Gluten Free Pumpkin Cookies

• hidangan: 12 cookies
• masa aktif: 15 minutes
• jumlah masa: 57 minutes

Bahan-bahan

175 grams gluten free multi-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8-1/4 teaspoon ground nutmeg (by preference)

1/2 teaspoon baking soda

1/2 teaspoon kosher salt (2 grams)

85 grams butter, unsalted, at room temperature

150 grams light brown sugar

10 grams maple syrup

1 teaspoon vanilla extract

65 grams pumpkin puree

1 egg yolk

50 grams granulated sugar

2 teaspoons ground cinnamon

Arahan

Combine the gluten-free flour, baking soda, kosher salt and spices in a separate bowl. Whisk to combine and set aside.

In the bowl of the stand mixer or large mixing bowl combine the room-temperature unsalted butter, brown sugar, maple syrup, and vanilla extract.

Cream the ingredients at a medium-low speed for 1-2 minutes, until fully combined.

Scrape down the sides of the bowl with a flexible spatula. Add the pumpkin puree and egg yolk and whisk for 30 seconds until fully mixed in. The mixture may look broken but that's totally normal.

Add the dry ingredients and mix to combine. Make sure to scrape down the sides of the mixing bowl to ensure everything is combined well.

Cover the mixing bowl with some plastic wrap or transfer the pumpkin cookie dough to an airtight container and refrigerate for 20-30 minutes. This will make scooping the gluten-free cookie dough a lot easier.

Preheat the oven to 350 degrees and line two baking sheets with parchment paper.

To make the cinnamon sugar used to roll the cookie dough before baking, combine the granulated sugar with cinnamon and set aside. You can also use pumpkin spice to make the sugar for rolling.

Using a medium cookie scoop divide the pumpkin cookie dough into equal-sized portions. With clean hands roll the cookie dough into balls and roll in the cinnamon sugar to coat.

Arrange half of the cookie dough balls on the sheet tray and bake at 350F for 8 minutes.

Remove the pan from the oven (make sure to close the oven door) and tap the baking sheet onto a towel-covered countertop a few times. You can also carefully lift the sheet pan in the oven 3-4 inches and drop it on the rack. This will help the cookies to spread and deflate. And, get a crinkle topping. (If you prefer puffy, cakey cookies, clearly skip this step)

Return the sheet tray to the oven and continue to bake for another 3-4 minutes. Yes, the gluten-free cookies will puff up again but when you remove them from the oven, repeat the tapping against the counter and they will be flat with a crinkle topping.

Once they're out of the oven, use a round cookie cutter slightly larger than the cookies to give them a neat shape. Allow them to cool on the sheet tray for 5 minutes before transferring them to a cooling rack to cool completely. Sprinkle them with some additional cinnamon sugar if you like.

Repeat with the remaining cookie dough.

Pemakanan

• Saiz Hidangan: 1
• Kalori: 154