Say goodbye to cakey, puffy pumpkin cookies forever. This is the ultimate recipe for perfectly soft, dense, and Chewy Pumpkin Cookies with a beautiful crinkly top.
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Rolled in a sparkling layer of cinnamon sugar, these cookies have the perfect balance of warm spice and sweet pumpkin flavor.
This is the foolproof, gluten-free recipe that will become your new fall baking staple.
A Little Story About This Dish
My biggest frustration with pumpkin cookies has always been their texture—they so often turn out like little cakes instead of a proper cookie. I was on a mission to create a pumpkin chewy cookies recipe that had a satisfying, dense bite.
The secret, I discovered, wasn’t just in the ingredients, but in a fun little technique called “pan-banging.” A few strategic taps during the baking process transform these cookies from puffy to perfectly crinkled and chewy.
This is the recipe that finally delivered the Chewy Pumpkin Cookies of my dreams, and I’m so excited to share the secret with you.
Get Ready to Cook!
You are about to bake a batch of what will be your new favorite autumn cookies. This process for making Chewy Pumpkin Cookies is simple, but a couple of key steps make all the difference.
What to Expect
Time: About 1 hour (includes dough chilling time).
Difficulty: Easy! The steps are straightforward, and the results are amazing.
Before You Begin
The number one rule for this recipe is to chill the dough. The dough is quite soft, so a 30-45 minute rest in the refrigerator is essential. This makes it firm enough to scoop and roll in the cinnamon sugar.
The second, most important secret is the pan-tapping technique. Dropping the baking sheet on the counter halfway through baking is what deflates the cookies, forcing them to spread and creating those beautiful crinkles and the perfect dense, chewy texture.
If you prefer a puffy, cake-like cookie, simply skip the pan-tapping step. But for true Chewy Pumpkin Cookies, it’s the most important part!
The Heart of the Dish: Ingredients You’ll Need
Here are the simple ingredients for your incredible Gluten-Free Chewy Pumpkin Cookies.
| Ingredient | Amount |
| For the Cookies: | |
| Gluten-Free Multi-Purpose Flour | 175 grams |
| Ground Cinnamon | 1 teaspoon |
| Ground Ginger | ½ teaspoon |
| Ground Nutmeg | ⅛ – ¼ teaspoon |
| Baking Soda | ½ teaspoon |
| Kosher Salt | ½ teaspoon (2g) |
| Unsalted Butter, at room temperature | 85 grams |
| Light Brown Sugar | 150 grams |
| Maple Syrup | 10 grams |
| Vanilla Extract | 1 teaspoon |
| Pumpkin Purée | 65 grams |
| Egg Yolk | 1 |
| For the Cinnamon Sugar Coating: | |
| Granulated Sugar | 50 grams |
| Ground Cinnamon | 2 teaspoons |
Let’s Get Cooking! Step-by-Step Guide
Follow these easy steps to make the best Chewy Pumpkin Cookies you’ve ever had.
1. Mix the Dry Ingredients:
In a medium bowl, whisk together the gluten-free flour, baking soda, salt, and all the spices. Set this aside.
2. Cream the Wet Ingredients:
In a large bowl or the bowl of a stand mixer, beat the room-temperature butter, brown sugar, maple syrup, and vanilla extract on medium-low speed for 1-2 minutes until creamy and combined.
3. Add the Pumpkin and Yolk:
Scrape down the sides of the bowl. Add the pumpkin purée and the single egg yolk. Mix for about 30 seconds until they are fully incorporated. The mixture might look a little separated—this is completely normal.
4. Combine and Chill:
Add the dry ingredient mixture to the wet ingredients and mix on low speed just until a soft dough forms. Cover the bowl and refrigerate the dough for at least 30-45 minutes.
5. Roll in Cinnamon Sugar:
Preheat your oven to 350°F and line two baking sheets with parchment paper. In a small, shallow bowl, combine the granulated sugar and 2 teaspoons of cinnamon for the coating.
6. Scoop and Bake (Part 1):
Use a medium cookie scoop to create uniform dough balls. Roll each ball in the cinnamon sugar until it’s fully coated. Arrange them on your prepared baking sheet, leaving some space between each one. Bake for 8 minutes.
7. The Magic Tap:
After 8 minutes, carefully remove the pan from the oven. Firmly tap the baking sheet on your countertop a few times. This will cause the puffy cookies to deflate. (If you prefer not to remove them from the oven, you can also carefully lift the pan a few inches and drop it back onto the oven rack).
