One Dozen Chewy Gluten Free Pumpkin Cookies
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Soft and chewy gluten free pumpkin cookies are the perfect fall treat. This is a small batch recipe that is easy to make with simple ingredients and no eggs! The cookies are rich in pumpkin flavor and have a perfectly chewy texture. Whether you’re gluten free or not, you’re sure to love these delicious cookies!
Calling All Pumpkin Cookie Lovers
Let’s call out the elephant in the room – every time fall rolls around, the internet is buzzing with pumpkin, especially cookies. I see them all over the internet and I finally decided to develop my own, small batch version.
What makes these different than all others is they are egg-free and made with a flavorful oat flour blend (translation – you won’t know they are gluten free). This is the same blend I use in my cream cheese frosted pumpkin gluten free bars recipe.
Then of course there is the perfectly chewy texture with a mix of melted butter and brown sugar. The caramelized exterior gets an extra bump in spice with a roll through cinnamon sugar.
And the flavor is unrivaled. Building on the success of my pumpkin spice chewy small batch snickerdoodles and chocolate chip cookie pumpkin bars the perfect combo of pumpkin and spices screams fall!
The Key To Good, Chewy Pumpkin Cookies
Let’s be honest. There are probably a lot of secrets to a good pumpkin cookie. But, what I rely on and have tested over and over is: blot the pumpkin puree.
Canned pumpkin (or even fresh pumpkin puree) contains a lot of moisture. I will say significantly more than 50% of what is in the can is water. And when we are looking for a chewy cookie texture, all that water doesn’t help. In fact, it can contribute to a cakey-cookie. Still delicious, but not chewy.
- Place a folded paper towel on a small plate (I use the smaller make-a-size paper towel).
- Spread your measured pumpkin onto the paper towel.
- Take another folded paper towel and press it into the pumpkin.
- Repeat 1 more time. The end result will be just a little more than half of what you put on the paper towel!
What is the first thing you make with pumpkin (aside from a pumpkin spice latte 🙂 )? Do you start with cookies? 🍂 Let me know in the comments below – and I’d love to hear if you made and loved the cookies with a star rating and comment!
Gluten Free Chewy Pumpkin Cookies Small Batch
Ingredients
- ¼ cup gluten free oat flour
- ¼ cup sweet white rice flour
- 2 tablespoons tapioca flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon ground cinnamon (optional)
- ¼ cup pure canned pumpkin
- 2 ½ tablespoons unsalted butter, melted
- 3 tablespoons brown sugar, light or dark
- 2 tablespoons organic cane sugar (or granulated sugar)
- ½ teaspoon vanilla extract
- 2 tablespoons Cinnamon Sugar
Instructions
- In a small mixing bowl, whisk together the oat flour, sweet rice flour, tapioca flour, baking soda, salt, pumpkin pie spice, and cinnamon.1/4 cup gluten free oat flour, 1/4 cup sweet white rice flour, 2 tablespoons tapioca flour, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon ground cinnamon
- Blot the pumpkin to remove excess moisture – Fold a half-sheet of paper towel in half and place on a small plate. Add the pumpkin puree to the paper towel. Take another half-sheet of paper towel, fold in half, and press on top of the pumpkin to remove moisture. Repeat with another half-sheet of paper towel. You should have about 2 tablespoons, plus 1 teaspoon of pumpkin after blotting it.1/4 cup pure canned pumpkin
- In a medium mixing bowl, add the melted butter, both sugars, and vanilla. Stir to combine.2 ½ tablespoons unsalted butter, melted, 3 tablespoons brown sugar, light or dark, 1/2 teaspoon vanilla extract, 2 tablespoons organic cane sugar
- Use a spatula to scrap the pumpkin off the paper towel and add to the wet ingredients. Stir to combine thoroughly and smooth.
- Sprinkle the dry ingredients over the wet. Stir until no dry streaks remain. The dough will be sticky. Refrigerate and chill the dough for at least 30 minutes (or up to overnight) to allow the dough to hydrate, flavors develop, and the butter to firm.
- With 10 minutes left to chill, preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
- Add the cinnamon sugar to a small dish or bowl.2 tablespoons Cinnamon Sugar
- Scoop the chilled dough into 7 equal portion cookies using a medium cookie scoop. (or any size cookie scoop you prefer), and roll into a ball in your hands. Roll the cookie dough balls through the cinnamon sugar, and place 2-inches apart on the baking sheet.
- Bake the cookies for 10 minutes, or until the edges are just set and the middles look soft – almost underbaked. Cool the cookies on the baking sheet set on a wire cooling rack for 10 minutes. Then transfer to the rack to cool completely. Tip – You can sprinkle a little more cinnamon sugar over the top of the cookies as soon as they come out of the oven.
- The cookies can be stored covered at room temperature for up to 3 days. Beyond that, and they may start to get crumbly.
Notes
- Serving Size – This is a small batch recipe that can be doubled.
- Yield – Using a medium cookie scoop, you will get 7 cookies. Smaller or larger cookie scoops will change how many cookies you get.
- Pumpkin – Be sure it is pure pumpkin and not pumpkin pie filling. The latter has added ingredients we don’t need for this recipe. I prefer Libby’s canned pumpkin because it doesn’t contain as much moisture as other brands.
- Fresh Pumpkin – I have not tested using fresh pureed pumpkin. It should work as long as you blot out the excess moisture.
- Blotting the Pumpkin – This is required to achieve the chewy, gooey cookie. Otherwise, the cookie will be more cakey – still tasty – without blotting it.
- Chill the Dough – This cookie dough does require chilling. It is a sticky dough and needs time for the butter to firm and so the cookies don’t spread into puddles.
- Cinnamon Sugar – My ratio for cinnamon sugar is 1 teaspoon of cinnamon for every tablespoon of sugar.
- Storing Baked Cookies – The cookies can be stored covered at room temperature for up to 3 days. Beyond that, and they may start to get crumbly.
- Freezing Baked Cookies – Place baked cookies in a freezer bag – squeeze out excess air – and freeze for up to 3 months. Thaw at room temperature.
- Freezing Cookie Dough – Wrap the cookie dough tightly in plastic wrap and place in a freezer bag. Freeze for up to 3 months and thaw in the refrigerator.
Nutrition Estimates
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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