Discover a delightful gluten-free version of Pillsbury’s pumpkin shape cookies with this easy copycat recipe. Perfect for fall treats!
Deliciously Soft and Festive Treats for Your Fall Celebrations!
For those who are gluten-free, enjoying seasonal treats can sometimes feel challenging, especially around Halloween. Fortunately, there’s a delightful recipe for gluten-free pumpkin sugar cookies that maintains the festive spirit while being accessible to everyone, including those with celiac disease or gluten sensitivities. This recipe mimics the texture and flavor of Pillsbury’s pre-made dough, allowing you to indulge in a classic fall treat without any gluten-related concerns.
The recipe calls for simple ingredients, including 2 ½ cups of gluten-free 1:1 flour, softened butter, granulated sugar, an egg, and vanilla, among others. The process is straightforward: you mix the dry and wet ingredients separately before combining them to create a soft dough. After coloring portions of the dough with orange and green food dye, you shape them into logs to form adorable pumpkin cookies. Baking them at 375°F for about 10 minutes results in delicious, festive cookies perfect for Halloween gatherings or as an everyday snack.
Delightfully Spooky Treats: Whip Up Your Own Gluten-Free Pumpkin Shaped Cookies!
just because you’re gluten-free doesn’t mean you have to miss out on a classic Halloween cookie hey everyone it’s Kaye with gluten-free Runner and today I made a gluten-free version of those Pillsbury pumpkin cookies I’ve been seeing everywhere here are the ingredients I’m using pause here and take a screenshot.
So you can follow along as well the full recipe is in the description now let’s get baking this is a little more work than the pre-made cookie dough but The Taste and satisfaction is totally worth it my gluten eating brother even told me how close these taste to the real deal start by putting 2 and 1/2 cups of gluten-free 1:1 flour in a bowl I’m.
Using the Bob’s Redmill one but you can use whatever you want then add in your baking powder and a little pinch of salt make sure you mix it well so get so that everything’s all well combined now we’re going to get another slightly bigger bowl here we’re going to add 1/2 cup of softened butter not melted just.
Basically room temperature and then 1 and 1/2 cups of granulated sugar I’m going to mix that with a handheld mixer to make sure that it’s all nice and about that consistency right there and then I’m going to add in 2 teaspoons of vanilla extract you can add in however much vanilla you want measure it with your heart then add in one egg the whole.
Thing yolk and white mix that up as well once that’s all nice and well all combined you’re going to slowly add the wet and dry ingredients together I like to do this by adding about half of the dry mix to the wet mix mix it all together and then add in the other half and mix that until it’s all combined oh my gosh how many times can I say mix in.
A minute mix mix mix mix okay now you’re going to put about 34 cup or a big handful of dough in a separate Bowl because we’re going to dye that orange for our pumpkin so here’s my orange food coloring use as much or as little as you like to get the preferred color that you want for your pumpkins mix it with your hands if you.
Don’t want to stain in your hands use some gloves but I don’t mind getting a little dirty I had to go back in and add some more just to get my desired color of orange then I’m going to take a little bit of dough to make it green for the stem you don’t need a lot here at all just about a spoonful is will do again.
Add as much or as little green food coloring as you want just get it to your preferred color I wanted mine to be a little bit more vibrant and there we go now the dough is going to be a little sticky but that’s okay because we’re going to put it in the fridge so now you’re just going to take all your dough.
And wrap them up in plastic wrap and then flatten them into discs so that we can put them in the fridge here are my discs of dough so cute don’t mind my messy fridge you guys just going to stick them in the fridge for about 2 to 3 hours Okay it’s 3 hours later and here they are out of the fridge I just got.
Some parchment paper so I want to get my counter all messy and I’m going to unwrap the white dough now I’m just going to roll out that white dough I like to wrap my rolling pin in plastic wrap so that it doesn’t stick as much but you do you boo roll that thing out it doesn’t have to be perfect but about A4 of an inch.
