Chewy Gluten-Free Pumpkin Cookies
Gluten-free pumpkin cookies with crisp edges and chewy middles. Loaded with cozy pumpkin spice flavors, this is the perfect fall cookie.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 102 g Bob's Red Mill gluten-free oat flour
- 80 g Bob's Red Mill sweet rice flour
- 35 g Bob’s Red Mill tapioca flour
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 1¾ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1/8 teaspoons ground cloves
- 1/2 cup unsalted butter (room temperature)
- 3/4 cup organic light brown sugar
- ¼ cup granulated sugar
- 1 egg yolk (room temperature)
- 1/3 cup canned pumpkin puree
- 2 teaspoons molasses
- 1½ teaspoons pure vanilla extract
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- 1
Preheat oven to 350°F and line a large baking sheet with parchment paper.
- 2
In a medium mixing bowl, sift together the oat flour, tapioca flour, sweet rice flour, baking soda, salt, and spices. Set aside.
- 3
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars together starting on low speed and increasing to medium-high speed, until well combined, 1-2 minutes. Scrape down the sides and add the egg, pumpkin, molasses, and vanilla extract and beat until just combined.
- 4
With the mixer on low speed, slowly add the dry ingredients until just combined. Scoop 1½ tablespoon-sized balls and place them 2½ inches apart on the parchment-lined baking sheet (I use the OXO medium cookie scoop and it makes exactly 21 cookies). Chill for 10 minutes in the fridge, or 5 minutes in the freezer.
- 5
Meanwhile, prepare the cinnamon sugar for rolling. Mix the 1/4 cup of granulated sugar with 1 teaspoon ground cinnamon. Roll each cookie dough into a ball in the palm of your hand, then roll in the sugar to coat. Place dough balls 2-3 inches apart on the baking sheet. For thinner cookies, move to step 6 and bake immediately. For thicker cookies, chill the dough before baking (15 minutes in the freezer or 30 minutes in the fridge).
- 6
Bake in batches, if needed, for 11-12 minutes, until the edges are just set, but the centers look underbaked. Let cool for two minutes on the baking sheet before transferring to a cooling rack with a thin metal turner to cool completely. Sprinkle with flaky salt, if desired.