Chewy Gluten-free Pumpkin Cookies Recipe

If you’re looking for a delicious, chewy treat that’s perfect for the fall season and fits your gluten-free diet, these Chewy Gluten-Free Pumpkin Cookies are just what you need! Packed with warm spices, rich pumpkin flavor, and melty chocolate chips, these cookies are a perfect way to enjoy the flavors of fall without any gluten. Ideal for anyone who loves a soft and chewy cookie with a burst of flavor, this recipe is also easy to make with simple ingredients you probably already have in your pantry.

What Makes These Pumpkin Cookies Unique?

These Chewy Gluten-Free Pumpkin Cookies stand out because of their perfect chewy texture. While many pumpkin cookies tend to be cakey, these use a unique technique to remove excess moisture from the pumpkin puree, resulting in a cookie that is soft yet chewy. The combination of gluten-free flour, rich molasses, and a blend of spices like cinnamon, nutmeg, ginger, and cloves creates a delectable cookie that’s sure to become a favorite in your home.

Essential Ingredients for the Best Gluten-Free Pumpkin Cookies

To make these chewy gluten-free pumpkin cookies, you’ll need the following ingredients:

  • ½ cup canned pumpkin puree (Libby’s brand recommended)
  • ¾ cup unsalted butter (softened)
  • 1 cup light brown sugar
  • 2 egg yolks (room temperature)
  • 2 teaspoons vanilla extract
  • 2 teaspoons molasses
  • 1 ¾ cup gluten-free all-purpose flour (Cup4Cup gluten-free flour recommended)
  • 1 ½ teaspoons ground cinnamon (or substitute with 1 tablespoon pumpkin pie spice)
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup semisweet chocolate chips (½ cup semisweet and ½ cup miniature chocolate chips)
Chewy Gluten-free Pumpkin Cookies Recipe

How to Make Chewy Gluten-Free Pumpkin Cookies

Step 1: Prepare Your Oven and Baking Sheets
Preheat your oven to 325°F (163°C). Line your baking sheets with parchment paper or leave them ungreased for easy clean-up.

Step 2: Remove Excess Moisture from Pumpkin Puree
Spread the canned pumpkin puree in a thin layer on a plate. Place a paper towel over the top and press gently to soak up moisture. Discard the paper towel and repeat with new paper towels about six more times, or until the paper towels absorb less moisture. This step is crucial to achieving a chewy rather than cakey texture.

Step 3: Cream the Butter and Sugar
In a large mixing bowl or stand mixer fitted with a paddle attachment, beat the softened butter and light brown sugar together until very light and fluffy, about 3 minutes.

Step 4: Add the Wet Ingredients
Add the blotted pumpkin puree, egg yolks, vanilla extract, and molasses to the creamed mixture. Mix until well combined.

Step 5: Incorporate the Dry Ingredients
Mix in the gluten-free flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder, and salt. Combine on low speed until no flour pockets remain. Then, gently stir in the chocolate chips.

Step 6: Chill the Dough
Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30-45 minutes. This allows the gluten-free starches to absorb moisture, helping to eliminate any potential grittiness in the final cookies.

Step 7: Shape and Bake the Cookies
Using a large cookie scoop (approximately 3 tablespoons of dough per cookie), divide the dough into six large cookies per baking sheet. Bake for 14-16 minutes, rotating the baking sheets halfway through baking. The cookies are done when they start to crack and lose their shine on top.

Step 8: Cool the Cookies
Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.

Chewy Gluten-free Pumpkin Cookies Recipe

Secrets to Achieving the Perfect Chewy Texture

  • Drying the Pumpkin Puree: Removing the excess moisture from the pumpkin puree is key to avoiding a cakey texture. Blotting the pumpkin ensures a concentrated flavor and a chewy bite.
  • Chilling the Dough: Chilling the dough allows the flour to absorb moisture, preventing grittiness and ensuring a smooth, chewy cookie.
  • Correct Baking Time: Keeping a close eye on the baking time is essential. The cookies should be just set and slightly shiny in the center when removed from the oven.

Ingredient Swaps and Variations to Try

  • Substitute Spices: Use 1 tablespoon of pumpkin pie spice instead of individual spices like cinnamon, nutmeg, ginger, and cloves.
  • Chocolate Chips Variations: Use dark chocolate chips, white chocolate chips, or a mix of both for a different flavor profile.
  • Dairy-Free Option: Substitute butter with a dairy-free butter alternative to make these cookies suitable for those who are lactose intolerant.

Avoid These Mistakes When Baking Gluten-Free Cookies

  • Skipping the Chill Time: Chilling the dough is not optional! This step is crucial to achieving the perfect texture.
  • Overmixing the Dough: Gluten-free dough can become tough if overmixed. Mix just until the ingredients are combined.
  • Not Preheating the Oven: Always preheat the oven before baking to ensure even cooking and the best cookie texture.

