Extra Chewy Gluten-Free Pumpkin Cookies (Not Cakey!)

Name: Extra Chewy Gluten-Free Pumpkin Cookies (Not Cakey!)
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Cuisine: American
Ingredients: ½ cup canned pumpkin puree (Libby's brand recommended); ¾ cup unsalted butter (softened); 1 cup light brown sugar; 2 egg yolks (room temperature); 2 teaspoon vanilla extract; 2 teaspoons molasses; 1 ¾ cup gluten free all purpose flour (Cup4Cup gluten-free flour recommended); 1 ½ teaspoons ground cinnamon ((or substitute 1 tablespoon pumpkin pie spice for spices)); ½ teaspoon ground nutmeg; ½ teaspoon ground ginger; ¼ teaspoon ground cloves; ½ teaspoon baking soda; ¼ teaspoon baking powder; ½ teaspoon salt; 1 cup semisweet chocolate chips ((I use ½ cup semisweet, ½ cup miniature chocolate chips))

8 steps

Prep:10minCook:14min

As a seasoned gluten-free baker, I've shared many tricks for making soft, bakery-style gluten-free cookies, but making these pumpkin spice treats requires a special tweak. If you love chewy gluten-free pumpkin cookies, not fluffy or cakey, you've come to right place! What's the easy trick? Eliminate excess moisture in the canned pumpkin before combining with warm spices, gooey chocolate chips, and other simple ingredients!

Updated at: Thu, 21 Nov 2024 09:53:56 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories218.2 kcal (11%)

Total Fat12.8 g (18%)

Carbs29.2 g (11%)

Sugars17 g (19%)

Protein1.3 g (3%)

Sodium105.9 mg (5%)

Fiber1.7 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

17 servings

½ cupcan pumpkin puree

ned, brand recommended

¾ cupunsalted butter

softened

1 cuplight brown sugar

2egg yolks

room temperature

2 teaspoonvanilla extract

2 teaspoonsmolasses

1 ¾ cupgluten free all purpose flour

Cup4Cup gluten-free flour recommended

1 ½ teaspoonsground cinnamon

or substitute 1 tablespoon pumpkin pie spice for spices

½ teaspoonground nutmeg

½ teaspoonground ginger

¼ teaspoonground cloves

½ teaspoonbaking soda

¼ teaspoonbaking powder

½ teaspoonsalt

1 cupsemisweet chocolate chips

I use 1/2 cup semisweet, 1/2 cup miniature chocolate chips

Instructions

Step 1

Preheat the oven to 325°F. For easy clean up, line baking sheets with parchment paper or leave ungreased.

Step 2

Spread the canned pumpkin in a thin layer on a plate. Lay a paper towel over the top and press gently to soak up moisture. Discard the paper towel and repeat with a new paper towels, about 6 more times, or until the paper towels soaks up less moisture. This technique is used to make a soft and chewy versus "cakey" cookie.

Step 3

In a large mixing bowl, or stand mixer fitted with a paddle attachment, beat together the softened butter with the brown sugar until very light and fluffy, about 3 minutes.

Step 4

Add in the blotted canned pumpkin, egg yolks, vanilla, and molasses. Mix again until well combined.

Step 5

Add the gluten-free flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder, and salt. Mix on low speed until well combined and no flour pockets remain. Stir in the chocolate chips.

Step 6

Cover the bowl with plastic wrap and chill for 30-45 minutes. This allows time for the GF starches to absorb the moisture and helps eliminate any grittiness.

Step 7

Use a large cookie scoop (approximately 3 tbsp dough) to divide the dough into 6 large cookies per baking sheet. Bake for 14-16 minutes, rotating the baking sheets halfway through. Cookies are done with they start to crack and lose their shine on top. Cool on the pan for 10 minutes before transferring to a wire rack to cool completely.

Step 8

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