I gave these cookies to a friend with a 15yo daughter who has Celiac and received this text:

“She almost started crying when she tried your cookie. She couldn't stop giggling and smiling while she ate it. ‘I haven’t had a cookie this good in years.'”

I can't even. THIS is why I keep doing what I'm doing. And I love being able to provide treats and foods for people who are limited by their diet.

I took my Gluten Free Sugar Cookies recipe and tweaked it for pumpkin season. Because we need more sugar cookies in our lives, right? These have a subtle hint of pumpkin and all the familiar pumpkin spice flavor you love.

By the way, if you want a Homemade Pumpkin Pie Spice recipe, I've got a great one! (Also, if your spice jar is used once or twice a year and you purchased it in 2012, it's time to replace it, my friend.)

Gluten Free Pumpkin Cookies

Pumpkin is fun to bake with, but the tricky part about cookies is if you put too much pumpkin puree into a cookie you end up with a... cakie.

I put as much pumpkin into these cookies as I could for the flavor to shine without compromising the chewy, soft texture.

TIP: "Drain" some of the moisture out of your pumpkin puree by letting it rest on a folded paper towel. It'll soak up some of the water in the puree so your baked goods have better pumpkin flavor without the extra moisture.

GF Pumpkin Cookies Ingredients

• Gluten free flour blend: I swear by Namaste GF Flour for cookies. You can find it in some stores in the Western US or on Amazon. If you have a GF flour blend you use frequently for cookies, it'll probably be OK here, too. Just make sure it has a binding agent, like xantham gum or the cookies might fall apart.
• Butter: I use salted. If you prefer to use unsalted butter, add an extra ⅛ teaspoon of salt to the recipe.
• Granulated Sugar: I use the organic sugar from Costco. I don't recommend using a liquid sweetener in this recipe. You may use coconut sugar, but the cookies will be darker in color.
• Pumpkin Puree: NOT pumpkin pie filling. This should be unsweetened, pure pumpkin. Also, don't use Trader Joe's pumpkin puree for this recipe. It has more moisture and this recipe has a sensitive moisture ratio.
• Sour Cream: Full fat if possible.
• Pumpkin Pie Spice: Make sure it's fresh for best flavor! Here's a recipe if you want to make your own: Homemade Pumpkin Pie Spice. You could also use my Chai Seasoning for a fun twist.
• Vanilla Extract
• Eggs
• Baking soda
• Baking Powder
• Salt

How to make Pumpkin Cookies (Gluten Free)

1. Put the pumpkin puree on a couple of paper towels to "drain" some of the moisture.
2. Beat together the sugar and butter. Add the eggs, vanilla, sour cream, and pumpkin puree and beat well.
3. Add the dry ingredients (flour, baking soda, baking powder, salt, pumpkin pie spice) and mix until well combined.
4. Cover and chill for 1-2 hours.
5. Working with ¼ of the dough at a time, roll them out ¼-1/2" thick and cut into whatever shape you like.
6. Bake on a parchment covered pan at 350F for 10-11 min.
7. Let cool.

How to make Frosting for Pumpkin Cookies

1. Beat together frosting ingredients (butter, vanilla, pumpkin puree, powdered sugar, pumpkin pie spice).
2. Cover each cooled cookie with frosting and decorate how you like.

Pumpkin Cookie Decorating Ideas

The nice thing bout this recipe is that the cookies and frosting are naturally a pale orange color without the need for food coloring.

Feel free to color the frosting how you wish and use Halloween/Fall themed cookie cutters and decorations! I loved the sprinkles at Trader Joe's because they use natural food colorings.

Gluten Free Pumpkin Cookie Recipe Tips

• If at all possible, use Namaste Gluten Free Flour. (No, this isn't a sponsored post, I promise.) It's my favorite GF flour blend for cookies and consistently does well. I can't guarantee the results if you swap out the flour for another type.
• Drain your pumpkin puree on some paper towels before using to get rid of some of that moisture.
• If you plan to roll the cookies out, you'll want to chill the dough first so it's easier to work with. If you're just going to use a cookie scoop you don't need to chill the dough, but you'll want to press the cookies a little flat because they don't spread while baking.
• If you want a more subtly flavored cookie, try using cinnamon in place of pumpkin pie spice. It will highlight the pumpkin flavor a little more.

