Gluten Free Copycat Pillsbury Pumpkin Sugar Cookies
If you’re looking for a fun and festive treat that not only gives you the nostalgia of a favorite childhood classic while being Gluten-Free then these Gluten Free Copycat Pillsbury Pumpkin Sugar Cookies are perfect for you. These cookies are not only delicious but also gluten-free, making them friendly for those with gluten sensitivities.
How To Make Gluten-Free Pillsbury Pumpkin Sugar Cookies
Easy To Follow Instructions:
Prepare Dry Ingredients: In a medium-sized bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
Mix Wet Ingredients: In a separate bowl or in a stand mixer fitted with the paddle attachment, beat the softened butter and sugar until light and fluffy, about 2 minutes on low speed.
Combine Wet and Dry Ingredients: Add the egg and vanilla to the butter mixture, mixing until fully combined and smooth. Scrape down the sides of the bowl as needed.
Form Dough: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Color the Dough: Remove about 3/4 cup of dough and dye it orange. Take out 1 tablespoon of dough and dye it green. Keep the remaining dough uncolored.Tip: Use gloves to avoid staining your hands with food dye.
Chill the Dough: Flatten each color of dough into a disc, wrap in plastic wrap, and chill in the fridge for at least two hours.
Roll Out Dough: Roll out the uncolored dough to 1/4″ thick on parchment paper. Place on a cookie sheet and chill in the fridge.
Shape the Pumpkin: Roll the orange dough into a log about 1″ in diameter. Use a skewer to make an indent along the top for the pumpkin shape and to leave a space for the green stem. Roll the green dough into long skinny pieces and place along the indent.
Assemble Cookies: Wrap the pumpkin log in plastic wrap and freeze for at least 10 minutes. Roll out the uncolored dough again, place the pumpkin log in the center, and wrap the uncolored dough around it. Squeeze and roll the log to join the doughs together. Wrap in plastic wrap and freeze while preheating the oven to 375°F.
Bake Cookies: Slice the log into 1/4″-1/2″ slices and place them on a prepared cookie sheet lined with a silicone mat or parchment paper. Bake for 10-12 minutes until the edges just begin to brown. Allow cookies to cool on the sheet for 10 minutes before transferring to a wire rack to cool completely.
How to Store Homemade Copycat Pillsbury Pumpkin Sugar Cookies
Room Temperature: Store in an airtight container at room temperature for up to one week.
Freezing: For longer storage, freeze the cookies in a single layer on a baking sheet. Once frozen, transfer them to a zip-top freezer bag and store them for up to three months. Thaw at room temperature before serving.
Recipe Tips
Use Room Temperature Ingredients: This helps in achieving a smooth and consistent dough.
Chill the Dough: Chilling helps maintain the shape of the cookies during baking and enhances the flavor.
Avoid Overbaking: These cookies should be soft and slightly chewy, so remove them from the oven as soon as the edges start to brown.
Why Chilling Cookie Dough Matters
Chilling the dough is a crucial step in this recipe. It solidifies the fat in the cookies, preventing them from spreading too much during baking. This step also allows the flavors to meld together, resulting in a richer and more pronounced taste.
More Halloween Baking Recipes Like These Copycat Pillsbury Pumpkin Sugar Cookies
Pillsbury Double Chocolate Chip Cookies
Halloween Pillsbury Cookie Cheesecake Bars
Pillsbury Ghost Sugar Cookie Cupcakes
Pillsbury Sugar Cookie Cheesecake
Copycat Pillsbury Pumpkin Sugar Cookies
Pillsbury Pumpkin Sugar Cookie Cupcakes
Why This Recipe Works
This recipe mimics the beloved Pillsbury Pumpkin Sugar Cookies while being gluten-free, thanks to the 1:1 ratio of gluten-free all-purpose flour. The combination of butter and sugar creates a tender and chewy cookie, while the orange and green dyes add a fun, festive touch.
What is Gluten-Free All-Purpose Flour?
Gluten-free all-purpose flour is a blend of different gluten-free flours, starches, and sometimes xanthan gum, which is used to replicate the texture and consistency of regular all-purpose flour. It allows for a 1:1 substitution in most recipes, making it a versatile ingredient for gluten-free baking.
