Gluten Free Pumpkin Cookies with Brown Sugar Icing
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- Опубликовано: 8 сен 2024
- It’s the time of year where the flavor of choice is PUMPKIN! In this tabletop tutorial I’m showing you just how easy it is to make the BEST gluten-free pumpkin cookies topped with a decadent brown sugar frosting. These lasted less than two days at our house!
Recipe: Gluten Free Pumpkin Cookies adapted from amyinthekitchen...
Pumpkin Cookie Ingredients
1 cup light brown sugar
1 cup sugar
1 cup canola oil
1 15 oz. can pumpkin
2 eggs lightly beaten
1 tsp vanilla
3 1/2 cups gluten free all purpose flour blend
3/4tsp xantham gum if flour blend does not contain it
1 tsp baking soda
1 tsp baking powder
2 T pumpkin pie spice
Instructions:
Preheat oven to 350° and line a baking sheet with parchment paper.
2. In a medium bowl combine brown sugar, sugar, canola oil, pumpkin, eggs and vanilla until fully incorporated.
3. In a separate bowl whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice.
4. Pour 1/3 of the dry mixture at a time into the wet ingredients making sure to fully combine before adding more.
5. Use a small cookie scoop to place mounds of the dough onto the parchment paper.
6. Flatten out the mounds by smoothing the top with the back of a spoon.
7. Bake for 11-13 minutes.
8. Remove from the oven, transfer cookies to a cooling rack and let cool before frosting.
Frosting Ingredients
1/2 cup butter
· 1/2 cup packed brown sugar
· 1/4 cup milk
· 1 teaspoon vanilla
· 3 to 4 cups powdered sugar (add until desired consistency/firmness)
· ground cinnamon sprinkled on top (optional)
Frosting Instructions:
For frosting, in a small saucepan heat the 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon of vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. Sprinkle with additional cinnamon if desired.
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