Gluten Free Pumpkin Spice Brownie Cookies

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Fudgy gluten-free chocolate brownie cookies dipped in a sweet cinnamon spiced pumpkin glaze.

Fudgy gluten-free chocolate brownie cookies dipped in a sweet cinnamon spiced pumpkin glaze.

Sometimes flavors that you don’t think will really jive are actually best friends. Like these gluten-free pumpkin spice brownie cookies. Maybe you are just smarter than me, and maybe you think pumpkin and brownie are best friends. I don’t know why I thought they wouldn’t get along; I grew up on pumpkin chocolate chip muffins, so I don’t know why it didn’t make sense to me.

Well, in case you haven’t guessed, pumpkin and brownie ARE best friends.

Especially in these cookies.

Fudgy gluten-free chocolate brownie cookies dipped in a sweet cinnamon spiced pumpkin glaze.

Soft, chewy, and fudgy. The cookies taste exactly like a brownie, but they are a drop cookie. Being a drop cookie they are super easy to make. Mix up the brownie cookie batter, scoop using your 1 1/2 tablespoon cookie scoop (medium), and bake. Tada! So much rich, chocolate flavor. I added just a bit of LorAnn Almond Baking Emulsion to help round out the flavors in my brownie cookies. LorAnn’s baking emulsions and flavoring oils are gluten-free, which got me super excited. There are so many fun flavors to play with! In the cookies the almond isn’t over-powering, instead it is subtle. If you didn’t know that it was almond, you might not be able to put your finger on what the flavor it. But it is just plain tasty!

Fudgy gluten-free chocolate brownie cookies dipped in a sweet cinnamon spiced pumpkin glaze.

And now the frosting. Or glaze, whichever term you prefer. I used LorAnn Cinnamon Spice Baking Emulsion. I loved the “spice” part of the flavor, it really adds dimension to the flavor of the glaze. The secret to getting a glaze to set up so that it will crack when you bite in (like on those yeast-raised gluten-filled doughnuts of days past) is to heat up your glaze. Heating up the glaze allows you to have a dip-able, pourable glaze that is easy to work with, without adding too much moisture. Less moisture helps the glaze to set up faster too! Because there is so much moisture in the pumpkin puree, the glaze doesn’t have any extra liquid.

Gluten-Free Pumpkin Spice Brownie Cookies
 
Prep time
Cook time
Total time
 
Fudgy gluten-free chocolate brownie cookies dipped in a sweet cinnamon spiced pumpkin glaze.
Serves: approx 2 dozen
Ingredients
For the Brownie Cookies
  • 3 oz ( 6 Tbs) butter, softened
  • 9 oz (1 c plus 2T) sugar
  • 3 eggs
  • ½ teaspoon LorAnn Almond Baking Emulsion
  • 3 oz (¾ c) cocoa
  • 5.5 oz (approx 1 cup) my rice flour blend
  • 1 ½ tsp baking powder
  • ¾ tsp salt
  • ½ tsp xanthan gum
For the Pumpkin Spice Glaze
  • 8 oz (approx 2 cups) powdered sugar
  • 2 tablespoons pumpkin puree
  • ½ teaspoon Cinnamon Spice Baking Emulsion
  • ¼ teaspoon LorAnn Almond Baking Emulsion
Instructions
For the Brownie Cookies
  1. Preheat the oven to 350. Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a stand mixer cream together the butter and sugar on medium-low speed. Add the eggs and mix until combined. Add the cocoa, baking powder, salt, and xanthan gum, and mix until combined.
  3. Add the flour, and mix until incorporated.
  4. Scoop using a 1 ½ Tbs cookie scoop and place cookies 3 inches apart on the prepared baking sheet.
  5. Bake for 8-10 minutes until the cookies lose their doughy shine. The cookies will still be soft. Let them cool for a few minutes on the sheet before moving to a cooling rack to finish cooling.
  6. Once cooled, dip the top of each cookie in the warm glaze and set on wax paper until the glaze is set. (I dropped the cookie top side down in the glaze and then I used a fork to scoop each cookie out and flip it onto the wax paper.)
For the Pumpkin Spice Glaze
  1. Mix all the ingredients together in a microwave safe bowl.
  2. Heat in 20-30 second intervals until the icing begins to bubble, 1-2 minutes. Use while still warm.

Disclaimer: I was given some baking emulsions and flavoring oils by LorAnn to use in this recipe. I didn’t receive any monetary compensation and, as always, all opinions are my own.

