Gluten-Free Pumpkin S’Mores Cookies

September 11, 2020

Gluten-Free Pumpkin S’Mores Cookies—-the epitome of Fall + Comfort in every single bite. These cookies are incredibly soft and chewy! Made with gluten-free ingredients, these cookies are easy, thick, perfectly bite-size and bursting with pumpkin, spice, + S’Mores flavors (Marshmallows + Chocolate), which work so amazing together! This is the perfect sweet indulge for the entire family during the Fall/Winter seasons.

Gluten-Free Pumpkin S'Mores Cookies

Can we just stop and have a moment of silence for these Gluten-Free Pumpkin S’Mores Cookies for a sec? I mean, where do I even begin? S’Mores + Pumpkin? YUP. And they are AMAZING together!

As my #PumpkinWeek on Orchids + Sweet Tea comes to an end with just one more recipe to go, I’m feeling bittersweet.

It’s been such fun watching all of you enjoy all of my pumpkin creations all week long. 

And it’s been even more fun actually doing them!

But of course, many things have to eventually come to an end and while I won’t be posting a TON of pumpkin recipes for the rest of the season, there will be a few more sprinkles of Pumpkin along the way, so don’t worry! Haha.

PUMPKIN OVER EVERYTHING!!! 

Gluten-Free Pumpkin S'Mores Cookies

OK, so this is probably one of my first officially posted GF cookie recipes and I’m truly so excited to be sharing it with you during this week. 

If you’ve been an avid reader of Orchids + Sweet Tea, then you’re aware that I’ve been delving more into GF recipes as a way to experiment more and expand, since many of you have some sort of sensitivity to it like I do. 

Granted, GF baking is a whole other monster and I can see why many people feel intimidated. However, like baking in general—-practice does make perfect so I’m practicing. 

To confess—cookies were actually (and still sometimes are) the dessert that I least enjoy making because I often never make them as perfectly as I’d like. 

While they might be simple for some to make, they aren’t the easiest for me to make for some reason. Honestly, the shape or texture seems hard to achieve depending on the flavor for me. What about you?

Gluten-Free Pumpkin S'Mores Cookies

Well, with these cookies, I felt that the need to make it least about perfection and more about taste. And these little cookies TASTE SO DELISH!

WHAT YOU’LL LOVE MOST ABOUT THESE COOKIES?

Super soft, gooey (thanks to those lovely Marshmallows) + chewy inside. Gently crisp around the edges!

Minimal ingredients.

Easy to make.

Melts in your mouth.

Oozing with delicious Fall flavor (Pumpkin + Fall Spices).

Loaded with chocolate chips.

Can be enjoyed for breakfast, as a snack, or dessert, who’s watching?

Delicious with EVERY. SINGLE. BITE.

Gluten-Free Pumpkin S'Mores Cookies

6 TIPS TO MAKING THE PERFECT GF COOKIES.

#1: Always ensure that your flour includes a thickening agent like Xanthan Gum.

This is SUPER important because most flour such as Almond, Oat, Coconut, etc. do not contain this, therefore, you would need to purchase it separately and add it in with your dry ingredients. Who wants totally flat or crumbly cookies, right? Personally, I love using Bob’s Red Mill’s GF 1-to-1 Baking Flour Blend, which includes this and works great for most baking recipes.

#2: When it comes to mixing, don’t stress about Over-Mixing. Mix until FULLY COMBINED!

Yes, so in most cases, over-mixing can be a real disaster. It can sometimes turn your sweet treats super dense, hard, or one not so amazing mess. However, with GF cookies, mixing helps to better work the ingredients together and mixing a bit longer isn’t harmful. Who knew?

#3: Too Sticky? Refrigerate!

OK, so while regular cookies often require refrigeration, most GF cookie recipes don’t. However, if you’ve mixed everything together well and it appears SUPER STICKY (which is a great chance sometimes),  simply refrigerate them after scooping them onto your baking sheet and they’ll form nicely and bake well. 

#4: Work Smaller Scoops as opposed to Bigger ones.

Personally, I found that my GF cookies baked better (and more in tact) whenever I scooped them small instead of regular sized like traditional cookies. Because the batter is a bit more “soft”, I find that scooping too large might make them super flat and not so great in texture. But of course, it all depends on the texture of the batter in the first place.

