Gluten-Free Pumpkin White Chocolate Chip Cookies With Pecans

Gluten-Free Pumpkin White Chocolate Chip Cookies With Pecans

These gluten-free pumpkin white chocolate chip cookies are perfect for fall! Packed with the perfect blend of warming spices, melty white chocolate chips, buttery toasted pecans, and topped with flaky sea salt.

Course cookies

Prep Time 30

Cook Time 11

Chill Time 30

Total Time 1 11

Servings

Calories 260kcal

Author Rebecca Taig

Ingredients

Wet Ingredients

8 tablespoons (113g) unsalted butter, browned
⅓ cup (86g) pumpkin purée, thoroughly dried (measure 86 grams and blot to get 60 grams) see note*
1 large egg yolk
¾ cup (150g) dark brown sugar, packed
¼ cup (50g) granulated sugar
2 teaspoons vanilla extract

Dry Ingredients

1¼ cup (170g) gluten-free flour (Bob's Red Mill 1 to 1 Gluten-Free Flour)
1½ teaspoons pumpkin pie spice
¼ teaspoon teaspoon cinnamon
¾ teaspoon baking soda
¼ teaspoon teaspoon baking powder
¾ teaspoon salt
⅔ cup (100g) white chocolate chips
⅓ cup (50g) chopped pecans, toasted

Topping

flaky sea salt, for sprinkling on top

Instructions

Brown the butter. Melt 113 grams of butter in a medium skillet over medium heat. Stir continuously with a rubber spatula. Keep stirring until the butter achieves a rich amber color and a nutty aroma (this is the sign that it's finished!). Immediately remove the pan from the heat and turn off the burner. Note: Starting with 113 grams of butter will yield approximately 93 grams of brown butter.
Let the brown butter cool. Transfer the browned butter immediately to a large mixing bowl or the bowl of your stand mixer, and let it cool for 20 minutes.
Toast the pecans. Preheat your oven to 350°F. Spread the pecans on a large baking sheet and toast them for 5-6 minutes (until they are fragrant). Set the pecans aside to cool completely before incorporating them into the dough. Once cooled, you can chop the pecans into small pieces or break them up with your fingers.
(Note: The cookies also bake at 350°F, so you can leave your oven on while the dough chills.)
Mix the sugar and butter. Once the butter has reached the ideal temperature (liquid and slightly warm), add the granulated sugar and dark brown sugar to the bowl and whisk thoroughly to blend.
Blot the pumpkin. Using a food scale, measure 86 grams of pumpkin purée on a paper towel. Gently blot to absorb moisture, then transfer the purée to a fresh paper towel and repeat this blotting process one or two more times until the purée weighs 60 grams.
Blend the wet ingredients. Add the blotted pumpkin, egg yolk, and vanilla extract to the bowl. Mix on medium speed until the ingredients are just combined and the mixture looks smooth and creamy.
Add the dry ingredients. Next, add the gluten-free flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. Use a whisk (or mix on medium speed) until the ingredients are thoroughly combined. Be careful not to overmix the dough. Use a rubber spatula to fold in the white chocolate chips and toasted pecans until evenly distributed. Cover the bowl and refrigerate for 30 minutes.
Scoop and roll the dough. After the 30-minute chill time, take the dough out of the refrigerator. If you turned off your oven after toasting the pecans, preheat it now to 350°F.
Line two large baking sheets with parchment paper. Using a large cookie scoop or spoon, portion the chilled dough into precise 56-gram balls (a food scale is ideal for accuracy). Roll each portion smoothly between your palms, then place only 6 dough balls on each prepared sheet, making sure they are spaced well apart.
Bake. Place one baking tray at a time into the oven, and bake the cookies for 11-12 minutes, or until the edges are lightly browned and the center looks puffed and slightly cracked. Immediately after removing the tray, gently sprinkle flaky sea salt over the tops. For beautifully round cookies, take a large cookie cutter and gently scoot the warm edges back toward the center.
Let the cookies rest on the baking sheet for 10 minutes before carefully transferring them to a wire rack to cool completely.

Notes

Blot the pumpkin: Following the instructions on how to blot the pumpkin purée with several paper towels to help absorb the moisture. Start with 86 grams and blot enough moisture out of the pumpkin to end with 60 grams of pumpkin.

Nutrition