Chewy Gingerbread Puff Cookies

Long time, no post! I sincerely mean to post more often, but we have so many things happening this season! Not only is Shutters my main priority, but we’re also preparing to move across the country! Excited and nervous doesn’t even begin to cover it! So, with that being said, I once again apologize for the lack of posting. Not only that, but I’ve been busy while I’ve been away with new goodies for everyone!

Keep in mind, gluten and dairy free recipes take much more work than traditional recipes. This recipe took eight batches to get right! You read that right! EIGHT! These morphed not only from pumpkin bread but then came pumpkin muffins and finally became the tasty cookies you see before you! Not to mention the little bit of cream cheese that just sets the flavor! Mmmmm!

Now, I know you’re eager to get to the good stuff so I won’t keep droning on forever. Without further adieu, here’s the recipe!

Ingredients:

1 Cup Pumpkin Pureé

2 Tsp. Baking Powder

1 Egg

1/2 Cup Raw Sugar

3 1/2 Cup Bob’s Red Mill 1 to 1 GF Flour

2 Tbsp. Cinnamon

1 Tbsp. Nutmeg

1 Tsp. Ginger

3 Tbsp. Butter

3 Pumps Monin Pumpkin Spice Syrup

2 Tbsp. Vanilla

1/4 Cup Soy Milk + 4 Tbsp.

Step 1:

Preheat your oven to 400 degrees. I like to cook these cookies nice and slow so they get a nice crisp on the outside!

Step 2: 

Measure and combine all the dry ingredients. Making sure that each item is well mixed in!

Step 3: 

Add in the wet ingredients, slowly stirring together with a spoon to combine.

Step 4:

Transition to a hand mixer and mix on increasing speeds for five minutes. This will allow the batter to get a lighter texture and don’t feel like a dense, gummy mess with each bite!

Step 5: 

Allow the batter to rest for 15-20 minutes, marinating in flavor! Trust me, you want to let this happen!

Step 6:

After it’s rest period, spoon small amounts of batter onto a lined baking sheet. I used a fork to press the cookies down, creating a crosshatch design.

Step 7:

Place the sheet in the oven, on the top shelf, cook until an inserted toothpick comes out clean!

I don’t know about you, but I LOVE to add cream cheese frosting to these. I cheated and used Pillsbury frosting and now I can’t get enough!

These are perfect for a small afternoon with a cup of coffee listening to the birds in the trees. They’re perfect for cuddles, a late movie night, and a cup of cocoa.

Tell me, what is your greatest indulgence?

Don’t forget to pin this recipe!

 

12 thoughts on “Chewy Gingerbread Puff Cookies

  1. I’m a total sucker for anything gingerbread, so this definitely sounds like a recipe I need to try my hand at soon. Thanks for sharing!

  2. These looks absolutely divine! And the pumpkin spice syrup sounds like something I could eat on its own, but it certainly makes these cookies look so decadent! I need to make these this weekend!

    1. The syrup is fantastic but strong. The entire Monin syrup line is worth it, they’re very affordable, last a long time, and are quick to ship! Highly recommend for coffee and tea!

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