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Gluten-Free Pumpkin Cookies

Gluten-Free Pumpkin Cookies
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Delicious gluten-free pumpkin cookies that capture the cozy flavors of fall, perfect for sharing with family and friends.

Ingredients

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  • 1 and 1/4 cups gluten-free all-purpose flour blend (ensure it includes xanthan gum)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder (gluten-free)
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional)
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar, packed
  • 1 large egg
  • 1/2 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • Coarse sugar or sanding sugar, for sprinkling
  • Flaky sea salt, for sprinkling (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  3. In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the egg, and then mix in the pumpkin puree and vanilla extract.
  5. Gradually add the dry mixture to the wet mixture, mixing until just combined.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each.
  7. Sprinkle with coarse sugar and flaky sea salt if desired.
  8. Bake for 12-15 minutes, until the edges are set and the tops are cracked.
  9. Cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy your cookies!

Notes

Ensure your butter is softened to room temperature for creamy dough and avoid overmixing the dough for the best texture.

Nutrition

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

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