I must admit, this gluten free pumpkin cookies recipe took 10 different batches to perfect. Now they are perfect! If you desire a crisp bottom, chewy outside, and a soft chewy inside, you bake them for 11 – 12 minutes. The longer you bake them, the crisper the bottom becomes. For a cookie that is soft all over, you bake them for 10 minutes. Soft and chewy was a request of a couple of my Facebook followers. These are very lightly pumpkin flavored. Join me on Facebook or Twitter and request which gluten free recipes you’d like me create.
A gluten free pumpkin cookies recipe made to order. Make them soft all over or with crisp bottoms and chewy tops. A delicious treat either way.
Ingredients:
- 4 1/4 cups sorghum flour
- 1 1/4 cup cornstarch, plus more for rolling (or potato starch)
- 4 teaspoons xanthan gum
- 1/2 teaspoon fine sea salt
- 1 teaspoon pumpkin spice (homemade mix if you can't find gluten free)
- 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoons baking soda
- 2 1/2 cups light brown sugar
- 1/4 granulated sugar
- 15 Tablespoons unsalted butter (or margarine or Earth Balance dairy-free spread), softened
- 2 tablespoons neutral-flavored oil
- 1 15-oz. can 100% pumpkin (Libby’s)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Nuts or seeds (optional)
- Chocolate chips (optional)
- Dried cranberries or raisins (optional)
- 1 recipe Gluten Free Cream Cheese Frosting
- 1 teaspoon ground cinnamon (or add this/more to the dry mixture of the cookie dough)
Instructions:
- Heat oven to 375ºF.
- Whisk the dry ingredients together in a large size bowl;; set aside.
- In a separate bowl, using a wooden spoon, combine the brown sugar, sugar, margarine, and oil in large bowl.
- Stir in the pumpkin, eggs, and vanilla.
- Stir in the dry mixture, and using a rubber spatula, fold in seeds, nuts, berries, or chocolate chips, if using.
- Drop dough by rounded serving teaspoonfuls about 1-inch apart onto prepared baking sheet. Pat several times to flatten to 1/4-inch high and shape into rounds. Keep the dough refrigerated when not using. (For freezing dough, add 12 rounded teaspoonfuls to a bowl, mash together, and place on a sheet of plastic wrap. Wrap with plastic wrap and roll into a log. Store in a zipper storage bag and freeze until ready to bake. Then defrost to near room temperature.)
- Bake 11 to 12 minutes for chewy cookies with crisp bottom or 10 minutes for soft all over. Transfer cookies to a wire rack to cool completely.
- As an option, frost cookies with Cinnamon Frosting (below) and sprinkle with additional chopped nuts or seeds, if desired.
- Follow the instructions for the cream cheese frosting (link in ingredients list), but whisk the cinnamon with the confectioners' sugar before adding to the cream cheese and butter.
Tips
It is important not to make the cookie dough higher than 1/4-inch. The thinner they are, the chewier they are. The thicker the dough, the more cake-like the cookie.
To make half of a batch of these gluten free pumpkin cookies, use 1 1/2 tablespoons of beaten egg.
Good Morning,
I made these yesterday and my family loves them.
While using recipe I noticed a few things.
In the ingredient list there is no mention of nuts or seeds.
In the directions it does not tell you when to add the granulated sugar or vanilla.
I was able to figure it out but thought you would like to know.
I also added raisins to some of the cookies, cranberries to some and chocolate chips to some. All were good.
I also will add a bit more pumpkin spice next time.
Thank you for your recipes.
Wow! That recipe was a hot mess. I’ve been meaning to double the spices in this recipe and kept forgetting. Everything is now fixed. Thanks for taking the time to let me know. Meanwhile, I’m glad you were able to figure it all out and that your family enjoyed them.
Carla