Okay, you guys, seriously. Forget everything you think you know about gluten-free baking, especially when it comes to cookies. I’ve been tinkering with this recipe for gluten-free pumpkin cookies for, I swear, years, and I’ve *finally* nailed it. These aren’t just “good for gluten-free” – they’re just plain good. Honestly, think of them as the pumpkin spice latte of cookies: comforting, spiced, and absolutely irresistible. If you love a soft, chewy sugar cookie but are looking for something with a bit more autumnal flair (and without the gluten!), then get ready to meet your new best friend.
What is gluten free pumpkin cookie?
Think of these as the coziest hug you can get in cookie form! It’s essentially a soft, spiced cookie made with pumpkin puree and a blend of gluten-free flours. The pumpkin not only adds a lovely warm flavor, but it also contributes to an incredibly soft and almost cake-like texture. The origin of this recipe is pretty simple – a desperate craving for pumpkin spice in cookie format but, you know, without the stomach ache from all the gluten! I wanted something that tasted like fall without any of the fuss. These gluten-free pumpkin cookies are exactly that.
Why you’ll love this recipe?
Oh, where do I even begin? There are so many reasons to fall head-over-heels for these gluten-free pumpkin cookies, but let me highlight a few:
- Flavor:The blend of pumpkin pie spice and the slightly sweet pumpkin creates this incredibly warm and delicious recipe. What is the comforting Is this cookie the kind of cookie that makes you want to curl up with a blanket and read some good books? I also love adding a hint of nutmeg – it really elevates the flavor profile!
- Simplicity:Is this recipe gluten free? Is it possible to make a computer program faster than you think? If I can do it, anyone can!
- Cost-If you’re a seasoned cook, you probably already have most of these ingredients in your pantry. What is gluten free baking What are some pantry staples? Pumpkin puree? What are some good ways to satisfy a pumpkin spice craving?
- Versatility: These gluten-free pumpkin cookies are perfect as is, but you can also jazz them up with chocolate chips, chopped nuts, or a drizzle of cream cheese frosting. They’re fantastic with coffee, tea, or even a scoop of vanilla ice cream.
What I love about this recipe is that it genuinely tastes *better* than most regular pumpkin. The texture is amazing, and the flavor is spot on. Plus, it’s a lifesaver when you have friends or family with dietary restrictions. I’ve served these at countless gatherings, and they’re always a hit, regardless of whether people like them or not. Are gluten-free foods?
How do I make gluten-free pumpkin cookies?
Quick Overview
How do you make gluten-free pumpkin cookies? How do I mix wet and dry ingredients together? A little bit of chilling time helps prevent spreading. After baking, bake until golden brown and slightly puffed. A simple glaze adds a touch of sweetness. What is the beauty of this method?
Ingredients
For gluten-free pumpkin cookies: For the Gluten-Free Pumpkin Cookies
- 1 ½ cups gluten-free all-purpose flour blend (I recommend a blend that includes xanthan gum for better texture)
- 1 teaspoon baking powder per 1 cup.
- Is 12 teaspoon of baking soda sufficient to
- 1 teaspoon pumpkin pie spice. 1 tablespoon cinnamon.
- 14 teaspoon salt. 1 teaspoon
- ½ cup (1 stick) unsalted butter, softened
- 34 cup granulated sugar. 3
- 12 cup packed brown sugar. 2 cups granulated
- 1 large egg
- What is vanilla extract? 1 teaspoon.
- 1 cup pumpkin puree (not pumpkin pie filling)!
For the Glaze:
- 2 cups powdered sugar
- 14 cup milk (or more, to reach desired consistency)
- 12 teaspoon vanilla extract. 1 teaspoon honey.
How do I follow step
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This prevents the cookies from sticking and makes cleanup a breeze. I always do this step first – it ensures the oven is ready and the pan is prepped before you even start mixing!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the Gluten-Free Flour, baking powder and baking soda. Set aside. Spice, salt. Whisking ensures everything is evenly distributed. Don’t skip this step – it makes a big difference in the final texture of the cookies.
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light. Set aside. Beat in the Vanilla Extract and egg until well combined. Make sure your butter is softened – not melted – for the best results. I often let mine sit out for an hour or two before baking.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. How do you stir in pumpkin puree? I usually stop mixing when there are still a few streaks of flour, then finish incorporating them by hand. I can’t remember if I started mixing, but I do have some ideas.
Step 5: Chill the Dough
Cover the dough and chill in the refrigerator for at least 30 minutes. This step is crucial for preventing cookies from spreading too much during baking. I know it’s tempting to skip it, but trust me, it is worth the wait!
