Gluten Free Iced Pumpkin Cookies

why make this recipe

These Gluten Free Iced Pumpkin Cookies are perfect for anyone who loves the flavors of fall but needs to avoid gluten. They are soft, tender, and packed with pumpkin goodness, making them a delightful treat for all. Plus, the icing adds a sweet touch that makes them irresistible. Whether you’re hosting a gathering or just want a snack at home, these cookies are sure to please.

how to make Gluten Free Iced Pumpkin Cookies

Ingredients :

• 1 cup gluten-free all-purpose flour
• 1/2 cup pumpkin puree
• 1/2 cup sugar
• 1/4 cup butter, softened
• 1 large egg
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup powdered sugar
• 1-2 tbsp milk or cream (for icing)

Directions :

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream together the butter and sugar until smooth.
3. Beat in the egg and pumpkin puree.
4. In another bowl, mix the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until well combined.
6. Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
7. Bake for 12-15 minutes or until lightly golden.
8. Let cookies cool completely.
9. For the icing, mix powdered sugar with milk until desired consistency, then drizzle over cooled cookies.

how to serve Gluten Free Iced Pumpkin Cookies

These cookies are best served at room temperature. Arrange them on a platters and drizzle them with icing for a beautiful presentation. They can be enjoyed as a snack or dessert and pair nicely with a hot cup of coffee or tea.

how to store Gluten Free Iced Pumpkin Cookies

Store the cookies in an airtight container at room temperature. They will stay fresh for up to a week. If you’d like to keep them longer, you can freeze them. Just place the cookies in a freezer-safe container, and they can last for up to three months.

tips to make Gluten Free Iced Pumpkin Cookies

• Make sure to use a good quality gluten-free flour that contains xanthan gum for better texture.
• For extra flavor, consider adding chocolate chips or chopped nuts to the cookie dough.
• Adjust the thickness of the icing by adding more or less milk to get your desired consistency.

variation

You can easily customize these cookies. Try adding dried cranberries or raisins for a bit of chewiness. Additionally, you can substitute the pumpkin puree with applesauce for a different flavor.

FAQs

1. Can I use regular flour instead of gluten-free flour?

No, this recipe is designed for gluten-free flour. If you use regular flour, the cookies will not be gluten-free.

2. How should I store the icing?

It’s best to apply the icing right before serving. If you have leftover icing, you can store it in the fridge for a few days.

3. Can I freeze the dough before baking?

Yes, you can freeze the cookie dough. Simply scoop the dough onto a baking sheet, freeze until solid, then transfer to a zip-top bag. Bake from frozen, adding a couple of extra minutes to the baking time.