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It’s still short-sleeve weather, but I’m already in the mood for pumpkin – are you? Pumpkin is one of my favorite baking ingredients, as it’s nutritious, moist and thick, so it can replace eggs, add chew, and of course, add that distinctive pumpkin flavor that pairs so well with all my favorite sweet spices. Grab a gluten free pumpkin cookie for the perfect way to dive right into pumpkin season; with or without the glaze, these gluten free pumpkin cookies are light, cakey and just so scrumptious.
It’s easy to make this dough vegan as well, by just subbing applesauce for the egg, making these yummy gluten free pumpkin cookies even more autumnal! (For more gluten free pumpkin recipes and how-to videos, check out my gfJules YouTube channel linked here!)
The cookies pictured here are browner than others because I made them with unrefined coconut palm sugar; if you use regular white and brown sugar, they will be a lovely orange color instead (see below).
To watch me make these cookies with pumpkin (not from a can!), check out my YouTube video by clicking here.
Jules Shepard, author of Nearly Normal Cooking For Gluten-Free Eating, Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy and the gluten free genius behind gfJules Gluten Free Flour Blend shares 4 perfect gluten free pumpkin recipes on Fox – Washington D.C.’s local newscast!
Click on the the video below to see more on these delicious gluten free confections, and don’t miss recipes like my favorite, easy Gluten Free Pumpkin Bread!
For even more gluten free pumpkin recipes, just type “pumpkin” into the search bar on my gfJules site. Happy Pumpkin Season!
Whisk together all the dry ingredients except the sugars in a large bowl and set aside.
Using an electric mixer, cream the sugars and butter until fluffy. Add the molasses, pumpkin, egg and vanilla, beating until creamed. Stir in the dry ingredients until combined. Wrap tightly with plastic wrap and refrigerate until the dough is chilled.
Preheat oven to 350° F for static ovens, 325° F for convection.
Prepare a cookie sheet by covering with parchment paper. Drop the cookies by rounded tablespoons onto the parchment paper. For smoother cookies, use a cookie scoop dipped in water between making each cookie or smooth tops with a rubber spatula dipped in water. Flatten cookies slightly with the back of a spoon or spatula.
Bake for 12 minutes, or until they resist falling when lightly touched with a finger.
Set the cookies aside to cool while preparing the icing by stirring the ingredients together in a small bowl until all the lumps are incorporated and the glaze is not too watery — test with a spoon to make sure that the consistency is thin enough to drizzle but not so thin that it will just run off the cookies.
When the cookies are fully cooled, drizzle the glaze onto the tops of the cookies in a criss-cross pattern or over the entire tops with a spoon.