Gluten Free Pumpkin Cookies Recipe FAQs

More Gluten Free Cookie Recipes on Perry's Plate

If you like this recipe, try another one of my gluten free cookie recipes! (Most of these use Namaste Flour)

Gluten Free Sugar Cookies Recipe

Gluten Free Chocolate Chip Pumpkin Cookies

Ginger Gluten Free Cookies

Gluten Free Oatmeal Cookies Recipe

Gingerbread Latte Cookies

Gluten Free Chocolate Crinkle Cookies

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Gluten-Free Pumpkin Cookies

Yield: About 5 dozen

Prep Time: 20 minutes

Cook Time: 30 minutes

Additional Time: 2 hours

Total Time: 2 hours 50 minutes

Soft, frosted sugar cookies that are laced with pumpkin and AND gluten free? Yep. I've cracked the code -- these gluten free pumpkin cookies rival any frosted sugar cookie and your gluten free friends will love you for it.

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Ingredients

For the Cookies:

Toggle ingredient group

• ½ cup pumpkin puree
• 1 cup butter, room temperature
• 2 cups granulated sugar
• 2 eggs
• ½ cup sour cream
• 1 Tablespoon vanilla extract
• 5 cups Namaste gluten free flour blend
• 4 teaspoons baking powder
• 1 Tablespoon pumpkin pie spice
• ½ teaspoon baking soda
• ½ teaspoon sea salt

For the Frosting:

Toggle ingredient group

• 1 cup butter, room temperature
• 6 cups powdered sugar
• ¼ cup pumpkin puree
• 1 Tablespoons vanilla extract
• ¼ teaspoon pumpkin pie spice
• Pinch salt

Instructions

1. Put the pumpkin puree (for both the cookies and the frosting) on a folded paper towel for a few minutes while you gather your ingredients. This drains some of the moisture off.
2. In the bowl of a stand mixer (or a large bowl and an electric hand mixer) add the softened butter and sugar. Beat it very, very well. Like, let it run for 2-3 minutes until it's lighter in color and looks more voluminous.
3. Add the eggs one at a time, beating after each one. Add the ½ cup pumpkin puree, sour cream and vanilla and beat well.
   Add the flour to the bowl with the baking powder, pumpkin pie spice, baking soda, and salt. Run the mixer on low until everything is incorporated. Don't overmix the dough. Check the texture. The dough should be fairly sticky, but will clump around the beater.
   Cover the bowl and refrigerate for at least 2 hours, up to 24 hours.
   When you're ready to roll them out, preheat your oven to 350F and line a couple of baking pans with parchment paper or prep with nonstick spray.
   Lay another piece of parchment paper on your counter. Sprinkle some gluten free flour on the paper and transfer half of the dough to the paper. Sprinkle a little flour over the dough.
   Roll the dough out gently moving from the center outwards in every direction until the dough is roughly the same thickness -- ¼ to ½ inch.
   Use cookie cutters to cut the dough into shapes, transferring them to the prepared cookie sheets. Gather up the dough scraps and roll them out again. Repeat until you've rolled out all the dough.
   Bake each pan for 11-12 minutes. Cookies should be just BARELY light brown on the bottom. Don't bake them until they're golden or they'll be crispy later.
   Transfer them to a baking sheet and let them cool completely before frosting them.
   To make the frosting, add the frosting ingredients into the bowl of a stand mixer. Mix on low until all of the powdered sugar has been incorporated. And then turn the mixer up to medium high and beat it for another 2 minutes until lighter and fluffy.
   Add any food coloring, if you like, or divide the frosting into smaller bowls to make several different colors.
   Spread the frosting on the cookies and decorate how you like!
   Store the cookies in an airtight container for up to 4-5 days for best flavor. (We liked them better the day after we baked and frosted them!)

Notes

Try using cinnamon in place of pumpkin pie spice for a more subtle flavor that highlights the pumpkin. Or my Chai Spice for a fun twist!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Namaste Foods Gluten Free Organic Perfect Flour Blend, 48 Oz

Nutrition Information

Yield 20 Serving Size 3 2-inch cookies
Amount Per Serving Calories 509Total Fat 20gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 6gCholesterol 71mgSodium 346mgCarbohydrates 78gFiber 1gSugar 53gProtein 4g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Gluten Free Pumpkin Cookie Recipe appeared first on Perry's Plate.

