These soft and chewy pumpkin cookies are a fall favorite! Made gluten-free, they are packed with warm spices and sweet pumpkin flavor. Each bite feels like a cozy hug!
I like to enjoy these cookies fresh out of the oven with a cozy cup of tea. They are such a treat that you might want to hide some for yourself! 🍂
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is a must for this recipe. If you’re looking for a fresh alternative, you can roast and blend fresh pumpkin. Just make sure to avoid pumpkin pie filling, which is sweetened and spiced.
Gluten-Free Flour Blend: This recipe works best with a gluten-free all-purpose mix that includes xanthan gum for binding. If you don’t have that, you can use a homemade blend of rice flour, potato starch, and tapioca flour. Just add a bit of xanthan gum if yours doesn’t have it.
Brown Sugar: While I love using brown sugar for its moistness and flavor, you can substitute it with coconut sugar for a different taste. The texture may vary slightly, but it will still be delicious!
Spices: The combination of spices makes these cookies sing with warm fall flavors. If you’re out of anything, feel free to adjust according to what you have. Pumpkin pie spice can also be used in place of individual spices.
How Do You Get Your Cookies Soft and Chewy?
Achieving that perfect soft and chewy texture is all about the baking time and the moisture content of your ingredients. Follow these tips to nail it!
- Be careful not to overmix the dough. Mix just until everything is combined to keep the cookies tender.
- Don’t bake them too long! You want the edges set while the centers look slightly underbaked. This helps them stay soft after cooling.
- Let them cool on the baking sheet before moving them. This allows them to firm up while still keeping a chewy center.
Soft and Chewy Gluten Free Pumpkin Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup canned pumpkin puree (unsweetened)
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Optional Add-ins:
- 1 cup gluten-free chocolate chips or chopped nuts
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 10-12 minutes to bake. Overall, you’ll need about 30 minutes to get these delicious cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it heats up, line a baking sheet with parchment paper or a silicone baking mat—this prevents sticking and makes cleanup easier!
2. Cream the Butter and Sugars:
In a large bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar. Beat them until the mixture is light and fluffy—this will help your cookies turn out soft!
3. Add Wet Ingredients:
Next, beat in the egg, pumpkin puree, and vanilla extract. Mix until everything is well combined and nice and creamy.
4. Whisk the Dry Ingredients:
In a separate bowl, whisk together the gluten-free flour blend, baking soda, baking powder, salt, and all the lovely spices (cinnamon, nutmeg, ginger, and cloves). This helps distribute the leavening agents and spices evenly throughout the cookies.
5. Combine Mixtures:
Gradually add the dry mixture to the wet mixture. Stir gently until just combined—be careful not to overmix, or your cookies might be tough!
6. Add Optional Ingredients:
If you’re using chocolate chips or nuts, fold them into the dough now. These will add a nice crunch and flavor to your cookies!
7. Scoop Dough:
Scoop tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart. You can use a cookie scoop or two spoons for this.
8. Bake the Cookies:
Pop the tray into the oven and bake for 10-12 minutes. You want the edges to be set but the centers to still be soft—that’s what keeps them chewy!
9. Cool the Cookies:
Once baked, remove them from the oven and let the cookies cool on the baking sheet for about 5 minutes. This helps them firm up. Then, carefully transfer them to a wire rack to cool completely.
10. Store and Enjoy:
Store your delicious cookies in an airtight container at room temperature. They’ll stay soft for several days, and you can enjoy them chilled or at room temp—delish!
Enjoy your soft and chewy gluten-free pumpkin cookies! 🍪✨
Frequently Asked Questions (FAQ)
Can I use fresh pumpkin instead of canned puree?
Absolutely! You can roast a fresh pumpkin, scoop out the flesh, and blend it until smooth. Just make sure to measure out the same amount (1 cup) as you would with canned pumpkin.
How do I store leftover cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. They stay soft and delicious! You can also refrigerate them if you prefer a chilled treat.
Can I freeze these cookies for later?
Yes, these cookies freeze well! Once cooled, place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Just thaw them at room temperature before enjoying!
What gluten-free flour should I use?
For the best results, use a gluten-free all-purpose flour blend that contains xanthan gum. If your blend doesn’t have xanthan gum, add about 1/2 teaspoon to the dry ingredients for better texture.
