Looking for a gluten free pumpkin cookie recipe that is perfectly chewy and has the perfect blend of pumpkin and warm fall flavors? Look no further! These chewy gluten free pumpkin cookies also feature browned butter, maple, and pumpkin pie spice.
Gluten Free Pumpkin Cookies
I love fall flavors and I’m also a bit of a cookie connoisseur (have you tried my Swig cookies copycat recipe yet?), so when I set about to make perfectly chewy gluten free pumpkin cookies, I took my mission seriously.
I started with a gluten-version of chewy pumpkin cookies from Butternut Bakery and altered it for preference and to make it gluten free.
The cookies needed to be soft and chewy, display the perfect balance of flavors, and have no funky taste or texture issues common in gluten free cookies.
To achieve a perfect chewy texture, I started with melted butter, a combination of brown and white sugar, and an egg yolk instead of a whole egg.
For flavor, I went a step further and browned the butter for a rich, nutty taste. A bit of molasses, real maple syrup, and a healthy sprinkling of crunchy turbinado sugar make these chewy gluten free pumpkin cookies next level.
Ingredients in Pumpkin Cookies
- unsalted butter
- Must be real, full-fat butter (see notes for dairy free option)
- dark brown sugar
- You can use light brown sugar if that’s what you have on hand, but the dark variety will provide a richer flavor and deeper color
- white sugar
- egg yolk
- Cannot be substituted for a whole egg
- real maple syrup
- Do not use pancake syrup, get the real stuff!
- vanilla
- molasses
- pumpkin puree
- There is great disparity between brands of pumpkin puree. I always recommend a high quality kind like Libby’s or Trader Joe’s.
- gluten free all-purpose flour
- I tested this recipe with gfJules gluten free flour, which is the flour that I recommend for cookies. I love it because it makes cookies that are not gritty and don’t have a funky aftertaste. If you’re looking for more recipes using gfJules, check out my bread recipes
- baking soda
- baking powder
- sea salt
- pumpkin pie spice
- Any brand will do, but make sure it is gluten free as some aren’t.
- cinnamon
- Turbinado sugar for topping
- optional, but
How to Make Chewy Gluten Free Pumpkin Cookies
Use melted butter.
Browning the butter accomplishes the task of melting butter, and also gives the cookies a rich, nutty flavor which perfectly compliments pumpkin and warm spices. Don’t be tempted to skip this step!
If you haven’t browned butter before, see the infographic below and/or check out this helpful post about how to brown butter from Sally’s Baking Addiction
The right ratio of pumpkin
Did you know pumpkin is 90% water?? This is great for making moist pumpkin loaves or bars, but can make cookies tricky! Too much pumpkin can create a cakey texture, which we’re not going for here.
Use an egg yolk
A whole egg is made up of water, protein, and fat.
The pumpkin in this recipe already provides plenty of water, so using a whole egg would add too much liquid. The whites in egg yolks tend to have a drying effect on baked goods, which is not what we’re going for in these chewy pumpkin cookies!
The yolk, on the other hand, is made up mostly of protein which gives baked goods a rich, chewy texture-perfect for this recipe!
How to Tell When the Cookies are Done
These chewy pumpkin cookies bake for 9-11 minutes, depending on your oven. The trick is to make sure the cookies are done, but not to overbake so you get the perfect chewy texture.
When they’re done, they’ll be puffy and the edges will barely be starting to brown. Remove them at this point and allow them to cool on the baking sheet for about 5 minutes before removing them to a cooling rack.
The cookies will flatten as they cool.
The Best Flour to Use for Gluten Free Cookies
gfJules all-purpose gluten free flour is what I recommend for all cookie recipes (it’s also my favorite for breads!)
You can find gfJules flour at gfJules.com or on Amazon, and it’s a great blend if you’re looking for something that will work in pretty much any recipe.
It has a fine consistency so you won’t get a gritty texture, and it never has a weird aftertaste. I find that it performs pretty well cup for cup when converting regular recipes to gluten free.
I have tested a lot of gluten free flours over the years, and although I know a lot of people love Bob’s Red Mill because of its accessibility and price point, I don’t recommend it for cookies because you’ll get a heavy, gritty texture and different taste.
How to Store Gluten Free Pumpkin Cookies
To store fresh cookies:
These cookies store so well! They are still soft and chewy after several days at room temp.
Store freshly baked cookies in an airtight container (separate layers with parchment paper) or in a Ziploc bag. You can keep them on the counter for 3-4 days or freeze for longer.
To store cookie dough:
Scoop cookie dough onto a parchment-lined baking sheet. You can space them close together but make sure they are not touching.
