Erin’s Recipe Rundown
Texture: CHEWY (not cakey!), with crisp golden edges and gooey centers.
Taste: Classic pumpkin spice flavors combined with rich brown butter.
Ease: Be sure to follow the instructions carefully. These cookies require a few extra steps, but turn out AMAZING if you follow the recipe closely!
Top Tips: My #1 tip is to pat pumpkin puree dry before mixing it into the dough— this step ensures chewy cookies! I also use only egg yolks instead of the whole egg.
Recommended GF Flour: I use and recommend King Arthur Flour for these cookies.
Would I make these again? Absolutely! These are my idea of the perfect pumpkin cookie.
xoxo erin
Looking for the perfect gluten-free pumpkin cookie? You’ve found it!
I’ve loved this recipe gluten-free pumpkin chocolate chip cookies for years. But I wanted to create a pumpkin cookie that was chewy rather than cakey.
Thanks to patting the pumpkin dry and using only egg yolks, these cookies are incredibly chewy, with notes of brown butter and pumpkin spice.
Be sure to follow this recipe carefully for best results! I think once you try them, you’ll want to make them every fall!
Featured Comment
From Jordan: “I made these a while ago for my friends at school and everyone LOVED them. I made them again per request for work today – multiple people told me they don’t like pumpkin but I convinced them to try these anyway and they LOVED them. I made a double batch and they were gone within an hour! I cannot recommend this recipe enough!”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Gluten-Free Pumpkin Cookies
- Storage/Make Ahead/Freezing Instructions
- Can these gluten-free pumpkin cookies be made dairy-free?
- Can I use pumpkin pie spice instead of the individual spices?
- Why do you need to “dry” the pumpkin puree?
- More Gluten-Free Pumpkin Recipes
- Chewy Gluten-Free Pumpkin Snickerdoodles Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these chewy gluten-free pumpkin snickerdoodles. See the recipe card below for exact measurements.
- Gluten-Free Flour: For best results, use a high quality gluten-free measure-for-measure flour blend that contains xanthan gum. King Arthur Flour Gluten-Free Measure-For-Measure Flour is my favorite gluten-free flour. I’ve also had good results with Bob’s Red Mill Gluten-Free 1:1 Baking Flour.
- Brown Butter: Sometimes gluten-free baked goods can lack flavor. Brown butter gives these cookies a delectable nutty, toasty almost caramelized flavor that you can’t get from anything else.
- Egg Yolks: It’s important to use only egg yolks (no whites) give these cookies a chewy texture. Adding egg whites would create a cakey, fluffy texture.
- Pumpkin Puree: For best results, use Libby’s Pumpkin Puree at room temperature. Spread pumpkin puree on a plate and pat dry to remove some of the moisture. (Don’t skip this step!) Be sure you’re using pumpkin puree, not canned pumpkin pie filling.
How to Gluten-Free Pumpkin Cookies
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Whisk dry ingredients: To make these cookies, start by whisking together the dry ingredients. Then you’ll brown the butter.
TO BROWN THE BUTTER:
- Melt the butter in a medium skillet over medium-low heat, stirring occasionally.
- Once the butter is melted and begins to foam, stir continuously to prevent the milk solids from sticking to the skillet. The butter will change from yellow to golden brown quickly and will have a nutty aroma. Remove from the heat and immediately pour into a medium bowl. Let butter cool in the fridge, stirring occasionally until fully cooled but still liquid.
You also might like these gluten-free snickerdoodles that are made with brown butter!
“Dry” the pumpkin: Spread pumpkin puree on a plate and pat with paper towels to soak up some of the liquid, until it reaches a playdough consistency.
Mix wet and dry ingredients: Mix sugars, cooled brown butter, egg yolks, and other wet ingredients. Add in dry ingredients until well combined.
Rest dough: Cover the bowl and chill dough for a minimum of 20 minutes, or up to 3 days if making in advance.
Bake cookies: Mix granulated sugar and cinnamon in a small bowl. Scoop cookies into round balls, then roll in cinnamon-sugar coating and place on baking sheet. Bake for 10-12 minutes, until edges are golden brown.
Storage/Make Ahead/Freezing Instructions
To Store: Store these cookies in an airtight container at room temperature for up to 5 days.
To Make Ahead: Prepare recipe as usual, up until the point of chilling the dough. Rather than chilling for 20 minutes, chill dough overnight or up to three days before baking. When ready to bake, remove dough from the fridge and continue following the recipe as usual.
To Freeze: Scoop the dough into balls and place them on a small baking sheet or plate lined with parchment paper. Pop the sheet into the freezer until the dough balls are solid, which usually takes about 1-2 hours. Then, transfer the frozen dough balls into a freezer bag or air-tight container, making sure to squeeze out any extra air. Label the bag with the date.
Can these gluten-free pumpkin cookies be made dairy-free?
Yes! You can easily make these snickerdoodles dairy-free by using melted dairy-free butter instead of regular butter. Skip the steps for browning the butter (note that dairy-free butter will not brown.) Follow the rest of the recipe as usual.
Can I use pumpkin pie spice instead of the individual spices?
Yes, you can use pumpkin spice instead of the individual spices listed in this recipe, but the balance of flavors may be slightly different. Use 1 1/2 teaspoons pumpkin spice as a substitute for the other spices.
Why do you need to “dry” the pumpkin puree?
