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Chewy Gluten-Free Pumpkin Cookies

Grab a market pumpkin and make these for Halloween!

Course Dessert, Snack
Cuisine American
Keyword cookies, fall, pumpkin, pumpkin spice
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 49 minutes
Servings 12 cookies

Ingredients

  • 1 stick butter
  • 130 grams light brown sugar
  • 60 grams cooked, pureed pumpkin
  • 1 large egg yold
  • 1/2 Tb molasses
  • 1 1/4 tsp vanilla
  • 115 grams almond flour
  • 100 grams gluten free oat flour
  • 55 grams tapioca starch
  • 3/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • pinch nutmeg

Frosting

  • 3/4 cup powdered sugar, sifted
  • 2 Tb whole milk or heavy cream
  • 1 Tb melted butter

Instructions

  1. Melt the butter in a small saucepan over medium heat and cook until lightly browned. Stir continuously. Remove from the heat and cool for about 8-10 minutes. Once cooled, and the sugar and pumpkin and beat. Add the egg yolk, molasses, and vanilla and beat to combine.

  2. In a separate bowl, combine the flours, starch, baking soda, baking powder, salt, and spices. Fold the dry mixture into the wet ingredients until well combined. Refrigerate for 30 minutes.

  3. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

  4. Scoop the cookie dough into about 2 Tb balls and arrange on the prepared sheet. Bake for 13 minutes until the cookies have just set, then cool for 5 minutes on the pan before transferring to a cooling rack. Enjoy immediately with frosting or keep in an air-tight container for up to 5 days.

Frosting

  1. In a small bowl, whisk together the icing ingredients until smooth. Drizzle onto the cookies or use a stencil to create fun patterns.