Description
Chewy, spiced, and naturally gluten-free pumpkin cookies that are crisp on the edges and soft in the center. Made with almond flour and tapioca starch for a perfect texture without the gummy middle.
Ingredients
Scale
- 1 ½ cups (170g) super-fine almond flour
- ½ cup (60g) tapioca starch
- ½ tsp xanthan gum (if almond flour blend doesn’t include it)
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
- ¼ tsp cloves
- ½ cup (115g) butter, softened
- 1 cup (200g) brown sugar, packed
- 1 large egg
- ½ cup (120g) canned pumpkin puree
- 1 tsp vanilla extract
- 1 cup (170g) semi-sweet or dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together almond flour, tapioca starch, xanthan gum, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a large bowl, beat softened butter and brown sugar with an electric mixer on medium speed for 2-3 minutes until pale and fluffy.
- Add egg, pumpkin puree, and vanilla extract to the butter mixture. Mix on low speed until just combined.
- Gradually add dry ingredients to wet ingredients. Mix on low speed until no streaks of flour remain. Dough will be thick and sticky.
- Stir in chocolate chips by hand.
- Scoop 1.5 tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
- Optional: Chill dough in fridge for 10-15 minutes for thicker, chewier cookies.
- Bake for 12-14 minutes until edges are set and lightly golden, but centers still look soft.
- Let cookies sit on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use canned pumpkin puree, not pumpkin pie filling. Ensure chocolate chips are certified gluten-free if you have celiac disease. Do not overbake as cookies continue to cook on the hot pan. For dairy-free version, swap butter for vegan butter sticks or refined coconut oil.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9
- Sodium: 120
- Fat: 9
- Saturated Fat: 3
- Carbohydrates: 14
- Fiber: 2
- Protein: 3
Keywords: gluten-free pumpkin cookies, soft pumpkin chocolate chip cookies, fall baking, gluten-free dessert, almond flour cookies, dairy-free option