Ingredients
- 4 1/4 cups sorghum flour
- 1 1/4 cup cornstarch, plus more for rolling (or potato starch)
- 4 teaspoons xanthan gum
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon pumpkin spice
- 1/4 teaspoon ground cinnamon
- 1 1/2 teaspoons baking soda
- 1 15-oz. can 100% pumpkin (Libby’s)
- 15 Tablespoons margarine unsalted butter (or margarine or Earth Balance dairy-free spread), softened
- 2 Tablespoons cooking oil
- 2 1/2 cups light brown sugar
- 1/4 granulated sugar
- 2 large eggs
- 2 1/2 Tablespoons water
- 1 teaspoon pure vanilla extract
- For the Optional Cinnamon Cream Cheese Frosting
- 1 recipe Gluten Free Cream Cheese Frosting
- 1 teaspoon ground cinnamon
Preparation
Step 1
cookie :
Heat oven to 375ºF.
Whisk the dry ingredients together in a large size bowl and set it aside.
In a separate bowl, using a wooden spoon, combine the brown sugar, margarine and shortening in large bowl.
Stir in the pumpkin and egg.
Stir in the dry mixture, and using a rubber spatula, fold in seeds or nuts.
Drop dough by rounded serving teaspoonfuls about 1-inch apart onto prepared baking sheet. Pat several times to flatten to 1/4-inch high and shape into rounds. Keep the dough refrigerated when not using. (For freezing dough, add 12 rounded teaspoonfuls to a bowl, mash together, and place on a sheet of plastic wrap. Wrap with plastic wrap and roll into a log. Store in a zipper storage bag and freeze until ready to bake. Then defrost to near room temperature.)
Bake 11 to 12 minutes for chewy cookies with crisp bottom or 10 minutes for soft all over. Transfer cookies to a wire rack to cool completely.
As an option, frost cookies with Cinnamon Frosting (below) and sprinkle with additional chopped nuts or seeds, if desired.
To Make the Frosting:
Follow the instructions for the cream cheese frosting (link in ingredients list), but whisk the cinnamon with the confectioners' sugar before adding to the cream cheese and butter.
Tips
It is important not to make the cookie dough higher than 1/4-inch. The thinner they are, the chewier they are. The thicker the dough, the more cake-like the cookie.
To make half of a batch of these gluten free pumpkin cookies, use 1 1/2 tablespoons of beaten egg.