Pumpkin puree is extremely moist, which is why most pumpkin cookies have a fluffy, cakey texture. You need to remove some of the moisture to get that deliciously chewy texture we’re going for with these pumpkin snickerdoodles!
More Gluten-Free Pumpkin Recipes
- Oat Flour Pumpkin Pancakes
- Pumpkin Creme Brulee
- Gluten-Free Pumpkin Roll
- Gluten-Free Pumpkin Whoopie Pies
- Gluten-Free Pumpkin Cake
- Gluten-Free Pumpkin Muffins
Chewy Gluten-Free Pumpkin Snickerdoodles
Ingredients
Dry Ingredients
- 1 ½ cups (225g) gluten-free measure-for-measure flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
Other Cookies Ingredients
- 1 cup (226g) butter
- ⅔ cup (150g) Libby's Pumpkin Puree
- ½ cup (100g) granulated sugar
- ⅔ cup (142g) brown sugar
- 2 large egg yolks
- 2 teaspoons vanilla extract
Cinnamon Sugar Coating
- ½ cup (100g) granulated sugar
- 1½ teaspoons ground cinnamon
Instructions
- In a medium bowl, whisk together the gluten-free flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, ginger and cloves.
- Melt the butter in a medium skillet over medium-low heat, stirring occasionally.
- Once the butter is melted and begins to foam, stir continuously to prevent the milk solids from sticking to the skillet. The butter will change from yellow to golden brown quickly and will have a nutty aroma. Remove from the heat and immediately pour into a small bowl or glass measuring cup.
- Place the butter in the fridge to cool, stirring every 20 minutes, for about 45-60 minutes. The butter needs to be cool, but still liquid for the correct cookie texture. It should be between 70-75°F when it’s ready to use.
- Meanwhile, spread the pumpkin out onto a plate. Pat with paper towels to “dry” the pumpkin. This will take several minutes and several paper towels. Dry the pumpkin until it resembles playdough consistency and measures ⅓ cup or 65-70 grams.
- In a medium bowl, add the granulated sugar and brown sugar. Pour in the melted butter and whisk for 1 minute to fully combine. Whisk in the egg yolks, vanilla and pumpkin until smooth and creamy.
- Using a rubber spatula, mix in the dry ingredients until well-combined.
- Cover the bowl and let the dough sit in the refrigerator for 20 minutes while the oven preheats. The dough can also be made in advance and chilled for up to 3 days.
- Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
- In a small bowl, mix the granulated sugar and cinnamon for the coating.
- Scoop the cookie dough into round balls, about 1½ tablespoons per ball. Roll the dough balls until they’re smooth, then toss generously in the cinnamon-sugar coating. Place on the prepared baking sheet, about 3 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
- Remove from the oven and let cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
Notes
Nutrition
The method for patting the pumpkin dry is from these pumpkin cookies by Cambrea Bakes!
These are INCREDIBLE. The brown butter adds so much depth, and they’re so soft. I made them for Thanksgiving and my husband devoured them! I have celiac and he doesn’t, so it’s wonderful to have recipes like this that don’t even taste gluten free.
Hi Megan, Yay! That’s a true testament to their deliciousness! Thanks for the review!
Is the butter supposed to be salted or unsalted?
Hi Annie, we use salted butter. We hope you enjoy the cookies!
absolutely amazing cookies! the browned butter adds such depth of flavor. My house smells like fall:) My guests tonight will love these.
Yay! We’re so glad you loved the cookies so much, Lori! We hope your guests loved them just as much. Thank you for your kind feedback!
Just made these today and they’re incredibly great. Drying up the pumpkin puree with paper towels took much longer than I thought it would.
Have you tried cooking the puree in a pot to remove the excess liquid?
Hi Justin, we’re so glad you enjoyed the snickerdoodles! We haven’t tried cooking down the puree. It may be possible, but you’d definitely want to try it far enough in advance that the puree has time to cool all the way before using it in the recipe. If you decide to give it a try, we’d love to hear how it goes!
Hi…ingredient list is 2/3 but instructions 1/3 cup pumpkin. Is it down to a 1/3 after patting dry? What am I missing?
I made them with 1/3 pumpkin and they are perfection. Thank you so much!
We’re so pleased you enjoyed the snickerdoodles, Christina! Thank you for sharing your positive feedback with us!
Hi Christina, yes you’ll start with 2/3 cup of pumpkin puree, then pat it dry until it becomes playdough consistency and measures 1/3 cup. A lot of moisture needs to come out of the pumpkin before it is added to the dough. We hope you enjoy the cookies!
These were amazing and now everyone wants the recipe, thank you! Can’t wait to try some of your other recipes!
We’re so pleased you enjoyed the cookies so much, Alisha! Thank you for the kind feedback. We hope you love the other recipes just as much!
Quick question – can you freeze the baked cookies? Or better to freeze the cookie dough?
Hi Christy, good question! Yes, you can freeze the cookies. Just let them cool, then store in a freezer bag or airtight container. Parchment paper between the layers can prevent sticking. They’ll keep for up to 3 months. We’d thaw at room temperature for 20-30 minutes before planning on eating/serving them!
Hi Christie, my husband and I made these today. They look and taste good but they spread more than yours food in the images. We are trying to put them in the freezer and they seem to be falling apart in the middle, they seem quite fragile. Is there something we did wrong? We followed the recipe exactly.