IT IS PUMPKIN SEASON. Yeah, that needed all caps. Pumpkin spice everything!!! I am actually not an all-the-pumpkin-spice kinda person. I do like pumpkin though. I made up some gluten free pumpkin cookies this week and made some into ice cream sandwiches, which are pretty damn fine. Give em’ a try!
Soft & Chewy Gluten Free Pumpkin Cookies
Preheat oven to 375°F
- 2½ cups gluten free flour
- 1 /2 teaspoon gelatin powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon cloves
- 1 teaspoon allspice
- ½ teaspoon salt
- ½ cup butter, (2 sticks)softened
- 3/4 cup granulated sugar
- 2/3 cup brown sugar, lightly packed
- 1 cup canned pure pumpkin puree (NOT pumpkin pie filling)
- 1 large egg
- 1½ teaspoons vanilla extract
Soften butter. Mix butter, vanilla, egg, sugar, and pumpkin.
In separate bowl, sift together the flour, gelatin, salt, baking powder, baking soda, and spices. Add the dry ingredients to the wet ingredients and fold together quickly before that bit of gelatin begins doing its thing.
Refrigerate dough for 20 minutes.
Roll 2 tablespoons dough in palms into a ball. Press ball down onto parchment on a baking sheet. Be sure to flatten the ball.
Bake at 375° for 12 minutes. Make about 36 cookies.
You can stop here. Or continue.
The fun part!!
Soften about 2 cups of pumpkin ice cream.
Place half of the cookies on a sheet. Add about 2 tablespoons ice cream on top of each cookie. Place the. Second half of the batch on top and gently press together into little ice cream sandwiches. Pop sheet into the freezer to firm up the ice cream.