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?
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.
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
- 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.
- 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.
- 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.
- 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.
- 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
- 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.
- 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.
- 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.
- 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
- 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.
- 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.
- 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.
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!