Gluten Free Pumpkin Cookies - Two Ways

Pumpkin Chocolate Chip Cookies or Sweet Orange Pumpkin Cookies? Either way, I absolutely love these cookies! Pumpkin puree compliments gluten-free flour so well and this recipe is no exception. I originally made these cookies as pumpkin chocolate chip cookies but found myself wanting a cookie without chocolate too (only sometimes). These cookies fluff up in the oven and come out like soft little cakes or biscuits. You will not be disappointed with the texture of these delicious cookies. Enjoy!

Ingredients:

Cookie Dough Base

1 cup Oil

3 cups White Granulated Sugar

2 Eggs

2 tsp Vanilla Extract

2 tsp Cinnamon

2 tsp Nutmeg

1 - 15oz can of 100% Pure Pumpkin

2 tsp Baking Powder

2 tsp Baking Soda

1 tsp salt

5 cups Gluten Free All-Purpose (I use Bob’s Red Mill 1 to 1 baking flour)

Pumpkin Chocolate Chip Cookies - 1/2 a 12oz pack of dairy free Chocolate Chips (I use ‘Enjoy Life’ chocolate chips). Use the entire bag if you are making just the chocolate chip variety with all your cookie dough.

Or

Sweet Orange Pumpkin Cookies - 1 cup Powdered Sugar, 1/8 tsp orange zest, 2 TBSPs freshly squeezed orange juice. (Double these ingredient measurements if you are making the entire cookie dough batch into sweet orange cookies.

Directions:

  1. Using a Stand mixer on medium-low speed combine oil, white granulated sugar, eggs, canned pure pumpkin, vanilla extract, nutmeg, and cinnamon. Mix until ingredients are well combined.

  2. In separate bowl sift together dry ingredients: Gluten free all-purpose baking flour, baking powder, baking soda, and salt.

  3. Turn on your mixer to low speed and add your combined dry ingredients a scoop or 1/2 cup at a time while the mixer is going. Wait for the flour to combine well with the wet ingredients before adding more scoops.

  4. Your pumpkin cookie dough is now complete. Here you can choose which kind of cookie you would like to make or split the dough in half to make both kinds.

  5. Pumpkin Chocolate Chip cookies - fold in your chocolate chips to your cookie dough batter. Place a scoop (2 TBSPs) of cookie dough spaced evenly on a parchment paper-lined cookie sheet. Bake for 9-11 minutes. Let them rest on the cookie sheet for 1 minute before transferring them to a cooling rack or more parchment paper on your counter (my preferred method).

  6. Sweet Orange Cookies - Take your pumpkin cookie dough and place a scoop (2 TBSPs) of cookie dough spaced evenly on a parchment paper-lined cookie sheet. Bake for 9-11 minutes. Let them rest on the cookie sheet for 1 minute before transferring them to a cooling rack or more parchment paper on your counter (my preferred method). While your cookies cool, mix together your sweet orange glaze. Zest your orange into a bowl, add your icing sugar and squeezed juice from your orange. Mix together. You want your mixture thick but runny enough to pipe onto a cookie (add more or less orange juice accordingly). I like to pipe a zigzag pattern onto my cookies by simply putting my glaze into a resealable bag and cut a small corner tip to pipe the glaze out from. Allow glaze to dry/harden on the counter before storing.

Notes:

This recipe total makes about 5 dozen cookies. That is why I like to make this recipe and split the cookie dough between two different flavors. The lower the elevation of your oven, if you live in a place like Georgia, the longer the required cook time - a full 11 minutes of bake time. These cookies are fine to sit out for at least an hour or two after baking to help them dry a little. Once you store them in an airtight container or resealable bag they will moisten overnight due to the amount of moisture Gluten free flour can retain.

Jorie CComment