Name: Gluten-Free Pumpkin Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 1.5 cups gluten-free all-purpose flour (I used Bob's Red Mill 1 to 1 Gluten Free Baking Flour); 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 0.5 teaspoon ground ginger; 0.5 teaspoon ground cloves; 0.5 teaspoon salt; 1 cup pumpkin puree; 0.5 cup packed brown sugar; 0.5 cup granulated sugar; 0.5 cup vegetable oil; 2 large eggs; 2 teaspoons vanilla extract; 1 cup chocolate chips (optional)

Okay, friends, gather ’round because I’m about to share a recipe that’s near and dear to my heart: Cream & Share! My family’s favorite food isGluten-Free Pumpkin Cookies. Gluten FreeI love pumpkin spice. It’s that time of year when everything is pumpkin-spice. And while I adore a good Pumpkin spice, I don’t know what to make of it. Sometimes you just want something a little easier, e.g. Pumpkin Pie. And sometimes it’s just that little bit easier. Think of these as the pumpkin spice latte of the cookie world – cozy, comforting, and utterly delicious. I’ve been tweaking and perfecting this recipe for years, and trust me, it’s a game-changer. What are some of the best pumpkin flavors?

What is gluten free pumpkin cookie?

What exactly are we dealing with here? Gluten-free pumpkin cookies are essentially a spiced pumpkin cake in cookie form. Forget dry, crumbly gluten-free attempts – these are melt-in-your-mouth soft, thanks to the magic of gluten. What makes fall so special? Think cinnamon, nutmeg, ginger… the whole shebang! It’s a simple drop cookie, meaning no fancy rolling or cutting required. Just mix, drop, bake, and boom – you’ve got a batch of heavenly goodness!Gluten-Free Pumpkin Cookies.Ready to devour.

Why you’ll love this recipe?

I know there are a million pumpkin cookie recipes out there but this one is different. What I love about this recipe is how easy it is to make. I can whip up a batch of these on the busiest weeknights. * **The Flavor:** Imagine biting into a cloud of pumpkin spice goodness. What are some of the best pumpkin spice recipes? Is it perfect for fall? Plus, the glaze adds a touch of sweetness that perfectly complements the spices. * **Simplicity is Key: What are some good recipes that don’t require a ton of fuss? Is it a one-bowl wonder? ** With pantry staples as their base, these won’t break the bank, especially if you make your own. * **So Versatile: ** Pair them with a cup of coffee for breakfast, enjoy them as an afternoon snack, or serve them in the afternoon. What is a simple dessert? They’re perfect for any occasion. If you like pumpkin bread, you’re going to love these muffins.Gluten-Free Pumpkin Cookies.. They’re like the cookie version of those fall favorites, but even easier to make! I swear, once you try this recipe, you’ll never go back to store-bought cookies again. My kids literally BEG me to make these, and honestly, I don’t mind one bit!

How do I make gluten-free pumpkin cookies?

Quick Overview

Making these Gluten-Free Pumpkin Cookies.Is it surprisingly simple? You’ll whisk together your dry ingredients, then combine them with the wet ingredients until just combined. Bake for 20-25 minutes, until golden brown, and then drizzle with a sweet glaze. Is there a foolproof method that works? What are some good ingredients to have in your pantry?

Ingredients

For gluten-free pumpkin cookies:

* 1 12 cups gluten-free all-purpose flour blend (I recommend one that contains xanthan gum, or add 1 cup of almond flour to your recipe). What is a teaspoon? ) * 1 teaspoon baking soda * 2 teaspoon ground cinnamon * 3 teaspoons ground nutmeg* 3 tablespoons baking powder * 4 teaspoon salt. Ginger * 14 teaspoon ground cloves *12 cup (1 stick) unsalted butter, 1 tbsp salt * 2 cups butter. * 34 cup granulated sugar * 12 cup packed light brown sugar* 1 large egg * 2 teaspoons. Vanilla extract * 1 cup pumpkin puree (not Pumpkin Pie filling! )

For the Glaze:

* 2 cups powdered sugar * 3-4 tablespoons milk * 12 teaspoon vanilla extract

How do I follow step

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. How do you prevent cookies from sticking?

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the gluten-free flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside. What are cloves and salt? Whisking is important here – it ensures that everything is evenly distributed, which is key for a good tasting beer. Is there consistency in

Step 3: Cream Butter and Sugars

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light. Set aside. I like to use an electric mixer for this, but you can definitely do it by hand if you’re feeling really good. What is the key to making the mixture nice and airy, which will help create soft cookies. I always use room temperature butter, it makes the mixing process much easier!

Step 4: Add Egg, Vanilla, and Pumpkin

Beat in the egg and vanilla extract until well combined. Then, stir in the pumpkin puree until everything is smooth. Make sure you’re using pumpkin puree and not pumpkin pie filling. Big difference!

Step 5: Combine Wet and Dry

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. How do I avoid overmixing cookies? I always stop mixing when I still see some flour streaks and then gently fold them in with a fork. I like to keep mixing until I can see the flour all the way through.

Step 6: Drop by Spoonfuls

Do not overdo the dough, leaving about 2 inches between the edges. Place a baking sheet on chopping board. If you bake cookies, give them some room to breathe.

Step 7: Bake

Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. What are gluten-free baked goods and how do they go from perfect to overbaked? I like to check them at the 10-minute mark and then add a minute or two if needed.

