Скачать или смотреть Soft Pumpkin Cookies [Gluten Free & Dairy Free] Cozy Fall Baking

I was truly amazed by the taste of these gluten-free and dairy-free pumpkin cookies They have that chewy center (soft and tender) and a slightly crispy edge, with the warm scent of autumn: cinnamon, nutmeg, and maple. They are warm, spiced, and so comforting that they transported me straight back to my childhood… to those moments in the kitchen with my grandparents, surrounded by the aroma of cinnamon, pumpkin, and love. Every bite is like a hug for the soul 💛
These cookies are very easy to make, perfect to accompany your coffee or a Maple Chai Latte on a cold afternoon.
If you love homemade recipes with a cozy, vintage touch, this one is for you.
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Recipe: 12 to 18 units
Rice flour 2 cups (280g)
Oat flour 1 cup (86g)
Tapioca starch/cornflour 1 cup (110g)
Baking soda 1 tsp
Baking powder 1 tsp
Salt 1 tsp
2 1/2 tsp spices (cinnamon, ginger, nutmeg, cloves)
Xanthan gum 2 tsp
Lactose-free butter 1 1/2 cups (340g)
Brown sugar 1 cup (160g)
White sugar 1/2 cup (90g)
Egg yolks 2
Pumpkin puree 1/2 cup (120g)
Maple syrup/honey 4 tbsp
Optional: Chocolate chips or chunks 50g/pumpkin seeds 30g

Preparation:
Preheat the oven to 180°C / 350°F. Line a baking sheet with parchment paper or use a silicone baking mat.
In a large bowl, mix the gluten-free flour (rice, tapioca, or oat flour), baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, allspice, and salt.
Prepare the brown butter (Noisette): Place the lactose-free butter in a small saucepan over medium heat and let it melt slowly. When it starts to bubble, stir and continue cooking for a few minutes, until it changes color from pale yellow to a hazelnut golden hue and begins to release a nutty, caramel aroma. Remove it from the heat as soon as you see small brown specks on the bottom (that's the magic!). The brown butter develops notes of caramel, nut, and vanilla, which enhance the natural sweetness of the pumpkin and spices. Let it cool for a few minutes before using it in the batter.
In another bowl, using a hand mixer, cream together the lactose-free brown butter, brown sugar, and white sugar until smooth and creamy. Stir in the egg yolk, pumpkin puree, and maple syrup. Mix until well combined; the mixture will be moist and homogeneous.
Add the flour mixture in two batches, folding it in with a spatula until no streaks of flour remain. The dough will be smooth and slightly sticky.
Using an ice cream scoop, form balls of dough (approximately 30–35 g each), place them on a baking sheet, and freeze for 30–45 minutes. This helps the cookies hold their shape and gives them a better texture. If you're in a hurry, you can bake them immediately; the shape may spread more. They'll still be delicious! Place them 4–5 cm apart on the baking sheet. Bake for 10–12 minutes (depending on the size). They're ready when the edges are cooked and golden brown, and the center is still slightly soft. Don't overbake them; they will continue to cook on the baking sheet outside the oven. Let them cool for 5–7 minutes, then transfer them to a wire rack to cool completely. This helps the texture set and makes them softer inside. (I eat them warm.)
Storage:
At room temperature in an airtight container: 3 days (place parchment paper between layers).
In the refrigerator: up to 7 days (if you want them to last longer). Frozen: Shape and freeze dough balls on a tray, then transfer to a bag; bake from frozen, adding 2–3 minutes to the baking time. They last up to 3 months.

Recipe: Maple Chai Latte
1 black Chai tea bag
¾ cup plant-based milk (oat, soy, almond, etc.)
¼ cup water
1 ½ tbsp maple syrup (add more if you prefer it sweeter)
½ tsp vanilla extract
Pinch of pumpkin spice

Let this dessert bring you a moment of calm. Enjoy every bite, sit back with your coffee, and let the aroma envelop you.

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