Gluten-Free Pumpkin Cookies: The Perfect Fall Treat

 

With the arrival of October’s chilly weather, nothing signifies fall as much as the delicious scent wafting from warm pumpkin cookies. When you say fall, the first thing that comes to mind is pumpkin, and these Gluten-Free Pumpkin Cookies are the best snuggly sweet snack to relish along with a warm cup of tea or coffee. There is no other recipe that does justice to the pumpkin spice-flavored dishes all over the globe in the US, UK, Canada, Europe, and rest of the world within the limit of gluten-free!

These cookies are incredibly soft and chewy, bursting with pumpkin flavor the way fall spices should. They do not contain any traces of gluten, making gluten-free diets easier to maintain. The ingredients are straightforward and accessible, so anyone can prepare this recipe. 

 Why Pumpkin Cookies from Gluten-Free Batter?

Gluten-free diets have gained popularity over the last decades as a result of celiac disease, gluten intolerance, or another health condition. There is no doubt that even people who do not have any problems with gluten enjoy consuming gluten-free baked goods for the simple reason that they are equally tasty. These cookies show that soft, spongy, tasty things can be created without any gluten. Besides, the presence of pumpkin in these recipes adds to the tenderness and nutrition of the cookies as it contributes moisture to the dough. 

  What are the Ingredients for Gluten-Free Pumpkin Cookies?

 100 GLUTEN-FREE COOK BOOKS BUNDLE

 Dry Ingredients:

·         2 1/4 cups gluten-free all-purpose flour (make sure the flour is combined with xanthan gum for binding purposes)

·         1 teaspoon baking powder

·         1/2 teaspoon baking soda

·         1/2 teaspoon table salt

·         1 1/2 teaspoons ground cinnamon

·         1/4 teaspoon ground nutmeg

·         1/4 teaspoon ground ginger

·         1/4 teaspoon ground cloves (optional to add more spice)

 

 Wet Ingredients:

·         1 cup pumpkin puree (canned or homemade)

·         1/2 cup coconut oil or unsalted butter (melted)

·         1/2 cup brown sugar, packed

·         1/2 cup granulated white sugar

·         1 large egg

·         1 teaspoon vanilla extract

 

 Optional Add-ins:

·         1/2 cup of gluten-free chocolate chips (for a sweeter end)

·         1/2 cup of walnuts or chopped pecans (to add some crunch)

 

 Preparation Method

 

 Step 1: Preheat the Oven

Preheat the oven to 350F (175C) degrees. With the use of parchment paper or silicone baking mats, line two baking sheets to avoid the cookies from sticking.

 GLUTEN-FREE RECIPES

 Step 2: Mix the Dry Ingredients

In a medium-sized bowl, combine the gluten-free all-purpose flour, baking powder, baking soda, salt, and spice mixes (cinnamon, nutmeg, ginger, and cloves) with a whisk. These can be set aside. These will provide the warm, soothing, and fall flavors to the cookies.

 

 Step 3: Prepare the Wet Ingredients

In a different large bowl, add the pumpkin puree, melted coconut oil (or butter), brown sugar, and white sugar. Stir until well mixed and no lumps remain. The egg and vanilla are then added until they are completely incorporated into the mixture without any lumps.

 

 Step 4: Combine Wet and Dry Ingredients

Slowly pour in the dry mixture and carefully mix until just combined. Be careful not to mix more than necessary, as this will make the cookies too thick. If you would like to introduce chocolate chips or nuts, now is the time to do so, as they will provide additional texture and taste to the dough.

 

 Step 5: Shape the Cookies 

With the help of a tablespoon or a cookie scoop, place rounded balls of cookie dough on the prepared baking sheets, leaving a space of about 2 inches in between them. Baking these cookies will see a slight spreading happening.

 

 Step 6: Bake the Cookies 

Put the baking sheets inside the preheated oven and let them bake for 10 to 12 minutes, or until the edges are nicely set yet the centers remain soft. The aim is to ensure the cookies stay somewhat moist at the center for that well-chewy effect.

 

 Step 7: Cool the Cookies 

Wait for 5 minutes to pass after baking the cookies before placing them on a wire rack until they cool down properly.

 

 Create ‘Em and Serve ‘Em’ 

This particular recipe produces a total soaked moisture of about 24 medium cookies, feeding 12 two cookies per room person.

