Gluten-Free Pumpkin Spice Sugar Cookies for Fall
These delicious and adorable pumpkin spice sugar cookies are the perfect gluten-free treat for fall. Bursting with classic pumpkin spice flavor, and easy to make. You can cut them into any fall shapes you like, and decorate them any way your heart desires.
PREP TIME
1 hour and 30 minutes
COOK TIME
12 to 14
INGREDIENTS
8
Serves: 24
Ingredients
- 300 grams300 grams300 grams Gluten-Free All-Purpose Flour - Primal Palate, 2 1/2 cups spoon filled and leveled
- 1/4 tsp1/4 tsp1/4 tsp Himalayan Pink Salt - Primal Palate, fine salt
- 1/2 tsp1/2 tsp1/2 tsp Baking Powder
- 1 Tbsp1 Tbsp1 Tbsp Pumpkin Pie Spice - Primal Palate
- 200 grams200 grams200 grams Granulated White Sugar
- 226 grams226 grams226 grams Butter, Unsalted, 2 sticks, softened to room temperature
- 222 Eggs, 2 large eggs, at room temperature
- 1 tsp1 tsp1 tsp Vanilla Extract - Primal Palate
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a medium size mixing bowl, whisk together the flour, salt, baking powder, and Pumpkin Pie Spice blend.
- In a large mixing bowl with a hand mixer, or a standing mixer, cream together the sugar and butter.
- Add in the eggs and vanilla, and beat on medium speed until evenly combined with the butter and sugar.
- Add in the flour mixture, and beat again, scraping down the bowl as needed, until the dough is evenly combined.
- divide the dough into two portions, and wrap each portion of dough in plastic wrap, flattening the dough into a disk. Refrigerate for 60 minutes. You can also make the dough the day before baking, and just leave it in the fridge until you are ready to roll it out and cut out the cookies.
- When you are ready to bake, take one portion of the dough out of the fridge, and leave the second one in the fridge until use.
- Line two baking sheets with parchment paper, and preheat your oven to bake at 350 degrees F.
- Dust your work surface with gluten-free flour, and turn the dough out onto the floured surface.
- Dust the cookie dough with more flour, and knead the dough until it is easy to roll out.
- As long as your surface is well floured, as well as your rolling pin, the dough will not stick.
- Roll the dough out to 1/4 inch thick, and cut with the cookie cutters. Transfer the cookies to your prepared baking sheet.
- Repeat with the remaining dough.
- Space the cookies about an inch a part on the baking sheet. Place the cookies in the oven on the center rack in the middle of the oven to bake for 12-14 minutes.
- Remove from the oven, and allow to cool completely before frosting.
- Frost and decorate the cookies as desired. If you are using royal icing, it will take about 4 hours for the icing to fully set on the cookies.
- Keep the cookies refrigerated, and serve them at room temperature.
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About This Recipe
Show nutritional information
Baked Goods Coconut Free Cookies FODMAP Free Gluten Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 122 |
| Fat: | 8 g |
| Carbohydrates: | 12 g |
| Protein: | 3 g |
| Cholesterol: | 19 g |
| Sodium: | 23 mg |
| Fiber: | 0 g |
| Sugars: | 7 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
One response to “Gluten-Free Pumpkin Spice Sugar Cookies for Fall”
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These are adorable! And look delicious!