Cooking, Baking & Cocktail Shaking

Gluten-Free White Chocolate Pumpkin Cookie Cups

Gluten-Free white chocolate pumpkin cookie cups drizzled with apple cider caramel.

Gluten-Free White Chocolate Pumpkin Cookie Cups with Apple Cider Caramel | www.themessybakerblog.com

There are several perks to being a food blogger.

I get to meet amazing new foodies on the Interweb. Sure, we don’t get to hangout in the conventional sense, but that doesn’t mean we’re not tight. We sip our coffee from opposite sides of the globe while chatting on Facebook–boom, tight!

Since starting my site in 2011, I’ve received more kitchen swag than I know what to do with. Okay, that’s a lie. I’m like Mr. Scrooge in Mickey’s Christmas Carol doing the back stroke in all of my kitchen gadgets.

Gluten-Free White Chocolate Pumpkin Cookie Cups with Apple Cider Caramel | www.themessybakerblog.com

I get to work with amazing brands. How they find my little slice of the Interweb, I’ll never know, but you won’t find me complaining. I adore the companies I partner with here on the blog.

There is never a lack of food in this house since I started blogging. If anything, I could use a second refrigerator to store all the goods I’m pumping out of my kitchen on a daily basis. So, if you’re hungry, feel free to stop by and rummage through my fridge. Seriously, let’s have lunch.

Gluten-Free White Chocolate Pumpkin Cookie Cups with Apple Cider Caramel | www.themessybakerblog.com

As a food blogger’s husband, Squirrel has learned to ask permission before sneaking food. Unfortunately, he had to learn the hard way when he ate a bowl of meatballs that were waiting to have their photos taken. In his defense, he didn’t know any better. I had just started my blog and he was accustomed to eating anything he pleased.

Now that I’m a bit more established, he asks first. Just the other day, these gluten-free white chocolate pumpkin cookie cups were sitting on the counter cooling. “Hmm, what’s this,” Squirrel asked. “They’re my newest gluten-free creation, and they’re bangin’,” I responded. “Can I have one?” he asked.

And they say men can’t be trained.

Helpful cookie tips:

  1. You’ll notice that the only binding ingredient in this recipe is pumpkin puree–no egg! After testing this recipe several times, I decided to make the dough without the addition of eggs. Since pumpkin puree is super moist, I let it stand in for the egg. The first two batches of cookies that included the egg were good, but they weren’t good enough to be called a cookie; it was more of a cookie/muffin hybrid.
  2. Since this recipe doesn’t call for an egg, which naturally helps cookies plump and rise, I used both baking soda and baking powder for lift and puff purposes.
  3. Melted butter=extra chewy cookies. I use melted butter in my The BEST Chocolate Chip Cookies…Ever! recipe. If you want an unbelievably gooey, chewy cookie, you have to melt your buttah!
  4. Choose a premium gluten-free all-purpose flour blend that includes either guar gum or xanthan gum. I used Pamela’s Products Artisan Flour Blend in this recipe. Guar and xanthan gum are extremely important ingredients when baking gluten-free treats. In this recipe, it strengthens the cookies and prevents them from crumbling.
  5. Chill your dough. This step is very important and shouldn’t be skipped. Cover and chill the dough for at least an hour before baking. I prefer to make my cookie dough the night before I’m going to bake them.
  6. Spray your muffin tins with non-stick baking spray.
  7. When the cookies are finished baking, allow them to cool in the pans completely before removing. To remove, run a small cake spatula or butter knife around the perimeter of each cookie to loosen before you pop them out of the tins.

Gluten-Free White Chocolate Pumpkin Cookie Cups with Apple Cider Caramel | www.themessybakerblog.com

These cookie cups are made with Pamela’s Products, a gluten-free company that specializes in premium baking mixes, cookies, and snack bars. I used their Artisan Flour Blend in this recipe, along with certified gluten-free old-fashioned oats.

The center is gooey, moist, and studded with white chocolate and cinnamon morsels. And, as if that wasn’t enough, I drizzled each cookie cup with homemade apple cider caramel.

