These soft and chewy gluten-free pumpkin cookies are perfect for fall! Made with real pumpkin and a mix of spices, they smell as good as they taste. Yum!
I love how easy these cookies are to whip up. They hardly last a day at my house—everyone loves sneaking a cookie or two! Who can resist that pumpkin goodness? 🍂
Key Ingredients & Substitutions
Pumpkin Purée: This is the star of the cookies! You can use canned or fresh pumpkin purée. If you can’t find pumpkin, butternut squash purée works well too.
Coconut Sugar: I like coconut sugar for its rich flavor, but brown sugar is a great substitute. You can even use granulated sugar if you prefer your cookies lighter in color and taste.
Coconut Oil: Melted coconut oil adds a nice flavor and moisture. If you prefer, use unsalted butter or even olive oil for a different twist.
Gluten-Free All-Purpose Flour: Make sure to pick a blend that includes xanthan gum for the best texture. If you don’t mind gluten, regular flour works just fine.
Pumpkin Pie Spice: This blend brings warmth to the cookies. If you don’t have it, create your own using equal parts cinnamon, nutmeg, ginger, and a pinch of cloves.
How Do I Ensure My Cookies Are Soft and Chewy?
To achieve that perfect soft and chewy texture, here are a few key tips:
- Don’t Overmix: Once you combine the wet and dry ingredients, mix just until it’s combined. Overmixing can make cookies tough.
- Chill the Dough: If you have time, chilling the dough for about 30 minutes can help the cookies maintain their shape.
- Keep an Eye on Baking Time: Oven times can vary. Pull your cookies when the edges are set but the centers look soft; they will continue to firm up while cooling.
- Use Parchment Paper: This helps prevent sticking and ensures even baking.
These tips will help you create deliciously soft and chewy gluten-free pumpkin cookies that everyone will love! Enjoy baking!
Gluten-Free Pumpkin Cookies
Ingredients You’ll Need:
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup coconut sugar (or brown sugar)
- 1/3 cup coconut oil, melted (or butter)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 3/4 cups gluten-free all-purpose flour (with xanthan gum)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, cloves, and ginger)
- Optional: granulated sugar for rolling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 12-15 minutes to bake. Be sure to let the cookies cool for a few minutes after baking, making it approximately 30-35 minutes before you can indulge in these tasty treats!
Step-by-Step Instructions:
1. Prepping the Oven:
Start by preheating your oven to 350°F (175°C). This ensures the cookies bake evenly. Grab your baking sheet and line it with parchment paper to help prevent sticking.
2. Mixing the Wet Ingredients:
In a large bowl, combine the pumpkin puree, coconut sugar, melted coconut oil, egg, and vanilla extract. Use a whisk to mix everything together until it’s smooth and well blended.
3. Combining the Dry Ingredients:
In another bowl, sift together the gluten-free flour, baking soda, baking powder, salt, and pumpkin pie spice. This helps to aerate the flour and ensure even distribution of the leavening agents.
4. Bringing It All Together:
Gradually add the dry mixture into the wet ingredients. Stir gently until just combined; be careful not to overmix!
5. Shaping the Cookies:
Scoop tablespoon-sized portions of dough and roll them into balls. If you like, you can roll each ball in granulated sugar for a nice sugary finish.
6. Baking Time:
Place the dough balls onto the lined baking sheet, leaving about 2 inches of space between them. Gently flatten each ball a bit with your palm or the bottom of a glass.
7. Baking the Cookies:
Bake in your preheated oven for 12-15 minutes. You’re looking for the edges to be set and the tops slightly cracked when they’re done.
8. Cooling Down:
After baking, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
9. Time to Enjoy!
Once cooled, enjoy these delightful soft and chewy gluten-free pumpkin cookies as a sweet treat with a glass of milk or your favorite fall beverage. Happy nibbling!
Can I Use a Different Sweetener?
Absolutely! While coconut sugar adds a unique flavor, you can substitute it with brown sugar or granulated sugar. If you’re looking for a lower-calorie option, try using a sugar substitute like Stevia, but be sure to check the conversion ratios as they can differ.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3-5 days. If you want to keep them longer, consider freezing them. Simply place them in a freezer-safe container, and they can last for up to 3 months!
Can I Make These Cookies Vegan?
What Can I Use Instead of Gluten-Free Flour?
If you’re not concerned about gluten, you can use regular all-purpose flour instead. However, if you need to keep it gluten-free, stick with a good quality gluten-free blend that includes xanthan gum for better texture.
