If you’re craving soft, chewy cookies packed with the cozy flavors of fall, these Perfect Chewy Gluten-Free Pumpkin Cookies are the ultimate treat. With warm spices like cinnamon, ginger, and cloves, these cookies are the perfect balance of flavor, texture, and sweetness. Best of all, they’re gluten-free, making them ideal for anyone with dietary restrictions.
Ingredients:
1 1/2 cups gluten-free all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1/2 cup pumpkin puree
1 egg yolk
1 tsp vanilla extract
1/2 cup chocolate chips (optional)
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Cream the butter and sugar: In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add wet ingredients: Stir in the pumpkin puree, egg yolk, and vanilla extract to the butter mixture until smooth.
Combine the mixtures: Gradually add the dry ingredients to the wet mixture, stirring until fully combined. Fold in the optional chocolate chips if desired.
Form the cookies: Drop tablespoon-sized portions of dough onto the lined baking sheet, spacing them about 2 inches apart.
Bake: Bake the cookies for 10-12 minutes, or until the edges are set but the centers remain soft. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Serving Tips:
Presentation: Arrange the cookies on a decorative platter or cake stand for an inviting display, especially if you’re serving them at a gathering or event.
Pairing: These cookies pair wonderfully with a warm beverage like spiced chai, hot chocolate, or coffee. Consider serving them alongside a scoop of vanilla ice cream for a delicious dessert option.
Garnish: For added visual appeal, you can dust the cookies with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk.
Serving Size: Offer cookies individually or in small stacks of two or three for guests to grab easily.
Storage Tips:
Room Temperature: Store the cookies in an airtight container at room temperature for up to 4 days. Keeping them sealed will help maintain their chewy texture.
Refrigeration: If you want to extend their freshness, you can refrigerate the cookies. However, be aware that this may alter their texture slightly, making them a bit firmer.
Freezing: For longer storage, these cookies freeze well! Place the cooled cookies in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag. They can be stored in the freezer for up to 3 months.
Thawing: To enjoy frozen cookies, simply take out the desired number of cookies and let them thaw at room temperature for about 15-20 minutes, or microwave them for a few seconds to warm them up.
Reviving Cookies: If the cookies lose their softness, you can place a slice of bread in the container with them for a few hours. The moisture from the bread helps to soften the cookies.
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FAQs:
Can I substitute the gluten-free flour with regular all-purpose flour?
No, this recipe is specifically designed for gluten-free flour. Substituting with regular flour will change the texture and structure of the cookies. If you’re not gluten-sensitive, you can use a standard all-purpose flour, but the results will differ from the gluten-free version.
How can I make these cookies dairy-free?
To make these cookies dairy-free, you can substitute the unsalted butter with a dairy-free alternative, such as coconut oil or a vegan butter substitute. Ensure that your chocolate chips are also dairy-free if you choose to include them.
Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to use plain pumpkin puree for this recipe to avoid the added sugars and spices found in pumpkin pie filling. Using pumpkin puree allows you to control the sweetness and spices, ensuring the cookies turn out just right.
What can I do if my cookie dough is too sticky?
If your dough is too sticky to handle, try chilling it in the refrigerator for about 30 minutes. This will help firm up the dough, making it easier to scoop and shape. You can also dust your hands with a little gluten-free flour while shaping the cookies to prevent sticking.
Conclusion:
These Gluten-Free Pumpkin Cookies are not only perfect for autumn but can be enjoyed year-round. Whether you’re making them for a family gathering, a fall party, or just as a mid-week treat, they’re sure to be a hit. Plus, they’re an excellent way to use up any leftover pumpkin puree from other seasonal recipes!
📖 Recipe:
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Perfect Chewy Gluten Free Pumpkin Cookies
- Total Time: 27 minutes
- Yield: 20 cookies
- Diet: Gluten Free
Description
Indulge in the flavors of fall with these Perfect Chewy Gluten-Free Pumpkin Cookies. Soft and chewy, these cookies are infused with warm spices and pumpkin puree, making them a delightful treat for any occasion. Whether you’re enjoying them with a warm drink or sharing them at a gathering, these gluten-free cookies are sure to be a hit. Easy to make and utterly delicious, they are perfect for anyone craving a cozy dessert.
Ingredients
1 1/2 cups gluten-free all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1/2 cup pumpkin puree
1 egg yolk
1 tsp vanilla extract
1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together gluten-free flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the pumpkin puree, egg yolk, and vanilla extract to the butter mixture and beat until smooth.
- Gradually mix the dry ingredients into the wet ingredients until combined. Stir in chocolate chips if desired.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but the centers remain soft. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For a dairy-free version, substitute the butter with coconut oil or a dairy-free butter alternative.
You can customize these cookies by adding nuts, dried fruit, or other spices according to your taste.
If the dough is too sticky, chill it in the refrigerator for 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 20 cookies
- Calories: 120 kcal (per cookie)
