GLUTEN-FREE PUMPKIN COOKIES
A soft gluten-free pumpkin cookie with a light flavor of spices to make this a very decadent treat for dessert.
Provided by Cheerios
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 27
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a large cookie sheet with parchment paper.
- Mix together flour, baking powder, ginger, cloves, baking soda, and nutmeg in a bowl.
- Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until butter is incorporated and mixture is smooth. Add eggs and beat on medium speed until light and creamy. Add coconut and pumpkin puree and mix until blended. Add flour mixture and mix until smooth. Drop teaspoonfuls of dough onto the prepared baking sheets.
- Bake in the preheated oven until lightly browned on top, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 124.9 calories, Carbohydrate 16.8 g, Cholesterol 21.2 mg, Fat 6.4 g, Fiber 1.9 g, Protein 1.8 g, SaturatedFat 4.3 g, Sodium 103.6 mg, Sugar 8.6 g
GLUTEN FREE PUMPKIN SPICE COOKIES
Oh My!! If you love Pumpkin around the Holidays and really enjoy Gluten Free foods that actually taste Good. Then you will love my recipe.I drizzled a little dark chocolate and white chocolate over then. My Family and everyone at my Church loved them. P.S. Bobs Red Mill makes really good Gluten Free Flour mix Enjoy from Chef Travis Holland
Provided by Chef Travis W Holla
Categories Drop Cookies
Time 20m
Yield 28-30 cookies, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your oven to 350.
- In one bowl mix all your dry ingredients together.
- In another separate bowl mix all the wet ingredients.
- Combined the wet ingredients into the dry and thoroughly mix together.
- Take a sheet pan and place a piece of parchment paper on it.
- Scoop out the cookie dough with a spoon, making inch long circles with the dough on the pan. You should get 12 on a half sheet pan.
- cook for 10-12 minutes or until lightly browned on top.
- if you would like you can drizzle some melted chocolate on top -- makes it Super Yummy. take some chocolate chips and put them in a glass dish and place it in the microwave. put it in for one minute. Take out and stir. If it is not yet melted, place back in the microwave and repeat the step till it is fully melted and can be whisked smoothly.
- Enjoy! from Chef Travis Holland.
Nutrition Facts : Calories 137.9, Fat 4.3, SaturatedFat 2.6, Cholesterol 25.7, Sodium 302.5, Carbohydrate 24.5, Fiber 0.2, Sugar 22.3, Protein 1
GLUTEN-FREE PUMPKIN COOKIES
Make and share this Gluten-Free Pumpkin Cookies recipe from Food.com.
Provided by katii
Categories Drop Cookies
Time 30m
Yield 32 cookies, 32 serving(s)
Number Of Ingredients 15
Steps:
- Cream butter and sugar together.
- Beat in eggs one at a time and add vanilla and pumpkin.
- Stir remaining ingredients together in a separate bowl, then add to other mixture and mix well.
- Drop by spoonfuls onto a greased baking sheet.
- Bake in a preheated 375°F oven for about 15 minutes until lightly browned.
- Cool on wire racks.
- Enjoy!
Nutrition Facts : Calories 108.4, Fat 3.4, SaturatedFat 2, Cholesterol 20.8, Sodium 130.3, Carbohydrate 19, Fiber 0.8, Sugar 10.5, Protein 1.3
GLUTEN-FREE PUMPKIN SPICE MUFFINS
Great muffins for fall with a cup of coffee in the morning. Very mildly sweet. My family loves them.
Provided by Stephanie Maynard
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 55m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Mix pumpkin puree, 1/2 cup coconut oil, eggs, mayonnaise, 1/3 cup maple syrup, and vanilla extract together in a large bowl.
- Mix 1 cup almond flour, coconut flour, 2 teaspoons cinnamon, ginger, 1/2 teaspoon salt, baking powder, and cream of tartar together in a separate bowl.
- Stir almond flour mixture into pumpkin mixture until batter is well combined. Pour equal portions of batter into prepared muffin cups.
- Mix pecans, 1/2 cup almond flour, 3 tablespoons maple syrup, 2 tablespoons melted coconut oil, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt together in separate bowl. Spoon equal portions of topping over batter.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.
Nutrition Facts : Calories 379.4 calories, Carbohydrate 18.9 g, Cholesterol 33.6 mg, Fat 33 g, Fiber 5 g, Protein 6.1 g, SaturatedFat 12.4 g, Sodium 241.8 mg, Sugar 10 g
CHAI-SPICE COOKIES -- GLUTEN-FREE OR REGULAR
Fragrant with the classic flavors of chai tea, these buttery, crumbly cookies are perfect for dunking in a cup of tea or coffee. From Whole Foods Market website, you can make these gluten-free as well, using blanched almond flour or a gluten-free all-purpose flour mix.
Provided by kitty.rock
Categories Dessert
Time 30m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F
- Beat butter with granulated sugar and vanilla in a medium bowl until well blended. Stir in flour, spices and salt until just combined.
- Scoop and roll dough into small teaspoon-sized balls and place about an inch apart on parchment paper-lined baking sheets. Bake until lightly golden, 15 to 20 minutes.
- Cool on the sheet for 5 minutes. Roll warm cookies in powdered sugar and let cool completely on a rack.
- Store in an airtight container.
- NOTE: if using a gluten-free flour, please follow your package directions for adding xanthum gum.
Nutrition Facts : Calories 61.3, Fat 3.1, SaturatedFat 1.9, Cholesterol 8.1, Sodium 20.1, Carbohydrate 8, Fiber 0.2, Sugar 4.6, Protein 0.5
PUMPKIN SPICE COOKIES
Make and share this Pumpkin Spice Cookies recipe from Food.com.
Provided by Elvishdreamer
Categories Drop Cookies
Time 38m
Yield 36-48 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 300°.
- Blend sugars and butter.
- Add egg, pumpkin and extract,mix in dry ingredients,& stir in raisins.
- Drop by spoonfuls on baking sheet, bake for 23 minutes.
Nutrition Facts : Calories 115, Fat 4.1, SaturatedFat 2.5, Cholesterol 15.3, Sodium 71.8, Carbohydrate 18.9, Fiber 0.4, Sugar 11.2, Protein 1.3
PUMPKIN SPICE OATMEAL COOKIES (EGG-FREE, MILK-FREE, GLUTEN-FREE,
These cookies are so simple--only 5 ingredients! The best part is they are healthy! They turn out moist, chewy and full of pumpkin and spices. My family likes them as a snack or even for breakfast, and I hope yours does too! (Note #1: These cookies are best enjoyed fresh--meaning within the first day or two of being made. This is because they are very moist, and the moisture changes the texture of the cookie the longer they are stored in an air-tight container. Note #2: DO NOT substitute any other type of oats. Use only quick-cooking oats, or the cookies will not hold together as well once baked.)
Provided by MarthaStewartWanabe
Categories Drop Cookies
Time 25m
Yield 12-14 cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- In a medium bowl, combine pumpkin pie filling, brown sugar, maple syrup and pumpkin pie spice. Then stir in oats until thoroughly combined.
- Onto a greased cookie sheet, drop cookie dough by heaping teaspoonfuls. Gently flatten cookie mounds to 1/2 inch thickness.
- Bake for 14-16 minutes or until cookie bottoms are light brown, and tops are no longer shiny.
Nutrition Facts : Calories 75.5, Fat 0.5, SaturatedFat 0.1, Sodium 49, Carbohydrate 17.3, Fiber 2.6, Sugar 6.5, Protein 1.1
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