Best 3 Gluten Free Pumpkin Cookies Recipes
Indulge in the delightful flavors of fall with these delectable gluten-free pumpkin cookies. Each bite offers a symphony of warm spices, perfectly complemented by the moist, tender crumb. These cookies are a delightful treat for any occasion, whether you're hosting a festive gathering or simply craving a cozy snack.
With two variations to choose from, these cookies cater to different dietary preferences. The classic version features a blend of almond flour, oat flour, and tapioca flour, resulting in a chewy texture that will satisfy your sweet tooth. For those seeking a grain-free option, the almond flour and tapioca flour combination delivers a crispy, crunchy texture that is equally delightful.
Whichever variation you choose, these gluten-free pumpkin cookies are sure to be a hit. Their inviting aroma and irresistible taste will make them a staple in your kitchen. So gather your ingredients, preheat your oven, and let's embark on this culinary journey together. Happy baking!
GLUTEN-FREE PUMPKIN COOKIES
A soft gluten-free pumpkin cookie with a light flavor of spices to make this a very decadent treat for dessert.
Provided by Cheerios
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 27
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a large cookie sheet with parchment paper.
- Mix together flour, baking powder, ginger, cloves, baking soda, and nutmeg in a bowl.
- Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until butter is incorporated and mixture is smooth. Add eggs and beat on medium speed until light and creamy. Add coconut and pumpkin puree and mix until blended. Add flour mixture and mix until smooth. Drop teaspoonfuls of dough onto the prepared baking sheets.
- Bake in the preheated oven until lightly browned on top, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 124.9 calories, Carbohydrate 16.8 g, Cholesterol 21.2 mg, Fat 6.4 g, Fiber 1.9 g, Protein 1.8 g, SaturatedFat 4.3 g, Sodium 103.6 mg, Sugar 8.6 g
GLUTEN-FREE PUMPKIN CHOCOLATE CHIP COOKIES
We love how easy it is to transform a box of our award-winning Betty Crocker™ Gluten Free chocolate chip cookie mix into soft and delicious gluten-free pumpkin chocolate chip cookies! This dough is simple to mix up with the help of our Betty Crocker™ gluten-free cookie mix, just add the canned pumpkin puree and cinnamon to dress up these cookies for fall. Dust with a sprinkle of powdered sugar to give them a little extra sweetness. Pair these seasonal cookies with a mug of spiced hot apple cider for a cozy way to welcome fall.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Grease cookie sheets with shortening.
- In large bowl, stir pumpkin, butter, vanilla and egg until blended. Stir in cookie mix, raisins and cinnamon until soft dough forms. Drop dough by rounded tablespoonfuls 2 inches apart on cookie sheets.
- Bake 10 to 12 minutes or until almost no indentation remains when lightly touched in center and edges are golden brown. Immediately remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Sprinkle with powdered sugar.
Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 7 g, TransFat 0 g
GLUTEN-FREE PUMPKIN, OAT AND CRANBERRY COOKIES
Steps:
- For the cookies: Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. In a small bowl, whisk together the flour blend, oat flour, quick-cooking oats, pumpkin pie spice, baking soda and salt. In a large bowl, cream together the softened coconut oil, granulated sugar and coconut sugar. Beat in the egg and vanilla. Stir in the flour mixture in two additions, alternating with the pumpkin puree, stirring just until combined. Stir in the cranberries.
- Place some old-fashioned oats in a small bowl. Using a 1 3/4-inch ice-cream scoop, scoop up cookie dough and drop it into the bowl. Roll the dough in the oats to coat. Place the dough on a prepared baking sheet and repeat with the remaining cookie dough. Bake until the cookies are golden, about 25 minutes. Let cool on the baking sheet set over a wire rack.
- In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
Tips:
- Use almond flour and oats for a gluten-free base: Almond flour and oats provide a naturally gluten-free base for these cookies, making them suitable for individuals with celiac disease or gluten intolerance.
- Add pumpkin puree for moistness and flavor: Pumpkin puree adds moisture, sweetness, and a vibrant orange color to the cookies. It also contributes to the soft and chewy texture.
- Use a combination of spices for a warm and inviting flavor: A blend of cinnamon, nutmeg, ginger, and cloves adds a warm and inviting flavor to the cookies, reminiscent of fall and pumpkin spice lattes.
- Don't overmix the dough: Overmixing the dough can result in tough and dry cookies. Mix the ingredients just until they are combined, then stop. Overmixing can develop the gluten in the flour, which is not desired in gluten-free baking.
- Chill the dough before baking: Chilling the dough for at least 30 minutes helps to firm it up and prevent the cookies from spreading too much in the oven. This results in thicker and chewier cookies.
- Bake the cookies until the edges are just set: The cookies should be slightly soft in the center when you take them out of the oven. They will continue to firm up as they cool.
Conclusion:
This gluten-free pumpkin cookie recipe is a delightful treat that combines the flavors of fall with the convenience of gluten-free baking. The cookies are moist, chewy, and bursting with pumpkin spice flavor. Whether you're following a gluten-free diet or simply looking for a delicious and festive cookie recipe, these gluten-free pumpkin cookies are sure to be a hit.
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