These are cookies that have a cake-like texture. Adapted from Martha Stewart.
1. Cream butter. Add sugar, mix until fluffy.
2. Add eggs one at a time, mixing well after each addition. Stir in pumpkin and vanilla.
3. In a separate bowl, stir together flour, xanthan gum, baking powder, baking soda, salt, and spices.
4. Slowly add dry ingredients to wet, mix well. At this point, the dough will be more like batter, but it should be thick enough that you can't pour it.
5. Scoop (or pipe) batter/dough into 1.5" diameter circles on a cookie sheet covered with parchment paper or a silpat. An ice cream scoop works well here. Space them 1" apart- they don't spread when they bake.
6. Bake at 375F for 13 minutes, until they are puffy and don't collapse when you poke them gently.
Frosting:
1.5 cups confectioners sugar
3 Tbsp unsalted butter
1 tsp vanilla extract
1 Tbsp milk
Melt butter in a saucepan and cook until golden brown (over medium low heat). Add butter to confectioners sugar and mix well. Add vanilla and milk and beat with an electric mixer. Add more milk if necessary to reach desired consistency. Spread about 1 tsp frosting on each cookie, let set at room temp or in the fridge.
1 stick butter
1.5 cups brown sugar (300 g)
2 eggs
1 can pumpkin
1 tsp vanilla extract
220 g flour mix (I used 25% sweet white rice, 25% tapioca, 25% millet, 25% sorghum)
1.5 tsp xanthan gum
1 tsp baking powder
0.5 tsp baking soda
1 tsp salt
1.5 tsp cinnamon
1.25 tsp ginger
0.75 tsp nutmeg1. Cream butter. Add sugar, mix until fluffy.
2. Add eggs one at a time, mixing well after each addition. Stir in pumpkin and vanilla.
3. In a separate bowl, stir together flour, xanthan gum, baking powder, baking soda, salt, and spices.
4. Slowly add dry ingredients to wet, mix well. At this point, the dough will be more like batter, but it should be thick enough that you can't pour it.
5. Scoop (or pipe) batter/dough into 1.5" diameter circles on a cookie sheet covered with parchment paper or a silpat. An ice cream scoop works well here. Space them 1" apart- they don't spread when they bake.
6. Bake at 375F for 13 minutes, until they are puffy and don't collapse when you poke them gently.
Frosting:
1.5 cups confectioners sugar
3 Tbsp unsalted butter
1 tsp vanilla extract
1 Tbsp milk
Melt butter in a saucepan and cook until golden brown (over medium low heat). Add butter to confectioners sugar and mix well. Add vanilla and milk and beat with an electric mixer. Add more milk if necessary to reach desired consistency. Spread about 1 tsp frosting on each cookie, let set at room temp or in the fridge.
