Pumpkin Cookies
This recipe makes 10 cookies
These moist and unconventional gluten-free cookies are packed with fall spices and are perfect for spreading coziness on cold days. The texture is phenomenal, especially for a gluten-free cookie. They are crispy on the outside, but have a thick and chewy center that is very "bready".
The browned butter adds a deep, nutty flavor that goes really well with the spices and pumpkin.
You should try these cookies if you want to try a cookie that's different from the good old chocolate chip cookies and if you love the taste of cinnamon and cardamom.
Pumpkin Cookies
Preparation: >20 minutes Baking time: 16-18 minutes Total: >45 minutes
Ingredients
This recipe makes 10 cookies
Ingredients
220 g unsalted butter
280 g brown sugar
2 egg yolks
3 tablespoons of honey
20 g vanilla sugar
80 g canned pumpkin puree
300 g. GF oat flour
5 g baking powder
Salt (half a teaspoon)
15 g Spice as desired. Optional. Peppercake-spice that you can buy up to Christmas, which is a mixture of allspice, ginger, cinnamon, cardamom and everything we know from Christmas. But otherwise, mix as you like if there's something you're particularly fond of.
To roll in
40 g sugar
1 tsp cinnamon,
i.e. cinnamon sugar
Method:
Melt the butter over medium heat and continue to stir until it turns a rich golden color and smells nutty. Preheat the oven to 175 degrees and place baking paper on a baking sheet. Mix flour, Xhantan Gum, baking powder, vanilla sugar, salt and spices and set aside. Beat the egg yolks, honey and pumpkin puree until smooth, mix in the brown sugar and the cooled browned butter. Mix the egg yolk-pumpkin mixture and the browned butter and brown sugar. Add all the dry ingredients and use a spatula to fold it into the dough. Refrigerate the dough for 15-20 minutes. Make the cinnamon sugar and make balls of the dough. Approx. 70 g. Each - you'll get about 10 portions, which you can divide between two baking sheets. Roll the balls in the cinnamon-sugar mixture. The balls will be very soft but not sticky, bake for 16-18 minutes until the edges are slightly darker and the center looks risen and slightly underbaked. Let them rest on the baking sheet for a few minutes before moving them to a baking rack. Continue baking the rest of the cookie dough, let your cookies cool and they're ready to serve!
Tips and storage:
〰️ Store your pumpkin cookies in a tightly sealed container at room temperature. Due to their consistency, they stay good for less time than regular cookies - they stay good for up to 5 days.
〰️ Can be frozen, but should be warmed after freezing for best results. Personally, I prefer to freeze the dough raw rather than freezing baked cookies. If you do, freeze the dough in portion size so they are ready to be baked. Take your small balls of dough from the freezer, let them thaw briefly and then bake as directed.
〰️ Add 40 g of slivered almonds to the dough for crunch and a lovely almond flavor that plays well with the browned butter.
