EAT, DRINK & BE MURRAY
Eat & Drink
Eat & Drink
|Posted on October 24, 2014 at 6:55 PM|
What is fall without pumpkin? What's fall without eating pumpking baked goods! These cookies are wonderful and confession, Mr. Murray and I have used these as our morning breakfast cookie for the last two weeks! For a sweeter tooth, add a powdered sugar icing, but we thought they were perfect without it!
2 cups Gluten-free all-purpose flour
1 1/3 cups rolled oats (Bob Red Mills)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthum gum
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon pumpkin pie spice
1 teaspoon fine kosher salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup packed dark brown sugar
3/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract (McCormick
1 (15-ounce) can pumpkin purée
1 1/2 cups powdered sugar, sifted
3 tablespoons water or milk
Heat the oven to 350°F. Line 2 baking sheets with foil paper; set aside.
Whisk the oats, gluten-free flour, baking powder, baking soda, xantham gum, cinnamon, ginger, pumpkin pie spice and salt in a medium bowl; set aside.
In a large mixing bowl, place the butter and sugars and using a paddle attachment beat on medium speed until lightened in color and fluffy, about 5 minutes. Stop the mixer and scrape down the paddle and the sides of the bowl with a rubber spatula.
Add the egg and vanilla, return the mixer to medium speed, and beat until well combined, about 30 seconds. Stop the mixer and scrape down the paddle and the sides of the bowl.
With the mixer on low speed, add half of the reserved flour mixture and mix until just incorporated. Add half of the pumpkin and mix until just incorporated. Repeat with the remaining flour mixture and pumpkin.
Using a spoon or table spoon, drop the dough on the baking sheet. With a clean hand smash each cookie, or use a fork, so that it is about a half inch in height. *Store remaining dough in the refrigerator until it's time for the next batch!
Bake for 22-25 minutes, or until the cookies are golden brown.
Cool & Enjoy
Categories: Breakfast, Dessert
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