Gluten Free Chewy Pumpkin Cookies Small Batch

Close up of the gooey chewy center of a gluten free pumpkin cookie split in half.

5 from 2 reviews

Gluten Free Chewy Pumpkin Cookies Small Batch

A small batch of gluten free chewy pumpkin cookies is the perfect fall treat. This is an easy cookie recipe with simple ingredients and no eggs! The cookies are rich in pumpkin flavor and have a perfectly chewy texture.

Prep Time10

Cook Time10

Chill30

Total Time50

Course: Dessert

Cuisine: American

Diet: GF

Servings: Cookies

Calories: 132kcal

Author: Erin Cernich

Equipment

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.

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