GLUTEN FREE PUMPKIN SPICE COOKIES RECIPES

GLUTEN-FREE PUMPKIN COOKIES RECIPE - FOOD.COM

Gluten-Free Pumpkin Cookies Recipe - Food.com image

Oh My!! If you love Pumpkin around the Holidays and really enjoy Gluten Free foods that actually taste Good. Then you will love my recipe.I drizzled a little dark chocolate and white chocolate over then. My Family and everyone at my Church loved them. P.S. Bobs Red Mill makes really good Gluten Free Flour mix Enjoy from Chef Travis Holland

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 28-30 cookies, 12 serving(s)

Number Of Ingredients 10

Ingredients

1 (15 ounce) can pumpkin
3/4 cup brown sugar
1 egg
1/2 cup sugar
2 cups gluten-free flour
1/4 teaspoon salt
2 teaspoons baking soda
2 1/2 teaspoons pumpkin pie spice
1/4 cup butter, soften
1 tablespoon vanilla extract

Steps:

Preheat your oven to 350.
In one bowl mix all your dry ingredients together.
In another separate bowl mix all the wet ingredients.
Combined the wet ingredients into the dry and thoroughly mix together.
Take a sheet pan and place a piece of parchment paper on it.
Scoop out the cookie dough with a spoon, making inch long circles with the dough on the pan. You should get 12 on a half sheet pan.
cook for 10-12 minutes or until lightly browned on top.
if you would like you can drizzle some melted chocolate on top -- makes it Super Yummy. take some chocolate chips and put them in a glass dish and place it in the microwave. put it in for one minute. Take out and stir. If it is not yet melted, place back in the microwave and repeat the step till it is fully melted and can be whisked smoothly.
Enjoy! from Chef Travis Holland.

Nutrition Facts : Calories 137.9, FatContent 4.3, SaturatedFatContent 2.6, CholesterolContent 25.7, SodiumContent 302.5, CarbohydrateContent 24.5, FiberContent 0.2, SugarContent 22.3, ProteinContent 1

GLUTEN-FREE SOFT PUMPKIN COOKIES - GLUTEN-FREE BAKING

Gluten-Free Soft Pumpkin Cookies - Gluten-Free Baking image

These soft gluten-free pumpkin cookies are light and cakey with a lovely pumpkin flavor. Finish them with a drizzle of vanilla icing. So good. And so easy!

Provided by Elizabeth

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 36

Number Of Ingredients 13

Ingredients

2 ½ cups gluten-free all-purpose flour ((12 ½ ounces; 370 grams))
1 teaspoon baking soda
1 teaspoon baking powder
1 ½ teaspoons pumpkin spice
½ teaspoon salt
1 ¼ cups granulated sugar ((8 ¾ ounces; 248 grams))
½ cup butter, softened (1 stick) ((4 ounces; 113 grams))
1 large egg ((about 2 ounces; 56 grams out of shell))
1 teaspoon vanilla extract
1 cup pumpkin puree ((8 ounces; 226 grams))
1 cup powdered sugar ((4 ounces; 113 grams))
1 ½ tablespoons milk
½ teaspoon vanilla extract

Steps:

For the Cookies: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Whisk together gluten-free flour, baking soda, baking powder, pumpkin spice, and salt in a small bowl. In a large bowl, beat together butter and sugar until combined. Stop mixer and scrape down the bottom and sides of the bowl. Add the egg and vanilla. Mix on medium speed until light, about one minute.
Stop mixer. Add pumpkin puree and mix until combined. Add the flour mixture and blend on medium-low speed until a batter forms. Drop dough, about a tablespoon-each, onto prepared baking sheets.
Bake until set and golden brown, about 15 minutes. Allow cookies to cool on the pan for about three minutes. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough.
For the Glaze. Once cookies are cool, make the glaze. Stir together powdered sugar, milk, and vanilla in a small bowl. If the glaze is too thick to drizzle over cookies, add ½ teaspoon additional milk. If the glaze is too thin (runny), add 1 tablespoon additional powdered sugar. Drizzle glaze over cookies.
Store cookies in an airtight container for up to four days or place in a freezer container and freeze for up to four months.

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