Soft and Chewy Gluten-Free Pumpkin Cookies

24 Cookies
28 min

There is nothing better than soft and chewy gluten-free pumpkin cookies. These cookies are filled with spices and scream "Fall!".

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 
  • Cake-Like Texture
  • Seasonal Flavors

These cookies only take 30 minutes to make, and I promise they won't let you down!



Making this recipe is easy and only requires the following main steps!

  • Mix the dry ingredients
  • Beat the Butter & Sugar
  • Mix in the eggs
  • Make the Cookie Dough
  • Bake The Cookies


For the complete recipe, please visit Science & Crumbs!

Soft and Chewy Gluten-Free Pumpkin Cookies

Recipe details

  • 24  Cookies
  • Prep time: 15 Minutes Cook time: 13 Minutes Total time: 28 min
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Ingredients


  • 4.9 oz of White Rice Flour
  • 3 oz of Tapioca Flour
  • 2 oz 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
  • 4.6 oz of Unsalted Butter at room temperature
  • 5.3 oz of Brown Sugar
  • 4 oz of Granulated White Sugar
  • 1 Large Egg
  • 1 ½ teaspoon of Vanilla Extract
  • 9 oz of Pumpkin Puree

Instructions


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.

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Comments

  • Tinymotor Tinymotor on Nov 04, 2021

    Please convert the oz measurements to US measurements, like cups, I assume. These cookies look wonderful but I have no clue what 4.9 oz of any ingredient is, as well as all the other oz ingredients. I would love to try this recipe too.

    • Science and Crumbs Science and Crumbs on Nov 16, 2021

      The conversion to US measurements (cups) can be found on the blog. The recipe card has an option to convert to US measurements. I hope this helps.

  • Bruni Bruni on Nov 15, 2021

    what are the ingredients if I don’t want want to use gluten free?

    • Science and Crumbs Science and Crumbs on Nov 15, 2021

      I unfortunately cannot have gluten for medical reasons therefore I have not tested it with gluten containing flours.


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