Will Other Gluten-Free Flours Work for This Recipe?
For the best results, it’s recommended to use a gluten-free all-purpose flour blend. Other gluten-free flours, such as almond or coconut flour, have different properties and textures that may not yield the desired outcome in this recipe. The 1:1 gluten-free all-purpose flour ensures the cookies have the right texture and structure.
Gluten-Free Copycat Pillsbury Pumpkin Sugar Cookies
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15
servings15
minutes8
minutesKeep the screen of your device on.
Ingredients
2 1/2 cups Gluten Free all purpose flour (1:1 ratio GF flour)
1 tsp. baking powder
1/4 tsp. salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 egg
2 tsp. vanilla extract
2 drops orange food dye
1 drop green food dye
Directions
- In a medium sized bowl, whisk together the GF flour, baking powder, and salt. Then set aside.
- In a separate bowl (or in a stand mixer fit with the paddle attachment) mix together the softened butter and sugar until light and fluffy. About 2 minutes on low speed.
- Add the egg and vanilla to the butter mixture and continue to mix until fully combined and smooth. Scrape down the sides of the bowl as you go.
- Add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Once you have a nice dough formed, remove about 3/4 cups of it to dye orange. Next, take out 1 Tbsp. of dough to be dyed green. Keep the remaining dough in the bowl.
- Use gloves if you have them to dye the first removed portion of dough orange, then the small amount green. To do this, add a drop of food gel at a time to the dough and work it into the dough until it is evenly distributed and has reached the perfect shade.
- Flatten each color of dough into a disc and wrap in plastic wrap to chill in the fridge for at least two hours.
- After two hours, take the uncolored dough and roll it out to 1/4″ thick on top of parchment paper. Slide this onto a cookie sheet and let sit in the fridge while we move onto the next step.
- Remove the orange dough from the fridge and roll it out into a log about 1″ in diameter. Take a skewer to make an indent along the top of the log to create more of a pumpkin shape and to leave an indent where the green stem will go.
- Next, take the green dough and roll into long skinny pieces and place these pieces along the top of the indent made from the skewer on the pumpkin.
- Wrap the pumpkin log in plastic wrap and let set in the freezer for at least 10 minutes.
- Remove the rolled out, uncolored dough from the fridge – let it sit out for about 5 minutes to become more flexible. Then place the pumpkin log in the center of the uncolored dough then wrap the rolled out dough around the pumpkin log. You can pinch the seams together to help the two sides meet.
- Thoroughly squeeze and roll the log of dough to ensure the uncolored dough and the pumpkin log are joined together nicely. Wrap the entire roll in plastic wrap again and let sit in the freezer while preheating the oven to 375°. While the oven is preheating, prepare a cookie sheet with a silicone mat or parchment paper.
- Once the log has chilled, slice the log into about 1/4″-1/2″ slices. Place each cookie about 1 1/2″ – 2″ apart on the prepared cookie sheets.
- Bake for 10-12 minutes or until the edges just barley look brown. We want these nice and soft so as soon as you see a bit of browning on the edges, take them out of the oven and let sit on the cookie sheet for an additional 10 minutes on the sheet to firm up a bit/ finish baking and cooling.
- Enjoy!🎃
Did you make this recipe?
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Super easy to make! They turned out amazing. I am definitely making these again!!!
I wish I could post pictures! I invited a few friends over and everyone did their own pumpkin design. It was so fun and they tasted amazing!
Next, we are doing Christmas tree designs with this recipe plus some cinnamon and nutmeg!
Pretty Accurate and yummy! Had 3 gluten eaters tell me they tasted the same!
Wow! I have missed these for a decade. This recipe was SPOT ON. Tastes exactly like the original ones.
I accidentally used salted butter and it was totally fine. I also had to thaw all the dough for a bit after the fridge bc it was too hard to work with. I didn’t refreeze any sections because I was way more focused on the taste than the look – and they turned out great!
Omg these look so fun! I’m gluten free and will totally be making these :) What 1:1 Flour did you use?
I love Bob’s Red Mill or King Arthur 1:1 the most! :)