Craving a delectable treat that's both gluten-free and bursting with autumn flavors? Look no further! These Gluten Free Iced Pumpkin Cookies are about to revolutionize your dessert game. Imagine biting into a soft, perfectly spiced cookie that melts in your mouth, topped with a silky smooth icing that will have you reaching for seconds (and thirds!). Whether you're gluten-sensitive, health-conscious, or simply a pumpkin spice enthusiast, these cookies are your ultimate fall comfort companion.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup powdered sugar (for icing)
- 2 tablespoons milk (for icing)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium mixing bowl, whisk together the gluten-free all-purpose flour, baking soda, pumpkin pie spice, and salt until well combined.
- In a separate large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes.
- Add the egg, pumpkin puree, and vanilla extract to the butter mixture. Mix until smooth and fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft cookie dough forms.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the cookies are set.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- For the icing, whisk together powdered sugar and milk in a small bowl until smooth and drizzling consistency.
- Once cookies are completely cool, drizzle or spread the icing over the top of each cookie.
- Allow the icing to set for 10-15 minutes before serving or storing the cookies.
Tips
- Flour Matters: Use a high-quality gluten-free all-purpose flour blend for the best texture and taste. Look for blends that include xanthan gum for better binding.
- Room Temperature Ingredients: Ensure your butter, egg, and pumpkin puree are at room temperature to create a smoother, more consistent dough.
- Don't Overmix: Mix the dough just until ingredients are combined to prevent tough cookies.
- Uniform Sizing: Use a cookie scoop for evenly sized cookies that bake consistently.
- Cooling is Key: Let cookies cool completely before icing to prevent the glaze from melting.
- Icing Consistency: Add milk to powdered sugar gradually to achieve the perfect drizzling consistency.
- Storage Tip: Store in an airtight container at room temperature for up to 5 days, or freeze for longer preservation.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 13g
Protein: 1g
Fat: 4g
Saturated Fat: 2g
Cholesterol: 15mg
