Gluten-Free Pumpkin Cookies with a Praline Frosting Glaze

This was our first and only attempt at modifying an already perfectly great pumpkin cookie recipe into a gluten-free version. Surprised we were! This recipe is amazing! These cookies rise beautifully & have a soft, moist texture. We hope you are as pleasantly surprised by the quality, taste & texture of these cookies as we are. Happy Baking!

What you will need to make 30 cookies;

1 cup butter, softened

1/2 cup brown sugar

1/2 granulated sugar

1 cup canned pumpkin

1 tsp pure vanilla extract

1 egg

1 tsp ground cinnamon

1 cup brown rice flour*

1/2 cup tapioca flour*

1/2 cup soy flour *

2 tsp xanthan gum*

2 tsp gluten-free baking powder*

2 tsp baking soda*

1/4 tsp salt

3/4 cup chopped pecans (optional)

1. Preheat oven to 350 degrees

2. Cream the butter and sugars until light & fluffy

3. Add the pumpkin, cream until fluffy.

4 . Add the egg & vanilla extract, mix until well combined & mixture appears creamy.

5. In a separate bowl combine all the dry ingredients together.

6. Slowly add half of the dry ingredients to the creamed pumpkin mixture. Mix until just combined. Scrape sides of the bowl.

7. Add the remaining dry ingredients & mix until incorporated thoroughly.

8. Stir in the chopped pecans

9. Drop tablespoons of cookie dough onto greased parchment lined cookie sheets.

10. Bake for 15-16 min or until slightly browned & inside of cookie is baked through. ~ our favorite way to test for doneness is to break the cookie in half....then of course eat it warm:)

While cookies are baking make the Praline Frosting Glaze;

1/4 cup butter

1/2 cup brown sugar

1/4 tsp pure vanilla extract

3 tbsp milk

1 3/4 cup powdered sugar

2 tbsp chopped pecans

2 tbsp brown sugar

1/4 tsp. ground cinnamon

1. In a microwave safe bowl, heat butter & brown sugar for 1 min and 15 seconds on high level.

2. Remove from microwave & stir until mixture looks like a thick sauce & sugar should not appear too granular or separated from the butter. - You may have to heat an additional 30 seconds to melt the sugar.

3. Stir in vanilla extract and milk.

4. In 2 additions, add powdered sugar. If needed, adjust consistency with additional milk to make thinner or powdered sugar to make thicker. Mixture should appear thickened, yet smooth with a slight gloss.

5. While the cookies are still very warm, spoon frosting over the top of each one.

6. Mix the chopped pecans, brown sugar & ground cinnamon together & sprinkle on top of each cookie. Frosting will set as cookies cool.

- Enjoy!

* Original recipe ~ Non-Gluten Free

Omit:

Brown rice, tapioca & soy flours, xanthan gum, gluten free baking powder and the baking soda.

Replace with the following ingredients:

2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

Mixing & baking instructions remain the same.