Gluten Free Pumpkin Cookies
Chewy gluten-free pumpkin spice cookies, rolled in cinnamon sugar and tapped flat for a crinkled top.
| prepPreheat oven to 350°F / 175°C | ||||||||
| prepLine two baking sheets with parchment paper | ||||||||
| 175 g gluten free multi-purpose flour | Whisk dry ingredients | Mix in dry ingredients | Chill dough 30-45 min | Scoop, roll balls, coat in sugar | Bake 350°F / 175°C, 8 min; tap | Bake 3-4 min more; tap, cool 5 min | ||
| 1 tsp ground cinnamon (for the dough) | ||||||||
| 1/2 tsp ground ginger | ||||||||
| 1/8-1/4 tsp ground nutmeg (by preference) | ||||||||
| 1/2 tsp baking soda | ||||||||
| 1/2 tsp kosher salt (2 g) | ||||||||
| 85 g unsalted butter, room temperature | Combine butter, sugar, maple, vanilla | Cream 1-2 min, medium-low | Whisk in pumpkin & yolk, 30 sec | |||||
| 150 g light brown sugar | ||||||||
| 10 g maple syrup | ||||||||
| 1 tsp vanilla extract | ||||||||
| 65 g pumpkin puree | ||||||||
| 1 egg yolk | ||||||||
| 50 g granulated sugar | Mix cinnamon sugar | |||||||
| 2 tsp ground cinnamon (for the coating) | ||||||||
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