Pumpkin Pie Cookies (Gluten & Dairy Free)
Makes about 30, 1 1/4 inch cookies.
½ cup of dairy free butter, melted (I used Earth Balance)
1 large egg
½ cup of granulated sugar
½ cup of dark brown sugar, packed
1 tablespoon plus 1 teaspoon of unsulphured molasses
¾ cup pumpkin pie filling (not pumpkin puree)
3/4 teaspoon of cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground ginger
¼ teaspoon cloves
¼ teaspoon allspice
1 teaspoon of baking soda
½ teaspoon of salt
2 cups of Gluten Free flour Blend (I use Bobs Red Mill)
Preparation: Heat oven to 350 degrees and line bake sheet with parchment paper.
Combine the melted butter, egg and sugar in a stand mixer bowl fitted with a paddle attachment. Mix on medium high for about 1 minute. Add in pumpkin pie filling, molasses, cinnamon, ginger, cloves and allspice; mix for another 1 to combine. Add in baking soda and salt and mix to combine. Turn off mixer.
Using a sturdy spatula or wooden spoon, add in flour into wet mixture. Using a small ice cream scoop, drop dough onto parchment lined bakesheet and bake at 350 degrees F for about 10 minutes or until bottoms of cookies are a slightly darker than the top.
*Also, at this point my mixture seemed a little too sticky so I added a bit more flour…you may need to modify
Wait until cooled, then put some Icing on top:
Maple Brown Sugar Icing
2.25 c confectioners’ sugar
1/2 c dark brown sugar
8 T unsalted butter (I use Earth Balance b/c it is dairy free)
1/8 t salt
1/2 c real maple syrup
1 t vanilla
2 T Almond milk/soy milk (I used almond)-use IF NECESSARY
*Beat sugars, butter and salt until combined.
*Continue beating and slowly add the maple syrup and vanilla
*Increase speed and continue to beat until light and fluffy.
-If the icing seems runny, add more powdered sugar
If it’s not runny enough, add more Almond Milk
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