Dang Tasty Pumpkin Cookies, Gluten Free

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Dang Tasty Pumpkin Cookies

     I made these delicious cookies weeks ago, however my blog hasn't been working properly so I couldn't put them up...super annoying!! The Pin button still isn't working properly, but we're working on that, it will pin for you at least(thank goodness).  

    When I first saw this recipe I thought hey, why not, it has cream cheese frosting on them, lets try!  I can honestly say my family is very tired of Pumpkin treats at my house, there is actual complaining going on...Seriously, who complains about a dessert??!!  So firstly, let me say these are probably some of THE BEST COOKIES I've eaten in an age!!  I don't like Pumpkin cookies, so this is saying a lot...it's not my recipe, so I can say this, and not be bragging!  I might have eaten about 6 or 8 I stopped counting, they are small and just so easy to eat.  

     So, if your family doesn't love Pumpkin Pie, then why not try Pumpkin cookies, these cookies are a winner!! I hope you have a great Holiday Season, and Happy Baking, Natalie

     If you want you cookies to be perfectly round, and the exact same size, buy a cookie scoop.  Mine are not perfect, nor are they round, it was messy to make, but possible.  I did however run out and buy a cookie scoop right after.  Much of our dough is very sticky, and I was tired of having sticky hands all of the time!!

Ingredients-
adapted from, The Girl Who ate Everything
-1 cup softened butter
-1 cup sugar
-1 cup pumpkin puree
-1 1/2 tsp baking soda
-1 1/2 tsp baking powder
-1/4 tsp salt
-1/2 tsp cinnamon
-1/2 tsp ginger
-1 large egg
-1 tsp vanilla extract
-2 1/4 cups Pamela's bread flour mix
For  cream cheese frosting-
-4 oz cream cheese (room temp)
-1/4 cup butter
-I think I used 2 cups powdered sugar ( so do it to your taste)
-1/2 tsp vanilla 

How to-
Preheat the oven to 350 degrees, spray the pan with Pam spray.  Bake for 15-17 minutes.  Cool, then remove from the pan.
-First beat the butter and sugar together until fluffy, then add the pumpkin and mix in.
-Next add the soda, baking powder, salt, cinnamon, ginger and vanilla and mix well.
-Then add in your egg and beat in.
-Lastly add in your flour a little at a time, until combined.  Make sure and scrape the sides down.  
-Now make your cookies, try and make them small and roundish, then bake. 

After your cookies cool, then frost them with the cream cheese frosting, a nice thick layer and enjoy!!

     This is one of my new favorite things, a cookie scoop...they come in all different sizes and they are not created equal.  Some are much better quality then others, try one, you may never go back to sticky fingers either! :)

Gluten Free Pumpkin Roll Bars

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Pumpkin Roll Bars

     I have decided to make an entire months worth of posts, all about Pumpkin.  I honestly don't know of anyone who doesn't love the smell of a pumpkin dessert baking in their home, the combination of smells are fantastic...Ginger, Cinnamon, Pumpkin and Cloves, I can smell it now. 

      The greatest thing about Fall season means Apples are coming off the trees, so no more nasty store bought apples, the weeds are slowing down in my yard (except this year,it's not cold enough yet!) I get to go pick my pumpkins and decorate ASAP for Halloween!!!! I love Halloween, seeing the kids in costumes, the Fall food and I get to crack out my cuter clothes.......the neighbors I'm sure are tired of my t-shirts, shorts and flip flops EVERYDAY!!! 

     My husband calls Fall, butter season, because when I'm stuck in the house I bake 10 times more and blow through the butter(we all know how cheap being GF is to start with! NOT).  I love to try new soup recipes and desserts,I can share with my friends and family.  I hope you all enjoy my month of Pumpkin.

 Happy Baking, Natalie 

Ingredients-
Adapted from The Recipe Critic
-6 TB butter melted (not bubbly)
-1 1/2 cups sugar
-2 cups Pumpkin
-2 large eggs
-1 tsp vanilla
-1/2 tsp Ginger
-1 tsp Cinnamon (1/2 tsp more if you love it)
-2 tsp Baking Soda
-1 1/2 tsp Baking Powder
-2 cups Pamela's bread flour mix
For filling-
-8 oz. cream cheese softened(room temp)
-1/4 c. sugar
-1/2 tsp vanilla
-1 large egg

How to-
Use a 9x13 inch glass pan, spray it with Pam spray.  Preheat oven to 350 degrees, bake for 50-55 min, check the cake with a toothpick all the way in.  Also, if you press on the cake and it springs back you should be good.
-First add the wet ingredients and mix until they are all smooth, about 2 minutes.
-Next put all of your dry ingredients into a separate bowl and mix together, then slowly add into the wet ingredients and mix well.
-Then in a separate bowl, mix together your filling with a hand mixer and set aside.
*-Now that  you have everything made SPREAD 2/3* of the batter into the pan, save the rest, then spread your cream layer as evenly as possible on the batter layer.
*-Lastly use the rest of your batter and in spoonfuls, plop the pumpkin batter over the cream cheese randomly, then run a butter knife through the top to make swirls. 
-Cool these bars, then put in the fridge. Mine lasted 5 days in the fridge covered.

This company is one of my Favorite!!! Boomchickapop
http://angiespopcorn.com/ They have the greatest varieties of popcorn and I especially love the Peppermint, with chocolate drizzle it is to die for!!  Try it, you'll love her popcorn!

