Frosted Pumpkin Spice Cookies ~ Gluten Free

Frosted Pumpkin Spice Cookies ~ Gluten Free

This is an updated version of my post from last year (2019), which was not a GF recipe. Fear not….this IS a Gluten Free recipe for soft, sweet and delicious Frosted Pumpkin Cookies. These wonderful little treats are mildly flavored with a blend of spices that you can adjust to satisfy your personal taste. Please let me know what you think 🙂

The Cookie:

  • 3 1/2 Cups Gluten Free All-Purpose Flour Blend (I used Better Batter brand)
  • 1 tsp Baking Powder, GF
  • 1 tsp Baking Soda
  • 1/2 tsp Table Salt
  • 2 1/2 tsp Cinnamon (increase to 3 tsp if you want a spicier taste)
  • 1/2 tsp Nutmeg (increase to 3/4 – 1 tsp for a spicier taste)
  • 1/4 tsp Ground Ginger (increase to 1/2 tsp for a spicier taste)
  • 1 Cup Dixie Crystals Extra Fine Granulated Sugar
  • 1 Cup Light Brown Sugar (packed)
  • 1 Cup Vegetable Oil (I use Canola Oil)
  • 2 Cups Canned Pumpkin Puree
  • 2 Large Eggs (lightly beaten)
  • 1 tsp Vanilla Extract (GF)

The Frosting:

  • 1 Cup Cream Cheese, softened (I use Philadelphia Cream Cheese (full fat))
  • 1/2 Cup Salted Butter, Softened
  • 3 tsp Vanilla Extract (GF)
  • 4 Cups Powdered Sugar
  • 1 tsp Ground Cinnamon

Making the Cookies:

  1. Line cookie sheet/sheets with parchment paper or silicone baking mats; set aside.
  2. Gather the ingredients.
  3. In a Large mixing bowl, sift together the GF Flour, Baking Powder, Baking Soda, Salt and Spices; Mix well; Set aside.
  4. In another Large mixing bowl, combine the Sugars, Oil, Pumpkin, Eggs and Vanilla Extract until completely blended.
  5. Gradually add the dry ingredients, one cup at a time, to the wet ingredients and mix until smooth.
  6. Cover bowl with plastic wrap or dish cloth and let rest for 30 minutes. This allows the GF Flour to absorb the moisture from the wet ingredients which reduces (hopefully, eliminates!) the grainy texture.
  7. When ready to bake the cookies, place oven rack in the middle position and preheat oven to 350 degrees.
  8. Using a Small cookie scoop (or medium, if you want larger cookies) scoop out the cookie dough onto the prepared baking sheets.
  9. Spray the back of a spoon with non-stick cooking spray and use the spoon to flatten the cookie mounds (re-apply spray as often as needed).
  10. Bake for 10-12 minutes.
  11. Let cookies cool on cookie sheet for 1-2 minutes before transferring to a wire rack to cool completely before frosting.

Making the Frosting:

  1. While the cookies are baking and cooling start making the frosting…
  2. Using a Handheld or Stand Mixer, beat the softened Butter, Cream Cheese and Vanilla Extract until well-blended.
  3. Gradually add the Powdered Sugar, one cup at a time, mixing until completely blended and creamy.
  4. Add the Ground Cinnamon and Mix thoroughly.
  5. You’re ready to frost the cookies and enjoy!

Note: The original recipe that I posted in 2019 was from “Two Sisters Crafting,” which I have updated so it is now GF, thanks in large part to “amyin the kitchen.com 🙂 I just love converting and joining recipes to see what the end results will be! Thanks so much for sharing your wonderful recipes!!!

