For my first recipe, I wanted to share my gluten free pumpkin cookies with crystallized ginger. One thing I love about fall produce is the variety of fresh squash available in the stores. For this recipe I made my own pumpkin puree using a pie pumpkin, but you can use canned pumpkin puree for this recipe as well. Pie pumpkins are smaller than the kind you carve for jack-o-lanterns, and therefore have a smoother, sweeter texture when pureed. Here’s an older post of mine detailing how to make pumpkin puree.
I also saw some crystallized ginger in the store, so I decided to use that in the recipe to give it a little bit of a kick.
Prep Time:Â 15 minutes
Bake Time:Â 18 minutes per sheet
Yields:Â about 32 cookies
3/4 cup white rice flour
3/4 cup potato starch
1/2 cup tapioca starch
1/2 cup almond flour
1/2 tsp xantham gum
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1tbsp crystallized ginger, minced
Glaze (1 cup powdered sugar, 1 1/2 tbsp milk mixed together)
Preheat the oven to 350F. Grease cookie sheets, or line with parchment paper.
In a medium bowl, mix the dry ingredients. In a separate medium bowl, blend the butter until fluffy. Mix in the sugar until well combined. To this whip in the egg with the pumpkin puree and the vanilla. It should produce a pumpkin slurry as pictured.
Fold the dry mix into the slurry by the half cup until a consistent cookie batter has been made. Scoop by the tablespoon onto the cookie sheets, and top each cookie with pieces of crystallized ginger. Bake for 18 minutes or until slightly brown around the edges.
Drizzle the glaze on top of each cookie, and enjoy!