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Soft and Chewy Gluten-Free Pumpkin Cookies Recipe

Soft and Chewy Gluten-Free Pumpkin Cookies

Tender pumpkin cookies with warm pumpkin pie spice, brown sugar, and an irresistibly soft center. Add gluten-free chocolate chips for a classic chocolate-and-pumpkin combination.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 18 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 1/2 cups (about 210 g) Gluten-free all-purpose flour blend
  • 1 teaspoon Xanthan gum, only if flour blend does not contain it
  • 1 teaspoon Baking soda
  • 1 1/2 teaspoons Pumpkin pie spice
  • 1/2 teaspoon Fine salt
  • 1/2 cup (113 g) Unsalted butter, melted and slightly cooled
  • 1/2 cup (100 g) Granulated sugar
  • 1/2 cup (100 g) Packed light brown sugar
  • 1/2 cup (about 120–125 g) Pure pumpkin purée
  • 1 large Large egg yolk
  • 1–2 teaspoons Vanilla extract
Optional Additions
  • 1/2 to 1 cup (85–170 g) Gluten-free chocolate chips
  • as needed light sprinkle Coarse sugar
  • as needed for finishing Vanilla or cream-cheese icing

Method
 

Step-by-Step
  1. Line baking sheets with parchment paper and preheat the oven to 350°F (175°C).
  2. Whisk together the gluten-free flour blend, xanthan gum if needed, baking soda, pumpkin pie spice, and fine salt.
  3. In a separate bowl, whisk the melted and slightly cooled butter with the granulated sugar and brown sugar.
  4. Mix in the pumpkin purée, egg yolk, and vanilla until the mixture is smooth.
  5. Add the dry ingredients and stir just until no flour remains. Fold in gluten-free chocolate chips if using.
  6. Cover the dough and refrigerate for 30–60 minutes, until it becomes relatively firm and easy to scoop.
  7. Scoop rounded tablespoons of dough onto prepared baking sheets, leaving about 2 inches between cookies. Gently flatten the tops and add a light sprinkle of coarse sugar if desired.
  8. Bake for 10–13 minutes, until the edges are set while the centers still look slightly soft. Cool on the baking sheet for about 10 minutes, then transfer to a rack.

Notes

Use plain canned pumpkin purée, not pumpkin pie filling. If the purée is watery, blot it briefly with paper towels or drain it slightly. Do not overbake; the centers finish setting as the cookies cool.