Gluten Free Pumpkin Cookies
Soft, golden, pumpkin‑spiced cookies with a cinnamon‑sugar crackle — bakery‑style, gluten‑free, and full of cozy fall flavor.
Equipment
- Baking Sheets
- Parchment Paper
Ingredients
- 175 g gluten‑free flour blend ensure it contains xanthan gum
- 1 tsp ground cinnamon for warm spice
- ½ tsp ground ginger brightens pumpkin flavour
- ⅛ tsp ground nutmeg optional but adds depth
- ½ tsp baking soda
- ½ tsp kosher salt
- 85 g unsalted butter softened at room temperature
- 150 g light brown sugar
- 10 g maple syrup adds natural sweetness
- 1 tsp vanilla extract
- 65 g pumpkin puree plain canned pumpkin, not pie filling
- 1 egg yolk for rich, chewy texture
- 50 g granulated sugar for cinnamon‑sugar coating
- 2 tsp ground cinnamon for coating mix
Instructions
- Preheat your oven to 350 °F (175 °C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the gluten‑free flour blend, baking soda, salt, cinnamon, ginger and nutmeg.
- In a large mixing bowl, beat the softened butter, light brown sugar, maple syrup and vanilla extract on medium‑low until smooth.
- Add the pumpkin puree and egg yolk, and mix until combined (the mixture may look slightly broken — that’s okay).
- Gradually add the dry ingredient mixture into the wet mixture and stir until just combined. Scrape down sides of bowl.
- Cover the bowl and chill the dough in the fridge for about 30‑45 minutes — this helps with handling and texture.
- Meanwhile, in a small bowl combine the granulated sugar and 2 tsp cinnamon for the coating.
- After chilling, scoop about 1½ Tbsp of dough per cookie, roll into balls, and coat each in the cinnamon‑sugar mixture. Place on prepared baking sheets, spacing about 2 inches apart.
- Bake for 8 minutes; then remove the baking sheets and tap them gently on a towel‑covered countertop to help the cookies spread and crackle. Return to oven and bake an additional 3‑4 minutes until slightly under‑baked in center.
- Let cookies rest on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Optionally sprinkle extra cinnamon‑sugar before serving.
Notes
Chilling the dough is key for handling gluten‑free flours and controlling spread. The ‘tap the pan’ technique helps achieve the signature crinkled top found in many pumpkin cookie recipes. Sources: The Gluten Free Austrian notes desseeding the dough chill and tap step. :contentReference[oaicite:0]{index=0}