Spiced Pumpkin Cookies: A Fall Delight!
Greetings, dear foodies and health enthusiasts!
Are you craving something sweet and comforting that doesn’t compromise your dietary preferences or restrictions? Then, have I got a recipe for you! Today, I’m excited to share my recipe for irresistibly delicious pumpkin cookies that are gluten-free, dairy-free, and bursting with festive flavors.
Pumpkin is a versatile ingredient that can transform any dish into a delightful treat. With its mild sweetness and earthy aroma, pumpkin adds depth and complexity to baked goods like pies, muffins, and, of course, cookies. Plus, it’s packed with nutrients like fiber, potassium, and vitamins A and C.
But what makes these cookies truly special is that they’re free of gluten and dairy. For those of you who are new to the gluten-free scene or dairy-free lifestyle, this recipe is not only indulgent but also supportive of your health goals. Gluten-free baking requires a blend of flours that mimic the texture and elasticity of gluten-containing wheat flour. Dairy-free baking swaps out cow’s milk, butter, and cheese for non-dairy alternatives like nut milk, coconut oil, or vegan butter.
Don’t worry; just because these cookies don’t contain wheat flour or butter doesn’t mean they lack flavor or richness. With my tried-and-true combination of ingredients that includes rice flour, almond flour, vegan shortening, canned pumpkin puree (not pumpkin pie filling – be sure to read the label), brown sugar, and warm spices like cinnamon and vanilla extract – these cookies will surprise you with their softness and chewiness.
You can serve these pumpkin cookies on their own as a satisfying snack or pair them with a cup of hot tea or coffee for an elegant dessert. They’re also great to share with friends and family during holiday gatherings or bake sales.
So let’s get baking! Follow me to the next section to learn more about why this recipe will be your new go-to for pumpkin cookies.
Why You’ll Love This Recipe
Ahoy, friends! If you’re looking for a delicious and gluten-free cookie recipe that will remind you of the fall season, then look no further than my pumpkin cookies. These cookies are soft, chewy, and made with pure pumpkin that will make your taste buds sing with joy.
Now, there are a thousand different cookie recipes out there, but what sets this particular pumpkin cookie recipe apart from the others is the fact that it’s gluten-free. That means you can indulge in this scrumptious treat without the worry of pesky gluten getting in your way. But don’t worry, just because these are gluten-free doesn’t mean they lack flavor. In fact, the blend of cinnamon, pumpkin pie spice, vanilla and salt merge to create an explosion on your tongue.
Another thing that sets these cookies apart is how easy they are to make. You don’t need any fancy ingredients or complicated techniques. All you need are simple ingredients like eggs, sugar, pumpkin purée and shortening blended with cups of gluten-free flour blend and voila–you’re well on your way to munching on these tender delights.
And last but not least–these pumpkin cookies have a unique taste that feels like home. They bring back memories of serene evenings spent cuddled up by the fireplace with loved ones as we lazily talk about life.
Trust me when I say that these gluten-free pumpkin cookies will become a staple in your kitchen during the fall season. They’re deliciously addictive and make for a perfect snack to share with family or friends during holidays.
So fire up your oven and get ready to enjoy this mouthwatering treat!
Ingredient List
- 1 cup of canned pumpkin puree
- 1/2 cup of shortening
- 1/2 cup of granulated sugar
- 1/2 cup of packed brown sugar
- 1 large egg
- 1 tsp of vanilla
- 2 cups of gluten-free flour blend (you can also use regular flour if gluten is not an issue)
- 1 tsp of baking powder
- 1 tsp of baking soda
- 1/4 tsp of salt
- 3 tsp of ground cinnamon
- 1/2 tsp of pumpkin pie spice
- Optional: 1 cup of chocolate chips for some delicious pumpkin chocolate chip cookies.
This ingredient list is perfect for making fluffy and cake-like pumpkin cookies that will melt in your mouth. The gluten-free flour blend includes rice flour, coconut flour and almond flour, which makes this recipe perfect for gluten or dairy intolerances. You can easily find gluten-free flour blends at most grocery stores or online. For those who don’t have any dietary restrictions, feel free to swap out the gluten-free ingredients for regular all-purpose flour. Foodies all over the internet love this recipe because it uses real, wholesome ingredients that give you plenty of fiber and vitamin A with every bite.
The Recipe How-To
Mix and Blend
Begin by preheating your oven to 350°F. In a bowl, combine the gluten-free flour blend with baking powder, cinnamon, salt, pumpkin pie spice, and baking soda. Mix well with a fork.
