Gluten & Dairy Free Pumpkin Bread Cookies
The Wrote Oat
September 26, 2023
Hello and happy Monday! If you are looking for the epitome pumpkin dessert recipe for this autumn you have come to the right place! These cookies aren’t too sweet, are moist, have the ideal structure, and the pumpkin spice flavoring is *just right* with the glaze. Think of your favorite iced pumpkin bread treat from that cafe you love and imagine being able to not only duplicate that flavor, texture, and taste with ease, but also being able to enjoy it because it is gluten and dairy free!
I’m so excited to share this recipe with you! I have had rave reviews from friends and family with whom I have shared these cookies and I can’t wait to hear what you have to say!
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Ingredients
Adjust Servings
| 1 tsp baking soda | |
| 1 cup pumpkin puree fresh or canned works fine either way | |
| 1/2 cup dairy-free butter, cubed | |
| 115 grams sugar | |
| 1 egg | |
| 1 tsp vanilla extract make sure it's gluten-free | |
| 290 grams all-purpose gluten-free flour I recommend a flour blend with a rice flour base | |
| 2 tsp guar gum or xanthan gum | |
| 1 tsp salt | |
| 1 tsp pumpkin pie spice | |
| 1 tsp ground cinnamon |
Icing Glaze
| 1 cup confectioner's sugar | |
| 1 tsp vanilla extract make sure it's gluten-free | |
| 1 Tbsp pumpkin pie spice | |
| 2 Tbsp maple syrup | |
| 1 tsp soy milk or almond milk |
Directions
1.
1.
In a small bowl, combine the baking soda and pumpkin puree and set aside.
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2.
2.
Beat the butter and sugar in a stand mixer until smooth.
Add the egg and beat until smooth.
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3.
3.
Add the pumpkin puree mixture and the vanilla.
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4.
4.
Sift the flour, guar gum, salt, pumpkin spice, and cinnamon and add it to the stand mixer.
Mix until the dough is smooth and there are no lumps.
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5.
5.
Cover the dough and chill for at least a couple hours.
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6.
6.
Prepare 1-2 cookie sheet by lining them with parchment paper or silicone baking mats. Preheat oven to 350*F.
Scoop out golf ball-sized amounts of dough and roll smooth between your hands.
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7.
7.
Bake the cookies for 15-20 minutes until golden.
Remove from the oven and gently press the cookies slightly flat with the bottom of a glass.
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8.
8.
Allow the cookies to cool for 5 minutes before transferring to a cooling rack.
In a medium bowl, whisk the icing glaze ingredients until smooth and set aside.
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9.
9.
Once the cookies are cool, use a butter knife to gently spread an even layer of icing glaze onto each cookie and allow to set.
Store in an air-tight container and consume within 3 days.
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