Pumpkin Molasses Cookies

Gluten-Free Pumpkin Molasses CookiesRemember when the whisper snowfall used to stir up excitement?  When falling flurries brought a day free of school and full of wintery fun?  Snow was pure magic then.  But now, winter weather tends to bring more worry than wonderment.  Instead of sleds and snowmen, flurries bring traffic and stress.  One snow day suddenly becomes more than enough.

And just when you think the end is in sight, you hear that you better bundle up because a groundhog just declared 6 more weeks of this weather.

That’s when you bring out your best baking remedy: Pumpkin Molasses Cookies.Gluten-Free Pumpkin Molasses CookiesWhen your mood becomes as stormy as the weather, these cookies will bring you back to a state of holiday cheer.  Sure the holidays may be past, but when you’re battling an endless winter, a dose of holiday happiness is just what you need.  And with a bite of these beauties, you’ll remember all that’s truly wonderful about winter.  There’s a pinch of pumpkin for the Pumpkin Spice Latte lover, a dash of deep molasses for the gingerbread fan, and a scent of seasonal spice — because is there really a better mood-booster than holiday spice aromatherapy?

Gluten-Free Pumpkin Molasses CookiesSoft, spicy, and vanilla-sweet, these cookies might just get me through those extra 6 wintery weeks.

Pumpkin Molasses Cookies
Yield: 2 dozen cookies

1 ⅓ cup GF Flour Mix
¾ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon xanthan gum
1 teaspoon cinnamon
¾ teaspoon ginger
¼ teaspoon allspice
¼ cup butter
½ cup sugar
¼ cup molasses
¼ cup pumpkin puree
1 egg
½ teaspoon vanilla

Icing
½ cup powdered sugar
1 Tablespoon milk
¼ teaspoon vanilla

Preheat oven to 350°F.  Line a baking sheet with parchment paper or spray with cooking spray.

In a medium-sized bowl, whisk together GF Flour Mix, baking powder, salt, xanthan gum, cinnamon, ginger, and allspice.  Set aside.

Beat the butter and sugar in the bowl of an electric mixture until soft and creamy.  Slowly add in the molasses, pumpkin, egg, and vanilla. With the beater still running, gradually pour in the dry ingredients, mixing until evenly incorporated.  Place dough in refrigerator for 30 minutes to 1 hour.

After chilling, spoon out dough with a tablespoon and drop onto prepared cookie sheet, leaving 2 inches between each cookie.  Bake 10 minutes, or until cookies begin to brown around edges.  Remove from oven and allow cookies to cool on sheet for 5 minutes before transferring each to a rack to cool completely.

For icing, whisk together powdered sugar, milk, and vanilla.  Add additional milk, if needed to reach desired consistency.  Drizzle on cookies and enjoy.

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10 thoughts on “Pumpkin Molasses Cookies

  1. can these be made egg free?
    Do you have any suggestions that work other than the “try the flax egg” idea? 🙂
    The ingredients are too expensive to experiment on so I’m hoping you have a solution, maybe? to our family’s egg allergy.
    Thanks!

    • Hi Ali, great question. I’ve done a little bit of experimentation with egg-free baking, and what I typically use is fruit purees, like applesauce or canned pumpkin. I like the fruit purees because they’re inexpensive and add a nice touch of sweetness (plus some good-for-you nutrients).

      Since these cookies contain only one egg and there is already pumpkin in the recipe, the first thing I’d try is eliminating the egg and just boosting the amount of xanthan gum to ½ teaspoon for some extra binding. I haven’t tried this substitution yet, so I would love to know how it works out for you, if you try it! Happy baking!

  2. Pingback: Pumpkin Molasses Cookies (GF) images google imagesImagesWiki | ImagesWiki

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