Pumpkin Muffin Top Cookies

Pumpkin Muffin Top Cookies - Gluten Free

These Pumpkin Muffin Top Cookies are more of an accident than anything else.  I was seeking a chewy pumpkin spiced cookie.  Armed with some leftover pumpkin puree and gluten free Bisquick in the pantry I smugly thought I’d have no trouble creating just what I wanted.  Alas in the end these cookies were more cake or muffin-like than the chewy texture I was seeking.  My initial reaction ...EPIC FAIL!  But then I was struck with a glimmer of hope as I began to realize that I had created an even better cookie for the Pumpkin Whoopie Pies I uploaded a few weeks ago. So in the end I decided to do a blog post anyway so that I’d have the recipe handy for the next time I’m either in the mood for a cakelike cookie or whipping up some of those whoopie pies.  There’s a fine line between success and failure.  Sometimes failure in one area may in fact be a great success in an area you might not have been thinking about.  I guess this can be chalked up as another lesson learned.     

Ingredients list

·         1 cup butter, softened 2 sticks

·         1 1/2 cups dark brown sugar

·         1 teaspoon vanilla

·         1 egg

·         1 ½ cups pumpkin puree

·         1tbsp pumpkin pie spice

·         3 cups gluten free Bisquick

·         Demerera Sugar for sprinkling

Video Tutorial:

Instructions

1.      First I beat the butter for a minute or so to get it smooth and creamy then use a rubber spatula to scrape down the sides of the bowl and add the sugar then beat until they’ve been creamed together.

2.      Add the egg and vanilla and continue beating until the mixture is well incorporated and add the pumpkin puree and pumpkin pie spice and continue mixing.

3.      Add the bisquick and mix until you’ve got a sticky dough then remove the dough from the mixing bowl cover and refrigerate for at least 30 minutes.

4.      Drop by level tablespoonfuls onto a baking sheet lined with foil and sprayed with nonstick spray.  Sprinkle the cookies with demerera sugar and flatten each cookie a little with your finger.  Bake in a preheated 350°F  or 175 °C oven for 22 minutes.

5.      Cool then drizzle with glaze if you want.  (½ cup Powdered sugar mixed with a tablespoon or so of milk.)

6.      Or skip the glaze and sandwich them with the cream cheese icing from the Whoopie Pies.