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RissaRoo

Pumpkin Chocolate Chip Cookies

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Ok, so every time I go in the grocery store my mouth waters because the bakery has had these yummy looking, big puffy pumpkin chocolate chip cookies on display. So I tried some gluten free ones...OH BOY! They are just like the 'real' thing, I think maybe the pumpkin just adds the right amount of moisture or something but they're one of the best gluten-free cookies I've made. Here's the recipe, I have photos on my blog (click on my profile, I think the address is in there) if you want to see how they turned out. In fact, I have one more cup of pumpkin in the fridge (I baked a pie pumpkin and pureed it) so I'm about to go and make another batch...the kids ate them so fast!

The only thing I'd want to add about this recipe is to make sure your oven rack is in the middle...and watch them, maybe check after 10 minutes to see if they're done inside. The bottoms of one of the pans of cookies got too brown, I think they were too low in the oven but I had to play with the baking time and it may be different for your oven.

Gluten Free Pumpkin Chocolate Chip Cookies

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Yum, I love pumpkin and chocolate chips. I used to make them often for my daycare kids. I saw a recipe today for pumpkin chocolate chip cheesecake I want to try next.

Thanks for posting the gluten-free cookie version!

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yep... definitely making that one! :)

Patty, what do you do in place of butter? Does the smart balance stuff work as well?

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Patty, what do you do in place of butter? Does the smart balance stuff work as well?

I plan to use the Smart Balance. :) Haven't used it in cookies yet, although I have in cakes and quick breads and they turned out very well.

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MMMMM! B)

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I just made these (egg free,dairy free) and all I can say is hold on to your hats!!! They are sooo good, I didn't think I'd ever taste a cookie that good again!!

Thank you thank you thank you :) :) :)

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Whooo Hooo! I am so glad they turned out good for you! I was pretty amazed that they tasted that "normal"...I think it must be the pumpkin. I don't think I'll make chocolate chip cookies without it again. What did you do to make them egg free? I make them dairy free (I use soy butter instead of regular) although I left the dairy butter in the recipe when I posted it. But egg free is a little more challenging!

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I just made these (egg free,dairy free) and all I can say is hold on to your hats!!! They are sooo good, I didn't think I'd ever taste a cookie that good again!!

Thank you thank you thank you :) :) :)

Same as RissaRoo...whatcha do about the eggs? Thanks ;)

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I used Ener-G egg replacer.

thanks, i will try it

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(disclaimer, if this is a totally stupid question: i've never baked gluten-free before so this recipe will be my first attempt.)

can i use Pamela's baking mix instead of the combination of rice flour, tapioca starch and xantham gum? i'm going out shopping this afternoon in hopes to find everything i need but i'm not sure if i'll be able to find all those "fancy" ingredients.

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(disclaimer, if this is a totally stupid question: i've never baked gluten-free before so this recipe will be my first attempt.)

can i use Pamela's baking mix instead of the combination of rice flour, tapioca starch and xantham gum? i'm going out shopping this afternoon in hopes to find everything i need but i'm not sure if i'll be able to find all those "fancy" ingredients.

Just in case you don't hear from anyone before you go shopping, I would say yes from what all I have read. My disclaimer: I have only used Pamela's 3 or 4 times.

Also I would leave out the baking powder, soda and salt too b/c Pam's has it already, you don't want your cookies too salty ;)

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oh wow, these cookies are sooooooo good!! i used 2 1/4 cups of Pamela's baking mix instead of the white rice flour, tapioca starch, xantham gum, baking power, baking soda and salt. they are so fluffy and delicious!

oh yum!

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My Gawd!!

I just made these, and they are fantastic! Absolutely delicious. :D

I used Smart Balance, superfine brown rice flour and half cornstarch and half potato starch for the tapioca since I'm intolerant to it.

The spices are perfect and the texture of the cookies is so nice. I was afraid that because I used Smart Balance the cookies would spread too much, but that was not a problem at all.

Thanks again, Rissa :)

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Yummm this recipe sounds really good!!

