Best 3 Gluten Free Pumpkin Cookies Recipes
In the realm of delectable treats, gluten-free pumpkin cookies stand as beacons of indulgence for those seeking both flavor and nourishment. Whether you desire a sweet snack to satisfy your cravings or a wholesome addition to your dietary choices, these cookies offer a delightful symphony of pumpkin spice and the comfort of gluten-free indulgence. Embark on a culinary adventure as we explore the secrets of creating these delectable delights, ensuring that every bite carries the warmth of the season and the satisfaction of a well-crafted treat.
Check out the recipes below so you can choose the best recipe for yourself!
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 fresh pumpkin puree: Canned pumpkin puree can work in a pinch, but fresh pumpkin puree will give your cookies a richer flavor and a more tender texture.
- Cream the butter and sugar together until light and fluffy: This will help to create a smooth, even batter and will prevent your cookies from being too dense.
- Don't overmix the batter: Overmixing can develop the gluten in the flour, which will make your cookies tough. Mix just until the ingredients are combined.
- Chill the dough before baking: Chilling the dough will help to firm it up and will prevent it from spreading too much in the oven.
- Bake the cookies until they are just set: Overbaking will make your cookies dry and crumbly. Bake them just until the edges are golden brown and the centers are still slightly soft.
Conclusion:
These gluten-free pumpkin cookies are a delicious and festive treat that are perfect for fall. They are easy to make and can be enjoyed by people of all ages. Whether you are looking for a sweet snack or a special dessert, these cookies are sure to please.
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