In a separate mixing bowl, beat shortening with sugar until light and fluffy. Add in eggs one a time, beating well after each addition. Stir in canned pumpkin puree until it’s well combined.
Gradually add in the flour mixture, beating after each addition until everything is well incorporated.
Fold in the Chips
Once done blending the dough together, stir in the chocolate chips gently to avoid crushing them.
Shape and Bake
Line a baking sheet with parchment paper. Using a cookie scooper or spoon to drop around two tablespoons of dough onto the prepared baking sheet spacing them 1-2 inches apart.
Bake for around 15-17 minutes or until firm when touched on the edges but still soft on the centers. Once removed from oven using spatula allow them to cool for around 2-3 minutes before transferring to wire racks to cool completely.
Your gluten-free pumpkin chocolate chip cookies are ready!
Substitutions and Variations
Y’all ever heard the phrase, “Variety is the spice of life”? Well, it definitely applies here when it comes to substitutions and variations for these gluten-free pumpkin cookies. Don’t let any dietary restrictions stop you from enjoying these little nuggets of joy. Here are a few ideas to getcha started:
– Flour options: If you don’t have gluten-free flour or don’t need to follow a gluten-free diet, feel free to use regular all-purpose flour or whole wheat flour instead. You could also try using almond flour or coconut flour for a healthier alternative.
– Sugar swaps: For a less-sweet option, try using coconut sugar or maple syrup instead of regular granulated and brown sugar. However, keep in mind that it may affect the texture and consistency of the cookie dough.
– Vegan-friendly: To make these cookies vegan, replace the eggs with chia or flax eggs (1 tablespoon ground chia or flax seeds mixed with 3 tablespoons water per egg). Use dairy-free shortening and chocolate chips, and voila! Vegan pumpkin chocolate chip cookies!
– Oatmeal lover’s twist: Blend up 1/2 cup of oats to make oat flour and substitute that for some of the gluten-free all purpose flour. Then, stir in 1/2 cup of oats for some added texture and fiber.
– Spice it up: If you love pumpkin pie spice (and let’s be honest, who doesn’t?), add an extra teaspoon to the dough for an even more indulgent pumpkin flavor.
Don’t be shy to experiment with different ingredients and see what works best for y’all taste buds. These cookies are super versatile and can accommodate most dietary needs.
Serving and Pairing
Now that you have a batch of freshly baked gluten-free pumpkin cookies, it’s time to think about how to serve and pair them. These cookies are perfect for any occasion, but they can be particularly enjoyed during the autumn season or as a sweet treat for Halloween or Thanksgiving.
To give your cookies a tasty edge, consider pairing them with a hot cup of coffee, tea, or cocoa. The flavors of these warm beverages complement the soft pumpkin taste and subtle spices found in the cookies. Another pairing suggestion is serving them with a scoop of vanilla ice-cream or whipped cream on top.
If you’re looking to get creative with your cookie pairings, try making pumpkin cookie sandwiches by spreading some creamy cream cheese frosting in between two cookies, or add some crunch by serving them with pumpkin spice latte.
These cookies are also great for adding a healthy twist to your breakfast routine. Top them off with Greek yogurt or almond butter and enjoy it as breakfast muffins. You can also crumble some pieces over your morning oatmeal or smoothie bowl for added texture and flavor.
No matter how you choose to serve and pair these gluten-free pumpkin cookies, they are sure to make your taste buds happy!
Make-Ahead, Storing and Reheating
Well, there’s nothing better than a freshly baked pumpkin cookie right out of the oven, but sometimes life gets in the way and we need to plan ahead. Thankfully, these gluten-free pumpkin cookies are perfect for making ahead and storing for later.
To make ahead, simply prepare the dough as recommended in the recipe, then cover it tightly with plastic wrap and place it in the refrigerator. The dough will keep for up to 3 days. When you’re ready to bake the cookies, simply remove the dough from the refrigerator, allow it to sit at room temperature for 15-20 minutes to soften slightly, then proceed with baking as directed.
When it comes to storing your baked cookies, make sure they are completely cooled before packing them up. Store them in an airtight container on the counter for up to 4 days or in the refrigerator for up to a week. You can also freeze them for longer storage – simply pack them into a freezer-safe container or bag and store them for up to 3 months.
Reheating your cookies is easy too! Simply preheat your oven to 350°F (180°C) and place your cookies on a baking sheet lined with parchment paper. Bake them for 5-7 minutes or until warm and fragrant.
