Perfectly Pumpkin-y Desserts: Pumpkin Cookies!

15 Posted on October 15, 2011 - by Jules Shepard

Categories: All, Cookies, Desserts, Recipes, Thanksgiving, Videos

Tags: , Allergy Friendly, Cookie Swap, Cornbread, Dairy Free, Easy Recipes, Foodista, Fox News, Pumpkin, Pumpkin Bread, Pumpkin Cake, Pumpkin Cookies, Pumpkin Pie

Foodista said it best, when describing this video on Perfect Pumpkin Desserts:

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 Jules Gluten Free Flour Blend shares 4 perfect gluten free pumpkin recipes on Fox – Washington D.C.’s local newscast! Check out the video below for her amazing tutorial on how to create these delicious gluten free confections, including…

Pumpkin Pie

Pumpkin Cookies

Pumpkin Cake

Pumpkin Cornbread Muffins

WATCH THE VIDEO BELOW

Pumpkin Cookies

Cookies
2 1/2 cups Jules Gluten Free^TM All Purpose Flour
2 tsp. baking powder, gluten-free
1/2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. sea salt
1/2 cup butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
1/2 cup granulated cane sugar
1/2 cup brown sugar
1/4 cup molasses
1 cup pumpkin purée
1 egg (or Ener-G® Egg Replacer, reconstituted)
1 tsp. gluten-free vanilla

Icing
1 cup confectioner’s sugar
2 Tbs. milk or non-dairy alternative like vanilla soy, almond, coconut or hemp milk
1/2 tsp. gluten-free vanilla extract

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. Bake for 15-20 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. When the cookies are somewhat cooled, drizzle the glaze onto the tops of the cookies in a criss-cross pattern or over the entire tops with a spoon.

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This entry was posted on Saturday, October 15th, 2011 at 6:02 am and is filed under All, Cookies, Desserts, Recipes, Thanksgiving, Videos. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

10 Comments

We'd love to hear yours!

Annie Van Peter said: on November 1, 2011

These are SUPER DELICIOUS!!! I put the glaze in a cake decorating bag, used a chip clip on both ends (so it didn’t ooze out), then carefully took the chip clip off the piping end to create a really professional looking cookie. I took them to a party, and they were a HIT!!
Reply
- Jules said: on November 2, 2011
  
  Annie – very smart! Sounds like they were not only tasty but looked professionally-decorated! Glad you were able to indoctrinate gluten eaters into the joys of delicious gluten-free eating!!!
  Reply
Kerri Pierz said: on November 6, 2011

Delicious! I was impressed to have GF cookies turn out so moist and fluffy – not thin, crispy and tasteless. Thanks for a great recipe!
Reply
Jocelyn said: on November 23, 2011

These are chilling in my fridge right now ready to hop in the oven in a bit– after my Thanksgiving rolls are done baking (your recipe- yum!).
I didn’t see where it is written to put the molasses in, so I put it with the other wet ingredients- egg, pumpkin, etc. Am I just blind, or… Just wanted to give a heads-up in case I am not blind! And my house smells delicious right now with all that cinnamon, cloves and nutmeg- so yummy!
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- Jules said: on November 26, 2011
  
  Jocelyn – I absolutely love the smell of those spices filling my kitchen! Such wonderful memories they evoke, too! I reviewed the recipe and you are right that I neglected to include the molasses in the directions, so I fixed it. Thanks for the heads up!
  Reply
Cassie said: on December 23, 2011

These are wonderful! They’re like little, individual gingerbread cakes. Delightful!
Reply
- Jules said: on December 26, 2011
  
  Cassie – I like that idea! They do quite resemble individual cakes!
  Reply
Diah ‘Deedee’ said: on August 6, 2012

I’ve been looking for this recipe for long. Years ago, when I was teenager, my sister and I made this at home but we didn’t keep the recipe. And now, with the help of uncle google, there it is, this recipe popped up before my eyes through your blog. Thanks for sharing. It’ll bring a great memory of the old day
Reply
- Jules said: on August 6, 2012
  
  Yay! So happy to help bring back a happy family memory/recipe, Deedee!
  Reply