Frosted Pumpkin Spice Cookies ~ Gluten Free

Frosted Pumpkin Spice Cookies ~ Gluten Free

This is an updated version of my post from last year (2019), which was not a GF recipe. Fear not….this IS a Gluten Free recipe for soft, sweet and delicious Frosted Pumpkin Cookies. These wonderful little treats are mildly flavored with a blend of spices that you can adjust to satisfy your personal taste. Please let me know what you think 🙂

The Cookie:

  • 3 1/2 Cups Gluten Free All-Purpose Flour Blend (I used Better Batter brand)
  • 1 tsp Baking Powder, GF
  • 1 tsp Baking Soda
  • 1/2 tsp Table Salt
  • 2 1/2 tsp Cinnamon (increase to 3 tsp if you want a spicier taste)
  • 1/2 tsp Nutmeg (increase to 3/4 – 1 tsp for a spicier taste)
  • 1/4 tsp Ground Ginger (increase to 1/2 tsp for a spicier taste)
  • 1 Cup Dixie Crystals Extra Fine Granulated Sugar
  • 1 Cup Light Brown Sugar (packed)
  • 1 Cup Vegetable Oil (I use Canola Oil)
  • 2 Cups Canned Pumpkin Puree
  • 2 Large Eggs (lightly beaten)
  • 1 tsp Vanilla Extract (GF)

The Frosting:

  • 1 Cup Cream Cheese, softened (I use Philadelphia Cream Cheese (full fat))
  • 1/2 Cup Salted Butter, Softened
  • 3 tsp Vanilla Extract (GF)
  • 4 Cups Powdered Sugar
  • 1 tsp Ground Cinnamon

Making the Cookies:

  1. Line cookie sheet/sheets with parchment paper or silicone baking mats; set aside.
  2. Gather the ingredients.
  3. In a Large mixing bowl, sift together the GF Flour, Baking Powder, Baking Soda, Salt and Spices; Mix well; Set aside.
  4. In another Large mixing bowl, combine the Sugars, Oil, Pumpkin, Eggs and Vanilla Extract until completely blended.
  5. Gradually add the dry ingredients, one cup at a time, to the wet ingredients and mix until smooth.
  6. Cover bowl with plastic wrap or dish cloth and let rest for 30 minutes. This allows the GF Flour to absorb the moisture from the wet ingredients which reduces (hopefully, eliminates!) the grainy texture.
  7. When ready to bake the cookies, place oven rack in the middle position and preheat oven to 350 degrees.
  8. Using a Small cookie scoop (or medium, if you want larger cookies) scoop out the cookie dough onto the prepared baking sheets.
  9. Spray the back of a spoon with non-stick cooking spray and use the spoon to flatten the cookie mounds (re-apply spray as often as needed).
  10. Bake for 10-12 minutes.
  11. Let cookies cool on cookie sheet for 1-2 minutes before transferring to a wire rack to cool completely before frosting.

Making the Frosting:

  1. While the cookies are baking and cooling start making the frosting…
  2. Using a Handheld or Stand Mixer, beat the softened Butter, Cream Cheese and Vanilla Extract until well-blended.
  3. Gradually add the Powdered Sugar, one cup at a time, mixing until completely blended and creamy.
  4. Add the Ground Cinnamon and Mix thoroughly.
  5. You’re ready to frost the cookies and enjoy!

Note: The original recipe that I posted in 2019 was from “Two Sisters Crafting,” which I have updated so it is now GF, thanks in large part to “amyin the kitchen.com 🙂 I just love converting and joining recipes to see what the end results will be! Thanks so much for sharing your wonderful recipes!!!

Desserts, Snacks
American



Apple Cider Cupcakes with Cream Cheese Frosting ~ Gluten-Free

Apple Cider Cupcakes with Cream Cheese Frosting ~ Gluten-Free

Oh my gosh! These Cupcakes are out of this world!!! I seriously could eat the entire batch 🙂 The Apple Cider adds a wonderful flavor and a bit of caramelized texture – they are delicious even without the frosting! You better double the batch like I did 😉
This recipe earned an instant 5-Star rating in our home!
Note: I adapted this wonderful recipe from forkinthekitchen.com to make it GF – Thank You for sharing!!!

Equipment

  • Muffin Tin
  • Cupcake Liners
  • Stand or handheld Mixer
  • Large Mixing Bowl

The Cupcake Ingredients:

  • 2 1/2 Cups Better Batter All Purpose Gluten Free Flour Mix
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder, GF
  • 1 tsp Table Salt
  • 2 tsp Ground Cinnamon
  • 1 Cup Granulated Sugar (I use Dixie Crystal brand)
  • 1/2 Cup Light Brown Sugar, packed
  • 1 Cup Salted Butter, Softened (I use Land O’ Lakes brand)
  • 2 tsp Vanilla Extract
  • 4 Large Eggs (room temperature)
  • 1 Cup + 4 Tbsp Apple Cider

The Cream Cheese Frosting Ingredients:

  • 8 Oz. Cream Cheese, softened (I used Full Fat Philadelphia brand)
  • 1/4 Cup Salted Butter, Softened
  • 1/2 tsp Vanilla Extract
  • 2 Tbsp Apple Cider
  • 3 1/2 – 4 Cups Powdered Sugar
  • Ground Cinnamon ((optional – to either mix in with the frosting or to sprinkle on the top))

Making the Cupcakes:

  1. Place oven rack in the middle position and preheat oven to 350 degrees.
  2. Line 1-2 muffin tins with cupcake liners; set aside.
  3. In a large mixing bowl, whisk together the GF Flour, Baking Soda, Baking Powder, Salt and Cinnamon until completely blended; Set aside.
  4. Using a Stand or Handheld Mixer, fitted with the paddle attachment, cream the Butter and Sugars until light and fluffy.
  5. Next, with the mixer set on low, add the Vanilla Extract and the Eggs, one at a time; Continue mixing until thoroughly blended.
  6. With the mixer still set on Low, alternate adding the GF Flour mixture (1/2 cup at a time) and the Apple Cider (a couple of Tablespoons at a time) to the Butter-Sugar mixture, blending until just combined after each addition.
  7. Scoop the Cupcake Batter into the lined muffin tin/tins, filling each about 2/3 full.
  8. Bake for approximately 17-20 minutes, or until toothpick inserted into the center comes out clean.
  9. Let cool in the pan for about 5-10 minutes and then transfer to a wire cooling rack to cool completely before frosting.

Making the Frosting:

  1. Using a Stand or Handheld Mixer, fitted with the paddle attachment, cream the softened Cream Cheese and Butter until light and fluffy.
  2. Slowly add the Vanilla Extract and Apple Cider, blending thoroughly.
  3. Next, with the mixer set on low, add the Powdered Sugar, 1/2 cup at a time, beating well between each addition. I usually add between 3 1/2 to 4 cups of Powdered Sugar for the right consistency. Note: If you’re adding Ground Cinnamon into the Frosting, do so now (I usually add several pinches).
  4. Spread or pipe the Frosting onto each cooled cupcake and top with a little Ground Cinnamon, if desired.
  5. Enjoy!
Desserts, Snacks