Looking for a gluten free pumpkin cookie that’s perfectly chewy with warm fall spices? These cookies combine pumpkin, browned butter, maple, and pumpkin pie spice for a soft, chewy treat.
Gluten Free Pumpkin Cookies
I love fall flavors and I’m a bit of a cookie enthusiast, so I refined a gluten version of a chewy pumpkin cookie to create a reliably chewy, well-balanced gluten free cookie without odd flavors or gritty textures.
I leaned on melted—and browned—butter, a mix of brown and white sugar, and an egg yolk (not a whole egg) to get the ideal chewy crumb. Browned butter adds a rich, nutty depth, while a touch of molasses, real maple syrup, and a sprinkle of crunchy turbinado sugar make the cookies extra special.
Ingredients in Pumpkin Cookies
- unsalted butter
- Use real, full-fat butter (see notes for dairy-free option)
- dark brown sugar
- Dark brown lends deeper flavor and color; light brown works in a pinch
- white sugar
- egg yolk
- Do not substitute a whole egg; the yolk helps keep cookies tender and chewy
- real maple syrup
- Use real maple syrup, not pancake syrup
- vanilla
- molasses
- pumpkin puree
- Choose a good quality puree for best flavor
- gluten free all-purpose flour
- A fine, well-balanced gluten free blend works best to avoid grittiness
- baking soda
- baking powder
- sea salt
- pumpkin pie spice
- Any brand that’s gluten free will work
- cinnamon
- Turbinado sugar for topping
- Optional but adds a pleasant crunch and shine
How to Make Chewy Gluten Free Pumpkin Cookies
Use browned, melted butter
Brown the butter in a small saucepan over medium heat. It will bubble, foam, and develop a nutty aroma; remove from heat when you see brown flecks along the edges. This does double duty—melting the butter and adding depth of flavor—so don’t skip it. Let the butter cool about 20 minutes before using.
Note: Pumpkin contains a lot of water, so measuring the pumpkin ratio carefully prevents a cakey cookie. Also, using just the egg yolk (not the white) reduces extra moisture and yields a richer, chewier texture.
How to Tell When the Cookies are Done
Bake for about 9–11 minutes, depending on your oven. The cookies should be puffy with edges just beginning to brown — remove them at that point. Let them rest on the baking sheet for about 5 minutes before transferring to a cooling rack. They’ll flatten slightly as they cool, keeping a soft, chewy center.
The Best Flour to Use for Gluten Free Cookies
Choose a fine, all-purpose gluten free flour blend designed for baking to avoid gritty textures and off flavors. A high-quality blend performs best cup-for-cup and helps achieve tender, chewy cookies.
Avoid blends that are grainy or heavy in baked goods if you want a delicate crumb and authentic cookie texture.
How to Store Gluten Free Pumpkin Cookies
To store fresh cookies:
Store cooled cookies in an airtight container with layers separated by parchment or in a resealable bag. They stay soft and chewy at room temperature for 3–4 days. For longer storage, freeze.
To store cookie dough:
Scoop dough onto a parchment-lined baking sheet, freeze until solid, then transfer to freezer bags for up to 3 months. Bake from frozen, adding a minute or two to the bake time.
Tips for Making the Best Gluten Free Chewy Pumpkin Cookies
Brown sugar helps create crackly tops and a chewier texture compared with only white sugar.
A pinch of sea salt balances the sweetness and enhances the spices.
Sprinkling turbinado or sparkling sugar on top before baking gives a pretty finish and pleasant crunch.
Ingredient Substitutions
To make these dairy free:
If you need a dairy-free browned butter substitute, use a cultured plant-based butter suited to browning. Follow the recipe the same way and allow the browned vegan butter to cool before using.
Chewy Gluten Free Pumpkin Cookies Recipe
Gluten Free Chewy Pumpkin Cookies
https://thereislifeafterwheat.com
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Ingredients
- 1 cup unsalted butter
- ¾ cup dark brown sugar packed
- ¾ cup white sugar
- 1 egg yolk
- 2 tablespoons real maple syrup
- 1 teaspoon vanilla
- 1 tablespoon molasses
- ⅓ cup pumpkin puree
- 2 ½ cups gluten free flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- Turbinado sugar or flaky sea salt for topping
Equipment
- Mixing bowl or stand mixer
- Small saucepan for browning butter
- Baking sheet and parchment paper
- Cooling rack
Method
- Brown the butter in a small saucepan over medium heat. Watch closely: it will bubble, foam, and smell nutty. When you see brown bits along the edges, remove from heat and let cool about 20 minutes.
- Preheat oven to 350°F (175°C).
- Line a large baking sheet with parchment paper.
- In a mixer bowl, combine the cooled brown butter with both sugars until the mixture resembles clumpy, wet sand.
- Mix in the egg yolk, maple syrup, molasses, vanilla, and pumpkin until smooth.
- Add the gluten free flour, baking soda, baking powder, sea salt, pumpkin pie spice, and cinnamon. Mix just until combined.
- Form dough into about 2-inch balls (a spoon or your hands). Place them 4–5 inches apart on the prepared sheet.
- Sprinkle tops with turbinado sugar and bake 10–12 minutes, until cookies are puffy and edges begin to brown.
- Let cookies rest on the baking sheet for a few minutes, then transfer to a cooling rack.
Nutrition
Carbohydrates23 g
Protein1 g
Fat8 g
Notes
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