Recipe Submission: Pumpkin Pie Cookies (GF & DF)

Look what Haut Appétit reader Cayla made… pillowy Pumpkin Pie Cookies! Another excellent recipe submission from the public to indulge your delectation. Warm your sweet, autumnal cravings with these cookies, which Cayla modified to be gluten and dairy free!



Pumpkin Pie Cookies (Gluten & Dairy Free)

Makes about 30, 1 1/4 inch cookies. 

Ingredients:

    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.

Instructions:

    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


***

Cayla writes, 

These cookies make me think of fall, and comfy sweaters, so I attached a pic of a comfy looking Fair Isle sweater by Charlotte Ronson, and a deconstructed cable knit by Yigal Azroul. Happy Fall!”


Charlotte Ronson

Yigal Azroul


Have a recipe you want to share with Haut Appétit readers just like this one? Submit HERE!

Elizabeth

Elizabeth

Founder Haute Appetite. @ElizabethMinett

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Haut Appétit is a digital lifestyle experience to discover Elizabeth Minett's personal style, dessert recipes, and beauty tips. A guide to satisfy an 'it' girl's appetite for life.

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