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Delicious Gluten-Free Cannabis-Infused Pumpkin Cookies

Delicious Gluten-Free Cannabis-Infused Pumpkin Cookies

These soft gluten-free pumpkin cookies are full of warm spices and bursting with flavor. They are very versatile and can easily be cannabis-infused. My family loves “pumpkin spice anything” all year round, but fall and winter seem to demand these flavors!

This easily infused pumpkin drop cookie recipe bakes up quickly, and the texture and flavor improve the next day. They keep well in the freezer and are easy to put together using canned pumpkin.

Gluten-free cannabis-infused pumpkin cookies have a soft and delicate crumb texture.

My goal with this recipe was to create a gluten-free cookie that everyone could enjoy. It’s very versatile because you can use all-purpose flour, 1-1 gluten-free flour, or gluten-free oat flour. Since the amount of butter is two whole sticks, you have plenty of variations on how to add cannabis-infused oils.

Buttercream or brown butter frosting completes these delicious pumpkin cookies! I purposely make a large batch of buttercream frosting when needed because it’s so convenient to have on hand. I haven’t used cannabis-infused butter before in the buttercream, but I’m sure adding some would be fantastic.

How to Make Cannabis-Infused Pumpkin Cookies

Ingredients for the Cookies

  • 1 cup (2 sticks) softened butter (see notes on infusing) 
  • 1/2 cup brown sugar 
  • 1 large egg or egg replacement
  • 1 cup pumpkin 
  • 1 teaspoon vanilla 
  • 2 1/2 cups all-purpose flour OR gluten-free flour OR see note on oat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger


  • 1 tablespoon pumpkin pie spice to replace the individual spices


  1. Preheat oven to 350°F
  2. Line the baking sheet with parchment paper.
  3. In a medium bowl, combine and whisk all dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger or the pumpkin pie spice.
  4. In a large bowl or mix master cream butter, granulated sugar, and brown sugar until light and fluffy.
  5. Mix in the egg, pumpkin, and vanilla until just combined.
  6. Gradually add the dry ingredients and mix on low until just combined.
  7. Drop dough using a small cookie scoop or two spoons onto the prepared baking sheets, a couple of inches apart.
  8. Bake 12-15 minutes until the edges are lightly browned, and the center of the cookie is set. The type of flower used will bake differently. Adjust your times as needed.
  9. Transfer to a wire rack to cool 
  10. Once the cookies are cool, frost them and eat up! These cookies will freeze well too!

Buttercream Frosting

(makes about 2 ½ cups which is more than you need. You can divide this recipe in half and keep the remaining frosting for future use. Store in the refrigerator or freezer.


  • 4 cups sifted powdered sugar
  • 1 cup soft butter 
  • 2 teaspoons vanilla 
  • 2 – 4 tablespoons milk, cream, or nut milk


  1. Add softened butter and vanilla to the mixing bowl and mix until well combined.
  2. Add powdered sugar and beat on low alternating with a bit of milk as needed. Scrape the sides and bottom of the bowl often. It may seem a bit dry. If you made the full-size recipe, this is the point you may want to divide the amount of frosting into two bowls. Refrigerate or freeze one half for another use. 
  3. Beat in additional milk until you have the creamy whipped consistency you prefer to spread on your cookies. 
  4. If you wish to add sprinkles or a dash of cinnamon, do so while the frosting is wet.

Browned Butter Frosting

  • ¼ cup butter (not infused)
  • 2 cups sifted powdered sugar
  • ½  teaspoon vanilla or maple flavoring
  • ⅛ cinnamon or to taste (optional)
  • 2-4 Tablespoons milk, cream, or nut milk
  1. Melt butter in a 1-quart saucepan over medium heat. Continue cooking while constantly stirring until the butter starts to turn golden. The butter will get foamy and bubble.  
  2. Remove from heat. Cool completely.
  3. Combine browned butter, powdered sugar, and your choice of flavoring in a bowl. Beat at medium speed, gradually adding enough milk, cream, or nut milk until desired spreading consistency.
  4. If you wish to add sprinkles or a dash of cinnamon, do so while the frosting is wet.

Since cannabis-infused butter has been previously clarified, I wouldn’t recommend trying to brown it. I haven’t tried this, but the additional heat may also destroy too many of the cannabinoids. Browned butter is made the same way as clarified butter, except you continue to heat it until the milk solids begin to brown. I’d love to hear from anyone who has more information.

Gluten-free pumpkin cookies are full of spicy warm fall flavors. A dusting of cinnamon ontop of the frosting not only tastes great but looks beautiful.


How to Infuse Pumpkin Cookies

These pumpkin cookies need two sticks of butter or ½ cup. Replace the desired amount of butter with Cannabis-infused butter, aka cannabutter.  Using too much cannabutter may leave you with too strong of a cannabis flavor.

If you don’t have cannabutter on hand, replace up to a ¼ cup of butter with coconut oil. Coconut oil is generally substituted for other fats in recipes on a 1:1 basis. Remember that virgin coconut oil will add a coconut flavor.

You can also use decarboxylated concentrates such as kief or FECO/RSO. Warm ¼ cup of butter and add your concentrate until thoroughly mixed. Let cool until soft butter forms again. 

For more great ideas on how to work with cannabis-infused oil or how to add concentrates to oil, check out this article on 5 Healthy Cannabis-Infused Salads You’ll Love.

How to Make Gluten-Free Oat Flour

When I’m baking gluten-free, I always try the recipe with oat flour rather than one-to-one gluten-free flour replacement if I think it would be a good compliment to the overall flavor. The oats are much more nutritious than many gluten-free flours.

How to make gluten free oat flour

Making gluten-free oat flour couldn’t be any easier. Choose your favorite gluten-free oats and use a food processor or blender to grind them into fine flour. Yes, it’s just pulverized “oatmeal” oats.  I’ve noticed some of my blenders perform this job better than others. Be sure to sift the oat flour if you want to have a very fine powder flour. I have used both rolled oats and quick oats in baking. (do not use instant packets of oatmeal) 

For this cookie recipe, I used 2 ½ cups gluten-free oat flour and 1 tablespoon psyllium. Psyllium is a great binder, adds elasticity similar to gluten, and also adds beneficial fiber.

If you make this recipe, I’d love to hear from you. Feedback is so important! Sign in and drop me a comment. I enjoy learning from you as much as sharing my own knowledge. Penelope 😉

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