Delight in homemade gluten-free Pillsbury pumpkin cookies! Easy, delicious, and perfect for fall gatherings. Enjoy every bite!
Deliciously Spiced and Perfectly Soft: A Gluten-Free Twist on a Classic Treat
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Delightfully Delectable: Whip Up Your Own Gluten-Free Autumn Treats!
Okay guess what we’re making today that’s right the Pillsbury Halloween cookies except for we’re making them from scratch and gluten-free because me and my family we’re all gluten-free my sister asked for these a while ago and so I thought I’d make them for her because you know it’s officially Halloween season it’s October now so.
Let’s get right into it come on let’s go to the kitchen all right now that we’re in the kitchen we have to measure out our dry ingredients so first we’re going to measure out 100 G of sorghum flour now we’re measuring out 65 G of white rice.
Flour now this is 50 g of brown rice flour all right now we’re doing 28 gram of tapioca starch but I actually ran out of tapioca starch and I only had like 10 G so I just replaced the rest with potato starch which we also need an additional 20 G of but it works fine they’re both.
Starches the cookies didn’t spread it was fine all right now I’m putting in 3 G of zanthin gum but I’m actually using gu gum they’re basically interchangeable in recipes they’re just binders that help imitate gluten and then we’re also going to add 2.5 g of baking.
Soda now we’re adding 2 G of salt and that is our dry mix done all right now we have to cream together butter and sugar so first we’re going to add one stick of butter which is about 112 G and you want this butter to be softened so you can leave leave it out for a few hours before you bake or you can pop it into the microwave for 5.
To 10 second intervals until it’s nice and soft you don’t want it to be melted though then we also added in 150 g of sugar and we cream that together until it is well combined while that’s mixing we want one egg which should be about 55 G worth of egg and then we are going to add in 5 G of vanilla.
and 10 G of molasses this just gives it a nice little brown sugar taste you could just use brown sugar in place of the molasses and in place of some of the white sugar but I like adding molasses to my cookies I feel like it gives it a more fresh flavor if you know what I mean now we blend that all together.
Until it is well mixed and then we add our dry mix that we set aside earlier and once that’s all combined it should form a nice solid dough once your dough has been formed you can divide that into three bowls one to dye green one to dye orange and then one to leave plain we’re going to start.
With our orange you add red and yellow food coloring until you get the desired color and then you knead it all together until it is a nice smooth color you don’t really want any marbling because you want it to all be one uniform color then we’re going to do the same thing.
For the green and again you don’t want any marbling cuz you want it to be one uniform color so you just got to knead it until it finally is one color now we’re going to flower our countertop to prep it for rolling out our cookie dough and forming our little pumpkin shape.
First I’m cutting out the mouth which I’m just using the undyed cookie dough for because it’s white in the classic pillsberry cookie this took me a couple different tries I decided a knife was the best way to do it I’d originally just been trying to like mold it with my hands but that did not go so well so if you’re going to do this at home just use.
A knife and just cut it out like I just did in the video then we’re going to pop that in the freezer because we want it to be nice and solid so then the shape doesn’t get distorted at all now we’re going to make the eyes and the eyes are like half green and half like white so get a.
Little ball of green two little balls of green and then your plain cookie dough and squish that together until an eye forms and we’re going to do the same thing that we did with the mouth and we’re just going to pop those in the freezer so then they get to chill.
Now we’re going to mold the pumpkin stem and I just cut it out like I did with the mouth and then just rounded out the edges a little bit then you’re going to want to pop that one in the freezer as well so then it can get nice and solid before we try to add it to the actual.
Pumpkin I started off by molding around the mouth and just taking my orange cookie dough that was warm and malleable and pressing it around the mouth until I got a nice bottom jaw shape for the pumpkin I don’t know if you’d consider that a jaw consider it a jaw just for the purpose of this then I added the eyes in and formed the little over the.
Brow part with more orange cookie dough and I had to add some green and white back into the eyes because I didn’t make them tall enough but it was fine in the end then I added the pumpkin stem on and I had to do a little bit of surgery here in just a moment because I realized his forehead looked really long way too long so there’s me doing a little bit of.
Cranial surgery but eventually it got looking how I wanted it to I covered it in a little bit of flour just so it wouldn’t be quite so sticky and I wouldn’t mess anything up added a little bit more orange around the side and then I pressed the rest of the plain cookie dough that I had all around the pumpkin.
To form a nice solid Circle once I finished forming that circle shape I then patted around the edges to make sure it was nice and round and then coated it in flour and then started rolling it into a log rolling into a log was kind of intimidating because I was kind of worried that the orange was.
Going to spill out the side so I just cut it off with a knife like you can see me do right here um but then once it was in the log form I covered it in plastic wrap and popped it in the freezer for about 20 minutes once that had been frozen for a bit I cut it up into little pieces and the first ones I was so worried cuz they.
Turned out so ugly but then after I got through the initial messiness they started coming out pretty cute like look at that I was pretty proud of myself here cuz I didn’t think it would work once I finished cutting my cookies out I put them onto a cookie sheet to get ready to bake I preheated my oven to.
350° F and these baked for about 15 minutes but you could probably do like 13 minutes because they were slightly overdone but I was still pretty proud of how they turned out I mean look at those they look pretty close to how the store bought ones do hi this is my little sister she’s the one who asked me to make these today that’s why we’re making.
Them all right wait what are these they’re like the pillsberry cookies okay the pumpkins okay 3 2 1 I have no idea what these are supposed to taste like but they taste good they’re not undercooked though they’re supposed to be under baked why.
Are they supposed to be under baked that’s what everyone does it is no one Cooks them why I don’t know I de very pumpkiny what Oh I thought they were supposed to be pumpkin flavor they’re not pumpkin flavors trying to be kind they’re regular flavored oh it’s just like vanilla solid.
8 out of 10 okay bye thank you all so much for watching I hope you like the video and I’ll see you in the next one bye
