Biskut Pai Labu (Bebas Gluten, 6 Bahan)

Ini Biskut Pai Labu are delicious 6-ingredient gluten-free cookies that look, taste, and smell like pumpkin pie and are loaded with fall flavors and ready in just about 30 minutes.

Isi kandungan

+ Lihat Lagi- Lihat Kurang

I created these Pumpkin Pie Cookies as a fun and quick way to enjoy the essence of my pai labu vegan without the fuss of making a whole pie. Autumn is my favorite season for baking because my house is filled with pumpkin spice flavors. If you like it too, I recommend trying my Biskut Oatmeal Labu Sihat or Kek Pisang Labu.

Walaupun keseluruhan resipi ada di bawah, jangan terlepas semua petua saya di bahagian bawah, termasuk pertukaran bahan, petua memasak saya dan gambar langkah demi langkah!

Biskut Pai Labu

These Pumpkin Pie Cookies are delicious 6-ingredient gluten-free cookies that look, taste, and smell like pumpkin pie and are loaded with fall flavors and ready in just about 30 minutes.

5 daripada 2 undi

Cetak ULASAN Jimat Diselamatkan!

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Masa persediaan: 10 minit minit

Masa Masak: 10 minit minit

Penyejuk: 15 minit minit

Jumlah masa: 35 minit minit

Kursus: Pencuci mulut, Makanan ringan

Masakan: Amerika

Hidangan: 9 cookies

Kalori: 122.7 kcal

Pengarang Carine Claudepierre

Mod MasakElakkan skrin anda daripada menjadi gelap

1x2x3x

Ramuan

Peribumi AS - metrik

Cookie Base

• ▢ 2 cawan Tepung Badam - packed, (note 1)
• ▢ ¼ cawan Sirap maple - (nota 2)
• ▢ 3 sudu makan Minyak Kelapa Cair - (nota 3)
• ▢ ¼ sudu teh Rempah Pai Labu - (nota 4)

Pumpkin Pie Filling

• ▢ ⅓ cawan Labu Tulen - canned or fresh, cooled
• ▢ 1 sudu makan Sirap maple - (nota 2)
• ▢ 1 sudu makan Tepung jagung - (nota 5)
• ▢ ¼ sudu teh Rempah Pai Labu - (nota 4)

arahan

• Panaskan ketuhar hingga 350°F (180°C). Alas dulang pembakar biskut dengan kertas parchment.
• In a medium-size mixing bowl, add all the base ingredients: almond flour, maple syrup, melted coconut oil, and pumpkin pie spices.
• Combine the ingredients with a spatula first, squeeze the dough with your hands to bring them together, and form a cookie dough ball. If too wet, you can add more almond flour.
• Divide the dough into 9 even pieces, and roll each one into a ball.
• Place each ball onto the lined cookie sheet leaving two thumbs between them.
• Use your palm to flatten each cookie, then use your thumb or the back of a measuring teaspoon to press down a cavity in the center of each cookie. This step cracks the edges of the cookies. Set aside.
• In a small bowl, whish, pumpkin puree, maple syrup, pumpkin pie spices, and cornstarch until smooth.
• Fill each cookie cavities with the pumpkin pie filling.
• Bake the cookies for 12-15 minutes at 350°F (180°C) until the sides of the cookies are slightly golden.
• Sejukkan di atas dulang pembakar selama 5 minit, kemudian pindahkan ke rak penyejuk untuk menyejukkan sepenuhnya.

Nota

Nota 1: Almond meal works, but the cookie will be gritty, darker in color, and a bit dryer. The recipe might work with oat flour, in smaller amounts, but the texture will be less moist and dryer. I don’t recommend all-purpose flour for this recipe.

Nota 2: Any liquid sweetener works, including coconut nectar, agave syrup, etc.

Nota 3: Any low-flavor oil works 

Nota 4: Ground cinnamon is a great swap. Feel free to stir in 1 teaspoon of vanilla extract to flavor the cookie dough.

Nota 5: Arrowroot flour or tapioca starch also works.

Pada Suhu AmbienAnda boleh menyimpan biskut di dalam peti sejuk dalam bekas kedap udara sehingga 3 hari.

Mod Ketuhar: Saya menggunakan mod kipas (perolakan). Jika anda perlu menggunakan mod konvensional, saya cadangkan anda meningkatkan suhu sebanyak 25°F (15°C). Masa membakar sepatutnya sama, tetapi ia mungkin mengambil masa beberapa minit lagi.

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Pemakanan

Berkhidmat: 1cookie | Kalori: 122.7kcal | Karbohidrat: 6.4g | Protein: 3g | Lemak: 10.4g | Lemak tepu: 3.4g | Lemak tak jenuh ganda: 0.1g | Lemak tak jenuh tunggal: 0.2g | Natrium: 48.9mg | Potasium: 11.8mg | Serat: 1.5g | gula: 3.5g | Kalsium: 35mg | Iron: 0.5mg | magnesium: 1.1mg | Fosforus: 0.02mg | zink: 0.04mg

Bahan dan Pengganti

This recipe is really easy to whip up with just a few ingredients.

• Tepung Badam – Use finely ground almond flour for the best texture. Almond meal can be used but will result in a grittier texture. For a nut-free version, it might work with oat flour, but I haven’t tried. I suspect that the texture would be drier.
• Sirap maple – Pure maple syrup provides the best flavor, but other liquid sweeteners like agave or coconut nectar can be substituted.
• Minyak Kelapa – Use refined coconut oil for a neutral flavor. Other mild-flavored oils can be used as alternatives.
• Rempah Pai Labu – A store-bought blend works well, or make your own with cinnamon, nutmeg, ginger, and cloves. You can also use ground cinnamon as a simpler alternative.
• Labu Tulen – Canned pumpkin puree (not pumpkin pie filling) works best for consistency. You can also make my puri labu buatan sendiri.
• Tepung jagung – This helps thicken the filling. Arrowroot powder or tapioca starch are good alternatives for those avoiding corn products.

How to Make Pumpkin Pie Cookies

This recipe is as easy as classic thumbprint cookies. You can find all detailed instructions in the recipe card further down, but I’ve also included below pictures of key steps.

Pour all the cookie base ingredients into a mixing bowl and combine them.

The dough should start coming together into a ball.

Split the ball into 9 small balls and place them on a baking sheet lined with parchment paper, press them with a thumb to make a small dent.

Combine the filling ingredients in a bowl and pour it into the cookies. Bake them for 12 minutes at 350°F (180°C).

Petua Membakar Carine

While I’ve included a lot of tips in the recipe card below, not everything fits there, so here are some more tips and tricks to make perfect cookies every single time:

1. Mengukur – Scoop and level the almond flour when measuring for accurate results.
2. Ketekalan Doh – If the dough is too wet, add more almond flour gradually until it holds together well.
3. Membentuk – Use damp hands when shaping the cookies to prevent sticking.
4. Penciptaan Rongga – Make sure the cavity in each cookie is deep enough to hold the filling without overflowing.
5. Filling Texture – Ensure the pumpkin filling is smooth and well-mixed for the best texture and flavor distribution.
6. Masa Pembakar – Watch the cookies closely towards the end of baking time, as almond flour can brown quickly.
7. Penyejuk – Allow the cookies to cool completely before handling to ensure they set properly.
8. Pada Suhu Ambien – For best freshness, store in an airtight container in the refrigerator and bring to room temperature before serving.

Lebih Banyak Resipi Biskut Labu

Biskut Oatmeal Labu Sihat

Biskut Labu Vegan

Biskut Labu Tepung Badam

Biskut Labu Tanpa Bakar