With these simple tips, you can enjoy your gluten-free pumpkin cookies any time of day – morning, noon, or night!
Tips for Perfect Results
Now, let’s delve into some helpful tips to ensure your gluten-free pumpkin cookies come out perfectly every time!
Firstly, when measuring your ingredients, make sure to use measuring cups and spoons that are accurately calibrated. If you use too much flour or not enough sugar, for example, it can greatly impact the texture and taste of the cookies.
Secondly, be sure to follow the recipe closely, especially when it comes to the baking soda and baking powder. These two ingredients are crucial in helping the cookies rise and spread properly while still achieving a chewy texture.
Thirdly, if you find that your cookies are falling apart or spreading too thin during the baking process, try chilling the dough for about 30 minutes before baking. This allows the shortening or butter to solidify and prevents cookies from spreading too much.
Fourthly, if you want to mix things up a bit, try adding chocolate chips or chopped nuts to the cookie dough before baking. Alternatively, experiment with different spices like nutmeg or ginger for a unique flavor profile.
Finally, don’t be afraid to get creative with different flours and sweeteners. For a dairy-free option, replace butter with coconut oil or shortening. For a vegan pumpkin chocolate chip cookie consider substituting eggs with flax seeds or almond flour. Try using rice flour instead of all-purpose flour or experiment with coconut sugar as an alternative to granulated sugar.
By following these tips for perfect results not only will your gluten-free pumpkin cookies taste fantastic but they can be healthy too!
FAQ
Now that you know this delicious recipe inside and out, it’s time to tackle some of the most frequently asked questions about these gluten-free pumpkin cookies. Don’t worry, I’ve got you covered with all the information you need to make your baking experience as smooth as possible. Let’s dive in!
How do you keep gluten-free cookies from falling apart?
Don’t be intimidated by xanthan gum – this ingredient is actually vital for creating tasty gluten-free baked goods. With its binding abilities, xanthan gum ensures that your cookies stay together, without crumbling into a mess. So, embrace the power of xanthan gum in your gluten-free baking!
Why are my gluten-free cookies so dry?
It is commonly known that gluten-free baked goods can have a texture that is not as desirable as those made with gluten. This is due to the presence of grittiness, which is a result of using gluten-free flours that contain high amounts of starch and rice flour. These types of flours usually take a longer time to absorb moisture, thereby causing the undesired texture.
Is canned pumpkin puree gluten-free?
Pure pumpkin puree is considered gluten-free due to the fact that pumpkin itself doesn’t contain gluten.
How do you thicken gluten-free cookie dough?
Sometimes, we may encounter issues with our cookie dough being too runny, which can be frustrating. One potential solution could be to add a bit more flour to the mixture. In case the recipe we are using and the developer’s measurements differ slightly, this might help stiffen up the dough. Adding about 1-4 tablespoons more of flour could do the trick. It’s always a good idea to test the new mixture by baking another pan of cookies. If the result is still too runny, we can repeat the process until we achieve the desired texture.
Bottom Line
In conclusion, these gluten-free pumpkin cookies are incredibly delicious, easy to make, and perfect for anyone looking for a healthy treat. With the right balance of pumpkin puree, cinnamon, and vanilla extract, these cookies will satisfy your sweet tooth without making you feel guilty about indulging. Plus, there are plenty of ways to switch up this recipe to make it even more personalized and delicious.
So why not give these gluten-free pumpkin cookies a try? Whether you’re in the mood for some cozy fall baking or just want to impress your friends with your healthy snack-making skills, this recipe is sure to be a hit. And with all of the helpful tips and insights you’ve learned here today, you’ll have everything you need to whip up a perfect batch every time. So go forth and bake with confidence! Your taste buds (and your health) will thank you.
Pumpkin Cookies (Gluten Free) Recipe
Ingredients
- 1 cup sugar
- 1/2 cup shortening (You can use butter)
- 2 eggs, beaten
- 1 cup pumpkin
- 1 1/2 cups flour (I used the Featherlight mix from Bette Hagman, plus 1 1/2 tsp Xanthan Gum)
- 1 teaspoon cinnamon
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- favorite vanilla icing
Instructions
- Mix together the sugar and shortening (or butter).
- Add the remaining ingredients (minus the icing) and blend until smooth.
- Spoon onto a nonstick baking sheet.
- Bake at 375 degrees F for 10-12 minutes.
- Cool completely before icing.
Add Your Own Notes
Nutrition
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