Tuesday, October 11, 2011

Gluten Free Pumpkin Spice Cookies

Gluten Free Pumpkin Spice Cookies

I think I must be PMSing. I woke up extra early today. That automatically put me in a bad mood. Why did my body decided to wake up at 6am for no reason? Then I started work. Did I mention I hate my job? I am my own boss and am able to work from home... dream job right? I would rather cook/bake/blog. But I have to have money to pay for my cooking habit, so I did my work. By 11 I was done dealing with cranky customers so I called a girlfriend and she came over to bake. I never said I was perfect. I will give my self a day of procrastination. Besides, Taylor keeps taking my baked goods into work and everyone keeps asking for more. These are regular full gluten people that work at ihop. Taylor even gave one of my gluten free pumpkin spice doughnuts to a lady at one of her tables that said she was gluten intolerant. After eating it, the lady asked if  she paid me if I would cook for her. So I must be doing something right. Maybe I should start a gag reel for my blog. A place where I can say whatever I want and only those that want the verbage can read it. Seeing as it is a family blog I try to limit any rants I may have. What do you think? A seperate tab that says read at your own risk? I may have to do that.

I am staying with my pumpkin theme. So today I made Gluten Free Pumpkin Spice Cookies
3 cups gluten free all purpose flour (i used maninis)
1 tsp xanthan gum
1 cup sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup butter
1/4 cup molasses
1/2 cup  pumpkin purée
1 teaspoon pure vanilla
1/2 cup powdered sugar
Directions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, combine flour, salt, baking soda, cinnamon, cloves, and nutmeg.

In a separate bowl, combine sugar, butter, molasses, pumpkin purée, and vanilla.
Mix well.

Add half of the dry ingredient mixture to the bowl of liquid ingredients and mix well, kneading with hands when it becomes too difficult to stir. Add second half of the dry ingredients. Mix well until dough is perfect consistency for rolling out.
Dust a silpat mat and rolling pin with gf flour. With a rolling pin, roll out the dough and cut with cookie cutter.


Arrange cookies on cookie sheet lined with parchment paper.
Bake for 10-11 minutes at 350 degrees.

Remove and let cool on a wire rack.
While cooling make the pumpkin spice glaze.
Add 1/2 cup powdered sugar and 2 TBSP pumpkin spice concentrate.
Whisk until completely smooth, you will have to scrape down the sides with a rubber spatula.

Glaze each cookie with a small amount of glaze.

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