Gluten-Free Pumpkin Cookies

Ingredients and Weight:

• 1 1/2 cups gluten-free flour blend
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon kosher salt
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, at room temperature
• 1 large egg
• 1 cup canned pumpkin puree
• 1 teaspoon vanilla extract
• Optional: 1/2 cup chopped walnuts

Preparation Time:

• 15 minutes

Cooking Time:

• 10-12 minutes

Difficulty Level:

• 2 (easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Whisk together the flour blend, baking soda, baking powder, cinnamon, ginger, and salt in a medium bowl.
3. In a large bowl, cream together the brown sugar, granulated sugar, and butter until light and fluffy. Beat in the egg, pumpkin, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the walnuts, if desired.
5. Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are set and the tops are just beginning to crack.
7. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutritional Information (per cookie):

• Calories: 150
• Fat: 5g
• Cholesterol: 25mg
• Sodium: 80mg
• Carbohydrates: 25g
• Protein: 2g

Dish Characteristics:

• Soft and chewy
• Warm and spicy
• Pumpkin-packed flavor
• Gluten-free
• Suitable for American taste

User Comments:

• "These cookies are delicious! They're so soft and flavorful, and I love the hint of pumpkin."
• "I can't believe these are gluten-free! They taste just like regular cookies."
• "Perfect fall treat! The pumpkin spices really shine through."

Special Precautions and Tips:

• If you don't have a gluten-free flour blend, you can make your own by combining 1 cup almond flour, 1/2 cup tapioca flour, 1/4 cup brown rice flour, and 1/4 cup potato starch.
• To make the cookies vegan, use vegan butter and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
• Store the cookies in an airtight container at room temperature for up to 3 days.