Gluten-Free Spiced Pumpkin Drops
Cookies
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Cook Time
30 min
Servings
27
Difficulty
Easy
Prep Time
20 Min
Description
These gluten-free spiced pumpkin drops are a delightful treat, especially during the autumn season. The combination of pumpkin puree and warm spices like ginger, cloves, and nutmeg creates a comforting and flavorful cookie. The shredded coconut adds a lovely texture and subtle sweetness. They're quick to prepare, making them perfect for a last-minute dessert or a cozy afternoon snack. I love how easy it is to whip up a batch of these, and they always disappear quickly! These cookies are a great option for those with gluten sensitivities, without sacrificing taste or texture.
Ingredients (12 ingredients)
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2 cups gluten-free all-purpose baking flour
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1.5 tsp baking powder
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1 tsp ground ginger
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0.75 tsp ground cloves
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0.5 tsp baking soda
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0.5 tsp ground nutmeg
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0.5 cup butter, softened
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0.5 cup brown sugar
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0.5 cup white sugar
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2 piece eggs
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1 cup shredded coconut
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1 cup pumpkin puree
Preparation (8 steps)
Preheat Oven and Prepare Baking Sheet
Preheat the oven to 375 degrees F (190 degrees C). Line a large cookie sheet with parchment paper. This step is done outside of the Thermomix.
Combine Dry Ingredients
Add 2 cups gluten-free all-purpose baking flour, 1 ½ teaspoons baking powder, 1 teaspoon ground ginger, ¾ teaspoon ground cloves, ½ teaspoon baking soda, and ½ teaspoon ground nutmeg to the Thermomix bowl. Mix for 10 Sec./Stufe 4 to combine.
Cream Butter and Sugars
Add ½ cup softened butter, ½ cup brown sugar, and ½ cup white sugar to the Thermomix bowl. Mix for 20 Sec./Stufe 4 until well combined.
Add Eggs and Mix
Add 2 eggs to the Thermomix bowl. Mix for 15 Sec./Stufe 4 until light and creamy.
Incorporate Coconut and Pumpkin Puree
Add 1 cup shredded coconut and 1 cup pumpkin puree to the Thermomix bowl. Mix for 15 Sec./Stufe 3 until blended.
Combine Wet and Dry Ingredients
Add the flour mixture from step 2 to the Thermomix bowl. Mix for 20 Sec./Stufe 3 until smooth. Use the spatula to scrape down the sides of the bowl if needed.
Bake the Cookies
Drop teaspoonfuls of dough onto the prepared baking sheets. Bake in the preheated oven for about 10 minutes, or until lightly browned on top. This step is done outside of the Thermomix.
Cool and Serve
Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. This step is done outside of the Thermomix.
Finished cooking? Great! 🎉
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Created by
Sophia Lee
6
Rezepte
0
Kochbücher
Allergens
- Eggs
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