Gluten Free Pumpkin Cookies

Gluten Free Pumpkin Cookies

The perfect sweet and just so slightly savory treat, pumpkin cookies are the best. With cinnamon, nutmeg, and maybe cloves, they make the perfect pumpkin treat. If you have celiac disease, gluten sensitivity, or wheat allergy, you can still enjoy the autumn magic that is a pumpkin cookie!

These gluten-free pumpkin cookies, however, are perfect for everyone, not just those on a gluten-free diet. They’re savory, sweet, and can be served year-round! What are you waiting for? Let’s get started so you can make your own gluten-free pumpkin cookies.

The Key to Gluten-Free Pumpkin Cookies

Making a gluten-free pumpkin cookie that is chewy but not cakey is no easy task.

After making some tweaks in the recipe, this is a perfect chewy cross between a snickerdoodle and molasses gingerbread, with a hint of pumpkin.

This is the perfect fall dessert!

We melt the butter, use only the yolk, and mix the three flours (cassova, tapioca, and oat). Then we dip them in white chocolate to make them even better.

Perfect for fall get-togethers, Thanksgiving, or whenever you’re in the mood to bake.

The Process – What To Know

Before we get into the steps, let’s review some key factors in the process, including some questions you might have.

Although this recipe is pretty simple, if you’re new to baking, it’s always a good idea to get the low-down first. Baking is a hard art/science to master! That’s why there’s an entire competition show dedicated to it (The Great British Baking Show).

The Flour 

These cookies are made with cassava, oat flour, and tapioca starch.

When I bake something, cassava flour always works out well, and the oat flour just adds that perfect chewy texture.

Tapioca acts as the perfect binding agent, and tapioca flour and tapioca starch are the same.

I grind my oats in a coffee grinder and it works every time. If you have regular oatmeal on hand, no need to buy oat flour.

Butter And Egg (Yolk)

What is the purpose of melting the butter and just using the egg yolk (not the whole egg)?

Using only the egg yolk instead of the whole egg or egg white helps the cookies spread out instead of puffing up.

Cookies with just the yolk have the perfect chewy texture.

What If I Don’t Have Pumpkin Spice?

This kind of mix is useful to have around for pumpkin recipes, since it already contains the common spices you’d want to use.

If you don’t have pumpkin or pumpkin pie spice mix, you can make your own.

Don’t worry about the precise ratio, just mix cinnamon and nutmeg (and cloves if you prefer) and that should work.

Double Boiler Method Alternative

If you don’t have a microwave, you’ll need to use a double boiler to melt the white chocolate chips.

Using a large pot and heat-resistant glass bowl, you can even make your own double boiler.

To use the double boiler method:

  1. Heat the water until it’s almost boiling, about halfway up the pot.

  2. Put 23 chocolate chips into a glass bowl, and place it on top of the pot (or let it float inside if it won’t fall over).

  3. Turn off the heat and stir the chocolate chips until they melt. Remove the bowl from the pot and set it aside.

  4. Stir the remaining chocolate chips into the melted chocolate until they are all melted.

That’s all there is to it!

How To Make Gluten-Free Pumpkin Cookies

12 cookies per serving

Time required for preparation: 10 minutes

12-14 minutes for baking

Ingredients

  • Unsalted butter, 8 tablespoons

  • Brown sugar, 1 cup

  • Pumpkin puree, 12 cups

  • The yolk of one large egg

  • Molasses, 12 tablespoons

  • Cassava flour, 12 cups

  • Oat flour, 23 cups

  • Tapioca starch, 14 cups

  • Baking soda, 34 tsp

  • Baking powder, 14 tsp

  • Sea salt, 12 tbsp

  • Cinnamon or pumpkin pie spice, 2 teaspoons

  • Nutmeg ground to a fine powder

  • Chips of white chocolate (optional)

Instructions

Melt the butter in a pan over medium heat.

It is possible to take off the heat when the butter is just melted or you can brown the butter for a more nuttier flavor. To do this, keep the butter on the heat until it starts sputtering and getting foamy.

Let the butter cool for 5-8 minutes in a mixing bowl.

Once the butter has cooled, mix it with the brown sugar and pumpkin puree. Finally, whisk in the vanilla, molasses, and egg yolk.

Mix together your three flours, baking powder, salt, and pumpkin spice in a separate bowl. Fold the dry ingredients into the wet, folding with a spatula until just combined.

Refrigerate the dough for 30 minutes.

Line a baking sheet with parchment paper and preheat the oven to 350°F.

Make a ball out of the dough after it has been ready for about two tablespoons.

The cookies should be baked for 13 minutes, until they just begin to set. Allow them to cool completely.

You can either use a double boiler or microwave to melt your white chocolate chips.

When the cookies are cool, dip half of each in the white chocolate and sprinkle with nutmeg. Place on parchment paper to dry.

I hope you enjoy it!

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Gluten Free Pumpkin Cookies

COOKIES: 12

Preparation time: 10 minutes

Cooking time: 14 minutes

Time: 24 minutes

You won’t believe how easy it is to make these delicious, gluten-free pumpkin cookies!

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Ingredients

  • Unsalted butter, 8 tablespoons

  • Brown sugar, 1 cup

  • Pumpkin puree, 12 cups

  • The yolk of one large egg

  • Molasses, 12 tablespoons

  • Cassava flour, 12 cups

  • Oat flour, 23 cups

  • Tapioca starch, 14 cups

  • Baking soda, 34 tsp

  • Baking powder, 14 tsp

  • Sea salt, 12 tbsp

  • Cinnamon or pumpkin pie spice, 2 teaspoons

  • Nutmeg ground to a fine powder

  • (Optional) White chocolate chips

Instructions

  1. In a saucepan, melt the butter over medium heat.

  2. Browning butter adds a nuttier flavor, so keep it on the heat till it starts sputtering and foaming until you see brown flecks on the bottom of your pan.

  3. Let the butter cool for 5-8 minutes in a mixing bowl.

  4. When the butter has cooled, mix it with the brown sugar and pumpkin puree. Then whisk in the vanilla, molasses, and egg yolks.

  5. Combine the three flours, baking powder and soda, salt, and pumpkin spice in a separate bowl. Fold the dry ingredients into the wet, folding gently. Place the dough in the refrigerator for 30 minutes to firm up.

  6. Line a baking sheet with parchment paper and preheat the oven to 350°F.

  7. The dough should now be ready to form into balls. Scoop out about 2 tablespoons of the dough and roll it into a ball.

  8. Let cookies cool completely after baking for 13 minutes.

  9. Use a double boiler or microwave to melt your white chocolate chips.

  10. Place the cookies on parchment paper until the chocolate is dry, then dip half of each in white chocolate and sprinkle with nutmeg.

  11. Have fun!

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