Are you craving a warm, comforting treat that's also good for you? Look no further! These gluten-free pumpkin cookies are the perfect blend of delicious and healthy, making them an ideal addition to your fall baking repertoire or a quick and easy dessert anytime. They're surprisingly simple to make, even for beginner bakers, and packed with the delightful flavors of pumpkin spice. Get ready to enjoy a guilt-free indulgence!
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 unsweetened applesauce
- ½ cup maple syrup or honey
- ¼ cup coconut oil, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup chocolate chips (optional)
- ½ cup chopped pecans or walnuts (optional)
Instructions:
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Preheat & Prep: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
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Dry Ingredients: In a large bowl, whisk together the gluten-free flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Thoroughly combining the dry ingredients ensures even baking and flavor distribution.
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Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, applesauce, maple syrup (or honey), melted coconut oil, eggs, and vanilla extract.
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Combine: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough cookies.
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Add-ins (Optional): Stir in chocolate chips and/or nuts if desired.
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Scoop & Bake: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
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Bake: Bake for 12-15 minutes, or until the edges are lightly golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
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Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Pumpkin Cookies:
- Flour Blend: 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.
- Pumpkin Puree: Use 100% pumpkin puree, not pumpkin pie filling. Pie filling contains added sugar and spices, which will alter the flavor of your cookies.
- Don't Overmix: Overmixing the dough will develop the gluten (even in gluten-free flour) resulting in tough cookies. Mix until just combined.
- Baking Time: Ovens vary, so keep a close eye on your cookies during the last few minutes of baking.
Variations:
- Spiced: Add a pinch of cayenne pepper for a warm kick.
- Cream Cheese Swirl: Add a swirl of cream cheese frosting once the cookies have cooled.
- Different Nuts: Try using chopped almonds or macadamia nuts instead of pecans or walnuts.
Nutritional Information (per cookie, approximate):
Calories: Approximately 150-180 calories (depending on add-ins)
These gluten-free pumpkin cookies are a fantastic healthy meal alternative, perfect for satisfying your sweet tooth without the guilt. Enjoy them as an afternoon snack, a delicious dessert, or even a part of a healthy breakfast. They're a versatile treat that's sure to become a favorite in your kitchen! They also make a wonderful homemade gift!