Desserts, Snacks
American



Chocolate Frosted Brownies ~ Gluten Free

Chocolate Frosted Brownies ~ Gluten Free

These GF Chocolate Frosted Brownies are incredibly fudgy, rich and delicious!!! I adapted this recipe from a very popular Brownie recipe from many peoples’ childhoods, called the “Lunch Lady Brownies” – the only changes that I made was to substitute the regular gluten-containing flour with GF All-Purpose Flour and they turned out perfect! My family had NO idea that they were Gluten Free 😉 Yummy!!!
A huge “Thank You” to Holly @ Life In The Lofthouse for sharing the original “Lunch Lady Brownies” recipe 🙂

Equipment:

  • 9″ x 13″ Baking Pan
  • Aluminum Foil
  • Non-Stick Cooking Spray
  • Stand or Handheld Mixer

The Brownie Ingredients:

  • 1 Cup (2 Sticks) Salted Butter (Melted)
  • 1/2 Cup Unsweetened Cocoa Powder
  • 2 Cups All-Purpose Gluten Free Flour (I used Better Batter)
  • 2 Cups Dixie Crystals Extra Fine Granulated Sugar (You may use your desired brand of granulated sugar)
  • 4 Large Eggs (I use Egglands Best, but any brand is fine)
  • 4 teaspoons Vanilla Extract

The Chocolate Frosting Ingredients:

  • 1/4 Cup (1/2 Stick) Salted Butter, softened (I use Land O Lakes brand)
  • 1/4 Cup Milk (I use Whole Milk, but 2% or 1% are fine, too)
  • 1/4 Cup Unsweetened Cocoa Powder
  • 3 Cups Powdered Sugar
  1. Preheat oven to 350 degrees.
  2. Line a 9″ x 13″ baking pan with foil and spray with non-stick cooking spray. Set aside.
  3. Using a Stand Mixer or Handheld mixer, fitted with the Paddle attachment, blend the Melted Butter and Cocoa Powder until smooth.
  4. Next, add the GF Flour and Granulated Sugar, mixing until blended…scraping the sides as needed.
  5. Add the eggs, one at a time, until just blended.
  6. Slowly mix in the Vanilla Extract, blending until just combined. The batter will be thick.
  7. Evenly spread the Brownie batter into the prepared Baking Dish.
  8. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Remove from oven and allow to cool for 15 minutes while preparing the Chocolate Frosting. Note: You want the Brownies to still be warm when you apply the Frosting.

Making the Chocolate Frosting:

  1. Using a Stand Mixer or Handheld Mixer, fitted with the Paddle attachment, combine the Softened Butter, Milk and Cocoa until smooth and creamy.
  2. Gradually add the Powdered Sugar, 1/2 Cup at a time, starting on Low each time to avoid a HUGE powdery mess 😉
  3. Once all of the Powdered Sugar has been added, beat on Medium to Medium-High speed for about 2 minutes, or until light and creamy.
  4. Spread evenly over the top of the Brownies and let cool completely (I know it’s hard to do!!!) before slicing. Note: I remove the entire Brownie using the foil to lift it…and then I slice them 🙂
  5. Serve by themselves, with a glass of cold milk or your choice of Ice Cream! Enjoy!!!
Desserts, Snacks



Brown Sugar Oatmeal Cookies ~ Gluten-Free

Brown Sugar Oatmeal Cookies ~ Gluten-Free

These Oatmeal Cookies are so buttery and chewy that they melt in your mouth. I also love the fact that there are only 8 ingredients needed…all ingredients that we usually have on-hand.
Of course, a HUGE “Thank You” to Ree Drummond (aka: The Pioneer Woman) for sharing the original recipe for these wonderful cookies! The only thing that I changed was swapping out the regular flour with Gluten-Free Flour 😉 These cookies earned a 5-Star review in our house!

