Get ready to fall in love with these chewy, gluten-free pumpkin cookies that are packed with flavor and perfect for any autumn gathering. They’re so good, no one will guess they’re gluten-free!
Why This Recipe Works
- The combination of almond flour and oat flour gives these cookies the perfect chewy texture without any gluten.
- Pumpkin puree not only adds moisture but also a rich, autumnal flavor that pairs beautifully with the spices.
- A touch of maple syrup brings a natural sweetness that complements the pumpkin and spices without overpowering them.
- These cookies are easy to make, requiring just one bowl and no fancy equipment.
- They’re versatile! Enjoy them as is, or dress them up with your favorite add-ins like chocolate chips or nuts.
Ingredients
- 1 1/2 cups almond flour
- 1 cup oat flour
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp salt
Equipment Needed
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F and line a baking sheet with parchment paper. This ensures your cookies won’t stick and makes cleanup a breeze. Tip: If you’re out of parchment paper, a light greasing of the baking sheet will do the trick.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the almond flour, oat flour, pumpkin pie spice, baking soda, and salt. This combination not only adds flavor but also ensures your cookies have the perfect texture. Tip: For an extra flavor boost, toast the oat flour lightly before using.
Step 3: Add Wet Ingredients
To the dry ingredients, add the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract. Stir until well combined. The dough should be thick but pliable. If it’s too sticky, add a bit more almond flour. Tip: For evenly mixed cookies, let the dough rest for 10 minutes before shaping.
Step 4: Shape the Cookies
Using a tablespoon, scoop the dough and roll it into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with your fingers or the back of a spoon. Tip: For uniform cookies, use a cookie scoop.
Step 5: Bake to Perfection
Bake the cookies for 12-14 minutes, or until the edges are lightly golden. They’ll be soft when you take them out but will firm up as they cool. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack. Tip: For chewier cookies, bake for the shorter time.
Tips and Tricks
For those looking to elevate their cookie game, here are some advanced tips: First, consider browning the coconut oil before adding it to the dough for a deeper flavor. Second, if you’re a fan of texture, mix in some chopped pecans or walnuts. Third, for a festive touch, drizzle the cooled cookies with a simple glaze made from powdered sugar and milk. Remember, the key to perfect cookies is not overbaking them; they should still be soft when you remove them from the oven.
Recipe Variations
- Chocolate Chip Pumpkin Cookies: Stir in 1/2 cup of dairy-free chocolate chips into the dough before baking.
- Nutty Pumpkin Cookies: Add 1/2 cup of chopped walnuts or pecans for a crunchy texture.
- Spiced Pumpkin Cookies: Increase the pumpkin pie spice to 1 1/2 teaspoons for a more pronounced spice flavor.
- Vegan Pumpkin Cookies: Ensure your chocolate chips are vegan, and use agave syrup instead of maple syrup.
- Protein-Packed Pumpkin Cookies: Add a scoop of your favorite vanilla protein powder to the dry ingredients for an extra protein boost.
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can experiment with other gluten-free flours, but keep in mind that the texture may vary. Almond and oat flours work best for achieving that chewy texture. If you’re not gluten-free, all-purpose flour can be used as a substitute, but you’ll need to adjust the quantities.
How do I store these cookies?
Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 3 months. Just thaw at room temperature when you’re ready to enjoy.
Can I make these cookies without coconut oil?
Absolutely! You can substitute the coconut oil with an equal amount of melted butter or another neutral oil like avocado oil. Just note that this may slightly alter the flavor and texture of the cookies.
Summary
These perfect chewy gluten-free pumpkin cookies are a must-try for anyone looking for a delicious, gluten-free treat. With their rich pumpkin flavor and chewy texture, they’re sure to be a hit at any gathering. Plus, they’re easy to make and customizable to suit your tastes.