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.
Amazing Recipe! I have a 12-year-old diabetic celiac in the house. I made these for him today, and he is in love! He can only have two a day, but better than none!
Hi Cynthia, we’re so glad your son loved the recipe! Thank you for taking the time to share your kind feedback with us!
Hi! Can I use pumpkin spice instead of individual ingredients?
Hi Nicole! Yes, you can use pumpkin spice, but the balance of flavors may be slightly different. Use 1 1/2 teaspoons of pumpkin pie spice in place of the other spices. We hope you enjoy the cookies!
These cookies are unbelievably good! My family gives them a 10/10! Erin’s recipes are always a win. We prefer them a bit warm and on day 1 but they are so good they don’t make it until day 2. Definitely use brown butter and pat the pumpkin like Erin recommends. Makes a big difference in flavor.
Hi Martha, we’re so glad you loved the cookies! Thank you for taking the time to share such kind feedback with us. Happy baking!
Hi there! I just made these and the flavor is on point but the texture is off. The dough didn’t flatten out much while baking and the texture ended up being a little dry, crumbly, and more cakey instead of chewy. Any ideas as to what could have gone wrong? Thanks!
Hi Miranda, we’re glad you enjoyed the flavor! For the texture, did you use King Arthur Measure-for-Measure Flour or a different gf flour with xanthan gum? The different flour blends can make a big difference. Beyond that, a number of things can cause cookies to not spread, such as the butter being too cold when it’s added to the dough or even the material type of the baking sheet (darker results in less spreading). We hope these ideas help!
These look delicious and have been added to my holiday baking list. Is there a way to add gf oatmeal to them?
Hi Jody, we hope you enjoy the recipe! We haven’t tried adding oats to these cookies. Adding oats would require the flour and liquid measurements to all be adjusted to get the right dough consistency and ensure the best texture. Thank you for your question!
Hi! Have you tested this with Cup 4 Cup flour by chance?
Hi Nina, good question! We haven’t tried Cup4Cup with this one. Our go-to is King Arthur’s Measure for Measure, but if you decide to give Cup4Cup a try with the snickerdoodles, we’d love to hear how it goes!
These were so yummy but mine turned out flat after cooling.
I followed the recipe, any ideas?
Hi Karin, we’re so glad you enjoyed the flavor! Here are a few ideas about the flattening: If cookies are under-baked, they will flatten as they cool; depending on the accuracy of your oven temperature, they might benefit from a little longer in the oven. Getting the butter cooled and then the dough chilled are crucial for the structure too. Also, did you use King Arthur Measure-for-Measure flour or another gf 1:1 blend that contains xanthan gum? We hope these ideas help for next time!
These were show-stopping, so delicious and the texture was excellent! Absolutely a repeat recipe!
Hi Anna, we’re so glad you loved them! Thank you for sharing your kind feedback with us!
This is the first recipe that I made from Erin. Wow, are these good! Saw the Reel for this as I was making bread. That recipe used three egg whites. So, I used those egg yolks for this recipe.
I prefer making my blend. So, I used Becky Excell’s Blend and added 4g of Xanthan gum (This was a guess). I used the same amount of flour and just added the Xanthan gum.
I did not make brown butter; I should have cooked it for longer. I realized this after I compared the pictures (I really appreciate them!) It was my first time making brown butter. So, I know it will know better next time. The only other thing was rolling them in the sugar and cinnamon mixture, it made the cookies dark. I thought I burnt them, but it was just hydrated cinnamon. My sugar must of been a bit finer or something.
I am making your pumpkin bread now with the left over pumpkin pure.
We’re so glad you enjoyed the recipe, Zachariah! Thank you for taking the time to share your feedback with us! We hope you enjoyed the pumpkin bread too!
Can regular flour be used in same quantity as gluten-free flour?
Hi Nancy, we haven’t tried regular flour in this recipe ourselves, but it should work in the same quantity as the gf flour. We’d love to hear how it goes!
SO INCREDIBLE! The most chewy gluten free cookie, with the best pumpkin and cinnamon flavor. I will definitely be making these again, I can’t stop eating them
Yay! We’re so happy to hear you loved the new recipe, Lauren! Thank you for taking the time to share your feedback with us!
Hi! Can I use coconut sugar instead of and in place of the regular sugar and brown sugar?
Hi Dolly, we haven’t tried coconut sugar with this recipe. If you decide to give it a try, we’d love to hear how it goes!
I am a celiac since 6yrs old I am 73 now.
I am anxious to try this chewy pumpkin cookie recipe.
We hope you love it, Susan! We’d love to hear how it goes!
Do I have to heat the butter like that or can I just melt it?
Hi there, this process allows the butter to brown, not just melt, which adds to the flavor of the cookies. Melting the butter won’t have the same effect. We highly recommend brown butter — it’s rich, nutty, and delicious! We hope you enjoy the recipe!
AMAZING! every recipe on this website just knocks it out of the park. This one was SO good- so chewy and moist. MUST MAKE for the fall!
Yay! We’re so glad you loved the recipe, Hannah! Thank you for sharing your feedback with us. Happy fall baking!
Some vegan butters will brown. I have had particularly good luck with mikoyo’s. ☺️
Good to know about Mikoyo’s! Thanks for sharing!