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."

Gluten Free Chewy Pumpkin Cookies: The Best Blissful Trick

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

Scale

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

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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