 

A bunch of my blogging friends also experimented with some of LorAnn’s flavoring oils and baking emulsions. Be sure to check out what they came up with!

Strawberry Fudge from The Stylish Nest

Pumpkin Spice Latte French Macarons from Rickabamboo

Amaretto Cookies from The Blonde in the Apron

No Soda Root Beer Cupcakes and Frosting from Juggling Act Mama

Coffee Donuts from the First Year Blog

Pumpkin Spice Brownie Cookies from Flippin’ Delicious

Pumpkin Spice Latte Cake from The Frugal Foodie Mama

Sink Freshening Tabs in a Snap from Christina, Plain and Simple

Marshmallow Cookies with Princess Cake Frosting from Mom’s Busy Helper

White Chocolate Key Lime Shortbread from It Bakes Me Happy

Toasted Coconut Hot Chocolate from Delightful E Made

Pumpkin Spice Protein Smoothie from Nel’s Nook

Cinnamon Spice Cake with Caramel Frosting from Hezzi-D’s Book and Cooks

Almond Cake Cookies with Cinnamon Spice Glaze from Mom’s Test Kitchen

Soft Pumpkin Spice Cookies from Love Bakes Good Cakes

Princess Sand Tarts from Diary of a Recipe Collector

Baked Pumpkin Donuts with Cinnamon Glaze from Deliciously Sprinkled

Pumpkin Cheesecake Mousse from Confessions of a Cooking Diva

Purple People Eater Popcorn Balls from Seven Alive

Green Apple High Hat Cupcakes from Pint Sized Baker

Pumpkin Pie Pudding Parfait from Fearlessly Creative Mamas

Mango Butter Cake from Clark’s Condensed

‎Pistachio Lemon cake from Self Proclaimed Foodie

Apple Crumb Coffee Cake from Healthy Delicious

Chocolate Chip Horchata Zucchini Bread from Plate to Gate

Key Lime Cookies from Cooking with Curls

Key Lime Margarita Cookies from Lori’s Culinary Adventures

Chocolate Irish Cream Bundt Cake from Lynsey Lou’s

Earl Grey Shortbread Cookies from Never Skip Dessert

‎Maple Pumpkin Bread Pudding with Salted Maple Caramel Sauce from the Paisley Barn

Pumpkin Cinnamon Cream Puffs from That’s my Home

Citrus Body Scrub from Melissa’s Cuisine

Pumpkin Spiced Tres Leches Cake from Flavor Mosaic

Salted Caramel Meringue Cookies from The Bitter Side of Sweet

Pumpkin Toffee from Eazy Peazy Meals

Movie Theater Chocolate from KC Bakes

Lactose Free Bacarian Cream Pudding from Travel Parent

Red Velvet Muffins from I Love my Disorganized Life

Maple Bacon Fruit Dip from Renee’s Kitchen Adventures

Maple Macadamia Nut Bread Pudding from Awesome on $20 a Day

Pumpkin Spice Caramel Corn Snacks from Grumpy’s Honey Bunch

Cranberry Cheesecake Bites from Lady Behind the Curtain

Pumpkin French Macarons from Sweet and Savory by Shinee

Caramelized Apple Spice Cake from The Freshman Cook

 

Linked up at Gluten-Free and DIY Tuesday, Allergy Free Wednesday, Gluten-Free Wednesday, and Gluten-Free Friday.

Comments

  1. says

    You had me at pumpkin! I love pumpkins! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I can’t wait to see what you share this week! Its LIVE!

    Cindy from vegetarianmamma.com

  2. Cheri Kuhn-Hagerman says

    Is there something I can substitute for the almond emulsion? My daughter is allergic to tree nuts. Thanks!

    • flippindeliciousflippindelicious says

      The almond emulsion doesn’t have any tree nuts listed in the ingredients. If you are still concerned you could try an imitation almond extract but the flavor just won’t be as true, and a lot of it will bake out.

Trackbacks

  1. […] Soda Root Beer Cupcakes and Frosting from Juggling Act Mama Coffee Donuts from the First Year Blog Pumpkin Spice Brownie Cookies from Flippin’ Delicious Pumpkin Spice Latte Cake from The Frugal Foodie Mama Sink Freshening Tabs in a Snap from Christina, […]

  2. […] Soda Root Beer Cupcakes and Frosting from Juggling Act MamaCoffee Donuts from the First Year BlogPumpkin Spice Brownie Cookies from Flippin’ DeliciousPumpkin Spice Latte Cake from The Frugal Foodie MamaSink Freshening Tabs in a Snap from Christina, […]

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