When the time came to remove them from the oven and frost them, I caught myself holding my breath hoping they would be delicious. I was tired after working all day on my feet so I didn't want to keep experimenting and I didn't want to disappoint my patient tomorrow. After taste testing several cookies (quality control you know!)...I decided that they are quite tasty and I will take my patient some cookies into work tomorrow and post the recipe on my blog. This recipe makes a lot of cookies but the dough refrigerates well so you can bake them later or just reduce all the ingredients by half and just make half a recipe. I like my pumpkin cookies with just the frosting but you can add chopped walnuts or pecans or cranberries or raisins to the batter before baking if you want. I personally don't think these cookies need any of the extra additions. (I have tried adding mini chocolate chips to my non-gluten free version a few years ago but thought the chocolate chips took away from the pumpkin flavor. I want the pumpkin to be the star in this recipe!) I like the nice spicy flavor of the pumpkin with the sweet buttery flavor of the frosting.
Pumpkin Cookie Recipe:
- 1 (15 oz.) can pumpkin puree (make sure it isn't the pumpkin pie filling)
- 2 eggs
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 4 cups flour (I used my gluten free flour blend, recipe below) but you can use regular flour if you don't have a gluten allergy). You will need to add 1 tsp. xanthan gum or guar gum if you are using gluten free flour and it does not already contain one of these. If using regular flour then omit.
- 1 tbs. cinnamon, ground
- 1 tbs. pumpkin pie spice
- 2 cups Crisco shortening
- 1 tsp. salt
- 2 tsp. baking soda
|Pumpkin cookies on parchment paper prior to baking|
Brown Butter Frosting:
- 1 stick real butter
- 8 tbs. milk
- 2 cups powdered sugar
- 1 cup brown sugar
In a saucepan, melt the butter, milk and brown sugar until sugar is dissolved. Cool slightly and then whisk in the powdered sugar. It should have a light brown/tan color. Dip cookie tops into warm frosting for a smooth finish or smooth frosting onto cookies with a knife.
Gluten Free Flour Blend Recipe:
- 1 1/2 cups brown rice flour
- 1 cup white rice flour (I used sweet rice flour for this batch)
- 1/2 cup glutinous rice flour (made from sticky rice, gluten free)
- 1 cup potato starch (not flour)
- 1/2 cup nonfat dry milk, make sure it is very fine in texture
- 1 cup corn starch or tapioca starch (I used corn starch for this batch)
- 3 tbs. xanthan gum
Combine all ingredients together well. I store mine in a glass container and use it in place of regular flour in all my recipes. This particular blend I really like for baked sweet goods.
|Cookies after dipping tops into slightly warm frosting. It looks a |
little messy but they will transfer just fine after they have cooled.
|The delicious little cookies ready to eat!|
|Taste testing the results of the gluten free version of my pumpkin cookies!|
I hope that this recipe will help anyone with a gluten allergy make some really delicious treats for the upcoming holidays or for whenever you are craving some pumpkin deliciousness! (You can also make these yummy little cookies using regular flour if you do not have a gluten allergy!)
Gluten Free Casually