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Gluten Free Pumpkin Cookies Recipe

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★★★★★

4.3 from 27 reviews

Delicious and soft gluten-free pumpkin cookies that combine the warm flavors of pumpkin pie spice with rich chocolate chips. These easy-to-make cookies are perfect for fall and holiday seasons, offering a comforting treat with a chewy center and slightly crispy edges.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup room temperature butter (dairy free or regular)
  • 1/2 cup light brown sugar
  • 3/4 cup white sugar
  • 1/2 cup pure pumpkin puree
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 2 cups gluten free all purpose baking flour
  • 1 teaspoon baking soda
  • 2 1/4 teaspoons pumpkin pie spice
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt

Add-ins

  • 1 cup chocolate chips

Instructions

  1. Preheat oven: Preheat the oven to 350 degrees Fahrenheit to ensure it’s at the right temperature for baking your cookies.
  2. Cream butter and sugar: In a medium mixing bowl, combine the butter, light brown sugar, and white sugar. Use an electric mixer to cream them together until the mixture is well combined and fluffy.
  3. Add pumpkin and vanilla: Mix in the pure pumpkin puree and vanilla extract. Beat together until fully incorporated.
  4. Incorporate dry ingredients: Add the gluten-free all purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt to the wet mixture. Beat until a soft dough forms, being careful not to overmix.
  5. Fold in chocolate chips: Gently fold in the chocolate chips to evenly distribute them throughout the cookie dough.
  6. Scoop dough onto baking sheet: Line a baking sheet with parchment paper. Using a spoon or cookie scoop, place heaping 2-tablespoon portions of dough spaced a few inches apart. Adjust size according to preference.
  7. Bake: Place the baking sheet in the preheated oven and bake for 13 to 18 minutes, or until the edges are slightly golden brown and the centers appear matte. Avoid baking too long to keep the centers soft and gooey.
  8. Add extra chocolate chips: Immediately after removing from the oven, sprinkle a few extra chocolate chips on top of each cookie to melt slightly for extra gooeyness.
  9. Encourage spreading if needed: If the cookies haven’t spread enough during baking, gently slam the cookie tray down a few times on the oven rack to encourage spreading.
  10. Cool: Allow the cookies to cool on the baking sheet for at least 30 minutes before enjoying to let them firm up and develop their texture.

Notes

  • Room temperature butter ensures proper creaming with sugar for better texture.
  • Use gluten free all-purpose baking flour to keep cookies gluten free.
  • You can substitute dairy-free butter to make cookies dairy free.
  • Adjust baking time depending on cookie size to avoid overbaking.
  • Let cookies cool completely to allow centers to set without breaking.
  • Add extra chocolate chips on top while hot for a gourmet touch.
  • For softer cookies, bake closer to 13 minutes and for crispier edges, bake closer to 18 minutes.

Keywords: gluten free pumpkin cookies, fall cookies, pumpkin spice cookies, chocolate chip pumpkin cookies, gluten free dessert, easy pumpkin cookies

Find it online: https://epicrecipebox.com/gluten-free-pumpkin-cookies-recipe/