Gluten-free Frosted Pumpkin Cookies

Cookies are the perfect treat.
They’re easy to carry with you, and they can be enjoyed in so many ways. With a glass of milk or beside a warm cup of coffee they complement any weather or appetite. As leaves change colours and the air cools, thoughts drift to turkeys and pumpkins.
Pumpkin pie isn’t as easy to make as it once was,  pie shells really aren’t quite the same. There are some good substitutes such as almonds or crumbs from gluten-free ginger snaps, but even a good substitute doesn’t quite live up to the memory. Nothing compares to those memories – and likely never will. Instead we find new memories. These cookies are perfect. They’re comparable to a soft gingerbread, soft and chewy and oh so good. In fact I think I may modify this for our gingerbread houses this year .
Cookies
2 1/2 cups Gluten-free all-purpose flour
1 teaspoon Gluten-free baking powder
1 teaspoon baking soda
3/4 tsp guar gum (Or xanthan gum)
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
Glaze
1 teaspoon vanilla extract
2 cups confectioners’ sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

  1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
  2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by small tablespoonfuls.
  3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies.
  4. To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
Drizzle the glaze over the cookies with a fork, or spoon over to cover the top. The glaze also works well as a ‘glue’ for designs cut from sugar sheets.
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1 Comment

Filed under Gluten-free

One response to “Gluten-free Frosted Pumpkin Cookies

  1. Pingback: Your Questions About Saucepans

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