Gluten-Free Pumpkin Spice Latte Cookies

Hi Bakers,

You haven’t had this... but here's why you should. Every bite of this soft cookie will remind you of your favorite fall beverage, Pumpkin Spice Latte. They’re full of real pumpkin puree, rich brown sugar, pumpkin pie spice, and espresso. If you are looking for something uniquely delicious, try these PSL Cookies. I’m definitely making them again! Enjoy~Carolyn

Gluten-Free Pumpkin Spice Latte Cookies

Recipe adapted from Emma’s Plates

Makes 12 large cookies

Dry ingredients

1 1/4 cups Cup4Cup Multipurpose Flour Original Blend (contains milk powder)

1/4 cup + 1 tablespoon oat flour

1 teaspoon sweet rice flour

1/4 teaspoon xanthan gum

1 tablespoon espresso powder

1 tablespoon pumpkin pie spice

1 teaspoon baking soda

1 teaspoon milk powder (optional)

1/2 teaspoon salt

Wet Ingredients

3/4 cup butter, melted and cooled

1 cup dark brown sugar, packed

1/2 cup granulated sugar

2 large egg yolks

1 cup pumpkin puree reduced  to 1/2 cup**

1 teaspoon vanilla extract

Coating

1/2 cup dark brown sugar

Glaze

1 1/2 cups powdered sugar

1-2 teaspoons water

1/4 teaspoon vanilla extract

Reduce the pumpkin puree to 1/2 cup using your preferred method. Whisk together dry ingredients in a medium-sized bowl and set aside.

In a large bowl, combine sugars and melted butter. Next, add egg yolks and beat well. Stir in the pumpkin puree and vanilla. Add the dry ingredients and combine. Scrape the bowl and mix a few more times. Let the dough chill for 10 minutes and then scoop into balls using about 1/4 cup of dough. Place the brown sugar in a bowl and roll the dough balls to completely coat with sugar. Set balls on a sheet of parchment paper. Repeat until all the dough is used. Chill completely for at least 2 hours. Preheat the oven to 350F and set the rack in the middle position. Place chilled dough balls on a parchment paper-covered cookie sheet at least 2” apart. Bake for about 14 minutes or until the cookies are set at the edges but soft in the center. Cool for 5 minutes and then transfer to a rack to cool completely.

In a small bowl, stir together powdered sugar, water and vanilla to make the glaze. Mix until smooth. Add just enough water so it will drizzle from a spoon. Drizzle glaze in lines over the cooled cookies and let the glaze set. Cookies will keep for a few days in the fridge, but mine only lasted hours!

** Reduce 1 cup of pumpkin puree to 1/2 cup by removing some of the liquid. You can squeeze it through cheesecloth, strain it overnight, or (what I did) put it in a container with a paper towel over it. As the towel gets soaked, remove it and replace it with a dry one. Repeat until you have 1/2 cup of pumpkin puree.