Ingredients
Equipment
Method
- Preheat oven to 400 degrees
- In a medium bowl whisk pumpkin puree, egg, coconut milk, molasses and vanilla extract until fully incorporated.
- In a large bowl mix flour, brown sugar, baking powder, baking soda, salt and pumpkin pie spice.
- Using a pastry blender cut the cold butter into the dry ingredients until only small pebbles of butter are visible.
- Add wet ingredients to dry ingredients and mix. You may need to use hands to mix/knead 4 to 6 times. (You do not want to melt the butter so do not over work it)
- Mix in butterscotch chips.
- Put 1/2 tablespoon gluten free flour on workspace and gently knead 3-4 times. (It is important not to over knead and not to add too much flour. This will be sticky)
- Roll dough to 1/4 inch thickness and cut out cookie shapes. (you will get about 2 dozen small cookies and 1 dozen larger cookies)
- Bake for 10-14 minutes on a parchment lined cookie sheet. Cook time will depend on size of cookie. You want them to be slightly golden brown. Let Cool.
- While cookies are cooling whisk icing ingredients together in a small bowl.
- Once cookies are fully cooled, top with icing or dust with powder sugar and enjoy.
Nutrition
Calories: 267kcalCarbohydrates: 44gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 35mgSodium: 233mgPotassium: 83mgFiber: 3gSugar: 28gVitamin A: 2437IUVitamin C: 1mgCalcium: 63mgIron: 1mg
Video
Notes
All Nutritional Information is based on 12 large cookies, one per serving.
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