Gluten-free baking is definitely challenging! There are all-purpose gluten-free flours out there, but the few that I’ve tried have created some interesting results, including an apple pie that tasted like green beans because the flour mix that I used had garbanzo bean flour and fava bean flour in it (Bobs Red Mill, FYI.). No thanks. My pies are not allowed to taste like vegetables.
Since the air is crisp and the leaves are falling, I’ve been in the mood for pumpkin flavour lately. I know, me and everybody else, right? Pumpkin is just so good! I was craving cookies since they are my weakness, so I decided to make some simple gluten-free pumpkin thumbprint cookies based off of a recipe that I found on A Beautiful Mess. Drizzled with chocolate and dusted will allspice, they are perfectly seasonal and oh so delicious! Plus, it doesn’t hurt that you get to play with your food and have fun while doing it.
I was nervous about substituting regular all purpose flour in a recipe with all purpose gluten-free flour, but I thought I’d give it a try and see what happened. I ended up using President’s Choice All Purpose Gluten-Free flour, and was really happy with the results!
The finished cookie has the texture and flavour of a shortbread cookie, which was a pleasant surprise. They are a bit crumbly, but I ate them so fast that it didn’t really matter to me! I did decide to share and brought them over to my parent’s house for Sunday dinner, and they were a hit. It’s always a surprise to some people in my family that gluten-free food can actually taste good, haha.
My three year old niece decided to scrape the chocolate drizzle off the top of a cookie with her teeth and hand the rest of the cookie back to me, telling me she didn’t like it. Didn’t stop me from eating the rest of it!
I’ve got leftover pumpkin puree now, and I can’t wait to try more delicious recipes. What’s your favourite pumpkin treat? Send me your recipes!
- 1 cup softened butter
- 2/3 cup sugar
- 2 egg yolks
- 1 1/2 teaspoons vanilla extract
- 2 cups gluten-free all purpose flour (I used President's Choice, from Superstore)
- 1/2 teaspoon salt
- 2 egg yolks
- 4 tablespoons pumpkin puree
- 1/4 teaspoon cinnamon
- 2-4 oz melted dark chocolate (optional)
- In a mixing bowl, stir together the butter and sugar until well combined. Stir in the egg yolks and vanilla extract until just combined. Stir in the flour and salt. The dough should be fairly dense and hold its shape.
- For the pumpkin filling, stir together the yolks, pumpkin and cinnamon.
- Divide the cookie dough into small balls and place on a baking sheet lined with parchment paper. Make sure you leave an inch or two between each cookie as they will spread a bit in the oven. Here's a tip - to get your parchment paper to lay flat instead of curling over, scrunch it up a bit first!
- Make a small indentation in the center of each cookie with your thumb and spoon a little bit of the pumpkin filling into it.
- Bake the cookies at 350°F for 15 minutes.
- Melt your chocolate slowly in the microwave in 30 second intervals, stirring in between and ensuring it doesn't burn. Once the cookies have slightly cooled, drizzle the chocolate over the cookies with a fork for even coverage.
- Try not to eat them all at once!
- For a little bit of an extra touch, sprinkle a pinch of allspice over each cookie. It adds a deliciously festive aroma to the cookies and just a hint of flavour!