Are you craving the cozy warmth of fall flavors but need a delicious treat that's kind to your digestion? Look no further! These gluten-free pumpkin cookies are the perfect answer. They're incredibly easy to make, bursting with pumpkin spice goodness, and surprisingly healthy. Whether you're a seasoned baker or a kitchen novice, this recipe will guide you to baking success. Get ready to enjoy these delightful cookies as a quick dinner dessert, a satisfying afternoon snack, or even a healthy addition to your fall festivities!
Ingredients:
- 1 ½ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup chocolate chips (optional, but highly recommended!)
Instructions:
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Preheat and Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
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Whisk the Dry Ingredients: In a large bowl, whisk together the gluten-free flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Make sure there are no lumps.
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Combine Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, applesauce, eggs, and vanilla extract until well combined.
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Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Don't overmix; a few lumps are okay. Overmixing can lead to tough cookies.
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Add Chocolate Chips (Optional): Stir in the chocolate chips if using.
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Scoop and Bake: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
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Bake to Perfection: Bake for 12-15 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
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Cool and Enjoy: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Tips for the Best Gluten-Free Pumpkin Cookies:
- Flour Blend Matters: Using a high-quality gluten-free flour blend is crucial for the best texture. Make sure it contains xanthan gum, which helps bind the ingredients.
- Room Temperature Ingredients: Using room temperature eggs and applesauce helps create a smoother batter.
- Don't Overbake: Overbaked cookies will be dry. Start checking for doneness around 12 minutes.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days, or in the freezer for longer storage.
Variations:
- Spiced Pecans: Add ½ cup chopped pecans for added crunch and flavor.
- Maple Glaze: Drizzle a simple maple glaze over the cooled cookies for extra sweetness.
- Cream Cheese Frosting: A cream cheese frosting would complement the pumpkin flavor beautifully.
Nutritional Information (per cookie, approximate):
- Calories: Approximately 150-180
- Protein: 2-3g
- Fat: 6-8g
- Carbohydrates: 25-30g
- Fiber: 1-2g
These delicious gluten-free pumpkin cookies are a perfect example of how homemade cooking can be both healthy and satisfying. Enjoy the simple pleasure of baking and the delightful taste of fall! They are perfect for quick dinner ideas, satisfying afternoon snacks, and healthy additions to your holiday baking. These easy recipes are a great way to enjoy delicious dishes without sacrificing taste or health. These truly are some of the best recipes you’ll ever try.