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Friday, 28 October 2016

Tasty Pumpkin Cookies

These are a nice, light and fluffy pumpkin cookie.  All those "pumpkin pie" flavors are piled into each little cookie, making these a fun fall treat!  I am a firm believer that if something says "pumpkin" on it, it should contain real pumpkin.  These have plenty of delicious pumpkin puree packed inside - you can use homemade pumpkin puree or canned.  Enjoy!
Tasty Pumpkin Cookies with Glaze! Yum! 

Tasty Pumpkin Cookies
Makes 36

Preheat oven to 400 F.  Line 3 baking sheets with parchment paper or silicon mats.

Mix together, then set aside:
3/4 cup Kristin's Gluten-Free Flour Mix
3/4 cup sweet white rice flour (or plain white rice flour)
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground ginger
pinch ground cloves

Beat together:
6 Tbsp butter, softened
1 cup sugar

Add and mix until combined:
1 cup homemade pumpkin puree or 100% canned pumpkin
1 egg
1 tsp vanilla extract or vanilla bean paste

Add dry ingredients and mix until combined. (don't overmix).

Scoop small scoops (I use a 1 Tbsp mini cookie scoop) onto prepared pans.  Bake 8-10 minutes.
Pumpkin cookies before and after baking.

Cool on cooling rack.  If desired, mix together and use to glaze the tops:
1/2 cup powdered sugar
1 Tbsp milk

Leftover cookies can be frozen.  These cookies can be stored for a day at room temperature, but they do get more moist/sticky over time, so don't layer them unless you don't mind if they stick together a bit.  Enjoy!
Fresh pumpkin cookies made with homemade pumpkin puree! 

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