With pumpkins in abundance this time of year, there are so many fun items to be made, and eaten! Smaller pumpkins, called pie pumpkins, or sugar pumpkins are the best to use for eating. These pumpkins can be used in many tasty treats including pies, cookies, bread, cakes, and soup. This weekend I baked a pumpkin pie, but still had leftover pumpkin, so I decided to make some cookies.
Roasting a pumpkin and getting it ready to use in recipes is relatively easy. Set the oven to 375’F, and cut the pumpkin in half or a few big chunks, whichever is easier to manage, since some pie pumpkins can be quite big. Scoop out the insides and seeds (now you have more seeds for roasting!) Place them in a shallow baking dish covered with foil, face down with a bit of water. Cook for about 50 min or until tender. Allow the pumpkin to cool and peel. Discard the skins and mash the pumpkin with a potato masher.
If you don’t want to go through the work with the real pumpkin, or the stores are out of stock, you can always use canned pumpkin with equally yummy results. The cookies have a soft, fluffy texture and will convert even the skeptical gluten-eater.
Gluten-Free Pumpkin Cookies*
- 1 stick of butter, melted
- 1 cup packed light brown sugar
- 2 eggs, lightly beaten
- 1 cup pumpkin puree
- 1 1/2 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1 teaspoon fresh ginger
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 2/3 cups of gluten-free flour mix (I used Whole Food’s 365 brands, All-purpose gluten-free flour)
* Always confirm all of your ingredients are gluten-free.
- Preheat oven to 350’F
- In a large bowl, combine butter and brown sugar. Mix in the egg and vanilla.
- In a small bowl combine the flour, baking powder, baking soda, and spices.
- Combine the dry ingredients with the wet ingredients, in the large bowl, until blended.
- Drop heaping tablespoon mounds of batter on parchment-lined cookie sheets, and bake for about 12 minutes, or until springy to the touch.
Cool completely on a cooling rack, if you are able to wait. Makes about 2 dozen.
Enjoy!!
Recipe for gf pumpkin cookies is answer to my cravings when I go past the bakery at store and see my favorite treat. Thank you for a good inexpensive treat as money is super tight right now. I had all ingredients on hand including gf vanilla sold at whole foods. Am also allergic to all fruit and vegies have to be pureed. Celiac did a lot of damage. You made my day.
I hope you like them!!
Fantastic recipe! My husband couldn’t tell that the cookies were gluten-free. Thanks so much for sharing!
I have been baking our family’s special Pumpkin cookie recipe for years every fall. Just 2 weeks ago I was diagnosed with celiac too and we are pretty sure my 19 year old college daughter has it as well. She asked today if I would make her roomate our pumpkin cookies for her birthday knowing she wouldn’t get to have any.Tonight I found your recipe that is almost exactly the same as my recipe except for the gluten free flour of course. I can’t wait to go get the flour and try them tomorrow. Thank you for sharing your recipe so my daughter and I can not give up these fall tradional treats.
Loved this recipe! So easy and soooo good. I used Pamela’s Baking mix and left out the Baking soda and powder, since it contains both. The texture is just a regular flour cookie! 5 stars!