(Gluten-Free) Pumpkin Cookies

Fall has always been my favorite time of year, and one of the reasons why is all the yummy food.  (Two words: Halloween, Thanksgiving.  Enough said.)  Every fall, for as long as I can remember, my mom has baked her homemade pumpkin cookies and I love them with all of my heart.  Today, I decided to try to make them myself!



That is a picture of my mom's recipe.  It changed slightly a few years ago when I found out that I couldn't eat gluten anymore, but all my mom did was replace the flour with a gluten-free flour mix.  If you are a gluten eater and you would like to make this recipe, regular flour will still work great.



Ingredients:

• 1 cup shortening
• 3/4 cup sugar
• 1 egg
• 1/2 teaspoon orange extract
• 1/2 teaspoon vanilla
• 1 cup canned pumpkin
• 1 3/4 cups gluten-free flour mix (make sure it includes either xanthan gum or guar gum for texture)
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon pumpkin pie spice

Directions:                                                                                                                          

• Preheat oven to 350 F.
• Cream shortening and sugar until fluffy.
• Beat in egg, orange extract, and vanilla.
• Stir in pumpkin.
• Sift together flour, baking powder, salt, and pumpkin pie spice.
• Add flour mixture to egg mixture, mixing well.
• Drop by rounded tablespoons onto greased baking sheet.
• Bake at 350 for 12 to 15 minutes.

Today's batch turned out delicious, and now the house smells great.

I'm calling it a success.
xoxo
Laura