This Maple Chai GF Pumpkin Pie is a delicious twist on a classic

Besides being creamy, perfectly spiced, and super delicious, I made some tweaks to a classic pumpkin pie that I know you're going to love. If you'd like to un-tweak this recipe while still creating a delicious gluten free pumpkin pie, I added some substitutions in the ingredient section below.

1. Chai Spice. My Homemade Chai Spice gives this pumpkin pie a little more mystery. It's Pumpkin Pie Spice's exotic cousin.
2. Naturally sweetened with maple. I really wanted the maple flavor to shine so I used a combination of pure maple syrup, maple sugar, and a little maple extract. I buy maple sugar on Amazon.
3. Coconut milk. I really love coconut milk in this pie. There isn't a pronounced coconut flavor in this pie, but it does give it a little something extra.

Gluten Free Pumpkin Pie Ingredients

GF Pumpkin Pie Substitutions

• Gluten Free Pie Crust - If you have a store-bought one you prefer, use that one! If you need a recipe, here's mine: Gluten Free Pie Crust.
• Pumpkin Puree - Not pumpkin pie filling.
• Full-Fat Coconut Milk - Avoid using fat-free or the pie's texture and creaminess will be affected. This makes the filling dairy free! If you use a GF/DF pie crust then the whole thing will be gluten and dairy free.
• Eggs
• Pure Maple Syrup - Don't use pancake syrup.
• Maple Sugar - You can use another natural granulated sugar or regular white cane sugar if you're not concerned with it being naturally sweetened.
• Homemade Chai Spice - I know, I know. Hear me out. Pumpkin pie spice would be 100% fabulous in this recipe (I know, because I used it once. It's delicious.) Give it a try and let me know what you think.
• Salt
• Maple Extract - It's actually tricky to find maple extract that isn't artificial. (If that's what you have and all you can find -- use it! Some people prefer not to use them.) Here's the Maple Extract on Amazon that I use that isn't artificial.

How to make Pumpkin Pie Gluten Free

1. Place your gluten free pie crust dough in an 8-9 inch pie plate. Flute the edges with your fingers or use a fork to crimp the edges.
2. Put the rest of the ingredients into a bowl and whisk them up really well.
3. Pour the filling into the pie plate and smooth out the top if needed.
4. Bake at 400F degrees for 70-80 minutes.
5. Let the pie rest for 10-15 minutes before slicing. If you prefer it cold, let it come to room temperature then chill for a couple of hours.
6. Top with whipped cream (if you want) and serve!

How long to bake Pumpkin Pie

A pumpkin pie baked in an 8-9 inch pie plate will take about 70-80 minutes. It's not a quick baking pie -- that custard filling takes time!

How to tell if Pumpkin Pie is done

If you take a hot pad and nudge the pie plate the pie filling should wiggle slightly, but not look like it's still liquid, if that makes sense.
You can also insert a butter knife into the center and it should come out clean.

Tips for making the Best Gluten Free Pumpkin Pie

• Use the recommended ingredients listed above or the substitutions listed above. If you have a question about an ingredient substitution, leave a comment below or send me an email through my contact form and I can help advise.
• Don't prepare this pumpkin pie ahead of time and bake later. You may prep the pie crust in the pie plate, cover with plastic wrap, and refrigerate until ready to fill. The filling comes together really quickly, so you don't need to do this ahead of time.
• Make sure your Chai Spice or Pumpkin Pie Spice is fresh! If you are using the same jar of pumpkin pie spice you bought in 2004, it's time to replace it. Ground spices lose their potency after several months.
• If you decide to use my Gluten Free Pie Crust, please please use the recommended flour blend. I can't guarantee other gluten free flour blends will work with that recipe. The ingredients for that blend are easy to find and if you do a lot of gluten free baking you probably already have them.

What to do with leftover Pumpkin Pie Filling

I don't anticipate you having leftover pumpkin pie filling unless your pie plate on the small or shallow side.

IF you do, however, just grease a few muffin tin molds and pour the filling into those. Bake at 400F degrees for about 15-20 minutes or until the filling is no longer liquid and a knife inserted into the center comes out clean. You'll have some tasty Crustless Pumpkin Pie Cups! Similar to these Instant Pot Crustless Pumpkin Pie Cups.

