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Gluten Free Pumpkin Cookies by Elise New
15
15 minutes
12 minutes
Make these delicious Gluten Free Pumpkin Cookies by Elise New using our Quinoa Flour, Ivory Teff Flour, Arrowroot Powder, and Organic Cacao Nibs. The perfect recipe for fall!
Ingredients
1 cup Judee’s Quinoa Flour
⅓ cup Judee’s Ivory Teff Flour
⅔ cup Judee’s Arrowroot Powder
1 ½ teaspoons baking powder
1 ½ teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon ginger
¼ teaspoon salt
½ cup butter
½ cup brown sugar
½ cup white sugar
1 cup pumpkin puree
1 egg
1 teaspoon vanilla extract
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3 oz. cream cheese
3 Tablespoons butter
⅔ cup powdered sugar
1 teaspoon vanilla extract
2 Tablespoon Judee’s Cacao Nibs or mini chocolate chips (optional)
Directions
Preheat oven to 350º
In a smaller mixing bowl, combine flours, baking powder, cinamon, cloves, ginger, and salt. Set aside
In a larger mixing bowl, cream butter and sugars together until fluffy
Add pumpkin puree, egg, and vanilla, and beat together until all is incorporated
Stir in dry ingredients until combined
Scoop into 1 ½ tablespoon sized balls and place on a baking sheet with a few inches of space between each for air flow
Flatten cookies to about ¼ inch thick discs using a flat-bottomed cup such as a measuring cup dipped in powdered sugar or arrowroot starch
Bake in center of oven for 10-12 minutes, until set
Remove from oven and transfer to wire rack to cool
While cookies are cooling, combine icing ingredients except for chocolate chips, and beat until smooth
