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.
Servings 2 dozen
Calories 168kcal
Equipment
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 ½ 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.
Video
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.
Nutrition
Serving: 1g | Calories: 168kcal | Carbohydrates: 23g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 135mg | Sugar: 14g