Sunday, December 1, 2013

Gluten-Free Pumpkin Sugar Cookies


I hope you're not pumpkined out yet because I still have some pureed in my fridge from my Thanksgivikuh baking frenzy. I've got to use it somehow!



Hmm, how about gluten-free pumpkin sugar cookies?


Yeah, I thought so!



Below is a gluten-free adaption of various pumpkin sugar cookie recipes I have come across. Most recipes called for cinnamon or pumpkin pie spices, which I can definitely say my palate is just a teensy bit tired of after Thanksgiving. These cookies have a hint of pumpkin flavor but are not too overbearing. They are chewy, moist and just bit cakey. According to my roommate, they are reminiscent of the French macaroons I introduced him when he visited me in New York.


Gluten-Free Pumpkin  Sugar  Cookies

prep time: 25 min  bake time: 8-10 min  makes: about 2 dozen

Ingredients


  • 1/2 cup unsalted butter, melted
  • 3/4 cup pumpkin puree
  • 1 cup white sugar
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla
  • 3 cups gluten free buckwheat rice flour mix (or other flour*)
  • 1/2 teaspoon baking powder
  •  2 eggs, room temperature**
  • 1 teaspoon salt
  • 1/4 cup white sugar for coating
  • Optional: pecans for topping
Items needed

  • Small bowl wide enough to fit the width of the bottom of a drinking glass.
  • Drinking glass OR other item (such as the bottom of one of your measuring cups) to press in sugar coating and flatten cookies. 
  • Set of dry measuring cups.
  • Set of measuring spoons.
  • Parchment paper for lining baking sheets (skipping this step will result in cookies baked less evenly and more clean up).
  • At least 1 baking sheet (to bake all the cookies you will need to make 4-5 batches with 1 sheet or use more sheets).


* Different gluten-free flour mixes or regular wheat flour may be used for varied results. Please share any results used with other types of flour!
** Bring eggs to room temperature by setting on counter 20 min before baking.

Set oven to 350 degrees and line up to 4 baking pans with parchment paper. Combine flour, baking powder and salt, mixing throughly. Set aside.

In stand mixer with paddle attachment or large bowl with whisk, combine 2 eggs, 1 cup white sugar, 1/4 cup brown sugar, melted butter, pumpkin, and vanilla until evenly combined.

Slowly mix dry ingredients into wet. If you are not using a stand mixer, you should now switch to your sturdy mixing spoon. Mix until throughly combined and thick dough forms. Chill dough for about 10 min.

While cookies are chilling pour 1/4 cup white sugar into your wide bowl. Remove cookies from fridge and scoop out heaping tablespoons. Roll dough into balls with hands and place cookies about 2 inches apart on baking sheet. Using a drinking glass or the bottom of one of your measuring cups press down cookie dough down until 1/2 inch thick. Dough will stick to cup, so coat the bottom of the glass with the sugar from your bowl (this is easier once there is a little dough on the cup). Continue to flatten and coat each cookie with sugar and then place pecans on top of cookie.

Bake for 8-10 mins or until cookies have set. When set, cookies will appear to have a slight crust forming around the circumference. Ideally, set your timer for 8 min and check on them. If they are not set, return to oven and check on them every 2-3 min until set.

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