My Gawd!!

I just made these, and they are fantastic! Absolutely delicious. :D

I used Smart Balance, superfine brown rice flour and half cornstarch and half potato starch for the tapioca since I'm intolerant to it.

jerseyangel ---

I am still getting use to changing out the tapioca flour -- Most of the time I just avoid recipes with tapioca in them b/c I am still iffy about substituting.

I read/heard that you can sub straight amounts with arrowroot.

Do you find that using cornstarch/potato starch mixture turns out better? I haven't tried a combo of the two yet so just wondering but I have tried all cornstarch or all potato starch.

I was thinking about buying Bob's Red Mill Arrowroot online but just wondering what your thoughts were on this from your experience....

Thanks for any input :)

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Yummm this recipe sounds really good!!

jerseyangel ---

I am still getting use to changing out the tapioca flour -- Most of the time I just avoid recipes with tapioca in them b/c I am still iffy about substituting.

I read/heard that you can sub straight amounts with arrowroot.

Do you find that using cornstarch/potato starch mixture turns out better? I haven't tried a combo of the two yet so just wondering but I have tried all cornstarch or all potato starch.

I was thinking about buying Bob's Red Mill Arrowroot online but just wondering what your thoughts were on this from your experience....

Thanks for any input :)

Hi :)

I've never tried subbing with arrowroot because I'm afraid I might react to it. I know I'm ok with potato and corn, so I stick with those.

I find that it works either by subbing all potato starch for the tapioca, or a mixture of potato and corn. All of the "starches" are pretty much interchangeable, so whatever you have on hand and agrees with you should be ok.

I have to avoid so many mixes and pre-mixed flour blends due to the fact that they contain tapioca. Recipes, though, are relatively easy to substitute. Let me know if there are any specifics I can help you with.

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Ugh, it would stink to be intolerant to tapioca! But corn and potato starch would act exactly like the tapioca, so for sure you could just use those. I used a lot of corn starch earlier on, before I found the tapioca.

I'm so glad that these are working out for everyone! I baked a second batch after I posted and they spread out a little and weren't puffy like the first. They were still really good...chewy like a regular chocolate chip cookie...just not the same as the first batch. I have no idea what was different with that batch? But I guess as long as you've got an edible cookie, you're good. I'll be trying it again in a few days, I'm sure...they sure don't last long around here!

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DELICIOUS! Sooo yummy! Thanks RissaRoo!

I divided the recipe in 1/2 and made 1/2 dairy free and egg free using vegan margarine and egg replacer w/o choc chips.

The other 1/2 just like the recipe.

I used sorghum flour blend with the tapioca and and potato starches in place of flours posted.

I did one dumb thing. I wanted to use up the pumpkin I had in the fridge and instead I opened a new can...so more pumpkin is on the menu. :rolleyes:

RissaRoo, I plan to make your Black Forest Cake for my dd's 20th birthday in 2 weeks. If you have any more tips about it, plz let me know. It sounds so good and fun to make. ;):blink::rolleyes:

Should I chill the cake first before frosting it?

Will it travel good? My dd lives 1 1/2 hours away.

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Hi :)

I've never tried subbing with arrowroot because I'm afraid I might react to it. I know I'm ok with potato and corn, so I stick with those.

I find that it works either by subbing all potato starch for the tapioca, or a mixture of potato and corn. All of the "starches" are pretty much interchangeable, so whatever you have on hand and agrees with you should be ok.

I have to avoid so many mixes and pre-mixed flour blends due to the fact that they contain tapioca. Recipes, though, are relatively easy to substitute. Let me know if there are any specifics I can help you with.

Ugh, it would stink to be intolerant to tapioca! But corn and potato starch would act exactly like the tapioca, so for sure you could just use those. I used a lot of corn starch earlier on, before I found the tapioca.

Thank you so much for the replies :D I have only tried all corn starch or all potato starch so I think I will try half and half and see how that turns out. What do you do when the recipe already calls for either corn starch or potato starch --Can you still sub with more of that starch? Thanks

I am wanting to try this recipe this weekend -- I would like to be able to make something for Thanksgiving to bring and share with everyone (all the gluten eaters and me).... Ha just wanna make sure I am able to make it and it tastes good. My luck it would turn out good this time and not for Thanksgiving hehe.

Can you freeze this cookie?? Thanks

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Thank you so much for the replies :D I have only tried all corn starch or all potato starch so I think I will try half and half and see how that turns out. What do you do when the recipe already calls for either corn starch or potato starch --Can you still sub with more of that starch? Thanks

I am wanting to try this recipe this weekend -- I would like to be able to make something for Thanksgiving to bring and share with everyone (all the gluten eaters and me).... Ha just wanna make sure I am able to make it and it tastes good. My luck it would turn out good this time and not for Thanksgiving hehe.

Can you freeze this cookie?? Thanks

If a recipe already calls for, say, cornstarch and tapioca, I would sub potato for the tapioca. You could do it either way (all cornstarch), but I find that if you mix up the flours/starches, it gives the best result.

I don't know if these would freeze well--about the only baked goods I freeze are bread and sometimes muffins. You could try--just be sure to wrap them well with wax paper in between since these are soft. I can't see why they wouldn't freeze ok.

Good luck if you do try these this weekend--my husband, who can eat anything, really liked them :D

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If a recipe already calls for, say, cornstarch and tapioca, I would sub potato for the tapioca. You could do it either way (all cornstarch), but I find that if you mix up the flours/starches, it gives the best result.

I don't know if these would freeze well--about the only baked goods I freeze are bread and sometimes muffins. You could try--just be sure to wrap them well with wax paper in between since these are soft. I can't see why they wouldn't freeze ok.

Good luck if you do try these this weekend--my husband, who can eat anything, really liked them :D

Oh that is great news (that your husband liked them) :D It is always scary making gluten free food for gluten eaters b/c they aren't use to the different tastes in some things. I remember when I first tried g.f. pretzels in the beginning I didn't care for them but now I really like them.

Thanks for the reply about the starches I appreciate it as well as the reply about freezing.

Looking forward to trying the recipe.

Thanks again.

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Thank you so much for the replies :D I have only tried all corn starch or all potato starch so I think I will try half and half and see how that turns out. What do you do when the recipe already calls for either corn starch or potato starch --Can you still sub with more of that starch? Thanks

I am wanting to try this recipe this weekend -- I would like to be able to make something for Thanksgiving to bring and share with everyone (all the gluten eaters and me).... Ha just wanna make sure I am able to make it and it tastes good. My luck it would turn out good this time and not for Thanksgiving hehe.

Can you freeze this cookie?? Thanks

Most of the time I use 1/2 potato and 1/2 corn starches only b/c cornstarch I can get at the grocery store and its cheaper.

For instance the sorghum blend:

1 1/2 cups sorghum

1 1/2 cups potato or corn starches

1 cup tapioca

I use 3/4 cup potato and 3/4 cup corn starches for the 1 1/2 cups listed

starches:

potato=adds light, airy texture

tapioca=adds chewiness and elasticity

corn=lightens baked goods

to store or freeze:

I would stack them in a single layer with paper or plastic between them. Soft cookies will stick together then when you pull them apart, the bottom one will have crumbs on top of the cookie. Same thing while they cool on a wire rack-do it individually. I cut sheets of waxed paper and layer them in a flat plastic container or wrap individually with plastic. If you stack them in the cookie jar they will stick together. Wrap them if freezing.

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These cookies are really good! The best part is that DD3 ate them--I was able to sneak some pumpkin into her :) I told her they were chocolate chip cookies because she is really hesitant to try new foods. Vitamins, fiber...and she had no idea! I did add extra chocolate chips (we're calorie boosting for DD), about 3/4 to 1 cup in total. I also only used a pinch of nutmeg and ginger b/c I'm not a huge fan of either and I thought DD would like them better with less. Try these tonight!!

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