Gluten Free Pumpkin Pie Cookies

• порції: 12 servings
• активний час: 25 minutes
• загальний час: 35 minutes

Інгредієнти

120 g (½ cup) canned pumpkin puree

50 g (¼ cup) light brown soft sugar

1 US large/UK medium egg, room temperature

15 g (1 tbsp) heavy/double cream, room temperature

½ tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

⅛ tsp ground cloves

⅛ tsp ground allspice

115 g (1 stick) unsalted butter, softened

100 g (½ cup) light brown soft sugar

2 US large/UK medium egg yolks, room temperature

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

240 g (2 cups) plain gluten free flour blend

½ tsp baking powder

½ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)

¼ tsp salt

2 tsp ground cinnamon

½ tsp ground ginger

⅛ tsp ground nutmeg

100 g (½ cup) granulated sugar

2 tsp ground cinnamon

whipped cream, for decorating and serving (optional but recommended)

Напрямки

Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a large baking sheet with parchment/baking paper.

Pumpkin pie filling:

In a bowl, whisk together all the pumpkin pie filling ingredients until smooth.Tip: Instead of all the individual spices, you can use 1 teaspoon of pumpkin pie spice, if you wish.

Set aside until needed.

Cookie dough:

Note: For best results, weigh your ingredients – especially the gluten free flour blend! If you use cups/volume measurements, it’s very easy to accidentally overmeasure your flour, which can result in a dry, crumbly cookie dough that’s very difficult to shape. So, if you want to get the perfect cookies every single time, weigh your ingredients with a digital food scale.

In a large bowl, cream together the softened butter and light brown sugar until pale and fluffy. You can do this by hand using a large balloon whisk, with a hand mixer fitted with the double beaters, or with a stand mixer fitted with the paddle attachment.

Add the egg yolks and vanilla, and mix well to combine.

In a separate bowl, whisk together the gluten free flour blend, xanthan gum, baking powder, salt, cinnamon, ginger and nutmeg, and add them to the wet ingredients.

Mix well until you get a smooth cookie dough with no flour clumps. It should have a scoopable consistency and shouldn't be sticky to the touch. It'll be firm enough so you can scoop it and shape it into balls with your hands, but it shouldn't be dry or crumbly.

Assembling & baking the cookies:

In a small bowl, mix together the granulated sugar and cinnamon to make the cinnamon sugar.

Use a 2-tablespoon cookie or ice cream scoop to scoop out a portion of the cookie dough. Roll it between your palms to shape it into a ball, then roll it in the cinnamon sugar so it's evenly coated.

Repeat with the rest of the cookie dough, you should get 12-14 cookies in total (depending on the exact size of your cookie dough balls).

Place the sugar-coated cookie dough balls onto the lined baking sheet, spacing them at least 2 inches (5cm) apart.

Use a 1-tablespoon measuring spoon to make an indent in the centre of each cookie dough ball.

Fill the cookies with about 1 tablespoon of the pumpkin pie filling. It’ll be full to the brim but don’t worry, it won’t overflow.

Bake the cookies at 350ºF (180ºC) for 10-12 minutes or until they've spread and puffed up slightly, they're evenly golden brown around the edges, and the pumpkin pie filling has set.If you're baking the cookies in two batches, keep the other baking sheet at room temperature on your counter – no need to keep it in the fridge.

The cookies will be very soft and fragile immediately out of the oven. Allow them to cool completely to room temperature on the baking sheet – trying to move them around (for example, to a wire cooling rack) could make them crumble or break.

Once cooled, you can decorate them with dollops of lightly sweetened vanilla whipped cream. I like to pipe the whipped cream on the cookies just before serving, either with a large open star piping tip (to create small dollops) or with a petal piping tip (to create a wavy zig-zag pattern); see blog post for photos. You can also add a small sprinkling of cinnamon, if you wish.

Serve and enjoy!

Storage:

The gluten free pumpkin pie cookies keep well in a closed, air-tight container in the fridge for up to 3 days.