Gluten Free Pumpkin Cookies Recipes

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.

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!

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.

Steps:

• For the cookies: Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. In a small bowl, whisk together the flour blend, oat flour, quick-cooking oats, pumpkin pie spice, baking soda and salt. In a large bowl, cream together the softened coconut oil, granulated sugar and coconut sugar. Beat in the egg and vanilla. Stir in the flour mixture in two additions, alternating with the pumpkin puree, stirring just until combined. Stir in the cranberries.
• Place some old-fashioned oats in a small bowl. Using a 1 3/4-inch ice-cream scoop, scoop up cookie dough and drop it into the bowl. Roll the dough in the oats to coat. Place the dough on a prepared baking sheet and repeat with the remaining cookie dough. Bake until the cookies are golden, about 25 minutes. Let cool on the baking sheet set over a wire rack.
• In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.

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.