Holiday Cookie Countdown

Guess what? There only 6 weeks until Christmas! As we all have experienced this year, time has been just weird and blurry. Probably like many of you, we have no normal plans for the holidays, and no holiday parties. We will stay home and just be cozy this year…and of course bake.

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Up first is a pumpkin molasses cookie that is sweet and fulfilling, chewy and spicy with a hint of pumpkin. These are gluten free, tangy and chewy with the addition of cream cheese in the batter and can be made 2 ways-iced and sugared. My family loved the one with icing, but it just depends what you are in the mood for. They are both delicious.

I’ll keep posting recipes on this page as I continue to test recipes so check back. By December we’ll have lots of cookie recipes to make and share safely with our friends and neighbors. Hope you enjoy this yummy seasonal treat!

Print Recipe

Gluten Free Molasses Pumpkin Cream Cheese Cookies

Chewy and full of seasonal goodness! 1 cookie, 2 ways… sugared or frosted.

Cook Time18 mins

Total Time40 mins

Course: Cookies, Dessert

Keyword: Cranberry-ginger, Cream cheese, GF Cookies, Gluten free carrot cake, Molasses, Pumpkin

Servings: 2 dozen

Ingredients

1. 1/4 cup oat flour

2. 1 cup gluten free white flour

3. 1 tsp baking soda

4. 1 tsp ginger (if you love ginger add 2 tsp chopped candied ginger too)

5. 3/4 tsp cinnamon

6. 1/4 tsp cloves

7. 1/2 tsp pumpkin pie spice

8. 1/8 tsp nutmeg

9. 1/4 tsp salt

10. 6 tbsp butter

11. 4 tbsp cream cheese

12. 1/2 cup sugar

13. 1/4 cup brown sugar

14. 5 tbsp molasses

15. 4 tbsp pumpkin

16. 1 egg

17. 1/2 tsp vanilla or maple syrup for flavoring

18. 2 tbsp course sugar

Optional maple cream cheese glaze

1. 2 tbsp cream cheese

2. 1 Cup powdered sugar

3. 1 tsp maple syrup

Instructions

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Preheat oven to 350°

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Mix all dry ingredients in small bowl with a whisk

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Combine butter and cream cheese in stand mixer or with beaters until creamy.

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Add white and brown sugars and mix until light fluffy.

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Add egg and vanilla.

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Add molasses and pumpkin until creamy.

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Mix in dry ingredients until well combined.

For unfrosted cookie

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With a cookie scoop, make balls and roll in the course sugar.

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Bake at 350° until golden all over, about 15 minutes. Cookies will be dark golden brown on the bottom. Let cool for 15 minutes or they will be too undercooked–they need to sit for a while.

For frosted cookie

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With a cookie scoop, make balls and place on cookie sheet

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Bake at 350° until golden all over, about 15 minutes. Cookies will be dark golden brown on the bottom. When they come out of the oven, press down the centers of the cookies just a bit with your a spoon (or the bottom of a spice jar works great) to make a dent to hold the icing. Let cool for 15 minutes or they will be too undercooked–they need to sit for a while. Pool up the icing into the center of the well you made and let sit for another 30 minutes to firm up.

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