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Gluten Free Pumpkin Cookies Recipe

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Indulge in the warm, cozy flavors of fall with these perfectly spiced, melt-in-your-mouth gluten-free pumpkin cookies. Soft and chewy on the inside, these cookies are rolled in a cinnamon-sugar coating for an added touch of sweetness and warmth.

Ingredients

175 grams gluten free multi-purpose flour

1 teaspoon ground cinnamon

½ teaspoon ground ginger

⅛–1/4 teaspoon ground nutmeg (by preference)

½ teaspoon baking soda

½ teaspoon kosher salt (2 grams)

85 grams butter, unsalted, at room temperature

150 grams light brown sugar

10 grams maple syrup

1 teaspoon vanilla extract

65 grams pumpkin puree

1 egg yolk

50 grams granulated sugar (for cinnamon sugar)

2 teaspoons ground cinnamon (for cinnamon sugar)

Instructions

  1. Prepare the dry ingredients: In a separate bowl, combine the gluten-free flour, baking soda, kosher salt, cinnamon, ginger, and nutmeg. Whisk them together until fully combined and set aside.
  2. Cream the wet ingredients: In the bowl of a stand mixer or a large mixing bowl, add the room-temperature unsalted butter, brown sugar, maple syrup, and vanilla extract. Cream the ingredients at medium-low speed for about 1-2 minutes until smooth and fully incorporated.
  3. Add pumpkin and egg yolk: Scrape down the sides of the bowl and add the pumpkin puree and egg yolk. Mix for about 30 seconds until well combined. The mixture may look slightly broken, but that’s okay.
  4. Combine the dry and wet ingredients: Gradually add the dry ingredients to the wet mixture. Mix until fully combined, scraping down the sides of the bowl to make sure everything is incorporated.
  5. Chill the dough: Cover the mixing bowl with plastic wrap or transfer the dough to an airtight container. Refrigerate for 20-30 minutes to make scooping the dough easier.
  6. Preheat the oven and prepare the cinnamon sugar: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a small bowl, combine the granulated sugar and cinnamon to make the cinnamon sugar mixture. Set aside.
  7. Shape the cookies: Using a medium cookie scoop, portion out the cookie dough and roll it into balls with your hands. Roll each ball in the cinnamon sugar mixture to coat.
  8. Bake the cookies: Place half of the dough balls on a baking sheet, leaving space between them. Bake in the preheated oven for 8 minutes. Remove the pan from the oven and gently tap it on the countertop a few times or lift the pan a few inches and drop it onto the rack to help the cookies spread and create a crinkle topping. Return the tray to the oven and bake for an additional 3-4 minutes until the cookies are golden and set.
  9. Cool the cookies: Once baked, remove the cookies from the oven and use a round cookie cutter slightly larger than the cookies to neaten their shape. Let the cookies cool on the sheet tray for 5 minutes before transferring them to a cooling rack to cool completely. Optionally, sprinkle with more cinnamon sugar.
  10. Repeat with the remaining dough: Repeat the process with the rest of the cookie dough.

Notes

  • For an extra burst of flavor, consider adding chocolate chips, chopped nuts (like pecans or walnuts), or dried cranberries to the dough before baking.
  • Instead of cinnamon sugar, you can roll the cookies in a pumpkin spice blend for a more pronounced fall flavor.
  • For a vegan version, substitute the egg yolk with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use dairy-free butter.
  • Store the cookies in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months.

Nutrition

Find it online: https://bitezly.com/gluten-free-pumpkin-cookies-recipe/