Storing leftover GF Pumpkin Pie

Chill, covered with plastic wrap or a lidded container.

How long does Pumpkin Pie last unrefrigerated?

You can leave a baked pumpkin pie out at room temperature for a couple of hours. After that it's probably a good idea to put it in the fridge.

How long does Pumpkin Pie last in the fridge?

Store your pumpkin pie, covered, in the fridge for up to 5 days for best results.

How to freeze Pumpkin Pie

Freeze, wrapping the pie plate well with plastic wrap and a layer of aluminum foil, for up to 4 months.

More Pumpkin Recipes on Perry's Plate

If you like this recipe, try one of my other pumpkin recipes!

Gluten Free Pumpkin Chocolate Chip Cookies

Crustless Pumpkin Pie Cups for Instant Pot

Pumpkin Cheesecake Swirl Brownies

Cooking Pumpkin or Squash in an Instant Pot

If you like this recipe, try my Caramel Chocolate Tart or Cranberry Curd Tart! Either would make a beautiful (also gluten free) addition to any holiday spread.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Maple Chai Pumpkin Pie (Gluten Free)

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes

Print

Ingredients

• 1 gluten free pie crust (uncooked)
• 1 15-oz can pumpkin puree
• 1 13-oz can full fat coconut milk
• 2 eggs
• ½ cup pure maple syrup
• ¼ cup maple sugar (see note)
• 2 teaspoons Homemade Chai Spice (see note)
• 1 teaspoon maple extract
• ½ teaspoon sea salt
• Sweetened Whipped Cream (for serving)

Instructions

1. Preheat oven to 400F. Make sure your pie crust dough has been placed in an 8-9 inch pie plate with the edges fluted using your fingers or crimped using a fork.
2. In a medium bowl whisk together these recipe ingredients: pumpkin puree, coconut milk, eggs, maple syrup, maple sugar, chai spice, maple extract, and salt. Whisk well to ensure there are no lumps, especially if your coconut milk has firmed up from being cool.
3. Pour the pumpkin mixture into the prepared pie plate.
4. Place the pie plate on a sheet pan (sometimes pumpkin pie can splatter a bit and it will keep your oven a little cleaner) and place it in the oven on a middle rack.
5. Cook for about 70-80 minutes, until a knife inserted into the center comes out clean. If you push the plate a little with a hot pad it should wiggle slightly in the middle and not as if its still liquid.
6. Allow the pie to cool. For best flavor, cut when the pie has reached room temperature or has been chilled for a few hours. (My kids like it better cold.)
7. Serve with sweetened whipped cream.

Notes

1. If you have a gluten free pie crust recipe or brand that you like, feel free to use it here! Just make sure it's uncooked when you put the filling in it. Here's my recipe if you need it: Gluten Free Pie Crust.
2. I love Homemade Chai Spice in this recipe (it's not hard to make!) since it gives the pie a slightly different flavor, but if you'd rather use pumpkin pie spice, that's fine too. I have a recipe for it and the ingredients in pumpkin pie spice are simple.
3. I used maple sugar in this recipe to boost the maple flavor. It works really well here, but you can use coconut sugar or a low-carb granulated sweetener if you'd rather not use white sugar. (Regular granulated white sugar also works, too!)
4. Sweetened whipped cream is easy to make -- just put 2 cups of chilled heavy cream in a bowl with 2-3 Tablespoons maple syrup and whip until thick and creamy.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Nova Maple Sugar - Pure Grade-A Maple Sugar (24 Ounces)

Nutrition Information

Yield 6 Serving Size 1 slice
Amount Per Serving Calories 393Total Fat 22gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 6gCholesterol 63mgSodium 335mgCarbohydrates 46gFiber 3gSugar 25gProtein 6g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Maple Chai GF Pumpkin Pie Recipe appeared first on Perry's Plate.

I finally tried out these brownies. I couldn't wait any longer because I really wanted one. BAD. And I knew they'd probably be blog-worthy, and I haven't posted a recipe in a while.

The brownie part of these was especially good. Even the batter. I had to make a valiant effort to pry the spatula out of my little girl's hands before she made a complete mess of herself.

It was the first time she'd ever had a spatula to lick all by herself, and you'd think I'd put her in a room with 100 kittens. She was so happy until Mom ruined everything.

