Perfect Chewy Gluten-Free Pumpkin Cookies

Name: Perfect Chewy Gluten-Free Pumpkin Cookies
Prep time: 40 min
Cook time: PT-482322H7M20S
Total time: PT-482322H7M20S
Cuisine: American
Ingredients: 1/2 cup (1 stick) unsalted butter, melted; 1/2 cup brown sugar, packed; 1/4 cup granulated sugar; 1/4 cup pumpkin puree (not pumpkin pie filling); 1 large egg yolk; 1 tsp vanilla extract; 1 1/2 cups gluten-free all-purpose flour (with xanthan gum); 1/4 tsp baking soda; 1/4 tsp baking powder; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground ginger; 1/4 tsp ground cloves; 1/2 cup mini chocolate chips or chopped nuts (optional)

Isabella

🌟Life, Love, and Gastronomy 🍷

Jump to Recipe

These Perfect Chewy Gluten-Free Pumpkin Cookies are a delightful treat that captures the cozy flavors of fall in every bite. With warm spices, a hint of sweetness, and a soft, chewy texture, they’re perfect for any pumpkin lover or anyone looking for a gluten-free dessert option.

Why You’ll Love This Recipe

Perfectly Chewy: The balance of ingredients creates a wonderfully chewy texture.

Gluten-Free: Made with gluten-free flour, these cookies are great for those avoiding gluten without sacrificing flavor.

Warm Fall Flavors: Cinnamon, nutmeg, ginger, and cloves give these cookies a comforting, seasonal twist.

Customizable: Add chocolate chips, nuts, or leave them plain – they’re delicious either way!

Easy to Make: With simple steps and everyday ingredients, you’ll have these cookies ready in no time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup (1 stick) unsalted butter, melted

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 large egg yolk

1/4 cup pumpkin puree (not pumpkin pie filling)

1 tsp vanilla extract

1 1/2 cups gluten-free all-purpose flour (with xanthan gum)

1/4 tsp baking soda

1/4 tsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp ground cloves

1/2 cup mini chocolate chips or chopped nuts (optional)

Directions

Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Mix Wet Ingredients: In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Stir in the pumpkin puree, egg yolk, and vanilla extract until fully combined.

Combine Dry Ingredients: In another bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.

Make the Dough: Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in chocolate chips or nuts if desired.

Chill the Dough: Cover the dough and refrigerate for 30 minutes to reduce spreading.

Shape the Cookies: Scoop 1.5-tablespoon-sized portions of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake: Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft. Avoid overbaking to maintain chewiness.

Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Yield: Approximately 18 cookies

Prep Time: 10 minutes

Chill Time: 30 minutes

Cook Time: 10-12 minutes

Variations

Chocolate Chips or Nuts: Use semi-sweet or dark chocolate chips, or try chopped pecans or walnuts for added texture.

Dairy-Free Option: Substitute butter with dairy-free margarine or coconut oil.

Spiced Up: Increase the cinnamon or add a pinch of cardamom for an extra burst of flavor.

Iced Pumpkin Cookies: Drizzle with a simple glaze made from powdered sugar and milk for added sweetness.

Pumpkin Spice Lovers: Use pumpkin pie spice instead of the individual spices for convenience.

Storage/Reheating

Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.

Freezing: Freeze the baked cookies in a sealed container for up to 3 months. Thaw at room temperature before serving.

Reheating: Warm cookies in the microwave for 10-15 seconds for a freshly baked texture.

Related Recipes:

Classic Pumpkin Chocolate Chip Cookies

FAQs

How do I ensure these cookies stay chewy?

Chilling the dough before baking and avoiding overbaking are key to achieving a chewy texture.

Can I make these cookies vegan?

Yes! Substitute the butter with a plant-based alternative and use a flaxseed egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) instead of the egg yolk.

Do I need xanthan gum in the flour?

Yes, if your gluten-free flour blend doesn’t include xanthan gum, add 1/2 teaspoon to help bind the ingredients.

Can I use regular all-purpose flour?

If gluten isn’t a concern, regular all-purpose flour can be used in the same quantity.

Why is my dough sticky?

Pumpkin puree can make the dough sticky. Chilling the dough helps firm it up for easier handling.

Conclusion

These perfect chewy gluten-free pumpkin cookies are an absolute treat for fall and beyond. With their soft texture, warm spices, and pumpkin goodness, they’re sure to become a favorite in your home. Whether you enjoy them with chocolate chips, nuts, or plain, these cookies are a must-try for any occasion.

📖 Recipe: