Gluten Free Soft Pumpkin Cookies
1 ¾ Cup Jan’s GF Pie Crust Mix ( see recipe Below)
2 Teaspoons GF Baking Powder
1/2 Teaspoon Baking Soda…
1 Teaspoon Additive Free Cinnamon
1/2 Teaspoon Additive Free Ground Nutmeg
1/2 Teaspoon Additive Free Ground Ginger
1/2 Teaspoon Additive Free Ground Cloves
1 3/4 Cups Dark Brown Sugar Packed
1- 15oz. Can Pure Pumpkin Purée
Place pie crust flour mix, baking powder, baking soda, spices and brown sugar in mixer or food processor and mix or pulse until blended. Then add eggs, and pumpkin, blend until all incorporated and smooth. Place dough in the refrigerator for about 30 minutes until dough is stiff. When ready to bake preheat oven to 350*F. Place dough onto lightly greased cookie sheet by a tablespoon each, and bake for 20 minutes or until cookies are puffy and browned around the edges. When done remove from oven and sprinkle with cinnamon and sugar. These make are really soft cake like cookie. This recipe makes about 2 dozen cookies. Enjoy!
Jan’s Gluten Free Flour Mix for Pie Crust
I keep this made up, only in a larger amount, & in the freezer, it makes prep. time go so much faster.
(I have not tried other GF Flour with this mix, but I have heard that Better Batter works well too)
2 Cups Gluten Free Tom Sawyer Flour (or other all purpose GF Flour)
1 Cup Argo corn starch
1 Cup Gluten Free Betty Crocker rice flour blend
Mix well in large bowl & store in a gallon freezer bag. Be sure & label the bag. If you cook Gluten Free, like I do, labeling is important. Note: if you use Betty Crocker Rice flour alone, then you must add 1/4 teaspoon xanthan gum, per 2 cups .