“VAIN Foods” and it’s marks and “Exceptional Vanilla Extract” are trademarks of VAIN Foods. © 2020 VAIN Foods
Chewy Gluten-Free Pumpkin Cookies
Prep 15 minutes
Total 35 minutes
Servings 2 dozen cookies
217 grams gluten-free flour mixture of your choice, I used Bob's Red Mill blend
¾ teaspoon baking soda
½ teaspoon kosher salt
1¾ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
⅛ teaspoons ground cloves
½ cup unsalted butter, room temperature
¾ cup (150g) organic light brown sugar
¼ cup (51g) granulated sugar
1 egg yolk, room temperature
⅓ cup (80g) pumpkin puree
2 teaspoons molasses
1½ teaspoons Vain vanilla extract, I used Tanzanian Vanilla in Spiced Rum
for Rolling Sugar:
¼ cup granulatedsugar
1 teaspoon ground cinnamon
Directions:Preheat oven to 350°F and line a large baking sheet with parchment paper.
In a medium mixing bowl, sift together the gluten-free flour, baking soda, salt, and spices. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars together starting on low speed and increasing to medium-high speed, until well combined, 1-2 minutes. Scrape down the sides and add the egg, pumpkin, molasses, and Vain vanilla extract and beat until just combined.
With the mixer on low speed, slowly add the dry ingredients until just combined.
Scoop 1½ tablespoon-sized balls and place them 2½ inches apart on the parchment-lined baking sheet (I use the OXO medium cookie scoop and it makes exactly 21 cookies). Chill for 10 minutes in the fridge, or 5 minutes in the freezer.
Meanwhile, prepare the cinnamon sugar for rolling. Mix the ¼ cup of granulated sugar with 1 teaspoon ground cinnamon. Roll each cookie dough into a ball in the palm of your hand, then roll in the sugar to coat. Place dough balls 2-3 inches apart on the baking sheet. For thinner cookies, move to step 6 and bake immediately. For thicker cookies, chill the dough before baking (15 minutes in the freezer or 30 minutes in the fridge).
Bake in batches, if needed, for 11-12 minutes, until the edges are just set, but the centers look underbaked. Let cool for two minutes on the baking sheet before transferring to a cooling rack with a thin metal turner to cool completely. Sprinkle with flaky salt, if desired.