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 MUFFINS
These muffins are meant to taste like the pumpkin pie your grandmother made: sweet but not too much so, and warm with cinnamon, ginger and nutmeg. They come together so easily, and bake up into such a tender-textured muffin, that you might find yourself baking them all fall.
Provided by Shauna Ahern
Time 1h25m
Yield 9 large muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Lay out 9 muffin liners in a muffin tin.
- Whisk together the flour, cinnamon, baking soda, ginger, nutmeg and salt in a large bowl. Set aside.
- In another large bowl, whisk together the pumpkin puree and brown sugar. (For best results, use a stand mixer.) Whisk in both of the eggs, one at a time, until all trace of the egg is gone. Slowly, drizzle in the oil on the side of the bowl while whisking.
- Add the dry ingredients, 1/4 cup at a time, then stir the batter thoroughly, until the flour mixture is half gone. Add the yogurt and stir. Add the remaining flour until all visible signs of flour are gone.
- Fill a muffin liner about 3/4 full with the batter. Repeat with the remaining 8 liners.
- Bake the muffins 10 minutes, then turn down the heat to 375 degrees F and bake until the muffins are browned and a toothpick inserted into the center comes out clean, 10 to 15 more minutes.
- Allow the muffins to cool for 10 minutes, then remove them to a cooling rack to cool entirely.
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
BEST PUMPKIN COOKIES
What can I say about these amazing pumpkin cookies... they are absolutely delicious! Let me put it this way. I baked these every year at Thanksgiving time for my job. My co-workers would come up to me two months in advance to make sure I was making them. One girl who resigned actually called me and asked what day I was bringing them in so that she could stop by - just for these cookies! Another co-worker said she didn't even like pumpkin, but she loved these. The consistency is more cake-like than cookie. The glaze on top of these cookies is fabulous! At least, I think so. I noticed a few of you who rated this recipe said it was too sweet. That is why I suggested it may be omitted, or if you wish, use your own icing. Lots of you have added nutmeg.. hey, make it all your own. That's what this is all about! : )
Provided by Sara in FL
Categories Drop Cookies
Time 35m
Yield 48 cookies
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Have ready some ungreased baking sheets.
- In a large mixing bowl, cream butter and the sugars together until light and fluffy.
- Blend in pumpkin, egg and vanilla extract.
- In separate bowl, stir together flour, baking soda, baking powder, cinnamon, nutmeg and salt.
- Mix flour mixture into butter-sugar mixture.
- Drop tablespoonfuls 3 inches apart on ungreased baking sheets.
- Bake the cookies for 10-12 minutes until golden around the edges.
- Remove warm cookies and transfer to racks.
- Let cool completely for a least one half hour, then frost with glaze.
- For Glaze:.
- In a medium saucepan, heat butter and brown sugar over medium heat until bubbly. Cook, stirring constantly, for one minute or until slightly thickened. Beat in the milk. Blend in confectioner's sugar until the glaze is smooth and spreadable. Using a silicone basting brush, which I love and use religiously now, or a butter knife to spread glaze on cookies is the best tip. Please note; this glaze will harden fairly quickly. I suggest that you keep the saucepan over the stove on the lowest heat possible to prevent it from hardening.
Nutrition Facts : Calories 104, Fat 4.8, SaturatedFat 3, Cholesterol 16.1, Sodium 101.9, Carbohydrate 14.9, Fiber 0.3, Sugar 10.4, Protein 0.8
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
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