Step 8: Cool Completely

Let the cookies cool on the baking sheet for a few minutes before transferring them to the wire rack. To cool completely. This prevents them from breaking apart while they’re still warm and delicate.

Step 9: Make the Glaze

While cookies are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk (or non-dairy milk), and vanilla extract. Set aside. Add more milk, one tablespoon at a time, until you reach your desired consistency. I like my glaze to be thin enough to coat the cookies but thick enough that it can easily be drizzled.

Step 10: Drizzle & Enjoy!

Once the cookies are completely cool, drizzle them with the glaze. Let the glaze set for a few minutes before serving. And that’s it!Gluten-Free Pumpkin Cookies.Are ready to enjoy!

What should I serve it with?

These Gluten-Free Pumpkin Cookies!are delicious all on their own, but they’re even better when paired with the right accompaniments. What are some of my favorite ways to enjoy them?For Breakfast:What are some great cookies to serve with a cup of hot tea? I love dipping them in my morning latte. It’s the perfect way to start the day!For Brunch:Serve them on a platter with other brunch favorites like scrambled eggs, bacon, and fruit salad. What are some of the best ways to add sweetness to a brunch spread?As Dessert:What are the best cookies for a dessert? I like to serve them with a scoop of vanilla ice cream or whipped cream.For Cozy Snacks:What is better than a glass of milk on the couch? What is the ultimate comfort food? My family loves to enjoy these with apple cider on a cool autumn evening. It’s a tradition we’ve been doing for years, and it always puts us in the fall spirit.

How do I make gluten-free pumpkin cookies?

What are some insider tips to make the best of life?Gluten-Free Pumpkin Cookies possible:

* Gluten-Free Flour is Key: Not all gluten-free flour blends are created equal. I highly recommend using a blend that contains xanthan gum, as this will help bind the ingredients together and prevent the cookies from being too crumbly. If your blend doesn’t contain xanthan gum, add 1 teaspoon to the dry ingredients.
* Don’t Overmix: Overmixing is the enemy of soft cookies. Mix the wet and dry ingredients until just combined. A few streaks of flour are okay!
* Softened Butter is a Must: Make sure your butter is softened to room temperature before creaming it with the sugar. This will help create a light and airy mixture, which is essential for soft cookies. I always take my butter out of the fridge about an hour before I start baking.
* Use Pumpkin Puree, Not Pie Filling: This is a common mistake. Pumpkin puree is just plain cooked pumpkin, while pumpkin pie filling contains added sugar and spices.
* Adjust the Spices to Your Liking: Feel free to adjust the amount of cinnamon, nutmeg, ginger, and cloves to suit your taste. I personally love a generous amount of cinnamon, but you might prefer a more subtle flavor.
* Get Creative with the Glaze: You can add different extracts or spices to the glaze to customize the flavor. Try adding a drop of maple extract or a pinch of cinnamon.
* Baking Time Matters: Keep a close eye on the cookies while they’re baking. Gluten-free baked goods can go from perfect to overbaked in a matter of minutes. I always start checking them at the 10-minute mark.

Storing and Reheating Tips

These Gluten-Free Pumpkin Cookies are best enjoyed fresh, but they can be stored for later. Here’s how:

* **Room Temperature:** Store the cookies in an airtight container at room temperature for up to 3 days.
* **Refrigerator Storage:** For longer storage, you can store the cookies in an airtight container in the refrigerator for up to a week.
* **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. Let them thaw at room temperature before serving. I like to freeze them without the glaze and then add the glaze after they’ve thawed.
* **Glaze Timing Advice:** If you’re planning on storing the cookies, I recommend waiting to glaze them until just before serving. This will prevent the glaze from getting sticky or dissolving.

I’ve even made the dough ahead of time and stored it in the fridge for a day or two before baking. This is a great option if you want to make the cookies ahead of time but don’t want to bake them until later.

Frequently Asked Questions

Can I make this gluten-free?

Yes! This recipe is specifically designed to be gluten-free. Just make sure you use a gluten-free all-purpose flour blend. I recommend one that contains xanthan gum, or add 1 teaspoon if yours doesn’t.

Do I need to use a specific brand of gluten-free flour?

While I recommend using a gluten-free flour blend that contains xanthan gum, you can use any gluten-free all-purpose flour blend that you like. Just keep in mind that different blends may produce slightly different results.

Can I make this as muffins instead?

I haven’t tried making this recipe as muffins, but I imagine it would work just fine. You’ll need to adjust the baking time accordingly. I would start by baking them for 18-20 minutes and then check for doneness with a toothpick.

How can I adjust the sweetness level?

If you prefer a less sweet cookie, you can reduce the amount of granulated sugar or brown sugar by a tablespoon or two. You can also use a natural sweetener like honey or maple syrup, but keep in mind that this may affect the texture of the cookies.

What can I use instead of the glaze?

If you’re not a fan of glaze, you can dust the cookies with powdered sugar or sprinkle them with cinnamon sugar. You can also drizzle them with melted chocolate or caramel.

Final Thoughts

So there you have it – my go-to recipe for Gluten-Free Pumpkin Cookies! I hope you love them as much as my family does. They’re soft, chewy, and bursting with pumpkin spice flavor. Plus, they’re so easy to make! These are guaranteed to disappear in minutes – they never last long in my house! If you’re looking for more delicious gluten-free recipes, be sure to check out my other posts. And don’t forget to leave a comment below and let me know how your cookies turn out! Happy baking!