How to Serve and Present Your Gluten-Free Pumpkin Cookies

Serve these cookies on a beautiful platter, garnished with a few extra chocolate chips and a dusting of ground cinnamon for an elegant touch. These cookies are great with a cup of hot tea, coffee, or warm milk.

How to Store and Freeze Gluten-Free Pumpkin Cookies

  • To Store: Keep the cookies in an airtight container at room temperature for up to 5 days.
  • To Freeze: Place the baked cookies in a freezer-safe bag or container, separating layers with parchment paper, and freeze for up to 3 months. To serve, thaw at room temperature or warm them in the oven at 300°F (150°C) for a few minutes.

Frequently Asked Questions About Gluten-Free Pumpkin Cookies

Q: Can I use fresh pumpkin instead of canned pumpkin puree?
A: Yes, but make sure to cook and blend it until smooth. You may need to remove excess moisture by blotting it, just like with canned puree.

Q: How can I make these cookies vegan?
A: Replace the butter with a vegan alternative and use a flax egg or chia egg instead of regular egg yolks.

Q: Why did my cookies turn out cakey instead of chewy?
A: Ensure that you properly blotted the pumpkin puree and did not skip the chilling step. Overmixing the dough can also cause a cakey texture.

Enjoy Your Gluten-Free Pumpkin Cookies!

These chewy gluten-free pumpkin cookies are perfect for a cozy fall treat or any time of the year! Easy to make and full of flavor, they’re sure to satisfy your sweet cravings. Give this recipe a try and let the aroma of spices fill your kitchen!

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Chewy Gluten-free Pumpkin Cookies Recipe

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Discover the best chewy gluten-free pumpkin cookies recipe! Packed with flavor and easy to make for the perfect fall treat.

  • Total Time: 31 minutes
  • Yield: 18 cookies 1x

Ingredients

Scale
  • ½ cup canned pumpkin puree (Libby’s brand recommended)
  • ¾ cup unsalted butter (softened)
  • 1 cup light brown sugar
  • 2 egg yolks (room temperature)
  • 2 teaspoons vanilla extract
  • 2 teaspoons molasses
  • 1 ¾ cup gluten-free all-purpose flour (Cup4Cup gluten-free flour recommended)
  • 1 ½ teaspoons ground cinnamon (or substitute with 1 tablespoon pumpkin pie spice)
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup semisweet chocolate chips (½ cup semisweet and ½ cup miniature chocolate chips)

Instructions

Step 1: Prepare Your Oven and Baking Sheets
Preheat your oven to 325°F (163°C). Line your baking sheets with parchment paper or leave them ungreased for easy clean-up.

Step 2: Remove Excess Moisture from Pumpkin Puree
Spread the canned pumpkin puree in a thin layer on a plate. Place a paper towel over the top and press gently to soak up moisture. Discard the paper towel and repeat with new paper towels about six more times, or until the paper towels absorb less moisture. This step is crucial to achieving a chewy rather than cakey texture.

Step 3: Cream the Butter and Sugar
In a large mixing bowl or stand mixer fitted with a paddle attachment, beat the softened butter and light brown sugar together until very light and fluffy, about 3 minutes.

Step 4: Add the Wet Ingredients
Add the blotted pumpkin puree, egg yolks, vanilla extract, and molasses to the creamed mixture. Mix until well combined.

Step 5: Incorporate the Dry Ingredients
Mix in the gluten-free flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder, and salt. Combine on low speed until no flour pockets remain. Then, gently stir in the chocolate chips.

Step 6: Chill the Dough
Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30-45 minutes. This allows the gluten-free starches to absorb moisture, helping to eliminate any potential grittiness in the final cookies.

Step 7: Shape and Bake the Cookies
Using a large cookie scoop (approximately 3 tablespoons of dough per cookie), divide the dough into six large cookies per baking sheet. Bake for 14-16 minutes, rotating the baking sheets halfway through baking. The cookies are done when they start to crack and lose their shine on top.

Step 8: Cool the Cookies
Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.

Notes

Secrets to Achieving the Perfect Chewy Texture

  • Drying the Pumpkin Puree: Removing the excess moisture from the pumpkin puree is key to avoiding a cakey texture. Blotting the pumpkin ensures a concentrated flavor and a chewy bite.
  • Chilling the Dough: Chilling the dough allows the flour to absorb moisture, preventing grittiness and ensuring a smooth, chewy cookie.
  • Correct Baking Time: Keeping a close eye on the baking time is essential. The cookies should be just set and slightly shiny in the center when removed from the oven.
  • Author: Hannah
  • Prep Time: 15 minutes
  • Cook Time: 16 minutes
  • Category: Dessert

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