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Dairy Free Pumpkin Pie Cookies

Chef Luna's Gluten-Free Pumpkin Pie Cookies

A gourmet, soft-baked cookie that replicates the custard-like center and spiced warmth of a classic pumpkin pie, perfectly gluten-free.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 2 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 2 cups GF Flour Blend with xanthan gum
  • 1 cup Pumpkin Puree blotted with paper towels
  • 0.75 cup Unsalted Butter softened
  • 0.75 cup Brown Sugar packed
  • 1 large Egg room temperature
  • 2 tsp Pumpkin Pie Spice toasted
  • 1 tsp Baking Soda

Method
 

  1. Preheat oven to 350°F. Toast pumpkin pie spice in a dry pan for 30 seconds until fragrant.
  2. Blot the pumpkin puree with paper towels to remove excess moisture; this prevents gumminess.
  3. Cream butter and brown sugar for 4 minutes until light and fluffy.
  4. Mix in the egg and blotted pumpkin puree until smooth.
  5. Gradually stir in flour, baking soda, salt, and toasted spices. Do not overmix.
  6. Chill the dough for 30 minutes to allow the GF flour to hydrate.
  7. Scoop onto a lined sheet and bake for 10-12 minutes. Cool on the pan for 10 minutes before moving.

Notes

Blotting the pumpkin is essential for the correct texture. Chilling the dough ensures a smooth, non-gritty cookie.