8. Finish Baking:
Return the pan to the oven and bake for another 3-4 minutes. Remove them from the oven and, if you like, tap the pan on the counter one more time. Let the Chewy Pumpkin Cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Mastering the Dish: Pointers for Perfection & How to Store
Here are a few final pointers for your perfect batch of Chewy Pumpkin Cookies.
The Finishing Touch: While the cookies are still warm on the baking sheet, you can use a round cookie cutter that is slightly larger than the cookies and “scoot” it around each one. This will give them a perfectly round and uniform shape.
Storage: These cookies stay wonderfully soft and chewy. Store them in an airtight container at room temperature for up to 4 days.
Here are several other recipes to help you come up with new gluten-free meal ideas: Cinnamon Roll Cookies (Vegan & Gluten-Free!), 5-Ingredient Almond Flour Chocolate Chip Cookies, Gluten Free Peanut Butter Cookies.
Your Burning Questions Answered!
Here are answers to some common questions about getting that perfect chewy texture.
1. What’s the secret to chewy pumpkin cookies?
The secret to these specifically chewy pumpkin snickerdoodle cookies lies in two things: controlling the moisture and the “pan-banging” technique. This recipe uses only a moderate amount of pumpkin purée and an extra egg yolk for richness without adding too much water. The pan-banging forces the air out of the cookies, preventing them from being cakey and creating a dense, chewy texture.
2. What is the secret to a chewy cookie?
In general, the secret to a chewy cookie is a higher moisture content. Ingredients like brown sugar (which contains molasses), egg yolks, and melted butter contribute to a chewier texture. Also, slightly underbaking the cookies so the center doesn’t dry out is key.
3. What makes a cookie chewy instead of crispy?
The main difference is the ratio of fat, sugar, and moisture. A chewy cookie often uses more brown sugar, has a higher moisture content, and may be slightly under-baked. A crispy cookie typically has a higher ratio of white sugar (which caramelizes more), a lower moisture content, and is baked until the moisture has evaporated, allowing the cookie to dry out and “snap.”
Dig In & Enjoy!
You’re all set to bake a batch of cookies that truly capture the flavor and feeling of fall. Enjoy every single spiced and Chewy Pumpkin Cookie!
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Gluten Free Chewy Pumpkin Cookies: The Best Blissful Trick
- Total Time: 1 hour (includes chilling)
- Yield: 18 cookies 1x
Description
The ultimate Gluten-Free Chewy Pumpkin Cookies! Unlike cakey pumpkin cookies, this recipe uses a special technique to create a dense, chewy texture with a beautiful crinkly cinnamon-sugar top. The perfect fall cookie.
Ingredients
For the Cookies:
175g gluten-free multi-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground ginger
⅛–¼ teaspoon ground nutmeg
½ teaspoon baking soda
½ teaspoon kosher salt
85g unsalted butter, at room temperature
150g light brown sugar
10g maple syrup
1 teaspoon vanilla extract
65g pumpkin puree
1 egg yolk
For the Cinnamon Sugar Coating:
50g granulated sugar
2 teaspoons ground cinnamon
Instructions
1. In a bowl, whisk together the gluten-free flour, baking soda, salt, and spices. Set aside.
2. In a large bowl, cream the room-temperature butter, brown sugar, maple syrup, and vanilla extract for 1-2 minutes until combined.
3. Add the pumpkin puree and egg yolk and mix for 30 seconds until incorporated. The mixture may look broken; this is normal.
4. Add the dry ingredients and mix on low speed just until a soft dough forms.
5. Cover and refrigerate the dough for 30-45 minutes.
6. Preheat the oven to 350°F. Line two baking sheets with parchment paper. In a small bowl, combine the granulated sugar and 2 tsp cinnamon for the coating.
7. Using a cookie scoop, form the chilled dough into balls. Roll each ball in the cinnamon sugar to coat.
8. Arrange on the baking sheet and bake for 8 minutes.
9. Remove the pan from the oven and firmly tap it on a towel-covered countertop a few times to deflate the puffy cookies.
10. Return the pan to the oven and bake for another 3-4 minutes.
11. Remove from the oven, tap one last time if desired, and let cool on the pan for 5 minutes before transferring to a wire rack.
Notes
Chilling is Mandatory: The dough is too soft to scoop and roll before it has been chilled for at least 30 minutes.
The Magic Tap: The pan-tapping step is the secret to getting a chewy, crinkly cookie instead of a puffy, cakey one. If you like cakey cookies, skip this step.
Storage: Store the cooled cookies in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg