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RissaRoo

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!

Can you post the cheesecake recipe?? DS loves to eat and make cheesecake. I'm sure he'd love a new one to try.

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Thanks for this great recipe! I made the cookies yesterday and my husband and I couldn't stay out of them!!! The apartment smelled so good afterward. I haven't frozen any yet but I feel like they would do fine. One thing, and it's not a bad thing, just an interesting thing I wasn't expecting ;) : We ate them straight out of the oven (Mmmmmm...); after a couple of hours went by, these actually were more like muffin tops. So I have been toasting them in my toaster oven before eating to get that tiny bit of crispiness back on the outside. I had always wondered how to make muffin tops, so I'll be playing around more with that!

5 stars! My glutenous husband loved them and so did a gluten-eating friend, who asked for the recipe. It made about 40 for me.

Thank you!! :D

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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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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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I made these last night and I'm not sure if I did something wrong.

They taste great, but they got really huge and puffy, never really crisped or browned to much and I had to bake them for about 30 mins. instead of 12!

We use our baking sheets for to many things so I don't like to put things directly on them. Could it have to do with the fact that I baked them on parchment paper instead of directly on the baking pan?

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Jillian,

Mine were more the texture of little cakes than a crisp cookie. The upside of this was that they stayed fresh for several days without drying out.

When you baked them for 30 minutes, did you like how they came out? I was wondering if baking a bit longer would have crisped them up just a little, but with gluten-free baked goods, I'm forever wary of overbaking! :D

I don't think not using the parchment would have made a difference.

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Mine were like a little cake too. I had to bake mine for about 15-16 min I think, but that's just a little longer than what the recipe said. Even that, after they cooled they seemed to get just a tad dry, not enough to make them not taste good, but I wondered if I over baked them.

Either way, they were yum!!

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Jillian,

Mine were more the texture of little cakes than a crisp cookie. The upside of this was that they stayed fresh for several days without drying out.

When you baked them for 30 minutes, did you like how they came out? I was wondering if baking a bit longer would have crisped them up just a little, but with gluten-free baked goods, I'm forever wary of overbaking! :D

I don't think not using the parchment would have made a difference.

Mine also came out cake like. I kept looking at the print out to make sure I had the oven temperature right because if I had only left them in for the 12 mins., they were barely cooked. They are still very moist with having baked them for 30 mins. and like I said they do taste great, but I just wasn't sure if I did something wrong. My only complaint is the outside has this kinda rubbery look to it. As good as they are I would never make them to bring someplace or serve to guests because they just look really weird.

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Made them last night, and they are great! I ate a few, stuck some in a bag in the freezer, and brought the rest to work. Everybody loves them. A few know that I am gluten-free, but others just ate them and remarked how good they were.

Thanks for the recipe!

Walt

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Hi everyone!

I finally got to make these last night and they turned out really good :D

To be honest though I thought they were too strong last night (while still hot) but today I tried one again and they are even better then last night. I gave some to my In Laws (who can eat gluten) and my FIL REALLY liked them. So I am thinking of making these for Christmas when the family gathers with some other stuff that "I" can eat too (I am the only one out of everyone that can't eat gluten). I am always nervous sharing my gluten free foods that I make with people who can eat gluten... don't know why ha. I think its that gluten free things taste normal to me where to others they taste different or strange.

Thanks for posting this recipe it is definately a keeper :)

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I just made these and OMG are they good! I used the original recipe but substituted a combo potato and corn starch since I didn't have any tapioca starch. I cooked them for about 20 minutes. They were cake-like, but not dry at all. I also added extra chocolate chips.

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