GLUTEN FREE PUMPKIN COOKIES RECIPES

GLUTEN-FREE PUMPKIN COOKIES RECIPE | ALLRECIPES

Gluten-Free Pumpkin Cookies Recipe | Allrecipes image

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

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 27 cookies

Number Of Ingredients 12

Ingredients

2 cups gluten-free all-purpose baking flour
1?½ teaspoons baking powder
1 teaspoon ground ginger
¾ teaspoon ground cloves
½ teaspoon baking soda
½ teaspoon ground nutmeg
½ cup butter, softened
½ cup brown sugar
½ cup white sugar
2 eggs
1 cup shredded coconut
1 cup pumpkin puree

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, CarbohydrateContent 16.8 g, CholesterolContent 21.2 mg, FatContent 6.4 g, FiberContent 1.9 g, ProteinContent 1.8 g, SaturatedFatContent 4.3 g, SodiumContent 103.6 mg, SugarContent 8.6 g

GLUTEN-FREE PUMPKIN COOKIES RECIPE - FOOD.COM

Gluten-Free Pumpkin Cookies Recipe - Food.com image

Make and share this Gluten-Free Pumpkin Cookies recipe from Food.com.

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 32 cookies, 32 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup butter, softened
1 1/4 cups brown sugar
2 eggs
1 teaspoon vanilla
1 cup canned pumpkin (or fresh, cooked and mashed)
1 cup sweet rice flour
1/2 cup potato starch
1/2 cup light stoneground buckwheat flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove
1/4 teaspoon ginger
2/3 cup raisins (or both!) or 2/3 cup semi-sweet chocolate chips (or both!)

Steps:

Cream butter and sugar together.
Beat in eggs one at a time and add vanilla and pumpkin.
Stir remaining ingredients together in a separate bowl, then add to other mixture and mix well.
Drop by spoonfuls onto a greased baking sheet.
Bake in a preheated 375°F oven for about 15 minutes until lightly browned.
Cool on wire racks.
Enjoy!

Nutrition Facts : Calories 108.4, FatContent 3.4, SaturatedFatContent 2, CholesterolContent 20.8, SodiumContent 130.3, CarbohydrateContent 19, FiberContent 0.8, SugarContent 10.5, ProteinContent 1.3

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GLUTEN-FREE PUMPKIN COOKIES RECIPE - FOOD.COM

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