These Maple Glazed Pumpkin Cookies will leave you wanting to bake all month long. If you’re new I hope they restore your faith in baking again, despite being gluten free. These cookies are soft, delicious and full of flavor. 

I also can’t emphasize enough the importance of using the right gluten free flour when you bake. To get the very best results you need to use my PREMIUM flour blend. When you know the exact brand of gluten free flour that is used in a recipe you are likely to get the results you desire. Learn more about my flour here.

As always, if you make them let me know. Send me an email or post some photos in our Stay Gluten Community. 

I hope you love these cookies as much as we did. 

Here’s what you need!

Ingredients

• 168g (3/4 cup) pumpkin puree (Libby’s Brand is best)
• 190g Paola’s OWN All-Purpose GF Flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1 teaspoon GF pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 4 tablespoons Butter or non dairy alternative
• 100g (1/2 cup) organic light brown sugar
• 67g (1/3 cup) organic cane or granulated sugar
• 1 large egg
• 2 teaspoons maple syrup
• 1 teaspoon vanilla extract
  

Instructions

1. Remove all of the moisture from the pumpkin puree. Patting it with a paper towel can really help do this. I prefer Libby’s brand pumpkin puree because it has less moisture. Cover and refrigerate the pumpkin puree the day before you bake these cookies for best results.
2. Preheat the oven to 350 and line 2 baking sheets with parchment paper or silicone baking mats.
3. In a small bowl whisk the flour, baking powder, baking soda, xanthan gum, salt, pumpkin pie spice, cinnamon, and ginger together.
4. Using an electric mixer cream together the butter and sugars until smooth, about 2 minutes.
5. Add the egg, maple syrup and vanilla and mix for another 1-2 minutes until combined and creamy. Scrape down the bowl as necessary.
6. Add the pumpkin puree and mix again. The mix will look curdled. That’s ok.
7. Add the flour mixture and mix on low until combined into a smooth, thick batter.
8. Using a 1 tablespoon melon baller or cookie scoop with thumb release, scoop mounds of batter on the prepared cookie sheet 3 inches apart.
9. Bake for 15 minutes until edges appear set. Keep cookies or batter that is waiting to be baked in the refrigerator.
10. Allow the cookies to cool on the baking sheet for 5-10 minutes. Then use a spatula to gently transfer the cookies to a wire rack to cool completely. The longer they cool, the more the flavor will be enhanced.

Maple Glazed Icing

Ingredients

• 1 1/2 oz cream cheese or non-dairy alternative, softened
• 1 tablespoon butter or non dairy alternative, softened
• 1 tablespoon maple syrup
• 1/4 teaspoon ground cinnamon
• 60g (1/2 cup) powdered sugar
  

Instructions

• Using an electric mixer cream the butter, cream cheese, maple syrup and ground cinnamon until soft and smooth.
• Add the powdered sugar (sift first if necessary) and mix until smooth and creamy.
• Dip the cooled cookies into the icing.
• Sprinkle the tops with additional cinnamon or pumpkin pie spice and let the icing set for about 30 minutes.
• Serve and enjoy!

Any suggestions on what I should make next? Leave me a comment below.