These pumpkin shaped chickpea cookies are a fall favorite, especially during Halloween and Thanksgiving seasons when pumpkins are everywhere. Despite their pumpkin shape, these cookies are actually pumpkin free! They are made with chickpea flour, which is both high in protein and fiber, making it a healthier way to satisfy a sweet tooth.
In this recipe for pumpkin shaped chickpea cookies, I add saffron to the chickpea cookie dough, which gives them a sweet floral aroma and a vibrant orange tint. Although saffron is an expensive ingredient, a little goes a long way. To finish off the pumpkin look, I shape them into round balls, then add ridges and a stem to each one.
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Nan-e Nokhodchi, with a Twist
The original recipe for these pumpkin shaped gluten free chickpea cookies comes from traditional Persian cookies called nan-e nokhodchi (chickpea flour cookies). Here is my own recipe for nan-e nokhodchi that I make every year for Persian New Year.
Made with fine chickpea flour, butter or oil, powdered sugar, cardamom and rose water, nan-e nokhodchi are traditional Persian cookies. These cookies are flattened on a floured surface with a rolling pin then pressed with mini clover-shaped cookie cutters, before being baked on a lined baking sheet. When baked and cooled, the perfect texture for nan-e nokhodchi is a slightly crumbly cookie that melts in your mouth.
Although popular during Persian New Year, nan-e nokhodchi are available at many Persian bakeries all year long. Since chickpea flour is high in protein and fiber, you can enjoy a couple of nan-e nokhodchi guilt-free any time of day with a glass of tea or a cup of coffee. Compared to other desserts, I consider them a better alternative to regular cookies, because of the healthy ingredients that you use to make them.
Ingredients for Pumpkin Shaped Chickpea Cookies with Cardamom
Dry Ingredients
- Chickpea flour, or Besan flour
- Powdered sugar
- Cardamom - adds warmth and a slightly spicy flavor
Wet Ingredients
- Unsalted butter - for a vegan diet, use a vegetable shortening or a vegan butter that is suitable for baking
- Rose water - adds a delicate flora aroma
- Saffron - highly recommended, but if not available, use 1 drop of orange food coloring, or completely leave out this ingredient
- Almond or pistachio slivers - I use these to make pumpkin stems. For the almond slivers, I dye the almonds with 1 drop of green food coloring)
What is Saffron?
Saffron, is sometimes referred to as "red gold" because of its color and price. It is made from stigmas of the saffron crocus flower, a flowering plant in the iris family. Each flower only produces a few crimson red stigmas that are hand-cultivated in the early morning to avoid the risk of sun damage. It is a very labor intensive crop and highly sought after, therefore making it the world's most expensive spice. Some people believe that saffron has mood boosting properties, as well as antioxidants that can protect the brain and reduce inflammation.
See recipe card for quantities.
How to Make Pumpkin Shaped Gluten Free Chickpea Cookies with Cardamom
Make the Dough
- Beat the butter with powdered sugar until light and fluffy.
- Add the saffron water and beat until blended.
- Add the cardamom powder and sifted chickpea flour to the mixture.
- Beat on medium speed for 3-5 minutes, stopping to scrape the mixture down from the sides of the bowl. (Alternatively, you can knead the dough with your hands until a thick dough forms.)
- Cover the chickpea cookie dough in plastic wrap or place in a freezer bag, then rest for one hour at room temperature.
- How to prepare saffron water: in a small bowl, simply mix the ground saffron with 1-2 teaspoons of rose water and allow it to sit for at least 10 minutes.
Make the Stems
- To make the green almond or pistachio stems, add 1 drop of green food coloring to 2 teaspoons of rose water and swirl to combine.
- Add the green coloring to the almonds, stir, and place in the microwave for 20 seconds, then stir and repeat.
- Lay the almond or pistachio slivers on a flat surface to fully dry.
Form the Pumpkin Shaped Cookies and Bake
- Using a small cookie scoop, shape the dough into 18-20 similarly sized balls.
- Roll each one in your hands to smooth them out.
- Then, using a knife, make 4 long indentations across and on the sides of the cookie dough to resemble the ridges of a pumpkin.
