One of my favorite parts about fall is pumpkin. I have mentioned that before many times. Since I have been in the baking mood, I made pumpkin cookies the other day. This recipe comes from my Grandmother on my Dad’s side of the family. Sadly she passed away several years ago. Another reason I like this recipe so much is that it reminds me of her and all the times that she made them for us when we were kids.
Frosted and ready to eat:
The recipe has been modified to be gluten-free. The icing can be made with or without the cinnamon. I personally like it with and that is how I made it for these cookies.
1 cup sugar
½ cup shortening
2 eggs (beaten)
1 cup pumpkin (not pie mix)
1 ½ cups flour (I used rice, potato starch & tapioca mix that had guar gum in it; make sure to add 1.5 tsp. xanthan gum if your mix doesn’t have it)
1 tsp cinnamon
4 tsp baking powder (not a typo, these puppies get fluffy!)
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 you don’t make a disaster zone like I usually do. My husband, Aaron, always reminds me that I forgot the wax paper after the fact. Thanks, honey!
2 – 2 ½ dozen cookies (may need to double the recipe if you want more, this is a true count)
Icing – (let cookies cool before icing)
2 cups powdered sugar
1 tbsp milk (may need more)
1 tsp vanilla
Try ½ tsp cinnamon in the icing…YUM!