers, plastic wrap, and airtight containers to enjoy soft pumpkin cookies at their finest!

Substitutes

Cookie dough: In lieu of pie dough, any cookie dough can be used as the pie crust base for these cookies. My favorite gluten-free brand is Sweet Loren’s, and my family loves Cappello’s as a grain-free option. You can use any premade 12-count cookie dough that meets your dietary needs. What really makes these delicious pumpkin cookies is choosing the premade pumpkin flavor.
Nuts: While this recipe calls for pecans, mixed nuts, almonds or walnuts would all work lovely in this recipe.
Nut butters: I personally prefer the taste of sunflower butter and think it has more of a caramel flavor when blended with maple syrup. However, any nut butter works: peanut butter and almond butter would make great substitutes although there are so many other varieties that could be substituted.
Oil: In most of my recipes, I provide various options for the oil. However, in these cookies, I would only use coconut oil and do not suggest using melted butter, for example. One, coconut oil has a slightly nutty and sweet taste, pairing perfectly with this cookie. Two, the coconut oil hardens once it becomes room temperature, giving the pie filling the appropriate texture.
Chocolate: While the recipe calls for chocolate chips, carob chips work great here. I personally cannot tolerate chocolate in large quantities and find that carob chips are such a great substitute. Missy J’s sells my favorite carob chips online and also now in Whole Foods. You can use milk chocolate chips, dark chocolate chips, or semisweet chocolate chips if you prefer. I bet white chocolate chips would even put a fun spin on this dessert.
Maple syrup: In lieu of brown sugar, this recipe calls for maple syrup. Honey could be a replacement, but the warmth of the maple syrup provides the perfect complement for this dessert.
Note: In lieu of the suggested pecan pie filling, try switching out for your favorite apple pie filling to give the classic apple pie a fun, bite-sized twist for the holidays.

Gluten Free Pumpkin Pie Cookies with Chocolate Drizzle

Sarah Erickson

Try this new spin on chocolate chip pumpkin cookies. Using premade cookie dough makes this such an easy recipe!

Print Recipe Pin Recipe

Prep Time 5

Cook Time 12

Freezer 45

Course Dessert

Cuisine American

Ingredients

Pie Crust

1 pkg premade cookie dough

Caramel + Pecan Carmel Filling Ingredients

1/2 cup nut butter of your choice I used sunflower butter
1/3 cup maple syrup
1/3 cup coconut oil
1/2 cup roughly chopped and toasted pecans
1 tsp vanilla extract
1/4 tsp kosher salt

Chocolate Coating

3/4 cup dairy-free chocolate chips can be replaced with carob
1 tbsp coconut oil

Instructions

Cookie Cups

Preheat oven temperature according to the cookie dough package. Line regular-sized muffin tins with parchment cups.
Put one ball/square of premade pumpkin cookie dough in a single layer, one to each muffin tin.
Bake according to the cookie dough package in the center of the oven. Once golden brown, remove from oven and immediately use the back of a spoon (I used a measuring tablespoon) to create a small bowl in the middle of the cookie, pushing the sides of the cookie up the pan.
Allow to cool completely.

Caramel Filling

Add nut butter, maple syrup, and coconut oil to a heavy-bottomed saucepan. Gently heat over low heat being careful not to boil and stir until fully combined.
Remove from heat and stir in the pecans, vanilla, and salt.
Evenly pour the pecan caramel sauce over the cookie cups in each muffin tin.
For the best results, allow to chill in the freezer for about 30 minutes or the fridge for about an hour.

Chocolate Coating:

Melt the chocolate chips and coconut oil using the double boiler method on the stove, or use a microwave.
Once melted, pour evenly over each cookie cup.
Place back in the freezer for 15 minutes, or fridge for 45 minutes until the chocolate has set.

Notes

Equipment:

Small sauce pan
Cookie tin and liners
Cooling rack – Use a cooling or wire rack to speed up the cooling process.

Keyword chocolate drizzle, cookies, fall treat, gluten free, holiday, pumpkin, pumpkin cookies