Gluten Free Pumpkin Spice Cookies
Get ready to embrace fall like never before with our gluten-free pumpkin spice cookies! These cookies are like a cozy sweater for your taste buds, featuring all the warm and comforting flavors of autumn. Whether you're a baking pro or a newbie, this recipe is a piece of (pumpkin) cake to whip up. So, gather your ingredients, pop on your favorite tunes, and let's bake up some sweet memories together. Your kitchen will smell divine, and your taste buds will thank you.
Equipment
- Electric mixer w/ paddle attachment
- Mixing bowls
- Rubber spatula
- Measuring Cups & Spoons
- Whisk/fork
- Parchment Paper
- Cookie Sheets
- cookie scoop
Ingredients
- 1 c. (2 sticks) Butter unsalted, softened
- 1 c. (240g) Granulated Sugar
- ½ c. (113g) Light Brown Sugar
- 1 Egg
- ½ c. (132g) Pumpkin Puree
- 1 tsp. (5g) Vanilla Extract
- 2 ½ c. (345g) Gluten Free All-Purpose Flour
- 2 tsp. (6g) Corn Starch
- 1 tsp. (8g) Salt
- 2 tsp. (8g) Baking powder
- 2 tsp. (6g) Pumpkin Pie Spice
- ½ c. (113g) Granulated Sugar for rolling
- 1 tsp. (3g) Cinnamon for rolling
Browned Butter Buttercream (optional)
- 1 c. (2 sticks) Butter unsalted, softened
- 1 ½ c. (170g) Powdered Sugar
- ½ tsp. (3g) Vanilla Extract
- Pinch Salt
Instructions
Gluten Free Pumpkin Spice Cookie
- Preheat oven to 350°F and prepare cookie sheets with Parchment paper.
- Place the sugar, brown sugar, and butter into a mixing bowl for a stand/electric mixer.
- Using a stand mixer fitted with the paddle attachment, mix the softened butter and sugars together on medium speed (speed 4 for a Kitchen Aid) for 2-4 minutes until light and fluffy.
- Next, scrape down the sides of the bowl and the egg; mixing until fully combined and scraping down the sides of the bowl.
- Next, add the pumpkin puree and the vanilla extract and mix together on medium-low speed until thoroughly combined.
- In a separate bowl, measure the flour, salt, corn starch, baking soda, and pumpkin pie spice. Whisk together with a whisk or fork.
- Add the dry ingredients to the mixing bowl and mix on a low speed until the flour is completely mixed in. Don’t overmix!
- In a medium sized bowl mix together the cinnamon and sugar. Set aside.
- Using a cookie scoop, scoop the cookie dough and place the cookies onto the parchment lined cookie sheets (about an inch from each other). Place the cookies in the freezer for 10 minutes.
- After pulling them from the freezer and before baking, roll the cookies into a smooth ball and then lightly press between the palms of your hands to slightly flatten them.
- Next, roll the cookie in the granulated sugar and place back on the parchment lined sheet tray.
- Place the tray of cookies in the oven and bake for 18-20 minutes.
- Let the cookies cool completely before frosting.
Browned Butter Buttercream (optional)
- Place a medium sized metal bowl in the freezer for 30 minutes.
- Place the butter in a medium sized saucepan and place on the stove top over medium high heat.
- Let the butter come to a simmer/boil and occasionally whisk until the butter becomes a golden-brown color. Be sure to keep a close eye on it because it will quickly burn!
- Once the butter is a deep golden-brown color and has a nutty like smell, pour it into a heat safe container/bowl and let it cool down to room temp (you may put it in the fridge to cool faster).
- Once the butter has cooled down, pour it into the bowl that has been in the freezer and whisk by hand with a whip until it becomes a fluffy white texture.
- Place the whipped browned butter into the bowl of a stand mixer fitted with the paddle attachment.
- Add powdered sugar and start mixing at a low speed until all the powdered sugar is mixed in. Then mix on a medium high speed until the butter sugar mixture becomes white and fluffy.
- Next, add the vanilla extract and pinch of salt. Mix until combined.
- Finally, frost the cookies by either piping it onto the cookies with a piping bag and then spreading it out a little bit with an offset spatula (or the back of a spoon) or skip the piping and just spread the buttercream onto the cookies!
- Top with salted caramel drizzle (optional) and enjoy!
Notes
If you'd like to try a different flavored buttercream of your own choosing for the cookies, instead of browning the butter in this recipe simply make sure the butter is just softened/room temperature and mix together the softened butter with the powdered sugar for a base buttercream for you to flavor on your own (or simple enjoy it as vanilla!)
Tried this recipe?Let us know how it was!