Kids love the chocolate chip freckles in these gluten free Pumpkin Chocolate Chip Cookies and so do I. Shaping them into jack-o'-lanterns is fun and easy. These are the kind of new traditions that gluten free families create. Make sure you've got the latest safe gluten free candy list before you shop.
Cookies aren't a last minute treat, but they are an enjoyable way to spend a few hours, that always involves eating cookies. If you're running out of time, check out these no-bake last minute homemade halloween treats.
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Ingredients
This is one of those recipes I'd been making for decades that I eventually remade gluten free. With so many gluten free flours, it takes determination for a gluten free baker to tweak recipes to perfection. I started with my everyday flour blend then added brown rice flour for a more crisp cookie and potato starch for a smoother texture. You want a soft cookie that is firm enough to hold and decorate.
- EGFG gluten free flour blend (sweet rice flour, potato starch, sorghum flour, millet flour). Every gluten free flour blend is slightly different
- Brown rice flour is added to make these cookies a little more firm.
- Potato starch added for a smooth mouthfeel.
- Gluten free whole oats, they must be certified gluten free.
- Canned pumpkin puree, a single ingredient. Be sure to avoid pumpkin pie filling, a list of ingredients. Those ingredients are already in your pantry.
- Mini chocolate chips - These are the freckles so they must be minis.
- Candy Decorations - Be sure to download the Safe Gluten Free Candy list every year. Chocolate chips are a simple way to decorate for the very young (and very lazy). Serious decorators will want candy corn, other Halloween favourites or even royal icing.
See recipe card for exact amounts.
Instructions for Shaping and Decorating
- Use the fridge to keep gluten free dough cold whenever it is too soft to handle. This will stop the spread as the cookies bake and help them retain their shape.
- Tell kids they can shape the batter any way to create tall, wide, big or small jack-o'-lanterns, just like the pumpkins they carve for Halloween. Stand back and watch the fun!
- Create a new Halloween tradition by hosting a Cookie Decorating Party before Halloween night. Avoid the let down by doing sugar-filled fun spooky baking and decorating so getting off limits candy on the big night doesn't feel so bad.
Variations
Halloween Cookie Pizza: Bake the whole cookie recipe in an 8-inch square or 10-inch round pan for a Halloween cookie pizza. Sprinkle with chopped mini chocolate bars and scatter with candy corn, googly eyes, gum drops, m&m's or whatever you want. Add the candy bars near the end of the cooking time so they don't completely melt and almost disappear. Finish it with a drizzle of melted chocolate or candy melts. Go for an over-the-top look!
Teal Pumpkin Themed Presentation: Bake regular size cookies and create a fun teal-themed presentation to raise awareness about the Teal Pumpkin Project.
Storage
All gluten free baking should be stored in airtight containers. Cookies don't typically need to be frozen because seriously, if you can't eat them all just share them with friends.
Get The Tools
Gluten free bakers need to be prepared for a cookie baking spree. This is a good start:
- Two cookie sheets, the pans with no edges.
- Two jellyroll pans, also known as baking sheets, with ¼-inch sides all around. Technically used for cooking they are essential for a cookie baking spree and I have baked hundreds of cookies in my jellyroll pans.
- Metal ice cream scoops are the best tool for shaping cookies in a uniform size to cook evenly.
Top Tip
Gluten free bakers with unique challenges since cookies are high in both fat and sugar, with a short cooking time. Get these Tips for Making Gluten Free Cookies tnen try different recipes and different flours perfecting one recipe at a time.
Cookie enthusiasts can listen to Sue Jennett and on A Canadian Celiac Podcast, Episode 43 Baking Gluten Free Cookies.
Gluten Free Pumpkin Chocolate Chip Cookies
Ingredients
DRY INGREDIENTS
- 1 cup EGFG gluten free flour blend (130 g)
- ¾ cup brown rice flour (110 g)
- ¼ cup potato starch (40 g)
- 1 cup gluten free whole oats (95 g)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon xanthan gum
- ½ teaspoon salt
WET INGREDIENTS
- 14 tablespoon butter melted (1 cup less 2 tablespoons)
- 1 cup white sugar
- 1 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 tablespoon milk
ADD IN
- 1 cup mini chocolate chips
Instructions
- Combine flours, oats, baking soda, cinnamon and salt in a medium bowl. Stir and set aside.
- In large bowl of an electric mixer add melted butter and sugars. Beat on medium speed for 2 minutes.
- Add egg, vanilla, pumpkin puree and milk. Continue beating until combined.
- On low speed add dry mixture until just combined.
- Add chocolate chips. Let cookie dough rest for 30 minutes.
- Preheat oven to 350°F. While oven is heating portion cookie dough on parchment lined cookie sheet. For regular round cookies use a 3 tablespoon scoop. For big Jack-o'-lanterns use an ice cream size scoop (½ cup). Using a bit of flour if needed, flatten into a large pumpkin shape. Add a bit of dough at the top for the stem.
- Bake cookies 20-22 minutes, slightly longer for larger pumpkins.
- Allow cookies to cool for a few minutes before transferring to a wire rack. Cool completely before decorating or storing.
- Decorate with icing, chocolate chips, candy corn or candy eyes. Makes 26 regular cookies or 13 large Jack-o'-lanterns.
Notes
Nutrition
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