Gluten Free Pumpkin Buttermilk Bundt Cake

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             Pumpkin Buttermilk Bundt Cake
    
     So, this last weekend I attended the Gluten Free Expo in our area, it's always great to see and taste the new products that are being developed each year.  This year was a bonus, I was able to take my newly diagnosed niece with myself, and my good sport of a daughter.  Some things are still super nasty tasting, and others just get better tasting all the time; I really do feel bad for the poor people who were diagnosed years and years ago! Thank goodness(and sadly)  Celiacs and gluten intolerance have become much more common and talked about!!  If you are able to attend a Gluten Free Expo in your area, go, you'll be happy you did!
     Now onto this most delicious cake...so I was scouring Pinterest as usual, and I decided it was time to master a Bundt Cake!  Thanksgiving and Christmas are both coming up soon, and I know a lot of people really don't like Pumpkin Pie (also not my favorite) and we GF must supply desserts for these up coming Holiday events; who said you have to have a pie?!  If you are like me and don't love pie, try this cake, IT IS TO DIE FOR!!!! I took it to my Bunko group, and didn't tell anyone I made it, everyone asked who made the DELICIOUS cake!  I was so excited when I got to tell everyone it was me!!   Try this the Brown Butter Icing, it will have you licking the plate!! 
              Happy Baking, Natalie

Ingredients:
Adapted from The Baker Chick
-3/4 softened butter
-3/4 sugar
-1/2 cup brown sugar
-1 tsp vanilla
-3 large eggs
-1 1/4 cup canned pumpkin
-3/4 cup Buttermilk
-1/4 tsp Cloves
-2 tsp Cinnamon ( I used 1 1/2 tsp)
-2 1/4 cups Pamela's Bread Flour mix
-2 tsp Baking soda
-2 tsp Baking powder

Browned Butter Icing ingredients-
-1/2 cup butter
-2 cups powdered sugar
-2 tsp vanilla
-2-4 tsp milk


How to:
-First mix all of the dry ingredients in a separate bowl and set aside.
-Next in a mixer or large bowl, add your butter, sugar and brown sugar and beat until fluffy. 
-Then add your vanilla, eggs, pumpkin, buttermilk and mix on medium until they are all incorporated and smooth, then scrape the sides .
-Lastly add in the dry mixture slowly until it is all mixed in, and the flour is not visible. 
For the icing-
-In a sauce pan add the butter and turn it to medium, stir until it starts to lightly brown. Turn off the heat.
- Next add the vanilla, stir in the powdered sugar, then add milk as needed. 
-Now add to the cake while the icing is WARM, then serve and enjoy!!!

     Preheat oven 350 degrees, spray with Pam, then I dusted mine with flour too. Use a 10 inch Bundt pan. Spread it out evenly in the pan. Bake on the center rack for 60-63 min, or until a toothpick comes out clean. I cooled mine on a cooling rack for a hour, then tipped it out. 

***These are some of my VERY favorite treats in the world!!! I know shocking, I don't just eat dessert...I eat savory foods too!! Asian food is my most favorite of any food, and these are so good, I have to fight my 14 yr. old Gluten eating son for these!!! ***

Gluten Free Chocolate Pumpkin Cupcakes

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             Chocolate Pumpkin Cupcakes

 

     I found this recipe a while back when I was looking for a way to use a half empty can of Pumpkin.  I am always looking for recipes that I can make into cupcakes, I love cupcakes; who doesn't love a portable treat!?  The original recipe is from the blog I Am Baker, and her pictures are really fancy and professional (maybe someday). The hair I do for people looks like her pictures, so at least one thing I do looks professional and FANCY!!   
     OK, so on to the cupcakes, my son claims he doesn't like anything Pumpkin, but loves chocolate; so this was the way for me to sneak in Pumpkin and not tell him.  These cupcakes were are HIT, my son couldn't keep his hands off of them, and he said it was the Best Pumpkin he's ever eaten!!  So for all the Pumpkin haters out there, these are soooo good, you can't say you hate all Pumpkin!  Honestly, how can you go wrong with Chocolate and Pumpkin? Try them, I think you will love them.  Happy Baking,Natalie 
I've done an update on this for those who can not eat dairy, I hope this helps out during the Holiday Season. 



Ingredients:
Adapted from I am Baker
-1 cup brown sugar
-1 cup granulated sugar
-1/2 cup buttermilk
-1 cup canned pumpkin
-1tsp pure vanilla extract
-3/4cup oil
-4 large eggs
-1 3/4 cups Pamela's Bread flour mix
-2/3 cup unsweetened cocoa( I use the dark)
- 1 tsp baking powder
-2 tsp baking soda
-1/4 tsp salt
-1cup semi-sweet chocolate chips    



 Heat your oven to 350 degrees-
 -I used a 1/4 cup measuring cup to fill the cups, (DO NOT OVER FILL, THEY WILL BE TOO BIG) it made 26-32
-Bake for 20-23 min, or until you check with a toothpick and it comes out clean.

Directions:
-Add your oil and sugars together, mix together.

-Then add the pumpkin,  buttermilk and vanilla, then mix until they are combined, make sure and scrape the sides down.
-In another bowl combine the flour, cocoa, baking powder, soda and salt.  Then alternate adding flour and eggs, mix and end on flour.
-Make sure all the ingredients are combined, scrape the sides down, and mix all together about 1-2 min on low.  
-I used a 1/4 cup measuring cup to fill the cups, (DO NOT OVER FILL, THEY WILL BE TOO BIG) it made 26-32
-Bake for 20-23 min, or until you check with a toothpick and it comes out clean.
  

You can use the cream cheese frosting like I did, or chocolate, you really can't go wrong with these.


These are a few of my FAVORITE things:
America Color Food Gels, they are so amazing, they make the the colors of frosting and cake colors so true and bright! It it is so much better then the runny food coloring, and it comes in so many more colors.