These Gluten-Free Brown Butter Chewy Pumpkin Spice Cookies are a delightful twist on the traditional pumpkin treat, offering a chewy, spiced experience that captures the essence of the season. They will fill your home with the enticing aroma of fall spices and bring smiles to the faces of your loved ones – gluten-free or not.

Today, I’m excited to share a delightful treat that marries the comforting flavors of fall with a touch of unique flavor. These Brown Butter Chewy Pumpkin Spice Cookies are the perfect fusion of warm spices and a chewy texture that sets them apart from the typical cakey pumpkin cookies.

Listen, these are a sweet cookie, but it’s offset so wonderfully with the warming spices and I ALWAYS go for a salted butter, personally, and I still add the salt to the recipe, too. In a recipe like this, that subtle saltiness really offsets the sweet, it brings almost a caramel-like flavor and it’s just perfectly delicious.

The Secret to Chewy Pumpkin Spice Cookies

Most pumpkin cookies tend to be cakey due to the high water content in pumpkin puree. However, the secret ingredient that transforms these cookies into irresistibly chewy delights: pumpkin butter. It’s easy to make your own (check out my recipe here) or use a store-bought version. 

Elevating Flavor with Browned Butter and Brown Sugar

What truly elevates these cookies, besides their incredible chew, is the combination of browned butter and brown sugar. The browned butter adds a rich, nutty flavor to each bite, while the brown sugar contributes depth and chewiness. Together, they create a taste sensation that is almost caramel-like that will have you coming back for more.

The Perfect Texture

These cookies strike a delightful balance between chewiness and a slight crispiness on the edges. The result? A texture that’s pleasing to the palate and a flavor that captures the essence of fall spices. Even if you’re not a die-hard pumpkin fan, the spiced goodness of these cookies is worth a try.

A Spiced Holiday Delight

These Brown Butter Chewy Pumpkin Spice Cookies are a delightful departure from the typical pumpkin-flavored fare. Their warm, spiced flavor profile is reminiscent of classic holiday spiced molasses cookies, making them a perfect addition to your festive baking repertoire. What’s truly remarkable is how these cookies manage to win over even the most steadfast pumpkin naysayers. If you’ve ever questioned your affinity for pumpkin treats, these cookies might just change your mind. Their chewy texture and rich spice blend create a taste sensation that transcends the ordinary, making them a holiday favorite for all to enjoy.

Choosing the Right Gluten-Free Flour

Selecting the right gluten-free flour is crucial when making these Brown Butter Chewy Pumpkin Spice Cookies. I highly recommend using a 1-to-1 all-purpose gluten-free flour blend that includes xanthan gum. In my testing, I used Bob’s Red Mill 1-to-1 Baking Flour, and it worked beautifully for achieving the desired texture and consistency. However, if your chosen flour blend doesn’t contain xanthan gum, don’t worry; you can still make these fantastic cookies. Simply add 1/2 teaspoon of xanthan gum to the flour mix, and you’ll be on your way to gluten-free cookie perfection.

Inspiration from Unexpected Places

Sometimes, inspiration strikes in unexpected ways. In this case, I stumbled upon a TikTok recipe that sparked my creativity and led to making a gluten-free version cookies.

Storing Your Brown Butter Chewy Pumpkin Spice Cookies

Once you’ve baked these delectable cookies, you’ll want to know how to store them properly to maintain their freshness. Here are some tips:

• Room Temperature: If you plan to enjoy these cookies within a few days, storing them at room temperature in an airtight container is perfectly fine. Be sure to place a piece of parchment paper between the layers to prevent sticking.
• Refrigeration: If you’re in a warmer climate or want to extend their shelf life, consider refrigerating the cookies. Again, use an airtight container to keep them fresh.
• Freezing: These cookies also freeze well. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or zip-top bag. They can be stored in the freezer for up to three months. When you’re ready to enjoy one, simply let it come to room temperature, and it’ll taste just as delicious as the day you baked it.

