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!

Why doesn't this recipe use eggs?

This recipe relies on butter and pumpkin puree for moisture and structure, so eggs aren't needed. That makes it a good option if you're baking for someone with an egg allergy or you simply don't have eggs on hand.

Can I substitute pumpkin pie spice for the individual spices?

Yes. If you prefer, swap the cinnamon, cloves, and nutmeg for about 1 1/4 teaspoons of pumpkin pie spice. Using the spices individually just gives you more control over the exact flavor balance.

Gluten Free Pumpkin White Chocolate Cookies

Name: Gluten Free Pumpkin White Chocolate Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 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

Description

These soft and chewy gluten free pumpkin white chocolate cookies come together in one bowl with no eggs needed. Warm pumpkin spice flavor meets sweet white chocolate chips for the ultimate fall cookie. They're simple enough for a weeknight bake and good enough for a holiday cookie tray.

Ingredients

Scale

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

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Instructions

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 to the wet 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 at 350 degrees for 10-12 minutes or until cookies are firm and starting to brown.

Cool cookies completely before storing in a container.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

Notes

Be sure to use pumpkin puree and not pumpkin pie filling.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Cookies
Method: Baking
Cuisine: American