#5: Parchment Paper Away!

I do this for all of my cookie (or baking) recipes, however, in case that you don’t, it’s especially important for GF cookies—-use that Parchment Paper or non-stick mat. It’s going to ensure that they don’t stick or became a disaster, especially since I’ve mentioned that the batter tends to be a bit more on the sticky side anyway.

#6: Cool, Cool, + COOL some more!

Unlike traditional cookies which are often cooled slightly and then moved to a cooling rack to continue cooling, it’s best to FULLY COOL your GF cookies directly on the baking sheet. These little beauties are SUPER SOFT therefore movement might not be the best before they are fully cooled.

Gluten-Free Pumpkin S'Mores Cookies

Feeling Everything Pumpkin? These are Delicious Options!

Pumpkin Spice Overnight Oats—-Vegan, Gluten-free, and only takes 5 minutes to whip together while you allow the refrigerator do the rest overnight. This recipe boasts of it’s creaminess, thickness from the thickly cut oats used, and generous Fall flavors which reminds you of the traditional pumpkin spice latte.

This One-Pot Cajun Pumpkin Alfredo Pasta is the perfect way to enjoy a good plate of creamy pasta much like the classic Alfredo version, but without the dairy and cheese (all Vegan), completely loaded with pumpkin flavor married with cajun seasonings, and of course with the amazing texture of Pappardelle noddles. This recipe is easy to make, satisfying, and is sure to be your family’s next staple Fall-inspired comfort food.

This Vegan Pumpkin Chai Latte is made with only a handful of ingredients and is the perfect warmth + coziness to any day. Literally whipped together in a few short minutes, this homemade latte comes fully dairy-free, vegan, + gluten-free. Enjoy this coffee-free cup of goodness every morning. 

These Easy Pumpkin Chai Cupcakes are a delicious flavor battle between two classic flavors—-pumpkin + chai. Together, however, they are even more PERFECT! Made with a soft, fluffy, + moist vegan base, these cupcakes are filled with bold pumpkin flavor and warm spices in every bite. Paired with a fluffy chai buttercream, these cupcake are the epitome of comfort during the cooler months ahead. Completely oil-free. Gluten-Free option available.

What About the Pumpkin?

When it comes to the pumpkin flavor, I use the pumpkin from the can specifically for pumpkin puree, NOT pumpkin pie filling (I use the organic version from Libby’s). 

How Do You Store Leftover Cookies? Frozen Vs. Chilled.

GF Cookies are BEST STORED at room temp (for 3-4 days) and actually don’t refrigerate well. 

These cookies can also be frozen for up to 3 months and reheated to thaw out. Any unused cookie dough batter can be refrigerated for up to 3 days, or frozen for up to 1 month and then thaw overnight in the fridge, if you choose not to use it right away!

Gluten-Free Pumpkin S'Mores Cookies

MY FAVE GF RECIPES ON THE BLOG.

Easy Extra Fudgy Vegan Brownies are soft, rich, and dangerously full of chocolate flavor. These beauties are sure to melt-in-your-mouth and are made entirely with all vegan ingredients. You’ll whip them up in no time and they are definitely a killer sweet treat to add to your list of must-bakes for the entire family!

This Creamy Garlic Broccoli Kale Rotini Soup is sure to keep you warm and comforted. A great nourishing and healthy alternative, this soup boasts of it’s creaminess made from broccoli + kale, and comes rich in garlic flavor and loaded in nutrients. The addition of veggie rotini adds a beautiful tender texture to this bowl of goodness. The perfect family staple. All vegan and gluten-free.

This Vegan Lemon Garlic Spaghetti + Meatballs recipe is the best easy and comforting skillet meal for the entire family. Loaded with savory flavor, these ‘meatballs’ made from veggies are moist, silky, and tender; and comes topped over gluten-free spaghetti coated in a delicious lemon garlic sauce. A vegan and gluten-free weeknight option.

These Flourless Vegan Sweet Potato Oats Waffles are the best easiest gluten-free waffles for the entire family. Made right in a blender, these waffles are naturally sweetened, fluffy, thick, airy, and full of sweet potato + oat flavors. The perfect breakfast or brunch dish with the perfect taste for your mornings!

