Gluten Free Pumpkin Cookies Recipe
User Reviews
5
Gluten Free Pumpkin Cookies Recipe
Description
This recipe uses a blend of gluten-free all-purpose flour with baking soda and powder as leavening agents. Pumpkin pie spice and cinnamon add warm autumnal notes, while salt balances the sweetness. The wet mixture includes softened butter, granulated sugar (or alternative sweeteners), pumpkin puree, egg, and vanilla extract, which combine to create a moist and flavorful cookie dough.
The dough is thick and, after forming, is rolled in confectioners' sugar to provide a lightly sweet and slightly crisp exterior after baking. The cookies are flattened slightly with a glass to encourage even baking and a tender center. They bake briefly at a moderate temperature to prevent over-drying.
The resulting cookies have a soft crumb with gentle spice and pumpkin flavor, making them suitable for gluten-free diets without sacrificing texture or taste.
Watch baking times carefully to avoid over-baking, which can dry out these moist cookies. Cooling on a wire rack is recommended after baking to set their texture.
Ingredients
- 2 1/2 cups gluten-free all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter (softened)
- 1 1/4 cup granulated sugar (or you can use Erythritol or other granular sweetener)
- 1 cup pumpkin
- 1 egg
- 1 teaspoon vanilla
- 1 cup confectioners' sugar
Instructions
- Preheat oven to 350 F. Spray cookie sheet with non-stick cooking spray.
- Mix together all dry ingredients: gluten free flour through salt.
- Cream sugar and butter together. Slowly stir in pumpkin.
- Add egg and vanilla and mix well.
- Slowly add dry ingredients to wet ingredients until thick batter forms. (if batter is too thin place in the fridge to harden before baking)
- Pour confectioner’s sugar in bowl. Scoop or spoon about a tablespoon of batter onto sugar and roll to coat.
- Place coated cookies on prepared cookie sheet.
- Using a glass cup, press down on the cookie to make them a little flatter.
- Bake 6-8 minutes. Do not over bake.
- Allow to cool on wire rack.
Notes
- This gluten-free recipe offers a soft pumpkin cookie suitable for those with gluten intolerance.
- Monitor baking time closely (6-8 minutes) to maintain a moist texture and prevent drying out.
- Rolling the dough in confectioners' sugar before baking adds a gentle sweetness and a subtle outer coating.
- If the dough is too thin, chilling it before baking helps achieve the correct consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 33g | 11% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 22mg | 7% |
| Sodium | 142mg | 6% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 720IU | 14% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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