With Halloween just around the corner I wanted to make a gluten free version of my Pumpkin Chocolate Chip Cookies. I’ve been writing a monthly blog post series on How To Use gluten free flours for baking so I’m more comfortable reworking old cookie recipes into gluten free ones. These soft Jack-‘o-lantern cookies are as easy to make as any chocolate chip cookie and kids love the chocolate chip freckles.
Gluten free bakers must learn as they go. There is so much variation between store bought flour blends, homemade blends and the inevitable substitutions for a missing flour. Add to that other dietary restrictions and you can see why baking is so much more challenging that everyday cooking. But you can learn to bake gluten free and if you like cookies this is a good place to start.
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This recipe can be made as regular round cookies but I wanted to make Jack-o’-Lanterns for this post. To keep it simple I decorated them with regular size chocolate chips. If you have some enthusiastic children in the kitchen you can decorate them with colourful candy, regular icing or royal icing.
To make one Jack-o’-lanterns I put three scoops of dough, touching each other, onto a parchment-lined baking sheet. Then using a small spatula I smushed them together into a pumpkin shape. For the final touch I added a small bit of dough using a tiny scoop to shape a stem. Making a fairly thick stem is best so it doesn’t fall off when the cookies are removed from the baking sheet.
Get The Tools
Metal scoops are the best tool for this job. Using a portion scoop is the best way to make cookies that are a uniform size. This helps ensure they all bake to the desired doneness. You can still push the batter into random shapes just like the pumpkins you see at the store. Tell that to a group of kids and watch the fun making them tall, short, stout and ridiculously odd shaped.
Whether you bake cookies once a year or once a month you need baking pans. Some of my pans are ten and twenty years old so I suggest you work on collecting good quality pans over time. This is a good start:
- two cookie sheets , the ones with no edges
- two jellyroll pans, also know 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 jellyroll pans)
I’d love to hear about your cookie baking experience. Let me know in the comments below if you made this recipe and how they turned out.
More Pumpkin Recipes
|1 cup GF flour mix (I used my mix)|
|¾ cup brown rice flour|
|¼ cup potato starch|
|1 cup GF whole oats or quick oats|
|1 tsp baking soda|
|1 tsp cinnamon|
|½ tsp xanthan gum|
|½ tsp salt|
|¾ cup + 2 Tbsp butter, melted|
|1 cup white sugar|
|1 cup brown sugar|
|1 tsp vanilla|
|1 cup pumpkin puree|
|2 Tbsp milk|
|1 cup mini chocolate chips|
- 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 to allow GF flours to hydrate.
- Preheat oven to 350°F. While oven is heating portion cookie dough on parchment lined cookie sheet. For round cookies use a 3 Tbsp scoop. For pumpkins place 3 scoops of dough closely together on a cookie sheet. Using a small spatula or spoon smush them together into the shape of a pumpkin. Add a bit of dough at the top to look like a stem.
- Bake cookies in 350°F oven for 20-22 minutes, slightly longer for large pumpkins.
- Allow cookies to cool for a few minutes before transferring to a wire rack. Cool completely before decorating or storing.
- Decorate as desired.