Gluten-Free White Chocolate Pumpkin Cookie Cups with Apple Cider Caramel | www.themessybakerblog.com

The apple cider caramel is optional, but definitely recommended. It adds a sweet, tangy layer to the outside of the cookie. I recommend adding the caramel right before you’re ready to serve the cookies so they don’t become sticky mess in the storage container.

Gluten-Free White Chocolate Pumpkin Cookie Cups

Thick, gooey pumpkin cookie cups loaded with warm spices and sweet white chocolate and cinnamon morsels.

Yield: 14 cookie cups

Prep Time: 4 hours 10 minutes

Cook Time: 16 minutes

Total Time: 4 hours 26 minutes

Ingredients:

Cookies:

  • 1 stick (1/2 cup) unsalted butter, melted and cooled slightly
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups Pamela's Artisan Flour Blend
  • 1/2 cup certified gluten-free old-fashioned oats
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon kosher salt
  • 1/2 cup white chocolate chips
  • 1/2 cup cinnamon chips

Apple Cider Caramel: 

  • 1/2 cup apple cider
  • 1 cup granulated sugar
  • 1/2 cup heavy cream

Directions:

Cookies: 

  1. In a large bowl, whisk together melted butter, brown sugar, granulated sugar, pumpkin puree, and vanilla extract until smooth.
  2. Add flour, baking powder, baking soda, pumpkin pie spice, and salt to the bowl with the pumpkin mixture. Stir until just combined.
  3. Fold in the white chocolate and cinnamon chips.
  4. Cover the mixing bowl with plastic wrap or transfer the mixture to a smaller bowl with a lid. Refrigerate for at least 4 hours or overnight (do not skip this step).
  5. Preheat the oven to 350 degrees F. Generously spray two non-stick muffin tins with baking spray.
  6. Fill each tin with 2 tablespoons of batter. Gently press down to flatten the batter into the pan. Top with extra white chocolate chips or sprinkles (optional).
  7. Bake for 20-22 minutes, or until the cookie cups are golden brown. Transfer to a wire rack. Cool the cookie cups in the pan completely before removing. Run a butter knife around each cup to loosen the cookies before removing.
  8. Store cookies in an airtight container for up to 7 days.

Apple Cider Caramel:

  1. Combine the sugar and apple cider in a medium heavy-bottomed saucepan. Using a whisk, stir to combine--this is the only time you can stir the sugar. If you stir it while it’s cooking, it will seize and become rock hard.
  2. Place the saucepan over medium high heat and cook until the sugar starts to caramelize, 10-15 minutes. Do not stir while this is happening. Be very careful to watch the caramel; it will go from caramel to burnt in a split second.
  3. Once the mixture reaches a medium amber hue, take the pot off the heat and stand back to avoid splattering. Slowly whisk in the cream. Don’t panic, the cream will bubble violently and the caramel will solidify. Give it a few whisks and the mixture will return to a liquified state.
  4. Turn the heat down low and simmer, whisking constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow the sauce to cool to room temperature, at least 2-4 hours. It will thicken as it sits.
  5. Drizzle over cookies before serving.
Whipping up one of my recipes? I wanna know about it! Snap a photo and tag your post with #onesweetmess on Twitter or Instagram. Seeing your creations come to life makes my day!

Disclosure: This recipe was developed for the amazing folks at Pamela’s Products. All opinions in this here post are my own. Thank you for supporting my recipes and site while I work with brands I adore.

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23 Responses to “Gluten-Free White Chocolate Pumpkin Cookie Cups”

  1. #
    1
    Kelly @ Trial and Eater — October 6, 2014 at 9:09 am

    The apple cider caramel sounds to-die-for! Sounds like the perfect fall treat :) It made me laugh about your description of training your husband to ask before he eats your non-photographed food! Constant struggle of keeping the food alive before you can finish photographing, right? My grandma used to put a post-it note that said “Sheba’s food” on foods she didn’t want people eating – Sheba was their dog :)

    Reply

    • Jennie replied October 7th, 2014 at 3:40 pm

      Thank you so much, Kelly. Your grandmother sounds like clever lady.

      Reply

  2. #
    3
    Julia — October 6, 2014 at 10:25 am

    APPLE CIDER CARAMEL?!!! Truly, I MUST! Just the title of these cookie cups was driving me bonkers and then you had to go ahead and throw in the ooey gooey center comment. I’m sold down the river!

