⏱ Preparation time: 15 min
🔥 Cooking time: 12 to 14 minutes
🍪 Servings: approximately 18 cookies
🌾 Gluten-free
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These pumpkin cookies are perfect for the autumn season. They are slightly crispy on the outside, soft on the inside, and delicately flavored with cinnamon.
This recipe is prepared with our gluten-free Cinnamon Bakery all-purpose flour .
INGREDIENTS
Dry ingredients
2 cups all-purpose flour Cinnamon Gluten-Free Baking
1 teaspoon of baking soda
1 tsp baking powder
1 tsp of cinnamon
¼ tsp salt
Liquid ingredients
½ cup of softened butter
½ cup of sugar
1 egg
1 tsp vanilla extract
1 cup of pumpkin puree
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PREPARATION
1. Preheat the oven
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. Cream the butter and sugar
In a bowl, beat the softened butter with the sugar until light and creamy.
3. Add the liquid ingredients
Incorporate the egg, vanilla and pumpkin puree. Mix well.
4. Mix the dry ingredients
In another bowl, mix the gluten-free flour, baking soda, baking powder, cinnamon, and salt.
5. Form the dough
Add the dry ingredients to the wet mixture and mix until a smooth dough forms.
6. Shape the biscuits
Drop spoonfuls of dough onto the prepared baking sheet and flatten each biscuit slightly.
7. Cooking
Bake for 12 to 14 minutes , until the bottoms of the cookies are lightly golden.
8. Cooling
Allow to cool on a wire rack before serving.
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CANNELLE TIP
- For even softer cookies, add 1 tbsp of honey or maple syrup to the dough.
- If the dough is a little sticky, lightly moisten the spoon or your hands to form the biscuits.
- Add some chocolate chips for an even more indulgent version.