Gluten Free Pumpkin Cookies with Cream Cheese Frosting
This easy recipe for Gluten Free Pumpkin Cookies will satisfy any pumpkin craving you may have. Light, fluffy, and full of pumpkin flavor with a melt-in-your-mouth texture. They are the perfect marriage between cookies and muffin tops.
10 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 3135 kcal | Sugar | – |
| Carbs | – | Cholesterol | – |
| Protein | – | Sodium | – |
| Fat | – | Fiber | – |
| Sugar | – | ||
| Cholesterol | – | ||
| Sodium | – | ||
| Fiber | – |
Prep Time: 15 min Cook Time: 20 min Total Time: 65 min
https://theglutenfreeaustrian.com/gluten-free-pumpkin-cookies-with-cream-cheese-frosting/
Ingredients
150 grams gluten free flour
5 grams cornstarch
1 teaspoon milk powder (optional)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons pumpkin spice mix
1/2 teaspoon (2.5 grams) kosher salt
60 grams unsalted butter, room temperature
125 grams light brown sugar
1 large egg, at room temperature
1 large egg yolk
125 grams canned pumpkin
1 tablespoon milk or water
120 grams cream cheese, at room temperature
30 grams unsalted butter, at room temperature
75 -100 grams light brown sugar (depending on how sweet you like your frosting)
1/2 teaspoon (2 grams) kosher salt
1/4 teaspoon ground cinnamon
1 teaspoon molasses (optional)
120 grams powdered sugar *SEE NOTE
Instructions
Start by sifting together the gluten-free flour, corn starch, milk powder (if using), baking powder, baking soda, pumpkin spice mix, and salt in a bowl and set aside.
In the bowl of your stand mixer, fitted with the paddle attachment, combine the room temperature butter and brown sugar and mix for 5 minutes at medium-high speed until light and fluffy. Halfway through, pause to scrape the bowl and beater with a flexible spatula.
Add the whole egg and egg yolk and mix until fully incorporated. Scrape down the sides.
Mix in the canned pumpkin puree and 1 tablespoon milk/water. Your mixture may look curdled - no need to stress out! This is normal.
With the mixer running on low, add your dry ingredients and mix until the wet ingredients are fully incorporated.
Turn off your mixer and remove the bowl from the mixer. The dough may appear loose and more like a cake/muffin batter. It seems tempting to add more flour but please don't.
Place your mixing bowl in your refrigerator for 30 minutes to allow your dough to firm up.
When ready to bake, preheat your oven to 350F.
Line two sheet trays with parchment paper.
I recommend using a cookie scoop (I use #20) and scoop 6 cookies on a parchment-lined sheet tray. The cookies do spread so six cookies seem to be the perfect number here. You should get between 8-10 cookies out of this dough. Lightly press down the dough with the back of the spoon.
Bake your cookies at 350F for 16-20 minutes until they are set at the edges. Your cookies should be puffy and look like muffin tops.
Allow the cookies to cool for a few minutes on the sheet tray and then transfer them to a cooling rack for them to cool completely.
Repeat with the second tray of cookies.
Once all the cookies are fully cooled, they are ready to be frosted.
Mix together room temperature butter, cream cheese, and brown sugar until light and fluffy. This should take around 2-3 minutes. Mix in the molasses (if using), salt and vanilla
IF you would like a more traditional cream cheese frosting, mix in the powdered sugar. Remember you can always add more if you would like your frosting to be sweeter.
Use a small off-set or butter knife and frost your cookies. Decorate as desired
Store the frosted cookies in an airtight container for up to 3 days in your refrigerator.