I loved the pumpkin-chocolate combination, and I thought the touch of cinnamon in the brownie batter married the two flavors beautifully.

SaveSave

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If you make this recipe, be sure to post it to social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Pumpkin Cheesecake Swirl Brownies

Yield: 16

Prep Time: 20 minutes

Total Time: 20 minutes

This is one of the oldest and most beloved recipes on my site! This is the original version in all of it's flour and sugar glory.

Print

Ingredients

Brownie Batter

Toggle ingredient group

• ¾ cup butter, melted
• 1 cup sugar
• 1 Tablespoon vanilla
• 2 eggs
• ½ cup all purpose flour
• ½ cup unsweetened cocoa powder
• ¼ teaspoon salt
• ½ teaspoon cinnamon

Cheesecake Batter

Toggle ingredient group

• 6 oz cream cheese, softened
• 1 egg
• ⅓ cup sugar
• 2 T flour
• ½ cup pumpkin puree
• ¼ teaspoon vanilla
• ½ teaspoon cinnamon
• ¼ teaspoon each ground ginger and ground cloves

Instructions

1. Preheat oven to 350F. Grease an 8x8" or an 11x7" baking pan.
2. For the Brownies: Beat together melted butter, sugar, and vanilla, then beat in eggs one at a time.
3. Combine dry ingredients in small bowl, and then gradually stir into butter mixture by hand.
4. For the Cheesecake: In another bowl, beat cream cheese and sugar until smooth. Beat in remainder of ingredients until smooth.
5. Spread about ⅔ of chocolate batter into prepared pan. Spread the pumpkin batter over top, distributing evenly.
6. Drop the remaining brownie batter over cheesecake batter. To make the swirls, run a butter knife back and forth through the pan.
7. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the center doesn't jiggle when you nudge the pan.
8. Cool completely and chill before cutting and serving. (Are you kidding me? I couldn't wait that long. Just don't eat them all while they're warm because they taste even better chilled.)

Nutrition Information

Yield 16 Serving Size 1 ⅙th
Amount Per Serving Calories 225Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 69mgSodium 149mgCarbohydrates 24gFiber 1gSugar 17gProtein 3g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Pumpkin Cheesecake Swirl Brownies (Keto Version)

Yield: 16 2-inch brownies

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Here's the low-carb version of our favorite pumpkin brownies!

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Ingredients

FOR THE BROWNIES:

Toggle ingredient group

• ¾ cup butter
• 4 ounces 100% cacao baking chocolate
• ¾ cup erythritol sweetener (or preferred low carb granulated sweetener) 1 Tablespoon vanilla extract
• 2 eggs
• ¼ cup blanched almond flour
• ¼ cup coconut flour
• ¼ cup unsweetened cocoa powder
• ¼ teaspoon sea salt
• ½ teaspoon cinnamon

FOR THE CHEESECAKE LAYER:

Toggle ingredient group

• 4 ounces softened full-fat cream cheese (organic, if possible) 1 egg
• ⅓ cup erythritol sweetener
• 1 Tablespoon coconut flour
• ½ cup unsweetened pumpkin puree ¼ teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice

Instructions

1. Preheat oven to 350 degrees F. Spray an 8x8 or 9x9 inch baking pan with non-stick spray.
2. To make the brownies, melt the butter and baking chocolate in a medium saucepan over low heat. Don't let it boil. Remove from heat.
3. Whisk in the sugar, vanilla, and eggs. Whisk for about 30 seconds until the mixture is smooth. Stir in the rest of the brownie ingredients until combined. Pour ⅔ of the brownie mixture into the prepared pan. Set aside the rest.
4. To make the cheesecake layer, beat the cream cheese and egg together very well. Add the remaining ingredients and continue beating until smooth. Spread it on top of the brownie layer in the baking pan.
5. Take the reserved brownie mixture and add it to the top of the cheesecake layer in spoonfuls. Use a knife to swirl the top a bit.
6. Bake for 1 hour until a toothpick inserted into the center comes out clean.

Nutrition Information

Yield 16 Serving Size 2 inch brownie
Amount Per Serving Calories 194Total Fat 15gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 66mgSodium 128mgCarbohydrates 10gFiber 3gSugar 1gProtein 4g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Pumpkin Cheesecake Swirl Brownies (with Keto option) appeared first on Perry's Plate.