Gluten-free Pumpkin Cookies

October 14, 11:56 AMColumbus Gluten-Free Food ExaminerKimberly Bouldin

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Gluten-free Pumpkin Cookies

Pumpkin is a true sign of fall & the upcoming weather & holidays.  This pumpkin cookie recipe belonged to my Grandmother.  It has now been revised to be gluten-free.  

Pumpkin Cookies
1 cup sugar
½ cup shortening
2 eggs (beaten)
1 cup pumpkin (not pie mix)
1 ½ cups flour (rice, potato starch & tapioca mix that had guar gum in it; make sure to add 1.5 tsp. xanthan gum if the mix doesn’t have it)
1 tsp cinnamon
4 tsp baking powder 
¼ tsp salt
1 tsp vanilla

First mix sugar & shortening. Then add everything else. Spoon onto greased baking sheet.

Bake at 375 for 10-12 minutes. Cool slightly and then transfer to baking rack.

Tip: Place wax paper or parchment paper under your cooling rack so when you frost/ice the cookies the mess is contained.  

2 – 2 ½ dozen cookies 

Icing – (let cookies cool before icing)
2 cups powdered sugar
1 tbsp milk (may need  a touch more)
1 tsp vanilla

Try ½ tsp cinnamon in the icing.