    Blogging is amazing indeed, isn’t it? I absolutely love connecting with the peeps and the brands. It’s seriously the most rewarding job I ever did have :D Hope you had a lovely weekend, dear!

    Reply

    • Jennie replied October 7th, 2014 at 3:42 pm

      I wanted to drink the caramel after it cooled–so good. I absolutely love my job. I mean, I get to work from home in my pjs all day. It’s a win-win.

      Reply

  3. #
    4
    Jessica @ A Kitchen Addiction — October 6, 2014 at 12:25 pm

    White chocolate pumpkin is one of my favorite fall flavor combos! These cookie cups look perfect!

    Reply

    • Jennie replied October 7th, 2014 at 3:42 pm

      Thanks, Jess!

      Reply

  4. #
    5
    Karishma — October 6, 2014 at 2:55 pm

    Ahhhh that apple cider caramel sounds to die for! What a great fall dessert :)

    Reply

    • Jennie replied October 7th, 2014 at 3:42 pm

      Thank you so much, Karishma.

      Reply

  5. #
    6

    My family knows to ask for “the ugly ones” whenever I’m making something. My brother will stand in the kitchen and wait for me to make a face at something and ask if he can take that one. Next time he’s in Baltimore for business, I’ll make sure to send him your way. He’ll vacuum up all your leftovers.

    These cookies look amazeballs. And that caramel sauce? What the what? Yum! Pinning.

    Reply

    • Jennie replied October 7th, 2014 at 3:43 pm

      I love that you trained your brother to watch your facial expressions. Yes, send him my way. I currently have more bread than I know what to do with stored in my freezer.

      Reply

  6. #
    7
    Choc Chip Uru — October 7, 2014 at 6:29 am

    I would drink milk from these cups, they look so delicious :D

    Cheers
    Choc Chip Uru

    Reply

    • Jennie replied October 7th, 2014 at 3:44 pm

      Thanks, Uru! I like that idea.

      Reply

  7. #
    8
    Laura @ Laura's Culinary Adventures — October 7, 2014 at 8:59 am

    Yum! Because they are gluten free, their healthy, right? What a good husband you have!

    Reply

    • Jennie replied October 7th, 2014 at 3:44 pm

      Let’s pretend, Laura. Yeah, he’s a keeper. Thanks for stopping by.

      Reply

  8. #
    9
    Meggan | Culinary Hill — October 7, 2014 at 3:25 pm

    These cookie cups are perfection! Nevermind that they are also deliciously gluten-free – BONUS! Yes, us food bloggers have a lot to be thankful for, least of all a seemingly endless supply of delicious food. One thing I lack is a dishwasher (the person, not the appliance), but that’s on my wish list. :)

    Reply

    • Jennie replied October 7th, 2014 at 3:45 pm

      I’m not going to lie, having food show up at my door puts a smile on my face every time. Thanks, Meggan!

      Reply

  9. #
    10
    Lindsey @ American Heritage Cooking — October 7, 2014 at 4:29 pm

    Haha! Husbands definitely can be trained, but often not until they eat something they aren’t supposed to! These cookie cups look delicious! I love the apple cider drizzle. Yummm! Pinned!

    Reply

  10. #
    11
    Jessica @ Sweet Menu — October 8, 2014 at 11:36 pm

    Gorgeous cookie cups! Can’t believe they are gluten free too. Beautiful!

    Reply

  11. #
    13
    Lisa | Sweet 2 Eat Baking — October 10, 2014 at 1:03 pm

    Gotta’ love the blogging community–it rocks! And I’m cackling at your hubs raiding the fridge before photos were taken. I think I just gasped out loud! :lol: I had the problem too, now he knows better.

    And girl, these cookie cups looks and sound awesome. Ooey gooey chewy, all the best things, and GF too? You go, girl! Love how you’ve incorporated pumpkin in them. Pinning.

    Reply

  12. #
    14
    shannon — October 13, 2014 at 8:16 am

    you know i love a good cookie cup! and these…ADORABLE. and the wee one would maybe consider this her most perfect cookie ever.

    Reply

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