 

 Total Calories per Serving for (2 Cookies): 

• Calories: 190kcal
• Proteins: 2g
• Carbohydrates: 29g
• Sugars: 16g
• Fat: 7g
• Fiber: 1g

 

 Reasons That Make These Gluten-Free Pumpkin Cookies Desirable

 

1. Soft and Chewy Texture: One of the challenges with gluten-free baked products is that some turn out too dry and crumbling. These cookies are soft and chewy and moist because of the pumpkin puree.
2. Flavors for the Fall Season that are Incredible: The distinct flavor of autumn that is adored in the cold seasons by all is within these cookies, thanks to the combination of cinnamon, nutmeg, and ginger.
3. Gluten-free does not mean forgoing taste: It is so unfair for people who abhor gluten and those with celiac disease to be averse to baked goods. But not this recipe! Everyone gets to enjoy these cookies! These cookies are just as good as those with gluten.
4. Perfect for Families: These cookies are approved by kids and excellently suited for family reunions, festive celebrations, or even as a dessert after dinner. The kids enjoy the mild sweetness and the soft consistency.
5. Make Your Own: These cookies always fit your courtesy, be it with nuts, chocolates, or even some dried fruits. You can even pipe icing on them for a more decorative finish!

 

 Baking Tips for the Perfect Gluten-Free Pumpkin Cookies 

1. Choose the Right Gluten-Free Flour: Place emphasis on a gluten-free flour mixture that contains either xanthan gum or guar gum. These ingredients function as glue to help the dough stick together for that chewy consistency that is hard to get in gluten-free products.
2. Do Not Mix Too Much: While you can stir the wet and the dry ingredients together, fold them in until you no longer see dry ingredients. If you mix the dough too much, you incur the risk of having the cookies come out too cake-like.
3. Use Ingredients that are Not Cold: It is ideal to use an egg and other products needing refrigeration in the dough after allowing them to warm up in the room a bit. This requires no shaking and allows for a better mix within the dough.
4. Chill the Dough (Optional): If you want your cookies to be thicker and puffier, try chilling the cookie dough for half an hour before baking. This method also helps in controlling the extent to which the cookies spread while baking.

 

 How to Preserve Gluten-Free Pumpkin Cookies 

1. Room Temperature: These cookies can be kept in an airtight container at room temperature for about 3 days. They remain soft and tasty, yet they may turn a little chewier with time.
2. Refrigerator: If you wish to extend their freshness, place the cookies in an airtight container in the refrigerator for no more than a week. They can be eaten at room temperature or microwaved for a brief period for that freshly baked flavor customizable to your taste.
3. Freezer: You can also store these cookies in the freezer for about 3 months. To freeze, first, allow the cookies to cool down fully, then pack them in a freezer-safe resealable bag. When you wish to consume them, you just have to wait for them to defrost at room temperature or do so in the microwave for a faster option.

 

 General Queries Concerns Gluten-Free Pumpkin Cookies

 

  Is it acceptable that I use fresh pumpkin in place of canned?

Of course, it is possible to use fresh homemade pumpkin puree instead. Just don’t forget to remove additional water so it doesn’t make the cookie dough too thin. To prepare pumpkin puree from scratch, either bake or steam the flesh of the gourd before blending it into a fine paste.

 

  Can the coconut oil be replaced with butter?

Yes, of course! If you enjoy the taste of butter, you can easily replace the coconut oil with unsalted butter. The texture will be the same, but it will have a more pronounced flavor.

 

  Are There Options for Me Making These Without Dairy Ingredients?

Definitely! In order to keep the layered cookies dairy-free, leave out the butter and use coconut oil, but also dairy-free versions of dessert ingredients such as chocolate chips if used.

 

  What Process Should I Follow in Order to Prepare the Pumpkin Puree at Home?

For pumpkin puree, first, you take one little pumpkin, cut it into two halves, scoop out the insides, and bake it at 375F for roughly 45 minutes until soft enough. Then dig out that roasted pumpkin meat and blend in a food processor.

 Gluten-Free Lifestyle Video Guide

 Conclusion

These Gluten-Free Pumpkin Cookies are heaven in a cookie jar during the fall season. They are full of warm spices and all the things pumpkin. Simple to prepare, using ingredients that are easy to find, and a hit with both gluten- and gluten-free eaters. For those who are throwing a party in autumn or want to simply snack on something sweet in the afternoon, these cookies will strike the perfect balance of sweetness and gluten-free diet. 

So do not think twice; it’s time to preheat the oven and bake those delicious pumpkin cookies because that mouthwatering smell of freshly baked cookies is almost here. This dish is going to be frequently made in your house, and all will enjoy it!

And bake, share, and relish the tastes of fall! Happy baking to all!