Freeze until solid, then quickly put in Ziploc freezer bags and store for up to 3 months.
To cook from frozen, just add a couple extra minutes baking time.
Tips for Making the Best Gluten Free Chewy Pumpkin Cookies
Brown sugar gives cookies those beautiful crackly tops, and doesn’t puff up as much as white sugar does, yielding a darker, more chewy cookie.
A little bit of salt perfectly balances the sweet flavor, and I always recommend sea salt as it has a more multidimensional flavor profile.
A sprinkling of turbinado sugar adds a beautiful aesthetic as well as a pleasing crunch to the tops of these gluten free pumpkin cookies! While the cookies taste great without, I highly recommend taking these up a level with turbinado or sparkling sugar.
Looking for more delicious fall recipes? Try this Wassail Recipe!
Ingredient Substitutions for Chewy Gluten Free Pumpkin Cookies
To make chewy gluten free pumpkin cookies dairy free:
There is currently only one vegan butter that is a suitable browned butter substitute: Miyoko’s European Style Cultured Vegan Butter. Feel free to use this instead of butter, following the recipe as written.
Chewy Gluten Free Pumpkin Cookies Recipe
Gluten Free Chewy Pumpkin Cookies
These gluten free pumpkin cookies are perfectly chewy and richly flavored with browned butter and molasses! Top with a sprinkling of sparkling sugar for a delightful crunch.
Ingredients
- 1 cup unsalted butter
- ¾ cup dark brown sugar, packed
- ¾ cup white sugar
- 1 egg yolk
- 2 tablespoons real maple syrup
- 1 teaspoon vanilla
- 1 tablespoon molasses
- ⅓ cup pumpkin puree
- 2 1/2 cups gluten free flour (I use gfjules)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- Turbinado sugar or flaky sea salt for topping
Instructions
- Brown butter by heating in a small saucepan over medium heat. Do not stir but watch it closely , it will start to bubble and pop. Allow to cook for a few minutes. Soon it will foam up and start to smell nutty. Remove from heat; the butter should be mostly clear with brown bits along the edges and bottom. Set aside to cool for 20 minutes.
- Preheat oven to 350 degrees F.
- Line a large baking sheet with parchment paper.
- In bowl of a stand mixer, mix together cooled brown butter and sugars. It should look like clumpy wet sand.
- Mix in the egg yolk, maple syrup, molasses, vanilla, and pumpkin until smooth.
- Add flour, baking soda, baking powder, sea salt, pumpkin pie spice, and cinnamon and mix just until combined.
- Use a spoon or your hands to form 2 inch balls and place them about 4-5 inches apart on prepared baking sheet.
- Sprinkle turbinado sugar on the tops and bake for 10-12 minutes until the cookies are puffy and edges are beginning to brown.
- Allow them to rest on the baking sheet for a few minutes before removing to a cooling rack.
Notes
To make dairy free, there is currently only one vegan butter that is a suitable browned butter substitute: Miyoko’s European Style Cultured Vegan Butter. Feel free to use this instead of butter, following the recipe as written.
Store freshly baked cookies in an airtight container (separate layers with parchment paper) or in a Ziploc bag. You can keep them on the counter for 3-4 days or freeze for longer.
To store cookie dough, scoop cookie dough onto a parchment-lined baking sheet. You can space them close together but make sure they are not touching. Freeze until solid, then quickly put in Ziploc freezer bags and store for up to 3 months. To cook from frozen, just add a couple extra minutes baking time.
I recommend gfJules all-purpose gluten free flour in this recipe. Using a different flour such as Bob's Red Mill will likely result in a more gritty texture and can affect the consistency and taste.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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gfJules All Purpose Gluten Free Flour -
KitchenAid KP26M1XNP 6 Qt. Professional 600 Series Bowl-Lift Stand Mixer - Nickel Pearl -
Reynolds Kitchens Non-Stick Parchment Paper - 60 Square Feet -
Wilton Easy Layers Sheet Cake Pan, 2-Piece Set -
Sugar In The Raw Granulated Turbinado Cane Sugar -
Libby's 100% Pure Pumpkin - 15oz, 2PK -
Gluten Free Mexican Vanilla
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 168Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 135mgCarbohydrates: 23gFiber: 0gSugar: 14gProtein: 1g
Gaile
Sunday 30th of October 2022
Made these Friday fir a Halloween party. Holy moly are they good! Absolutely perfect for fall and a huge hit!
thereislifeafterwheat@gmail.com
Friday 11th of November 2022
Yay! We are currently addicted too :)