These Best Banana Cupcakes + Maple Buttercream are a classic flavors that never get old, but together they are even more PERFECT! Made with a soft, fluffy, + moist vegan base, these cupcakes are filled with bold banana flavor, spices, and a bit of crunch from the walnuts, in every bite. Paired with a creamy maple buttercream, these cupcake are must during any season. Fully Vegan + Gluten-free options available.

Gluten-Free Pumpkin S'Mores Cookies

Let’s dig right into this recipe, shall we?

Preheat oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper or a non-stick baking mat.

In a large bowl, whisk together the flour, baking soda, pumpkin spice, + sea salt. Set aside.

In a separate large bowl, using a hand-mixer, cream together the butter and sugars until it begins to look “paste-like”, about 3-5 minutes.

Mix in the vanilla, pumpkin puree, and egg until well incorporated, scraping down the sides of the bowl if needed.

Now, add in the dry ingredients and mix together using a wooden spoon or rubber spatula until well combined and the batter looks slightly sticky. Fold in the chocolate chips and marshmallows.

Using a regular cookie scoop, scoop each cookie unto the prepare baking sheet, leaving at least 1-inch between each one and then add the baking sheet to the fridge for 15-20 minutes. 

Once slightly chilled, bake them for 10-12 minutes or until the edge are crisp and the marshmallows have completely melted.

Remove from the oven and let cool completely before serving.

Bon Appetit!

Gluten-Free Pumpkin S'Mores Cookies

Gluten-Free Pumpkin S'Mores Cookies

Gluten-Free Pumpkin S'Mores Cookies

Prep Time: 10 mins
Cook Time: 12 mins
Chill Time: 20 mins
Total Time: 22 mins
Serves: 15 cookies
Print It Pin It

Ingredients

  • 1 1/2 cups Gluten-Free 1-to-1 Baking Flour (I use Bob's Red Mill; See Notes!)
  • 1/2 cup organic brown sugar (I use Sugar in the Raw)
  • 1/4 cup organic pure cane sugar (I use Wholesome Sweets)
  • 1/2 tsp baking soda
  • 1 1/2 tsp pumpkin spice, Homemade or Store-bought (See Notes!)
  • 1 large egg, room temp.
  • 1/2 cup unsalted butter, melted (I use Land O' Lakes)
  • 1 tsp vanilla
  • 1/4 cup pumpkin puree (Not Pumpkin Pie filling!)
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup mini marshmallows

Instructions

  • Preheat oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper or a non-stick baking mat.
  • In a large bowl, whisk together the flour, baking soda, pumpkin spice, + sea salt. Set aside.
  • In a separate large bowl, using a hand-mixer, cream together the butter and sugars until it begins to look "paste-like", about 3-5 minutes.
  • Mix in the vanilla, pumpkin puree, and egg until well incorporated, scraping down the sides of the bowl if needed.
  • Now, add in the dry ingredients and mix together using a wooden spoon or rubber spatula until well combined and the batter looks slightly sticky. Fold in the chocolate chips and marshmallows.
  • Using a regular cookie scoop, scoop each cookie unto the prepare baking sheet, leaving at least 1-inch between each one and then add the baking sheet to the fridge for 15-20 minutes. 
  • Once slightly chilled, bake them for 10-12 minutes or until the edge are crisp and the marshmallows have completely melted.
  • Remove from the oven and let cool completely before serving.
  • Bon Appetit!

Tips & Tricks

STORAGE: These Cookies are BEST STORED at room temp (for 3-4 days) and actually don't refrigerate well. Can also be frozen for up to 3 months and reheated to thaw out. Any unused cookie dough batter can be refrigerated for up to 3 days, or frozen for up to 1 month and then thaw overnight in the fridge, if you choose not to use it right away!
GF FLOUR: I enjoy using a 1-to-1 Baking Flour, however, if using other GF flours such as Almond, Oat, etc. be sure to add 1 tsp of Xanthan Gum to your dry ingredients.
PUMPKIN SPICE BLEND:Mix together 1 Tbsp cinnamon, 1 tsp nutmeg, 1 tsp ground ginger, + 1/4 tsp ground cloves. 
 

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Gluten-Free Pumpkin S’Mores Cookies.

ORCHIDS + SWEET TEA

Love this Post? SHARE!

LOVE THIS RECIPE?
LET US KNOW!

Your email address will not be published. Required fields are marked *

Love this Recipe?