Pumpkincookiesglutenfree Recipes
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 DENSE AND CHEWY VEGAN PUMPKIN COOKIES
This is one of the best cookies I have ever had...the texture is divine and not a bit cakey!
Provided by TessaDomesticDiva
Categories Fruits and Vegetables Vegetables Squash
Time 1h32m
Yield 12
Number Of Ingredients 17
Steps:
- Heat pumpkin puree in a saucepan over low heat, stirring occasionally, until condensed to about 1/2 cup, about 20 minutes. Let cool, at least 10 minutes.
- Beat brown sugar, shortening, and white sugar together until smooth and creamy. Add the cooled pumpkin and vanilla extract; blend well. Sprinkle in oat flour, tapioca flour, brown rice flour, guar gum, cinnamon, and salt. Add cranberries and pumpkin seeds. Mix until dough is very stiff and dry; it should not stick to your hands. Add more flour, 2 tablespoons at a time, if needed.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Place golf-ball size balls of dough on the prepared baking sheet. Press tops down slightly.
- Bake in the preheated oven until edges just begin to turn golden, about 12 minutes. Let cool, at least 30 minutes.
- Mix confectioners' sugar and melted margarine together in a bowl. Add enough milk so that icing is spreadable but not runny. Dollop icing on top of the cookies.
Nutrition Facts : Calories 312.3 calories, Carbohydrate 51.4 g, Fat 11.8 g, Fiber 2.1 g, Protein 2.4 g, SaturatedFat 2.7 g, Sodium 160.2 mg, Sugar 31.3 g
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