Looking for a soft, chewy, and gluten-free treat this fall? These Chewy Gluten-Free Pumpkin Cookies are the perfect solution. Made with pumpkin puree, warm spices like cinnamon, nutmeg, and cloves, and a blend of gluten-free flour, these cookies deliver classic autumn flavors with a tender, chewy texture. Naturally moist and slightly sweet, they’re ideal for holiday gatherings, cozy nights in, or a simple snack with tea or coffee.
Whether you’re gluten-sensitive or simply want a healthier twist on a favorite fall dessert, this recipe guarantees a batch of irresistible cookies that everyone will love.
Table of Contents
What are Chewy Gluten-Free Pumpkin Cookies?
Chewy Gluten-Free Pumpkin Cookies are a delightful twist on classic pumpkin cookies, designed specifically for those avoiding gluten. These cookies maintain the comforting flavors of pumpkin, cinnamon, nutmeg, and cloves while using gluten-free flour to achieve a wonderfully soft and chewy texture.
The pumpkin puree adds moisture and natural sweetness, making them a healthier and equally satisfying alternative to traditional cookies. They’re perfect for holiday gatherings, cozy nights in, or just a simple sweet treat to enjoy with a cup of tea or coffee.
If you’re ready to experience the taste of fall in a perfectly chewy, gluten-free package, then grab your mixing bowl and let’s get baking!
Key Ingredients for Chewy Gluten-Free Pumpkin Cookies:
- Gluten-Free All-Purpose Flour Blend (1 1/2 cups): This is the base of your cookies. Ensure it’s a blend that contains xanthan gum for binding.
- Baking Soda (1 teaspoon): Helps the cookies rise and gives them a light texture.
- Baking Powder (1/2 teaspoon): Works with baking soda for extra lift and lightness.
- Salt (1/2 teaspoon): Balances the sweetness and enhances the flavors.
- Ground Cinnamon (1 teaspoon): Adds warmth and classic pumpkin spice flavor.
- Ground Ginger (1/2 teaspoon): Provides a subtle spicy kick.
- Ground Nutmeg (1/4 teaspoon): Contributes a rich, nutty flavor.
- Ground Cloves (1/4 teaspoon): Adds depth and complexity to the spice blend.
- Unsalted Butter, softened (1/2 cup or 1 stick): Adds richness and moisture. Ensure it’s softened to room temperature for best results.
- Granulated Sugar (1/2 cup): Sweetens the cookies and helps with browning.
- Brown Sugar, packed (1/2 cup): Adds moisture and a caramel-like flavor, contributing to the chewy texture.
- Pumpkin Puree (1 cup): Provides the signature pumpkin flavor and moisture. Use 100% pumpkin puree, not pumpkin pie filling.
- Egg (1 large): Acts as a binder and adds richness.
- Vanilla Extract (1 teaspoon): Enhances the overall flavor profile.
- Optional: Chocolate Chips or Walnuts (1/2 cup): Add these in for extra flavor and texture
How to Make Chewy Gluten-Free Pumpkin Cookies:
These Chewy Gluten-Free Pumpkin Cookies are incredibly easy to make, taking about 30 minutes from start to finish. The recipe involves mixing dry and wet ingredients separately, then combining them to form a spiced pumpkin dough.
A short chill in the refrigerator helps prevent the cookies from spreading too thin during baking. The result is a batch of soft, chewy cookies that are packed with pumpkin flavor and perfect for a fall treat.
Step-by-Step Instructions:
- Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This prevents the cookies from sticking and makes cleanup easier.
- Combine Dry Ingredients: In a medium bowl, whisk together the gluten-free all-purpose flour blend, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Whisk thoroughly to ensure the spices are evenly distributed.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and packed brown sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
- Add Wet Ingredients: Beat in the pumpkin puree, egg, and vanilla extract until well combined. The mixture should be smooth and homogenous.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies.
- Add Mix-Ins (Optional): If desired, gently fold in chocolate chips or chopped walnuts.
- Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much during baking.
- Drop Dough onto Baking Sheet: Use a tablespoon or a small cookie scoop to drop rounded spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Why You’ll Love These Chewy Gluten-Free Pumpkin Cookies:
These Chewy Gluten-Free Pumpkin Cookies are a fall favorite for good reason! The main highlight is their perfectly soft and chewy texture combined with the warm, comforting flavors of pumpkin spice. Making these at home is incredibly cost-effective compared to buying pre-made gluten-free treats, which can often be pricey. Plus, you get to customize them with your favorite toppings or mix-ins, like chocolate chips or a sprinkle of sea salt.
These cookies offer a delightful taste of fall without the gluten. If you enjoy this recipe, you might also like exploring our Gluten-Free Apple Crisp recipe for another delicious and easy gluten-free dessert.
Ready to bake up a batch of these irresistible cookies? Let’s get started!
What to Serve Chewy Gluten-Free Pumpkin Cookies With:
These Chewy Gluten-Free Pumpkin Cookies are delicious on their own, but they also pair perfectly with a variety of complementary dishes and drinks:
- Warm Spiced Latte: A pumpkin spice latte or a cinnamon-infused coffee enhances the warm, spiced flavors of the cookies.
