There is nothing better than soft and chewy gluten-free pumpkin cookies. These cookies are filled with spices and scream “Fall!”.
So here is the truth, I’m a fan of anything with pumpkin. If it were up to me, I would make this whole blog pumpkin-related. Nevertheless, I’m delighted with how these cookies turned out. They are soft, chewy, and cake-like. If you have never had pumpkin cookies before, then you need to give this recipe a try!
The secret to the best gluten-free pumpkin cookies!
The trick to creating good gluten-free baked goods is the ingredients. Using the right ingredients and correct measurements always yield good results. When developing this recipe, I was aiming for the following:
- Chewy & Soft Texture: I was looking for a chewy and soft texture, and to achieve it, the best combination of flour was white rice flour, tapioca, and brown rice flour. Meanwhile, the addition of one whole egg provides the cookies with moisture which helps them be soft.
- Cake-Like Texture: The best thing about these gluten-free pumpkin cookies is their cake-like texture. To achieve a cake-like texture, the use of baking powder is essential. Meanwhile, these cookies have a higher liquid ratio than other cookies due to pumpkin puree. The extra liquid makes these cookies similar to muffins.
- Seasonal Flavors: It is hard for me to find pumpkin spice where I live. Therefore, to give these cookies the seasonal flavors, I used a mix of ground cinnamon, ginger, all-spice, and nutmeg.
How to make soft pumpkin cookies?
The process of making these gluten-free pumpkin cookies is as significant as the ingredients. Here is what you will need to do:
- Mix the dry ingredients: to begin, in a bowl, add the different gluten-free flours, baking powder, baking soda, and seasonal spices. Then, combine the ingredients using a whisk.
- Beat the Butter & Sugar: when beating the butter and sugar, you will need to beat them at high speed until they are light and fluffy. This usually takes one to three minutes. Meanwhile, beating the butter and sugar helps incorporate air into the batter and makes the cookies rise in the oven. Furthermore, make sure that the butter is at room temperature (21°C, 70°F).
- Mix in the eggs: Afterwards, you will need to add the eggs, vanilla extract, and pumpkin puree. Combine the ingredients at medium-high speed until creamy. This takes about one to two minutes.
- Making the cookie dough: Next, you will need to add the flour mixture at intervals. This helps in creating a smooth batter and provides enough time for the flour to absorb the liquids. Once the batter is ready, roll the dough into a ball and set each cookie dough at least 3 cm ( 1-inch) apart. Then, bake the cookies at 180°C (350°F) for 10-13 minutes or until the edges are golden.
More Pumpkin Recipes?
Gluten-free Pumpkin Cookies
- 140 grams of White Rice Flour
- 84 grams of Tapioca Flour
- 56 grams of Brown Rice Flour
- ½ teaspoon of Xanthan Gum
- 1 ½ teaspoon of Baking Powder
- 1 teaspoon of Baking Soda
- 2 teaspoon of Ground Cinnamon
- ½ teaspoon of Ground Ginger
- ½ teaspoon of All-Spice
- ¼ teaspoon of Nutmeg
- ½ teaspoon of Salt
- 130 grams of Unsalted Butter at room temperature
- 150 grams of Brown Sugar
- 110 grams of Granulated White Sugar
- 1 Large Egg
- 1 ½ teaspoon of Vanilla Extract
- 255 grams of Pumpkin Puree
- Preheat the oven to 180°C (350°F)
- In a bowl, add the white rice flour, tapioca flour, brown rice flour, xanthan gum, baking powder, baking soda, ground cinnamon, ground ginger, all-spice, nutmeg, and salt. Using a whisk, combine the ingredients.
- In a separate bowl, add the unsalted butter, brown sugar, and granulated white sugar. Using a stand-alone mixer or a hand-held mixer, beat the ingredients at medium-high speed until light and fluffy (1-2 minutes). Then, add the eggs, vanilla extract, pumpkin puree, and beat until creamy (1-2 minutes).
- Then, reduce the speed of the stand-alone mixer to low and slowly add the flour mixture to the egg mixture. Beat until just combined.
- Align a baking tray with parchment paper, and roll the cookie dough into balls, about one tablespoon and a half each. Set each cookie dough about 3 cm apart (1 inch).
- Bake the gluten-free pumpkin cookies for 10-13 minutes or until the edges are golden.
- Make-Ahead: You can make the cookie dough ahead of time and store it in an air-tight container in the fridge for up to two days.
- Storage: The gluten-free pumpkin cookies can be stored in an air-tight container at room temperature for three days. They can also be stored in an air-tight container in the refrigerator for up to a week.
- Dairy-free Option: To make these cookies dairy-free, use vegan butter instead of unsalted butter.