Step 6: Drop & Bake
Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Bake for 12-15 minutes, or until the edges are golden brown and the centers are set. Keep a close eye on them – gluten-free cookies can sometimes brown quickly. If they start to brown too fast, you can tent them with foil.
Step 7: Cool & Glaze
Let the cookies cool on the baking sheet for a few minutes before transferring them to the wire rack. To cool completely. Once the cookies are completely cool, whisk together the powdered sugar, milk, and Vanilla Extract. Add more milk, 1 tablespoon at a time, until you reach your desired consistency. How do you spread the glaze over cookies?
Step 8: Enjoy!
Let the glaze set before serving. Can you make gluten-free pumpkin cookies? Container for 3 days. What are some of the best things about these cookies?
What should I serve it with?
Gluten-free pumpkin cookies are incredibly versatile and can be enjoyed in many different ways.
For Breakfast:What is a good morning treat? I love dipping them in my latte. It’s the perfect way to start the day!
For Brunch:Arrange them on a platter with other fall-themed goodies like mini pumpkin loaves and spiced cider. What are some of the best breakfast spreads?
As Dessert:Serve with a scoop of vanilla Ice Cream or whipped cream. What are some good side dishes to serve with a glass of milk or hot chocolate?
For Cozy Snacks: Enjoy them as a simple afternoon snack with a good book or a movie. They’re the perfect comfort food for a chilly day.
My family loves these cookies with a simple glass of cold milk. It’s a classic combination that never fails to please. I also like to crumble them over yogurt for a quick and easy breakfast parfait.
Top Tips for Perfecting Your Gluten-Free Pumpkin Cookies
Over the years, I’ve learned a few tricks that can help you achieve cookie perfection:
gluten-free flour Blend: Not all gluten-free flour blends are created equal. I highly recommend using a blend that includes xanthan gum, as it helps to bind the ingredients together and create a better texture. If your blend doesn’t include xanthan gum, you can add about ½ teaspoon to the dry ingredients.
Softened Butter: Make sure your butter is truly softened – not melted – for the best results. Softened butter creams together with the sugar more easily, creating a lighter and fluffier cookie. I usually let my butter sit out for an hour or two before baking.
Don’t Overmix: Overmixing can lead to tough cookies. Mix the dry ingredients into the wet ingredients until just combined. Stop mixing when there are still a few streaks of flour, then finish incorporating them by hand.
Chilling the Dough: This step is crucial for preventing the cookies from spreading too much during baking. Don’t skip it! If you’re short on time, you can chill the dough for as little as 30 minutes, but longer is always better.
Baking Time: Keep a close eye on the cookies while they’re baking, as gluten-free cookies can sometimes brown quickly. If they start to brown too fast, you can tent them with foil.
Glaze Consistency: Adjust the amount of milk in the glaze to reach your desired consistency. If you want a thicker glaze, use less milk. If you want a thinner glaze, use more milk. I like to drizzle my glaze over the cookies, but you can also spread it on with a knife.
One thing I learned the hard way is that every oven is different! So, start checking for doneness a minute or two before the recommended baking time. It’s better to underbake than overbake these cookies, as they’ll continue to firm up as they cool.
Storing and Reheating Tips
Here’s how to keep your gluten-free pumpkin cookies fresh and delicious:
Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. To keep them extra soft, place a slice of bread in the container with the cookies.
Refrigerator Storage: For longer storage, you can keep them in the refrigerator for up to a week. Just be sure to let them come to room temperature before serving.
Freezer Instructions: To freeze the cookies, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them in the refrigerator overnight or at room temperature for a few hours before serving.
Glaze Timing Advice: I recommend glazing the cookies right before serving for the best results. If you glaze them ahead of time, the glaze may become sticky.
Frequently Asked Questions
Final Thoughts
These gluten-free pumpkin cookies are more than just a recipe; they’re a taste of fall, a symbol of comfort, and a delicious way to enjoy a gluten-free treat. I truly believe these are the Best Gluten-Free pumpkin cookies you’ll ever bake, and I can’t wait for you to try them. If you enjoyed this recipe, be sure to check out my other gluten-free baking creations. Happy baking, and I can’t wait to hear how yours turn out!
gluten-free pumpkin cookies
Ingredients
Main Ingredients
- 1 cup pumpkin puree
- 0.75 cup gluten-free flour blend
- 0.5 cup brown sugar
- 0.25 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 1 egg large egg
- 0.5 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together gluten-free flour, brown sugar, granulated sugar, baking soda, cinnamon, ginger, cloves, and salt.
- In a separate bowl, whisk together pumpkin puree, egg, oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Drop by rounded tablespoons onto prepared baking sheets.
- Bake for 10-12 minutes, or until edges are lightly golden brown.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