  • 2 Cups Dark Brown Sugar (firmly packed)
  • 1 Cup Salted Butter, Softened
  • 2 tsp Vanilla Extract
  • 2 Large Eggs
  • 1 1/2 Cups Better Batter All Purpose Gluten Free Flour Mix (you can use other brands, but make sure they contain Xanthan Gum – results will vary)
  • 1 tsp Salt (table)
  • 1/2 tsp Baking Soda
  • 3 Cups Gluten-Free Old Fashioned Oats (I use Quaker Brand)
  • 1/2 Cup Finely Chopped Nuts (optional ~ I did not include nuts due to nut allergies)
  1. Preheat oven to 350 degrees.
  2. Gather the ingredients.
  3. Line 1-2 cookie sheets with Parchment Paper or a baking pad. Set aside.
  4. Using a stand mixer, with the paddle attachment, combine the Brown Sugar and Softened Butter until light and fluffy.
  5. Next, add the Vanilla and the Eggs, one at a time, scraping down the sides of the bowl after adding each Egg.
  6. In a separate bowl, combine the GF Flour, Salt and Baking Soda until well-blended.
  7. Slowly add the Flour mixture to the Butter mixture, one cup at a time, mixing until just combined after each addition.
  8. Next, add the Oats (and Chopped Nuts, if using), one cup at a time, scraping the sides of the bowl after each addition. Mix until all Oats are blended (be sure to check the very bottom of the bowl for any dry oats).
  9. Using a cookie scoop or spoon of your desired size (I used a 2″ cookie scoop), drop cookie dough balls onto prepared cookie sheets several inches apart (they spread!)
  10. Bake for 12-14 minutes (longer if you want crispy cookies).
  11. Cool on the cookie sheets for about 2 minutes before transferring them to a wire cooling rack.
  12. Enjoy with a cold glass of milk or a bowl of Vanilla Ice Cream 🙂
Desserts, Snacks



Zucchini Bread – Gluten-Free & Dairy-Free

Zucchini Bread – Gluten-Free & Dairy-Free

This moist, delicious Gluten-Free, Dairy-Free Zucchini Bread is packed full of nutrients and spices! I always make a double batch (this recipe is for 2 loaves), because it disappears very quickly in our house 😉 I attempted to make a Vegan version (substituting applesauce for the eggs) for my daughter, but it turned out like a VERY wet brick…I will continue trying different Vegan versions until I succeed! In the meantime, let me know what you think of this GF, DF version 🙂

  • 3 Cups Zucchini, shredded (water squeezed out)
  • 4 Cups Better Batter All Purpose Gluten Free Flour Mix (You can use other cup-for-cup GF flours, but end results may vary)
  • 1 Cup Granulated Sugar
  • 2-3 Tbsp Granulated Sugar (for sprinkling in both pans)
  • 1/4 Cup Light Brown Sugar (Firmly Packed)
  • 5 tsp Baking Powder, GF
  • 1 1/2 tsp Ground Cinnamon
  • 1/2 tsp Salt
  • 1/4 tsp Nutmeg
  • 1 Tbsp Lemon Zest
  • 1 1/2 Cups Plain Rice Milk (or any other non-dairy unflavored milk (if you’re not DF, you can use Skim, 1%, 2% or Whole Milk))
  • 1/4 Cup + 2 Tbsp Vegetable Oil (I use Canola)
  • 2 tsp Vanilla Extract
  • 2 Large Eggs (lightly beaten)
  • Non-Stick Cooking Spray
  • 1/2 Cup Pecans or Walnuts, chopped (optional)
  1. Preheat oven to 350 degrees.
  2. Gather the ingredients.
  3. Spray two 8″ x 4″ loaf pans with the non-stick cooking spray. Sprinkle all sides and bottom of each pan with about 1 Tbsp Granulated Sugar. Set aside.

The Flour Mixture:

  1. In a large bowl, combine the GF Flour, 1 Cup Granulated Sugar, Light Brown Sugar, Baking Powder, Spices and Lemon Zest. Mix thoroughly and form a well in the center. Set aside.

