These gluten free pumpkin white chocolate cookies are one of my best recipes! They are easy to make and there are no eggs in the recipe. These gluten free cookies are soft and chewy! I love the hint of pumpkin flavor with the white chocolate chips.
I love a chewy cookie! These pumpkin white chocolate cookies have quickly become one of my favorites. This is a simple recipe to put together and the fact that the cookies are yummy is an added bonus. This combination of pumpkin, white chocolate and just a hint of spice is perfect.
Can you freeze gluten free cookies?
Yes! These cookies are perfect to freeze for later. I like to have them on hand to defrost and pack in lunches. It’s also great to make these cookies ahead of a gathering or event and then freeze them so you don’t have to make them right before.
How do I store gluten free cookies?
I like to store my gluten free cookies in an air tight container in the fridge. The cookies are fine on the counter for a couple of days too. If they aren’t going to get eaten right away storing them in the air tight container in the fridge will keep them fresh longer.
How do I make gluten free cookies chewy?
The combination of butter and pumpkin puree is what makes these gluten free pumpkin white chocolate cookies chewy. If you have a recipe that isn’t making chewy cookies you can add some more oil (butter, avocado oil, coconut oil, etc.) or you can add pumpkin puree or apple sauce. Try a couple of tablespoons and go from there. A little goes a long way!
If you like these cookies, you might also enjoy my Gluten Free Apple Pie Cookies.
These Glasslock Containers are my favorite for storing leftover cookies.Print
These gluten free pumpkin white chocolate cookies are one of my best recipes! They are easy to make and there are no eggs in the recipe.
2 cups Gluten Free Flour 1 tsp. Baking Soda 1/2 tsp. Baking Powder 1 tsp. Ground Cinnamon 1/2 tsp. Sea Salt 1/4 tsp. Ground Cloves 1/4 tsp. Ground Nutmeg 3/4 cup Unsalted Butter, softened 1/3 cup Pumpkin Puree 1 tsp. Vanilla Extract 1/2 cup Brown Sugar 1/2 cup Granulated Sugar 1 cup White Chocolate Chips
Preheat oven to 350 degrees. Line three baking sheets with parchment paper. In a mixing bowl whisk together the flour, baking soda, baking powder, cinnamon, sea salt, cloves, and nutmeg. In the mixing bowl of your stand mixer place the softened butter, pumpkin puree, vanilla, brown sugar and granulated sugar. Beat until well blended together. Add the dry ingredients and beat until just blended together. Add the white chocolate chips and beat until just combined. Scoop dough onto parchment paper lined baking sheets. I use a cookie scoop, but a heaping tablespoon will also work. Bake 10-12 minutes or until cookies are firm and starting to brown. Cool cookies completely before storing in a container.
Make sure you use pumpkin puree and not pumpkin pie filling.
- Category: Cookies
- Method: Baking
- Cuisine: Gluten Free
Keywords: gluten free, cookies, pumpkin, white chocolate, easy, recipe, chewy, best, no egg, soft