6 Gluten Free Pumpkin Cookies

This week I'm hosting a recipe sharing event called #pumpkinparty, where you can see all the recipes people have shared in this post.

For my first recipe, I wanted to share my gluten free pumpkin cookies with crystallized ginger. One thing I love about fall produce is the variety of fresh squash available in the stores. For this recipe I made my own pumpkin puree using a pie pumpkin, but you can use canned pumpkin puree for this recipe as well. Pie pumpkins are smaller than the kind you carve for jack-o-lanterns, and therefore have a smoother, sweeter texture when pureed. Here's an older post of mine detailing how to make pumpkin puree.

I also saw some crystallized ginger in the store, so I decided to use that in the recipe to give it a little bit of a kick.

Prep Time: 15 minutes
Bake Time: 18 minutes per sheet
Yields: about 32 cookies

Dry Ingredients
3/4 cup white rice flour
3/4 cup potato starch
1/2 cup tapioca starch
1/2 cup almond flour
1/2 tsp xantham gum
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice

Wet Ingredients
1/2 cup butter, room temperature
1 1/2 cup white sugar
1 egg
1 cup pumpkin puree
1 tsp vanilla

Topping
1tbsp crystallized ginger, minced
Glaze (1 cup powdered sugar, 1 1/2 tbsp milk mixed together)

Steps
Preheat the oven to 350F. Grease cookie sheets, or line with parchment paper.

In a medium bowl, mix the dry ingredients. In a separate medium bowl, blend the butter until fluffy. Mix in the sugar until well combined. To this whip in the egg with the pumpkin puree and the vanilla. It should produce a pumpkin slurry as pictured.

Fold the dry mix into the slurry by the half cup until a consistent cookie batter has been made. Scoop by the tablespoon onto the cookie sheets, and top each cookie with pieces of crystallized ginger. Bake for 18 minutes or until slightly brown around the edges.

Drizzle the glaze on top of each cookie, and enjoy!

Be sure to check everyone else's pumpkin recipes here!

4 Pumpkin Party Blog Hop!

I hope everyone is having a good weekend so far! Earlier this month, as mentioned in this post, I was inspired by others in the blogging community to host a pumpkin party this week. My hope is that this will be a wonderful opportunity for bloggers to share their favorite pumpkin recipes with each other through Twitter, Facebook, and other social media. I hope everyone enjoys the pumpkin party, running from today until the end of the month!

Please feel free to join! To do so:

• Add your recipe to the blog hop below.
• Please link back any pumpkin recipe to this post so all your readers can easily see everyone's pumpkin recipes!
• If you use twitter, feel free to share using the #pumpkinparty hash tag.

Thanks for joining, and feel free to share the event!

1 Pumpkin Party 2011!

Hey everyone! I hope everyone is having a good weekend so far. Some how it is already October, the weather is getting colder, and pumpkins are popping up everywhere!

Last weekend a couple of friends and I went to Scion in Washington, DC for dinner. Several people grew excited when they told us that they're seasonal special is Pumpkin and Goat Cheese Ravioli (sounds awesome, right?). This got me thinking the past week of all the delicious things you could make using pumpkin.

This reminded me of the #pieparty that Shauna of Gluten-Free Girl held in June. There were so many creative pie recipes that the blogging community shared during that event that I wanted to hold a Pumpkin Party! 

As this is in a planning phase, I was wondering if anyone desires to participate in this virtual party? After talking to those interested so far, we'll post the pumpkin recipes from October 23-29th! What are your thoughts? Let me know if there's interest in my comments section or on twitter. Also, if you don't have a blog and would still love to participate, let me know, and I'll host you as a guest blogger for the #PumpkinParty

#PumpkinParty October 23-29th

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