The Zucchini Mixture:

  1. Using a food processor or handheld grater, shred the Zucchini and place on paper towels in a large bowl to absorb the water.
  2. In another large bowl, mix the milk, oil, vanilla and eggs until well combined. Add the shredded zucchini and mix well.

Making the Batter:

  1. Add the Zucchini Mixture to the center of the Flour Mixture.
  2. Mix well using a fork to start with to help break up the Zucchini. Then switch to a large spoon to ensure that you get all of the ingredients off of the bottom. (Note: if you’re adding nuts, do so at this step).

Baking the Bread:

  1. Divide the batter between the two prepared loaf pans. If desired, you may sprinkle the tops with additional granulated sugar.
  2. Bake on the center rack for 50-60 minutes or until toothpick comes out clean.
  3. Cool in their pans for about 10 minutes.
  4. Transfer loaves to wire cooling rack and let cool completely before slicing.
  5. Enjoy!
Breakfast, Desserts, Lunch, Snacks, Sweet Breads



Sunshine Lemon Cooler Cookies (Gluten Free)

Sunshine Lemon Cooler Cookies (Gluten Free)

This copycat recipe for Sunshine Lemon Cooler cookies earned 5 Stars with our family! Growing up, these were my favorite cookies!!! I was SO sad when the Sunshine Company stopped making/selling them 🙁 I have tried many copycat recipes over the years, but this one from “Dixie Crystals” is by far the best (a HUGE “Thank You” to dixiecrystals.com). I simply swapped out the regular flour with “Better Batter All Purpose Gluten Free Flour Mix” and voila! the memories came flooding back as these crunchy, lemony morsels of Heaven dissolved in my mouth 🙂 Enjoy!

The Powdered Sugar Coating:

  • 1 Cup Powdered Sugar
  • 1 Envelope Kool-Aid Powdered Lemonade (about 1 1/2 teaspoons)

The Cookie:

  • 2 Cups Better Batter All Purpose Gluten Free Flour Mix (I find that this brand works best)
  • 2 teaspoons Gluten Free Baking Powder
  • 1/4 teaspoon Salt
  • 1/2 Cup Unsalted Butter, Room Temp (I use Land O Lakes)
  • 3/4 Cup Powdered Sugar
  • 1/3 Cup Dixie Crystals Extra Fine Granulated Sugar
  • 1 Large Egg (lightly beaten)
  • 1 teaspoon Vanilla Extract
  • 2 teaspoons Lemon Zest
  • 1 Tablespoon Lemon Juice

Directions for Making the Powdered Sugar Coating:

  1. In a large resealable plastic bag, combine the 1 Cup Powdered Sugar with the Kool-Aid Powdered Lemonade; set aside.

Directions for Making the Cookies:

  1. Preheat oven to 350 degrees.
  2. Line 1-2 cookie sheets with parchment paper; set aside.
  3. In a medium bowl, mix the GF Flour Mix, Baking Powder and Salt; set aside.
  4. Using a Stand Mixer, combine the Butter and Sugars until smooth and creamy.
  5. Next, add the Egg, Vanilla, Lemon Zest and Lemon Juice to the Butter-Sugar mixture, blending well.
  6. Add the Flour Mixture, 1/2 cup at a time, to the dough, mixing on the Low setting until just combined.
  7. Using a small cookie scoop (or spoon and rolling the dough into balls), scoop out the cookie dough onto the prepared cookie sheets, placing them 2″ apart. Using the palm of your hand or the bottom of a glass, slightly flatten each cookie to form disks.
  8. Bake for 12-15 minutes, depending on your oven. I bake mine for 14-15 minutes, because I prefer these cookies to be slightly crunchy, like the original Sunshine recipe.
  9. Let the cookies cool on the sheets for about 5 minutes.
  10. Carefully toss 3-4 cookies at a time in the powdered sugar mixture, coating each cookie well.
  11. Place the powdered cookies on a cooling rack to continue cooling.
  12. Enjoy!
Desserts, Snacks