Gluten-Free Pumpkin Cookies

katii's Note:

Autumn-flavoured cookies that have a pleasing chewy texture with the hearty taste of pumpkin.

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Serves: 32

Yield: 32.0 cookies

• 1/2 cup butter, softened
• 1 1/4 cups brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup canned pumpkin (or fresh, cooked and mashed)
• 1 cup sweet rice flour
• 1/2 cup potato starch
• 1/2 cup light stoneground buckwheat flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon clove
• 1/4 teaspoon ginger
• 2/3 cup raisins (or both!) or 2/3 cup semi-sweet chocolate chips (or both!)

Directions:

1. Cream butter and sugar together.
2. Beat in eggs one at a time and add vanilla and pumpkin.
3. Stir remaining ingredients together in a separate bowl, then add to other mixture and mix well.
4. Drop by spoonfuls onto a greased baking sheet.
5. Bake in a preheated 375°F oven for about 15 minutes until lightly browned.
6. Cool on wire racks.
7. Enjoy!

Reviews

[Chef Edlear]

Fabulous! I thought that I was baking these for my gluten intolerant customers, but they were enjoyed by all. If I didn't see what type of flour I had used, I wouldn't have believed it. I used a #50 sized scoop, and got almost three dozen cookies. I'll have to check on how they hold up overnight tomorrow, if there are any left then. Thank you for providing this recipe Katii! update - (I have since made these many times, they hold up very well overnight. I've made them with either chocolate chips or raisins or toasted walnuts, they are equally popular. Today I made them plain, and sandwiched them in pairs with a homemade vegan cream cheese icing, and called them whoopie pies! )

[Crisci]

I made these for some friends that are GF. They said that they felt like they were cheating on their diets. What a compliment! I was afraid that the store-bought GF flour would make the cookies taste beany... but they didn't. The pumpkin taste came through beautifully. Thanks for sharing such a good recipe.

[magpie diner]

I didn't have great success with these...mind you, I am new to gluten free baking, so that may account for it. They were very cake-like, and while the taste was fine, I'm not fond of the texture. I didn't use a store bought flour though, I made one up using one of the recipes posted here (mix of rice flour, potato starch, tapioca, xanthum). Obviously the flour plays a main role, so I'll try these again with another type.