These gluten-free chewy pumpkin cookies have a little trick to getting them chewy!
So I created a little food holiday in my head a few years ago. October 1. October 1 was to be the opening of the fall baking season and I’d bake up a storm and use lots of cinnamon, pumpkin and white chocolate. Now I start fall baking earlier because I can’t wait (thanks to those of you who started pinning fall baked goods at the beginning of August ;)) but October 1 is still the start of pumpkin baking season to me. So let’s have a pumpkin party! You can add links to your favorite pumpkin recipes below the recipe.
They weren’t nearly pumpkiny enough the first few times. Then I got an idea. The cream cheese over here is filled with extra whey so I’m used to draining it with a kitchen towel so it’s like the US stuff. And with the pumpkin? It worked! I got rid of half the water and that left me with some dense pumpkin puree. Less watery puree = chewier pumpkin cookies. Not that these cookies have the same texture of a normal flour containing cookie. Because they don’t. But at least they’re not cakey. These totally win over cakey pumpkin cookies.
By the way, they don’t have canned pumpkin over here. I don’t even think it exists outside of the US. And it’s a pain in the butt. My parents brought me over a dozen cans last year and I have to carefully plan what to do with them until I can get a refill. So appreciate your canned pumpkin. :)
These pumpkin cookies are kind of ugly. And they make uglier cookie sandwiches so I recommend just drizzling them with some white chocolate. White chocolate + pumpkin is kind of the best thing ever. The filling in the cookies pictured is white chocolate, by the way.
I just realized I haven’t posted a single non autumnal recipe since September 4. Sorry to any apple and pumpkin (because the fall madness will continue) dislikers out there! Five apple recipes in a row. What great variety I offer. ;)
Gluten-free Chewy Pumpkin Cookies
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 30 one-inch cookies
- 1 1/4 cup (133 grams) almond flour or almond meal
- 1 cup (93 grams) oats (gluten-free oats for gluten-free)
- 1 tablespoon cinnamon
- 1 1/2 teaspoons nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1.18dl) drained pumpkin (from 1 cup pumpkin)1
- 1/4 cup (56 grams) coconut oil2
- 2 tablespoons canola oil
- 1 egg
- 6 tablespoons (120 grams) honey
- 2 tablespoons maple syrup
- 2 tablespoons milk
- 2 teaspoons vanilla
- Preheat your oven to 325°F / 162°C and line two cookie sheets with Silpats or pieces of parchment paper.
- In a medium bowl, stir together the dry ingredients. Set aside.
- In another medium bowl, mix together the wet ingredients. The drained pumpkin won't combine easily at first, but just keep stirring and it'll come together nicely.
- Add the dry ingredients to the wet and mix just until combined.
- Shape little balls, about 1" each. Flatten them to the exact size you want them because they don't spread while baking.
- Bake for 17 minutes. The cookies will still appear soft and they will not brown around the edges. Let cool and then drizzle with melted white chocolate if desired.
- Use a clean kitchen towel to drain the pumpkin. Measure out 1 cup of pumpkin, put it in the middle of the towel, and then squeeze it dry. Keep squeezing until it looks like it's about 1/2 cup. If you want to be exact, weigh the one cup of pumpkin. After draining it, it should be half of what it was originally. If you drain too much, just add a little water or more pumpkin puree.
- I used refined coconut oil because that's all I have access to. Unrefined coconut oil might have a coconutty taste, but refined does not.