Serves 18
45 min
Gluten-Free Pumpkin Spice Cookies
Recipe GLPR0363f53d628fa5
Soft and flavorful pumpkin spice cookies made with gluten-free oat flour, pumpkin puree, and ground flax seed for a wholesome treat. These cookies are naturally sweet with warm autumn spices and are perfect for a gluten-free dessert. Optional powdered sugar topping adds extra sweetness.
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Ingredients
1 1/2 teaspoons ground flax seed
1 tablespoon water
1 1/4 cups gluten-free oat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons pumpkin spice blend
1/4 cup organic butter, softened
3/4 cup organic sugar
1/2 cup pumpkin puree
1/2 teaspoon vanilla extract
Organic powdered sugar for topping, optional
Directions
Preheat your oven to 350°F. In a small bowl, whisk together the ground flax seed and water; let this mixture sit for a few minutes to thicken slightly, then set aside.
In a separate bowl, sift together the gluten-free oat flour, baking powder, baking soda, salt, and pumpkin spice blend.
In a medium bowl, cream the softened butter and organic sugar together until light and fluffy. Add the pumpkin puree, flax seed mixture, and vanilla extract to the butter mixture; beat until well combined.
Gently fold the dry ingredients into the wet ingredients until just combined; do not overmix.
Drop rounded spoonfuls of dough onto a silicone baking mat or parchment paper-lined baking sheet, spacing them about 2 inches apart.
Bake for 15 to 16 minutes, until the cookies are set and lightly golden around the edges.
Allow the cookies to cool on the baking sheet for 5 minutes, then use a spatula to carefully transfer them to a wire rack or serving plate to cool completely.
If desired, dust the cooled cookies lightly with organic powdered sugar before serving.