Thick now while you do these next steps your rolled out piece of white dough is going to sit in the fridge so now I’m just going to take my orange dough and I’m going to roll it into a log I literally only use my hands for this I just fold it up and kind of play with it like Play-Doh until it’s rolled into a log it doesn’t have to be a specific.
Size or anything here just kind of measure it with your eyes now I’m going to roll my green dough into a much skinnier log about the same length though just kind of play with it until you get it nice and long and skinny it’s actually quite fun to play with the dough if it starts getting too soft you can just pop it back in the.
Fridge or the freezer for a few minutes but it’s not too much of a problem now next I’m going to take a straw and just make a little indent on top of my orange log this is so that the green stem will have somewhere nice to sit and it it’ll all flow nicely in the cookie see the little indent that’s the perfect size for my green little.
Log next it’s okay if the green log breaks just set it in the indent that you just made it doesn’t have to be perfect just set it in there and kind of play with it move it around until you get your desired look taada look at that pumpkin next you’re going to just roll that up I just did it in the parchment.
Paper and you’re going to set that in the freezer for about 10 to 15 minutes okay so it’s 10 minutes later I got my white dough out and I got my orange log out it’s a little bit harder but it is still soft and malleable so don’t be afraid if your dough is still a little soft and sticky carefully take your little pumpkin log off of the parchment.
Paper and set it right smack dab in the middle of your white rolled out cookie dough now you’re going to roll the white cookie dough around your pumpkin log don’t be worried if it falls apart just do what you can if you need to set it in the fridge or the freezer for a little bit that’s fine but just kind of play with it until you.
Get it nice and around the dough make sure that you squeeze it tightly just use your hands play with it like it’s Play-Doh you know have some fun with it get it nice and tight and rolled up and then you’ll notice that the ends are a little long just take those off and do whatever you want with them I ended up making some more cookies with them do.
What you want with them wrap that up in plastic wrap and set it in the freezer for however long it takes for your oven to heat up so preheat your oven to 375 and once that thing beeps get your roll out of the freezer now I’m going to line a pan with parchment paper this is important so that the cookies don’t.
Stick all right the oven is preheated and it’s time to slice the dough my dough was frozen so it’s a little bit harder and it’ll be easier to cut and slice properly now so you’re just going to slice the dough now you will notice Noti that when I’m slicing it like this it squishes the dough down a little bit so you can use.
Your hands to kind of Squish it back up mold it around into a more of a square or a circle shape but look how good the pumpkins turned out it looks just like the pillsberry ones see just cuz you’re gluten-free you don’t have to miss out on the good stuff these taste so good too okay so now you’re just going to set your cookies on your parchment paper.
Lined Pan about 2 in apart they don’t spread very much so you don’t have to worry about that I cannot get over how cute these little pumpkins are if these cookies are good and are a hit maybe I’ll make the Christmas Version too you can see here with some of the cookies that I don’t really like the.
Shape as much I’m just pinching them to make them into squares help form the shape a little bit to your liking luckily these are really malleable and easy to shape and they hold together really well which is good in a gluten-free treat because a lot of the time they don’t hold together too well so I’m really impressed by this.
Recipe here they are look how cute now I’m going to pop those in the oven at 375 for about 10 minutes okay it’s 10 minutes later and look at that I got two pans out of this recipe too they’re so cute oh my gosh I’m so excited to dig into these now you’re just going to let them.
Cool on the counter for about 10 minutes keep them on their pan while they cool so that they can finish baking so they don’t fall apart okay here they are look at that it looks so similar to the pillsberry one they’re so moist look at that falls right apart in your hand here’s the taste test you guys these.
Taste so good this really hit the spot I love these cookies I’m going to store mine in this cute little Halloween container you can store yours on the counter in an airtight container for about 3 to 4 days or you can even freeze the extras but don’t worry they’ll be gone by then anyway and there you have it homemade.
Gluten-free pillsberry pumpkin sugar cookies just like the real deal they’re perfect for Halloween they’re delicious festive and totally safe for those of us with gluten sensitivities and celiac disease be sure to like comment and subscribe for more gluten-free goodness happy Halloween