Remember, these cookies are best enjoyed fresh, but with the right storage methods, you can savor their goodness for an extended period.

Looking for More Pumpkin Recipes?

• Dark Chocolate Pumpkin Butter Cups
• How to Make Your Own Pumpkin Puree
• How to Make Your Own Pumpkin Butter
• Spicy Dark Chocolate Bark With Toasted Pumpkin Seeds And Sea Salt
• Dairy-free Pumpkin Spice Latte
• Mini-Pumpkin Cheesecakes (dairy-free)
• Pumpkin Cream Cold Brew (Starbucks Copy Cat)

Brown Butter Chewy Pumpkin Spice Cookies {gluten-free}

This perfectly autumn-inspired gluten-free cookie is a little bit chewy with a hint of crisp on the edges. These are the best pumpkin cookies you will ever have.

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Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 25 minutes minutes

Cook Time: 15 minutes minutes

Chilling time: 30 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 26 cookies

Calories: 105kcal

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Ingredients 

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• 10 tbsp butter salted, (140g or ½ cup plus 2 tablespoons)
• 2 tsp pumpkin pie spice
• ½ tsp sea salt
• 1 tsp pure vanilla extract
• ½ cup granulated sugar, (100 grams)
• ½ cup brown sugar, light or dark
• 1 large egg yolk
• ½ cup pumpkin butter, (145g) store-bought or homemade (see notes for alternative option)
• 1 tsp baking soda
• 2 cups gluten-free all-purpose flour, (250g) see recipe notes

Instructions

• Begin by placing the butter into a small skillet and heat it gently over medium-low heat. Once the butter has fully melted, increase the heat to medium. Keep stirring regularly as the butter sizzles and the milk solids separate.
• Ensure that you use a rubber spatula to scrape the edges of the skillet to achieve even browning. Once the milk solids have taken on a lovely brown hue, and the butter is close to finishing its foaming, promptly transfer it to a heat-safe bowl.
• To the melted brown butter, add the pumpkin pie spice, salt, and the vanilla. Give it a gentle stir; there may be some bubbling. Allow the butter to cool for approximately 5 minutes.
• Now, add both types of sugars into the bowl and whisk everything together for around 30-45 seconds. You're looking for a cohesive blend of sugar and butter.
• Add the egg yolk to the mixture and whisk it vigorously for a full 60 seconds. Incorporate the pumpkin butter and continue whisking until well combined.
• Measuring the flour, if not weighing and using a measuring cup, make sure to fluff it first with a fork. Sprinkle the flour into the measuring cup and level it off.
• Add the flour and a pinch of baking soda to your mixing bowl. Use a rubber spatula to combine the ingredients until there are no visible traces of dry flour.
• Place the bowl in the refrigerator, uncovered, for 30-45 minutes. It can rest longer, if you need.
• When you are ready to bake the cookies, preheat your oven to 350°F (175°C) and prepare two cookie sheets by lining them with parchment paper.
• Take out the chilled cookie dough and use a cookie scoop to portion it out into rounded tablespoons.
• Bake the cookies in the preheated oven for 12-15 minutes, or until they turn lightly golden at the edges and exhibit a delightful cracked appearance all over.

Notes

be sure your gluten-free all-purpose flour contains xanthan gum. If it doesn’t, you will want to add 1/2 teaspoon of xanthan gum to the flour mix

If you don’t have access to pumpkin butter, I have seen recipes where people take pumpkin puree and wrap in cheesecloth or layers of paper towels and squeeze the water out, you might consider trying that but please note, I have not tried this recipe with that method.

If you live somewhere that pumpkin butter and pumpkin puree isn’t available, you might try mashed butternut squash to make your pumpkin butter, or squeeze the butternut puree to remove the water, again, I have not tried this but I know for many people butternut squash works in baking recipes.