Gluten Free Pumpkin Chocolate Chip Cookies

Fall finally feels like it's in full swing now.  Ready for the next pumpkin dessert?  I hope so, because it's a good one.  I could have eaten an entire plate of these Gluten Free Pumpkin Chocolate Chip Cookies.  They are so moist inside, but not cakey.  The combo of the spices and chocolate were a perfect match for the pumpkin.  They are seriously so good!  They keep really well too, as the pumpkin keeps them moist.  It's hard to find a recipe for a pumpkin cookie that doesn't make a cakey cookie, because the pumpkin adds so much moisture.   I adapted this recipe from Yammies Noshery .  She says omitting the egg helps keeps this cookie more cookie-like, and it seems she is right!

Gluten Free Pumpkin Chocolate Chip Cookies
Photo by Jeff Williams Photography

I love to create my own recipes to share with you, but I really love to find great gluten free recipes (or those recipes I can adapt to be gluten free) and pass it along.  These Gluten Free Pumpkin Chocolate Chip Cookies are one of those great finds for the season.  I really hope you try them out, and I hope you share this blog with others who are looking for some good gluten free recipes. You can also share my blog through Facebook or Instagram.  Ok, you know what I'm going to say now...get to baking!

GLUTEN FREE PUMPKIN CHOCOLATE CHIP COOKIES
Recipe from: Goodies Gone Gluten Free
Adapted from: Yammies Noshery
click here for Printable Recipe

1/2 cup (1 stick) softened butter
1 cup brown sugar
1/4 cup white sugar
1 tsp. vanilla
6 Tbsp. pumpkin puree
1/2 tsp salt.
1 tsp. xanthan gum (if your mix doesn't have it)
1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. nutmeg
1/8 tsp. cloves
1 3/4 c. gluten free all purpose flour (I used a homemade blend )
1 cups chocolate chips

Combine the butter and sugars until mixed well (mixture will be thick).  Add the vanilla and pumpkin and mix until smooth.  Combine all the dry ingredients and add to the rest mixing just until combined.  Stir in the chocolate chips.  Bake rounded balls of dough on a ungreased cookie sheet at 350 degrees F. for about 12-17 minutes or just until they start to puff up a little.  I like to see the chocolate chips, so when they come out of the oven, I push a few extra chips into the top.  Cool slightly before removing from pan.

Gluten Free Pumpkin Chocolate Chip Cookies
Photo by Jeff Williams Photography

Gluten Free Pumpkin Pudding Cake

I love pudding cakes.  I love pumpkin.  I love this Gluten Free Pumpkin Pudding Cake!  It is so moist and the self-made pumpkin pudding is a sweet find at the bottom of this cake.  A while back I posted a recipe for a Gluten Free Hot Fudge Turtle Pudding Cake that was made in the crock pot.  It started with Gluten Free Bisquick, and I thought that one came out so good using Bisquick, why not try Gluten Free Bisquick for a pumpkin pudding cake...and the results made me do the happy dance in my kitchen.  I topped it with some toasted pecans and whipped cream...oh Mama, so good!  I made this one in the oven and baked it for a little over 40 minutes.  It would be delicious topped with some vanilla ice cream too.  This baby may not look so pretty, but it sure tastes pretty!

Gluten Free Pumpkin Pudding Cake

On a side note, in my pursuit of all things pumpkin this season, I found some Gluten Free frozen Pumpkin Spice waffles by Nature's Path, at Target.  They are so, so good.  I highly recommend them (as well as the Gluten Free Pumpkin Pancake mix at Trader Joes I told you about last time).

Now, it's your turn.  Anyone find some good gluten free pumpkin goodies you can share about?  If so, please let me know in the comments below!

GLUTEN FREE PUMPKIN PUDDING CAKE
Recipe from: Goodies Gone Gluten Free
click here for Printable Recipe

1 1/2 cups Gluten Free Bisquick Mix
3/4 cups white sugar
1/2 cup brown sugar
2 t. pumpkin pie spice - divided
3/4 cup milk
3/4 cup canned pumpkin
1/3 cup melted butter
1 2/3 cup hot water

Preheat oven to 350 degrees F.  Spray an 8x8 or 9x9 inch pan with cooking spray.  In a large bowl, mix Gluten Free Bisquick mix, 3/4 cup of white sugar and 1 1/2 teaspoons of pumpkin pie spice.  Stir in milk, melted butter and pumpkin until well blended.  Spread batter in prepared pan.

Mix brown sugar with 1/2 t. pumpkin pie spice and sprinkle over batter.  Pour hot water over batter.  Do not stir.  Cook for 40-45 minutes, or until top springs back slightly when touched.  The center will be soft and there will be a pudding around the sides and on bottom of cake.  Let cake sit for 15-20 minutes and serve warm pudding over top of cake, topped with toasted pecans and whipped cream or ice cream, if desired.

