Description
These chewy gluten-free pumpkin cookies capture the cozy flavors of fall with warm spices, a hint of sweetness, and a soft, chewy texture. Perfect for gluten-free baking, they’re easy to make and customizable to your taste.
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)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: Whisk melted butter, brown sugar, and granulated sugar until smooth. Stir in pumpkin puree, egg yolk, and vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk gluten-free flour, baking soda, baking powder, salt, and spices.
- Make Dough: Gradually mix the dry ingredients into the wet ingredients until combined. Fold in chocolate chips or nuts if desired.
- Chill Dough: Cover the dough and refrigerate for 30 minutes to prevent spreading.
- Shape Cookies: Scoop 1.5-tablespoon-sized portions of dough onto the baking sheet, leaving 2 inches between each cookie.
- Bake: Bake for 10-12 minutes until edges are set and centers are slightly soft. Avoid overbaking.
- Cool and Serve: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
Chilling the dough ensures a chewy texture and prevents spreading.
Substitute butter with dairy-free options for a dairy-free version.
Use pumpkin pie spice for convenience in place of individual spices.
- Prep Time: 10 minutes
- Chill Time: 30 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 18 cookies
