Soft and Chewy Gluten-Free Pumpkin Cookies

Name: Soft and Chewy Gluten-Free Pumpkin Cookies
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Yield: 24
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

by Science and Crumbs

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

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Recipe details

Yield 24 Cookies
Time spent: Prep time: 15 Minutes Cook time: 13 Minutes Total time: 28 min

Show Nutrition Info

Per serving

% Daily value

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.

Comments

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.

Like Reply
- 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.
  
  Like
Bruni on Nov 15, 2021

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

1 Reply
- 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.
  
  Like

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