Gluten Free Dinner Rolls

These Gluten Free Dinner Rolls are the perfect addition to a meal and totally fix that craving for a good bread at dinner.  They are a soft, pull-apart roll with a nice browned and buttered top to them.  They stay soft for days too, and make a great little slider sandwich.  How do I know this?  Maybe because I stuffed one with some left over pot roast the day after making these delicious rolls, and was in gluten free pot roast slider heaven!  They were oh so good, but if you don't have any left over pot roast, some ham or turkey would do nicely too!

Gluten Free Dinner Rolls

I love some good bread with a meal, especially with soup and salad.  It's really hard for me when I go to a restaurant that serves some delectable looking and smelling bread and I have to just watch everyone else eat it while I drool.  Making these Gluten Free Dinner Rolls at home gives me a little vindication!  You could even make them ahead of time before going to a restaurant and stash them in your bag so you don't feel so left out!

Believe me when I say, you could serve these Gluten Free Dinner Rolls to the gluten eating people in your life and they would never know the difference.  They are easy to make too, so I thought you might like to have the recipe ahead of time for your holiday dinner table.  Let me know if you try them out and how you like them!

GLUTEN FREE DINNER ROLLS
Recipe from: My Gluten-free Kitchen
Recreated by: Goodies Gone Gluten Free
click here for Printable Recipe

2 3/4 cups all-purpose gluten free flour (I have used Gluten Free Mama's Almond Blend Flour
                                                                   and the all-purpose blend on my blog and they both                                                                                worked)
1 1/2 tsp. xanthan gum (if your mix doesn't contain it)
2 tsp. instant yeast
1/4 cup sugar
1 tsp. salt
1 cup warm water (105-110 degrees F.)
2 Tbsp. butter, melted
1 egg
1 tsp. cider vinegar

In the mixing bowl of your electric mixer or stand mixer, mix together flour, xanthan gum, instant yeast, sugar, and salt.  With mixer running on low speed, add in the water, melted butter, egg, and cider vinegar.  Mix on high speed 3 minutes.  Spray 8" or 9" round cake pan or pie plate (I used a cake pan) with cooking spray.  Using a 2" scoop or 1/3 cup measuring cup, scoop dough into 9 mounds in the pan.  I place one mound in middle, then scoop 8 mounds of dough side by side all the way around the pan.  Dip your fingertips into warm water and use to smooth out the tops of the rolls, continuing to wet fingers as needed.  Cover with a dry towel and let rise in a warm place 45 minutes to 1 hour.  During the last few minutes that the rolls are rising, preheat oven to 400 degrees F.

Bake in a 400 degree F. oven for 26-28 minutes.  Tops should be golden brown and if you measure temperature of dough, it should measure 200 degrees F.  Brush rolls with additional melted butter.

Gluten Free Pumpkin Bundt Cake

I have so many recipes for pumpkin desserts, but I thought I would start with a brand new one to me, thanks to Mary Younkin and  Barefeet in the Kitchen (Mary, you rock!).  This Gluten Free Pumpkin Bundt Cake is so moist and delicious and is topped with a vanilla bean icing.  I served it to guests who all raved about it, so I guess it's a hit!  I found some pumpkin chips (like chocolate chips, but pumpkin) in the store and had to try them.  I  didn't know what to try them in at the time, but they were cute and tasty atop this wonderful dessert.  I also put the chips in my pumpkin pancakes and that was a great addition!  Next time, I might even bake the chips right in with the cake.

Gluten Free Pumpkin Bundt Cake

So, this Gluten Free Pumpkin Bundt Cake has officially ushered in pumpkin season on Goodies Gone Gluten Free!  October has arrived and so has my favorite dessert squash, that beautiful orange gourd known as the pumpkin.  I love all things pumpkin and go crazy in the stores this time of year with all the pumpkin flavored goodies that are out (last night I found some Pumpkin Chai Tea mix and was given some Gluten Free Pumpkin Pancake mix from Trader Joes.  The pancakes were promptly made this morning and were great!) .  I am glad for new gluten free pumpkin finds, as some pumpkin things that are out in stores this season have gluten, and I can only look at them longingly as I walk by.

So, I hope you are ready for the next two months of blogs as they will be packed with pumpkin recipes! I hope you enjoy my favorite time of the year with me, as we bake some pumpkin, pumpkin and more pumpkin desserts!

