Description
These Extra Chewy Gluten-Free Pumpkin Cookies offer a perfect balance of chewy texture and rich pumpkin flavor without being cakey. Ideal for those seeking a moist, flavorful fall treat without gluten, these cookies deliver a delightful bite with hints of warm spices and a tender, chewy crumb.
Ingredients
Dry Ingredients
- 1 1/2 cups gluten-free all-purpose flour blend (make sure it contains xanthan gum)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup pure pumpkin puree (not pumpkin pie filling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This ensures even baking and easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined to distribute the leavening and spices thoroughly.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream the softened butter with brown sugar and granulated sugar until the mixture becomes light and fluffy, which will create the cookie’s chewy texture.
- Add Egg, Vanilla, and Pumpkin: Beat in the egg, vanilla extract, and the pumpkin puree to the butter and sugar mixture until fully incorporated, creating a smooth batter.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to maintain a chewy texture instead of cakey.
- Scoop Cookies: Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes or until the edges are set and just beginning to turn golden but the centers remain soft, providing a chewy consistency.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, which helps them set up and maintain the chewy texture.
Notes
- Use only pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- Ensure your gluten-free flour blend contains xanthan gum or add 1/4 teaspoon for structure.
- Do not overbake; cookies will firm up as they cool.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- For a flavor twist, add 1/2 cup chocolate chips or chopped nuts to the dough.
