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–+ servings
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pumpkin cookies on a copper cooling rack

Soft, Chewy Gluten-Free Pumpkin Cookies

An easy recipe for chewy gluten-free pumpkin cookies, with warm spices. They're the perfect fall cookie, and you can add a simple icing to make them extra beautiful!
Author: Amanda Paa
Yield: 12 cookies
Prep Time :15 minutes
Cook Time :14 minutes
Additional Time :20 minutes
Total Time :49 minutes

Ingredients

  • 8 tablespoons unsalted butter
  • 130 grams brown sugar
  • 65 grams pumpkin puree
  • 1 large egg yolk
  • 1 teaspoon molasses
  • 1 1/4 teaspoons pure vanilla extract
  • 115 grams blanched almond flour
  • 100 grams oat flour
  • 55 grams sweet rice flour
  • scant 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • pinch ground nutmeg

Icing

  • 1/2 cup powdered sugar
  • 1 to 2 tablespoons milk
  • 1 tablespoon maple syrup

Instructions 

  • Start by melting and lightly browning butter on stovetop. To do this, add butter to a saucepan and turn on to medium heat. It will begin melting, then turn to a simmer and sputter. It will then turn to a foaming, continue stirring. You will then start to smell a nuttiness and see little bits of brown specks accumulating on the bottom of the pan. Remove from heat and pour into a large glass bowl. Whisk in brown sugar and pumpkin puree.
  • Wait 3 minutes to make sure it's a bit cool, then whisk in egg yolk, molasses, and vanilla.
  • In a separate bowl, whisk together almond flour, oat flour, sweet rice flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Fold dry ingredients into wet, and once no flour streaks remain, make 20 aggressive stirs.
  • Refrigerate dough for 30 minutes.
  • Meanwhile, preheat oven to 350 degrees F.
  • Scoop dough into 50 gram dough balls, about 2 tablespoons. The dough will be sticky, and that's okay. Put 8 cookies onto a parchment lined baking sheet.
  • Bake for 13 minutes, until cookies are just set and light brown on edges. Do not overbake. Take cookies out and lightly smoosh the tops down with a flat spatula. (This increases the chew factor!)Let cool on pan for 5 minutes, then move to a wire rack to finish cooling.
  • Once cookies are cool, whisk icing ingredients together until smooth. Drizzle onto cookies.
  • Cookies will keep well in a closed container for up to five days.