GLUTEN FREE PUMPKIN BUNDT CAKE
Recipe from: Barefeet in the Kitchen
Recreated by: Goodies Gone Gluten Free
click for Printable Recipe

2 cups sugar
1 cup light flavored olive oil, or the cooking oil of your choice
3 eggs
1 15 oz can of pumpkin
2 cups brown rice flour
2/3 cup potato starch
1/2 cup tapioca starch
1 tsp. xanthan gum
1 tsp baking soda
1 tsp. baking powder
1/2 tsp. salt
1 Tbsp. pumpkin pie spice

Icing ingredients:
4 ounces cream cheese, room temperature
1/4 cup butter, room temperature
2 cups powdered sugar
1 vanilla bean scraped, or 2 tsp. vanilla extract
6 Tbsp. milk, adjust as needed

Preheat the oven to 350 degrees F.  Grease a bundt pan with butter, making sure it is well coated in each groove.  In a large mixing bowl, stir together the sugar and the oil.  Add the eggs and the pumpkin and beat again until well combined.

Whisk together the flours, starches, soda, powder, salt, and spices.  Add half of  the dry ingredients to the mixing bowl and stir well.  Add the remaining dry ingredients and stir again until well combined.  Pour the batter into the greased pan and lightly smooth the top to ensure it is evenly distributed.  Bake for 55-60 minutes, until a toothpick inserted comes out clean.  Remove from the oven and let cool completely before inverting the cake over a large plate or cake stand.

In a mixing bowl, beat the cream cheese and butter together until smooth.  Add the sugar and beat again until well combined.  Add the vanilla bean or extract and stir again to distribute it throughout.  Slowly add the milk about 2 tablespoons at a time, beating the icing until fluffy each time.  When it is just barely thinned out enough to pour, it is done.  Use a spoon to drizzle it over the cooled cake.  Refrigerate until ready to serve.

Gluten Free Almond Baklava Biscotti

I love having a quiet time, just relaxing with a cup of hot chocolate or a latte...and nothing makes that hot cup of comfort better than a biscotti to dip into it!  These Gluten Free Almond Baklava Biscotti's are really special.  The great thing about this recipe is that you can go all out and really top these babies big with melted chocolate and honey glazed nuts, or you can just coat them with chocolate and leave out the nuts.  If you really are not a risk taker, you can leave all the toppings off all together and just have them bare (um, the Biscotti could be bare, not you...unless you  like to be bare when you eat a biscotti, and if that's the case, we don't really want to know about it).

Gluten Free Almond Baklava Biscotti

My family loves these Gluten Free Almond Baklava Biscottis and that really surprised me.  You see, biscottis are usually something I get when I go out to  coffee or a rare treat I used to buy when going on vacation or something.  I had no idea my family loved them so much, and how easy they are to make, or I would have made them sooner!

Why don't you make a batch and see if your family has a hidden love you didn't know about too!  Now get to baking!

GLUTEN FREE ALMOND BAKLAVA BISCOTTI
Recipe from: Goodies Gone Gluten Free
click here for Printable Recipe

1 cup almond meal
1 1/2 cups all purpose gluten free flour (store bought or homemade)
2 cups tapioca flour
1/2 tsp. xanthan gum
1 tsp. baking powder
1 tsp. Anise Seed (whole or ground, I like to grind mine)
1/8 tsp. salt
1/2 cup sugar
1/4 cup slivered almonds
1 tsp. vanilla extract
2 eggs plus one egg white
1/4 cup butter, softened or melted
1 cup chocolate chips (semi-sweet or dark)
optional: 1/2 cup dried cherries tossed in a 1/2 tsp. tapioca flour

Topping

1 Tbsp. butter, melted
3 Tbsp. honey
1 cup chopped toasted nuts (1/4 pistachios, almonds and pecans)
1/2 cups melted dark chocolate

Preheat oven to 350 degrees F. and place a piece of parchment paper on a baking sheet.  In a medium size bowl, or stand mixer, cream butter, sugar and vanilla extract.  Add the Anise seed.  Add eggs and egg white, one at a time and mix well.  Mix together dry ingredients and beat into the wet mixture.  The dough will be very thick and dry.  Stir or mix in almonds, chocolate chips and cherries (if using).

Divide dough into two equal parts and on a gluten free floured surface, mold and pat dough into two logs, about 12 inches long and 3 inches wide.

Brush logs with an egg white and bake logs at 350 degrees F. for 20-25 minutes.  They should be light brown and starting to crack on top when done.  Cool for 10 minutes and cut loaves at a slant approximately 1 inch wide.  Lower oven to 225 degrees F. and place biscotti slices face down on cookie sheet back in oven.  Turn over each slice after 10 minutes of cooking and continue to cook.

For the topping, mix together melted butter, honey and chopped  nuts.  Once biscotti is cooled dip the tops in melted dark dark chocolate and top each liberally with nut mixture (it will seem like the nuts won't stick, but they will harden up).  Refrigerate biscotti to set the chocolate and nuts.