It’s so fun to walk by the massive piles of pumpkins outside the grocery stores.  I especially get a kick out of the monster pumpkins displayed in front of Central Market on Saturday.  Being me, my first thought involved, “How many pumpkin pies, cheesecakes, cookies, muffins, crisps, batches of pumpkin soup, pumpkin souffle, pumpkin hash… would one of those magnificent behemoths make?” Yeah, I know, those aren’t ‘sugar pumpkins’, grown for baking, but still… So, I came home and created a new gluten free Pumpkin Cookie recipe!

PumpkinCookie

I am really pleased with the texture I achieved with this recipe.  So often, pumpkin cookies can be too cakey, doughy or rubbery. 

Gluten Free Maple Nut Pumpkin Cookies

  • 2 sticks unsalted butter, at room temperature
  • 1 1/2 cup packed C&H brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 cups Red Mill ‘1 to 1’ Gluten Free Baking flour
  • 2 cups Certified Gluten Free Rolled Oats
  • 1 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon cloves
  • 1 1/2 teaspoons baking powder
  • 2 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla extract

1 (15-ounce) can Organic pumpkin purée

1/2 cup granulated Maple Sugar and 1 cup finely ground Walnuts to roll cookies in.

Preheat oven to 350 degrees

Cream the butter with the sugars.  When beautifully whipped, add the egg and whip until fully integrated.  Add the salt and the spices.  Stir.

Put the oats and the baking flour in a separate bowl and stir them together until well blended.  Put half this mixture into the bowl with the butter, sugar, etc.  Add half the pumpkin.  Stir.  Carefully add the rest of the oat mixture and pumpkin until both are all in.  Now add the baking powder and the vanilla.  Stir until just mixed throughout the batter.

Using a spoon, drop a walnut sized round of batter into the sugar and walnut mixture.  Carefully roll it around to cover.  Batter is soft, but this is do-able.  Place on a cookie sheet lined with parchment.  Space cookies about 1 1/2 inches apart.  Bake for about 15 minutes.  The cookies should be light brown and somewhat firm to the touch.  Remove to a cooling rack immediately upon taking them out of the oven.  You don’t want the bottoms to continue cooking.

This would be a great cookie to take to work and NOT tell people they are good for them!

 

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