How to Make Fall Inspired Gluten-Free Cookies

Prepare Dry and Wet Mixtures

Create separate spiced flour blend and pumpkin-butter base.

Combine and Add Mix-ins

Carefully incorporate ingredients and add nuts and chocolate.

Chill for Flavor Development

Allow dough to rest for optimal texture and taste.

Shape and Bake

Form uniform cookies and bake until perfectly tender.

Baking Tips

Ensure your gluten-free flour blend contains xanthan gum for proper binding. If it doesn't, add 1/2 teaspoon of xanthan gum to the recipe.

For dairy-free cookies, substitute the butter with a plant-based alternative like Earth Balance or coconut oil.

Toasting the pecans before adding them to the dough enhances their flavor. Spread them on a baking sheet and toast at 350°F for 8-10 minutes.

The dough needs chilling to prevent spreading and to develop flavors. Don't skip this step!

For a variation, try dried cranberries instead of or in addition to chocolate chips.

Fall Inspired Gluten-Free Cookies

Name: Fall Inspired Gluten-Free Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 27 min
Yield: 24 cookies
Cuisine: American, Fall Seasonal
Ingredients: 2 cups gluten-free flour blend (with xanthan gum); 1 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons pumpkin pie spice; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 cup unsalted butter, softened (or dairy-free butter alternative); 3/4 cup packed brown sugar; 1/4 cup pure maple syrup; 1/2 cup pumpkin puree (not pumpkin pie filling); 1 large egg (or flax egg substitute); 1 teaspoon vanilla extract; 1 cup toasted pecans, chopped; 3/4 cup chocolate chips (semi-sweet or dark); 1/3 cup crystallized ginger, finely chopped (optional); Turbinado sugar for rolling (optional); Sea salt flakes for sprinkling (optional)

Soft, chewy cookies bursting with autumn flavors of pumpkin, warm spices, and maple. These gluten-free treats feature a blend of seasonal ingredients like pumpkin puree, cinnamon, and maple syrup, with mix-ins of toasted pecans and chocolate chips. Perfect for holiday gatherings, fall celebrations, or enjoying with a warm cup of cider on a crisp autumn day.

Prep Time

15 Minutes

Cook Time

12 Minutes

Total Time

1H27 Minutes

Chef

JUE

Ingredients

Custard Cream

2 cups gluten-free flour blend (with xanthan gum)

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons pumpkin pie spice

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup unsalted butter, softened (or dairy-free butter alternative)

3/4 cup packed brown sugar

1/4 cup pure maple syrup

1/2 cup pumpkin puree (not pumpkin pie filling)

1 large egg (or flax egg substitute)

1 teaspoon vanilla extract

1 cup toasted pecans, chopped

3/4 cup chocolate chips (semi-sweet or dark)

1/3 cup crystallized ginger, finely chopped (optional)

Turbinado sugar for rolling (optional)

Sea salt flakes for sprinkling (optional)

Instructions

In a medium bowl, whisk together gluten-free flour blend, baking soda, salt, pumpkin pie spice, cinnamon, and nutmeg until well combined. Set aside.

In a large bowl, using an electric mixer, cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes.

Beat in the maple syrup, pumpkin puree, egg, and vanilla extract until smooth and well combined.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

Fold in the chopped toasted pecans, chocolate chips, and crystallized ginger (if using) until evenly distributed throughout the dough.

Cover the dough with plastic wrap and refrigerate for at least 1 hour (or up to overnight) to allow flavors to meld and dough to firm up.

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Using a cookie scoop or tablespoon, portion the dough into balls about 1.5 inches in diameter. If desired, roll the tops in turbinado sugar for a sparkly finish.

Place cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each cookie with the palm of your hand.

Bake in the preheated oven for 10-12 minutes, until the edges are set but the centers are still soft. For crispy cookies, bake 1-2 minutes longer.

If desired, sprinkle a few flakes of sea salt on top of each cookie immediately after removing from the oven.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Fall Inspired Gluten-Free Cookies

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Fall Inspired Gluten-Free Cookies

Fall Inspired Gluten-Free Cookies

Ingredients

Instructions