- Press an almond or pistachio stem into the top center of each cookie.
- Place the cookies 3 inches apart on a parchment paper-lined cookie sheet.
Bake and Enjoy
- Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius).
- Bake in the oven for 10-15 minutes, or just until the bottoms are very lightly browned.
- Let the cookies cool completely for at least 15 minutes before removing them from the baking pan.
For best results, store the cookies in an airtight container in the refrigerator for up to 1 week or in the freezer for several months. Allow the cookies to warm up to room temperature before serving.
FAQ for Pumpkin Shaped Chickpea Cookies
Chickpea flour, also known as besan, gram flour, or garbanzo flour, is a naturally gluten-free flour made from dried and ground chickpeas. Chickpea flour has a slightly nutty and earthy flavor, and is used in both desserts and savory dishes. It is packed with nutrients, and is a rich source of fiber and protein. Similar to oat flour, chickpea flour has a very high moisture absorption rate, which needs to be considered when substituting for all-purpose flour or wheat flour.
Chickpea flour is made from ground, dried chickpeas, so it is naturally gluten free. Chickpea flour is generally a great addition to a gluten-free diet.
You can buy chickpea flour at most grocery stores, Mediterranean markets, and online.
Yes, when compared to many other baked cookies, these are generally considered to be healthy cookies because they are a source of both protein and fiber. They do have sugar and butter, so even healthy chickpeas cookies should be eaten in moderation.
For a vegan option, simply replace the butter with a vegetable shortening or a vegan butter. The chickpea flour is naturally vegan as it does not contain any animal products.
Yes, since chickpea flour is made from chickpeas (garbanzos), they are naturally nut free, making them generally safe for people with nut allergies.
I recommend using saffron, but if it's not available, you can replace the it with orange food coloring. Alternatively, the saffron can be left out entirely. For comparison, I have shown you what the cookies would look like with and without saffron.
Did You Make the Recipe?
I would love to hear your feedback! Please leave a comment and star rating below. You can also pin my recipe on Pinterest or share your creation on Instagram by tagging me @mulberryblvd. Thank you.
Gluten Free Chickpea Cookies with Cardamom
Ingredients
- ½ cup unsalted butter room temperature
- ¾ cup powdered sugar
- 1 ¾ cup chickpea flour sifted
- 1 ½ teaspoon cardamom powder
- 5 teaspoon rose water divided
- ¼ teaspoon ground saffron
- 20 almond slivers (or pistachio)
- 1 drop green food coloring
Instructions
Make the chickpea dough
- Beat the butter with powdered sugar until light and fluffy.
- Add the bloomed saffron to the butter mixture and beat until blended. (To bloom saffron, simply mix the ground saffron with 1-2 teaspoons of rose water and allow to sit for at least 10 minutes.)
- Add the cardamom powder and sifted chickpea flour to the mixture and beat on medium for 3-5 minutes, stopping to scrape the mixture down from the sides of the bowl. (Alternatively, you can knead the dough with your hands.) If mixture is too grainy and not coming together, add 1 teaspoon of rose water and continue to beat.
- Cover with plastic wrap and rest the dough for one hour.
Make the Almond Stems
- Mix 1 drop of green food coloring with 2 teaspoons of rose water and swirl to combine.
- Stir in the almond slivers (or pistachios) and place in the microwave for 20 seconds, then stir and repeat until the almonds are nearly dry.
- Lay the almond slivers on a paper towel to fully dry.
Shape the Cookies
- Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius).
- Using a small cookie scoop, shape the dough into 18-20 similar sized balls, rolling them in your hands until smooth.
- Using a knife or long toothpick, make 4 long indentations across and on the sides of the cookies to resemble the ridges of a pumpkin.
- Press the colored almond stem in the center of each "pumpkin".
- Place each cookie 3 inches apart on a parchment lined baking sheet.
Bake
- Bake in a 300 degree preheated oven for 10-15 minutes, or until the bottom of the cookie is just lightly golden.
- Allow the cookies to fully cool on the baking sheet for at least 15 minutes.