- Vanilla Ice Cream: A scoop of vanilla ice cream adds a cool, creamy contrast to the soft, chewy cookies.
- Apple Cider: A glass of crisp apple cider complements the fall flavors and adds a refreshing touch.
- Whipped Cream: Top the cookies with a dollop of homemade whipped cream for an extra indulgent treat.
Top Tips for Perfecting Chewy Gluten-Free Pumpkin Cookies
- Measure Gluten-Free Flour Accurately: Gluten-free flour blends can vary. Spoon the flour into the measuring cup and level it off with a knife. AvoidScooping directly from the bag.
- Don’t Overmix the Dough: Overmixing can develop the gluten-free flour, resulting in tougher cookies. Mix until just combined.
- Chill the Dough: Chilling the dough is crucial for preventing the cookies from spreading too thin during baking. Don’t skip this step!
- Use Room Temperature Ingredients: Ensure the butter and egg are at room temperature for optimal mixing and texture.
- Adjust Baking Time: Baking.Times can vary depending on your oven. Keep an eye on the cookies and adjust the baking time as needed. They are done when the edges are golden brown.
- Spice it Up: Feel free to adjust the spices to your liking. Add more cinnamon, ginger, or nutmeg for a stronger flavor.
- Nut-Free Option: If you need a nut-free version, simply omit the walnuts, or ensure your chocolate chips are processed in a nut-free environment
- Dairy-Free Option: Substitute the butter with a plant-based butter alternative for a dairy-free version.
Health Benefits of Chewy Gluten-Free Pumpkin Cookies:
While these are still a treat, incorporating pumpkin offers some nutritional benefits!
- Rich in Vitamin A: Pumpkin is packed with beta-carotene, which turns into Vitamin A in the body. Vitamin A is important for vision, immune function, and skin health.
- Good Source of Fiber: Pumpkin puree adds fiber, promoting healthy digestion and keeping you feeling full longer.
- Antioxidants: Pumpkin contains antioxidants that help protect your cells from damage.
- Gluten-Free: These cookies are suitable for people with celiac disease or gluten intolerance.
Storing and Reheating Tips:
- Storing: Store the cooled cookies in an airtight container at room temperature for up to 3-4 days. To maintain their chewiness, you can add a slice of bread to the container.
- Freezing: Freeze the baked cookies in an airtight container for up to 2-3 months. For best results, freeze them in a single layer to prevent sticking. You can also freeze the cookie dough. Spoon individual cookie dough balls onto a baking sheet and freeze solid, then transfer to a freezer bag.
- Reheating: If frozen, thaw the cookies at room temperature for about 30 minutes. You can warm them up briefly in the microwave for a few seconds to restore their soft texture.
Final Thoughts:
These Chewy Gluten-Free Pumpkin Cookies are the perfect way to embrace the flavors of fall and create delicious treats that everyone can enjoy. Whether you’re baking for a holiday gathering or simply craving a cozy snack, this recipe is sure to delight. With their soft texture, warm spices, and delightful pumpkin flavor, these cookies are a true autumnal indulgence.
Read also :
- Pumpkin Cream Cheese Loaf Recipe
- Apple Crisp Without Oats
- Gluten Free Apple Crisp
- Tasty Low Sugar Pumpkin Bread
- Pumpkin Protein Bread (Gluten Free)
- More in Pinterest
Chewy Gluten-Free Pumpkin Cookies FAQs:
- Can I use pumpkin pie filling instead of pumpkin puree?
- No, pumpkin pie filling contains added sugar and spices that will alter the flavor and texture of the cookies. Stick with 100% pumpkin puree.
- What if I don’t have a gluten-free all-purpose flour blend?
- While other gluten free flour may work, it is recommended to use a commercially available gluten-free all-purpose flour blend with xanthan gum included. Experimenting with single gluten-free flours might be less predictable.
- Can I freeze the cookie dough?
- Yes, you can freeze the cookie dough. Spoon individual cookie dough balls onto a baking sheet and freeze until solid. Then transfer them to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.
- How do I prevent the cookies from spreading too thin?
- Chilling the dough is key to preventing the cookies from spreading. Also, make sure your oven temperature is accurate, and avoid using melted butter.
- Can I add other flavors or toppings?
- Absolutely! Feel free to add chocolate chips, chopped nuts, dried cranberries, or a sprinkle of sea salt. Get creative and customize the cookies to your liking!
Chewy Gluten-Free Pumpkin Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large mixing bowl, cream softened butter with granulated sugar and brown sugar until light and fluffy (2–3 minutes).
- Beat in pumpkin puree, egg, and vanilla extract until smooth.
- Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix.
- If desired, fold in chocolate chips or walnuts.
- Cover dough and chill for at least 30 minutes to prevent spreading.
- Drop rounded spoonfuls of dough onto prepared baking sheet, spacing about 2 inches apart.
- Bake 10–12 minutes, until edges are lightly golden and centers are set.
- Cool on baking sheet for a few minutes, then transfer to a wire rack to cool completely.